.png){kind=logo}
PDF Download SERVSAFE RECERTIFICATION MOD 9&10 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: what's the best way to eliminate pests that have entered the operation
Answer:
work with a licensed pest control operator
Question 2: what are the three types of sanitzer
Answer:
chlorine, iodine, and quats Question 3: the three steps in creating a cleaning program are creating a master cleaning schedule, training staff, and
Answer:
monitoring the cleaning program for effectiveness Question 4: what's wrong with a dumpster placed on a gravel driveway with the lids closed and the drain plug in place
Answer:
the driveway should be paved Question 5: when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
Answer:
- inches (10 centimeters)
Question 6: what is the correct way to store a mop between uses
Answer:
hanging from a hook, to air dry Question 7: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Answer:
smooth and durable
Question 8: what can happen if grease traps are not cleaned regularly
Answer:
odors can occur, wastewater can back up Question 9: what must staff do to make sure that a sanitizing solution has been made correctly
Answer:
test the solution with a sanitizer kit
Question 10: what's important to consider when installing a dishwasher
Answer:
ease of reach, convenient location, prevention of contamination Question 11: what is the required final rise temperature for a dishwashing machine
Answer:
180F
Question 12: what is the correct way to clean and sanitize a prep table
Answer:
remove food from the surface, wash, rinse, sanitize, air-dry
Question 13: What is an imminent health hazard?
Answer:
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
Question 14: what is potable water
Answer:
water that is safe to drink
Question 15: What is sanitizing?
Answer:
Reducing pathogens to safe levels Question 16: if grease and condensation start to build up on the walls and ceiling, what's the problem
Answer:
the ventilation system isn't working correctly
Question 17: where are handwashing stations required in your operation
Answer:
food prep areas, service areas, dishwashing areas Question 18: what is the most likely cause of a buildup of grease and condensation on walls and ceilings
Answer:
the ventilation system is not working correctly
Question 19: 5 steps for cleaning and sanitizing surfaces
Answer:
scrape off any extra food, wash the surface, rinse the surface, sanitize, let the surface air-dry Question 20: what is the correct water temperature for sanitizing dishes, and how long must the dishes soak
Answer:
171F for 30 seconds
Question 21: what is the purpose of a grease trap
Answer:
to keep grease from blocking drains
Question 22: a handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and
Answer:
soap Question 23: how long should items be in contact with a sanitizer solution in order for it to work correctly
Answer:
it depends
Question 24: how often should you clean a dishwasher
Answer:
as often as necessary Question 25: why should materials used for floors, walls, and ceilings be smooth and durable
Answer:
it makes cleaning easier
Question 26: food equipment must be
Answer:
nonabsorbent, smooth, corrosion resistant, easy to clean, durable and damage resistant
Question 27: what information should be measured by a dishwasher
Answer:
water temperature, water pressure, chemical concentration Question 28: what should you do if a broken water main has caused the water in your operation to appear brown
Answer:
contact the regulatory authority before use Question 29: What is the only completely reliable method for preventing backflow?
Answer:
air gap
.png)