SERVSAFE MANAGERS 6TH EDITION-CHAPTER 10

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SERVSAFE MANAGERS 6TH EDITION-CHAPTER 10

VOCABULARY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How long must an item be soaked in iodine to properly sanitize?

Answer:

30 seconds

Question 2: What is the purpose of an MSDS?

Answer:

To list important information about chemicals including manufacturer name and address, precautions, safe use and handling, and identify ingredients and other important facts

Question 3: In a 3 compartment sink, the third sink is used for what?

Answer:

to sanitize dishes

Question 4: In a 3 compartment sink, the second sink is used for what?

Answer:

to rinse dishes

Question 5: When can you use a towel to dry items?

Answer:

Never, always air dry Question 6: When washing dishes in a 3 compartment sink, what is the minimum temperature for the wash water?

Answer:

110 degrees F

Question 7: In a 3 compartment sink, the first sink is used for what?

Answer:

to wash dishes Question 8: How long must an object be soaked in chlorine to be properly sanitized?

Answer:

• seconds

Question 9: What factors influence the effectiveness of chemical sanitizers?

Answer:

concentration, temperature, contact time, water hardness, and pH Question 10: How long must an object be soaked in quats to be properly sanitized?

Answer:

30 seconds

Question 11: What is the definition of cleaning

Answer:

To remove food and dirt from a surface

Question 12: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements.

Question 13: What is the definition of sanitizing?

Answer:

To reduce pathogens to safe levels Question 14: If food-contact surfaces are in constant use, how ofter must they be cleaned and sanitized?

Answer:

Every 4 hours Question 15: Three common types of chemical sanitizers include:

Answer:

Quats (quaternary ammonium compounds), chlorine, and iodine

Question 16: Minimum temperature of water for heat sanitizing

Answer:

171 degrees F for at least 30 seconds

Question 17: How many compartments should dish washing sink have?

Answer:

Three (3) Question 18: In a high temp dishwasher, what temperature must the final rinse cycle reach in order to properly sanitize?

Answer:

180 degrees F

Question 19: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse sanitize, and air-dry.Question 20: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up

Question 21: Two methods of sanitizing include:

Answer:

Using heat or chemicals Question 22: What must food handlers do to make sure sanitizing solution for use on food surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit.