SERVSAFE QUIZ 10 AND 11 EXAM QUESTIONS

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SERVSAFE QUIZ 10 AND 11 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: in what order must the steps for cleaning and sanitizing stationary equipment be completed

Answer:

• unplug the equipment

• take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed

• scrape or remove food from the equipment surface

• wash the equipment surfaces

• rinse the equipment surfaces with clean water
• sanitize the equipment services
• allow the surfaces to air-dry

Question 2: the steps for cleaning and sanitizing in a three compartment sink in the correct order

Answer:

• rinse, scrape, or soak items before washing them

• wash items in the first sink

• rinse items in the secind sink

• sanitize items in the third sink

• air dry items on a clean and sanitized surface

Question 3: False

Answer:

T or F, Surfaces must be sanitized before they are cleaned.

Question 4: True

Answer:

T or F, Soaking items for 30 seconds in water at least 171°F (77°C) is an acceptable way to sanitize items.Question 5: the four instances when a food contact surface must be cleaned and sanitized

Answer:

• after it is used

• before working with different types of food

• after handling different raw TCS fruits and veggies

• after 4 hours of continuous use

Question 6: the best cleaner for each job

Answer:

1. remove wax from the kitchen floor: detergent

2. remove bits of food from a countertop: detergent

3. remove baked on food from a pan: abrasive cleaner

4. clean a grill with burned on grease: degreaser

5. remove mineral deposits from the dishwasher: delimer

6. wash the bathroom floor: detergent

Question 7: False

Answer:

T or F, Cleaning reduces the number of pathogens on a surface to safe levels.

Question 8: False

Answer:

T or F, Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

Question 9: list the five factors that affect a sanitizer's effectiveness

Answer:

• concentration

• pH

• temperature

• water hardness

• contact time