SERVSAFE SECTION 9 EXAM QUESTIONS

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SERVSAFE SECTION 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Sanitizing

Answer:

Process of reducing the number of microorganisms on a clean surface to safe levels

Question 2: Vacuum breaker

Answer:

Device for preventing the backflow of contaminants into a potable water system

Question 3: NSF-National safety standards

Answer:

An organization that creates certain national standards for any equipment that will come into contact with food

Question 4: Air gap

Answer:

air space used to separate a water supply outlet from any potentially contaminated source. An air hap is the only completely reliable method for preventing backflow. (Ex. air space between the floor drain and the drain pipe of a sink)

Question 5: Infestation

Answer:

Situation that exists when pests overrun or inhabit an establishment in large numbers

Question 6: Chlorine

Answer:

The most commonly used sanitizer due to its low cost and effectiveness

Question 7: Pest control operator (PCO)

Answer:

Licensed professional who used safe, up to date methods to prevent and control pests

Question 8: Material safety data sheets (MSDS)

Answer:

Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and chemical health hazards, information about using and handling it safely, and other important information.

Question 9: Integrated pest management (IPM)

Answer:

Program using prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside

Question 10: Iodine

Answer:

Sanitizer effective at low concentrations and not as quickly inactivated by soil as chlorine

Question 11: Heat sanitizing

Answer:

Using heat to reduce the number of microorganisms on a clean surface to safe levels.

Question 12: Building systems

Answer:

Include plumbing, lighting, and ventilation

Question 13: Ventilation

Answer:

A method of moving air around in a building.

Question 14: Potable water

Answer:

Water that is safe to drink

Question 15: Back siphonage

Answer:

When high water use in one area of an operation creates a vacuum in the plumbing system and sucks contaminants back into the water supply

Question 16: Cleaning

Answer:

Process of removing food and other types of soil from a surface such as a countertop or plate

Question 17: Three compartment sink

Answer:

Sinks that have there areas for washing, rinsing, and sanitizing waters. Most have a drain board on either side of the two outer sinks.

Question 18: Sanitizer

Answer:

Chemical used to sanitize. Ex. chlorine, iodine, and quats

Question 19: Backflow

Answer:

Unwanted, reverse flow of contaminants through a cross connection into a potable water system. This occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply

Question 20: Garbage

Answer:

Spoiled or waste food that is thrown away. Wet waste matter

Question 21: Chemical sanitizing

Answer:

Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.

Question 22: Utilities

Answer:

Include water, electricity, has, sewage and garbage systems

Question 23: Crosso-connection

Answer:

Physical link through which contaminants from drains, sewers, or other waste water sources can enter a potable water supply. (Ex. A hose connected to a faucet and submerged in a mop bucket.)

Question 24: Quaternary ammonium compounds (quats)

Answer:

Group of sanitizers all having the same basic chemical structure

Question 25: Master cleaning schedule

Answer:

Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed, and who will perform them