SERVSAFE REVIEW CHAPTER 11-15 EXAM QUESTIONS

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SERVSAFE REVIEW (CHAPTER 11-15) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What smell may be a sign that cockroaches are present?

Answer:

strong, oily

Question 2: What is the correct way to clean and sanitize a prep table?

Answer:

remove food from the surface, wash, rinse, sanitize, air-dry

Question 3: All new staff should receive training on...

Answer:

general food safety

Question 4: What should be done when throwing away chemicals?

Answer:

follow label instructions and regulatory requirements

Question 5: Who is responsible for keeping food safe in an operation ?

Answer:

manager/ operator

Question 6: In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Answer:

guided discussion Question 7: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Answer:

created a cross-connection Question 8: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

contact the local regulatory authority before use Question 9: The three basic rules of an integrates pest management program are: work with a PCO; deny pests access; and...

Answer:

deny pests food, water, and a nesting or hiding place

Question 10: When should staff receive food safety training?

Answer:

when hired, and then periodically after that Question 11: What organization creates national standards for foodservice equipment?

Answer:

NSF Question 12: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

with handles facing up Question 13: New stuff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...

Answer:

preventing cross-contamination

Question 14: The manager's responsibility for staff food safety training is to...

Answer:

make sure that staff have the knowledge and skills to keep food safe Question 15: What is the only completely reliable method for preventing backflow?

Answer:

air gap Question 16: An operation has a buildup of grease and condensation on the walls and ceiling.What is the most likely problem?

Answer:

the ventilation system is not working correctly Question 17: A backup or raw sewage and significant lack of refrigeration can result in...

Answer:

closure of the operation by the regulatory authority Question 18: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

maximum registering thermometer Question 19: Which area of the operation is usually required to be the brightest ?

Answer:

preparation

Question 20: Who should apply pesticides?

Answer:

pest control operator Question 21: What should be done with food-contact surfaces after pesticides have been applied?

Answer:

washed, rinsed, and sanitized

Question 22: Which agency enforces food safety in a restaurant?

Answer:

state or local regulatory authority Question 23: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable Question 24: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least how many inches?

Answer:

• inches (10cm)

Question 25: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were close, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?

Answer:

the surface underneath the Dumpster should have been paved with concrete or asphalt Question 26: If pesticides are stored in the operation, where should they be kept?

Answer:

in a secure location, away from food and equipment

Question 27: What is sanitizing?

Answer:

reducing pathogens to safe levels Question 28: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

test the solution with a sanitizer kit