SERVSAFE QUIZ 11 DISHWASHING EXAM QUESTIONS

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SERVSAFE QUIZ 11 DISHWASHING EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: You are a restaurant manager giving employees HAZCOM training. You must perform all of the following training duties except ____ Teach employees to use SDS Teach employees first aid in case of emergencies Demonstrate the proper use of chemicals Make sure employees can read and understand labels and warnings

Answer:

Teach employees first aid in case of emergencies Question 2: A list of ingredients and the formulation of chemicals can typically be found on the product label

Answer:

Beats me

Question 3: All hot holding food areas should be cleaned on an as need basis.

Answer:

False

Question 4: Open areas should be mopped using a push-pull stroke.

Answer:

False

Question 5: OSHA requires all chemicals to be labelled and have an

Answer:

SDS Question 6: When cleaning a cutting board it is best to completely clean one side, then flip it and clean the other side.

Answer:

True Question 7: If the water is too hot in a dishwashing machine, it can actually bake the foods onto the dishware

Answer:

True Question 8: The correct ratio of cleaner to water in a wash pail for mopping the floor is _____

Answer:

• oz per gallon

Question 9: The manager should be responsible for creating and implementing a cleaning schedule.

Answer:

True Question 10: Employee training in a HAZCOM program is recommended, but not mandated by OSHA

Answer:

False

Question 11: The walls of cooking areas should be cleaned every day.

Answer:

True Question 12: You would ___ dishes in the third compartment of a 3-compartment sink Dry Sanitize Rinse Wash

Answer:

Sanitize

Question 13: Surfaces must be cleaned, then sanitized, then ____

Answer:

Air-Dried Question 14: Most commercial dishwashing machines DO NOT require large scraps to be removed before placing dishes in the dishwasher

Answer:

False Question 15: 3-compartment sinks are not required by federal or state health codes because they are expensive and top-of-the-line, but they are recommended by the FDA and should be used whenever possible.

Answer:

False Question 16: What must staff members do when they transfer chemicals to a new container?Label the new container Complete an MSDS request Store the chemicals outside Log in the transfer

Answer:

Label the container Question 17: A master cleaning schedule should be implemented and monitored by the manager

Answer:

True Question 18: Warning signs should be placed around high-traffic areas when mopping floors

Answer:

True

Question 19: What is the minimum temperature the water should be for manual dishwashing?100 70 110 90

Answer:

110 Question 20: When mopping floors in wide areas, it is best to use a ____ stroke.

Answer:

Side Question 21: What organization requires an MSDS to be included with hazardous chemicals?

FDA NRA EPA OSHA

Answer:

OSHA

Question 22: The minimum concentration of iodine sanitizer at room temp is

Answer:

12.5 ppm Question 23: ____ rids dirt and debris, while sanitizing reduces microorganisms.

Answer:

Cleaning Question 24: It is best to sanitize a commercial cutting board by hand rather than with a dishwasher

Answer:

True

Question 25: How often should floors be swept and mopped in a kitchen

Once per shift Whenever required Daily Weekly