SERVSAFE STUDY GUIDE 7TH EDITION EXAM QUESTIONS

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SERVSAFE STUDY GUIDE 7TH EDITION EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is the only completely reliable method for preventing backflow?

Answer:

Air Gap Question 2: Three Compartment Sink: Fill first sink with ? at what temperature ?

Answer:

detergent and water / 110 degree F Question 3: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches

Question 4: 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 5: Three Compartment Sink: Fill second sink with

Answer:

clean water Question 6: This will lead to pest infestation: True or False Food is rotated during storage so that the oldest products are used first.

Answer:

False.Oldest products should be used first.Question 7: For stationary rack, single-temperature machines. temperature should be at least

Answer:

165 degree F

Question 8: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface Wash Rinse Sanitize Air dry

Question 9: Steps to clean and sanitize items in three compartment sink

Answer:

• Scrape items before washing them

• Wash items in the first sink

• Rinse items in the second sink

• Sanitize items in the third sink

• Air dry items on clean and sanitized surface (Never towel dry)

Question 10: Three Compartment Sink: Fill third sink with

Answer:

water and sanitizer Question 11: This will lead to pest infestation: True or False A dumpster is left open during the day to let is air out.

Answer:

True.Outdoor dumpsters should be tightly covered.Question 12: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

Clean and sanitize the sinks and drain boards

Question 13: What information should a master cleaning schedule contain?

Answer:

What should be cleaned When By Whom How Question 14: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable

Question 15: How mant inches should floor mounted equipment be placed at?

Answer:

On legs at least 6 inches high Question 16: What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine?

Answer:

Maximum registering thermometer

Question 17: Three basic rules to keep your operation pest free:

Answer:

• Deny pests access to the operation

• Deny pests food, water and shelter

• Work with a licensed pest control operator (PCO)

Question 18: Purchase dishwashers that have the ability to measure the following:

Answer:

Water Temperature Water Pressure Cleaning and Sanitizing Chemical Concentration Question 19: A hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands and

Answer:

soap Question 20: Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Answer:

Label the working container with its contents Question 21: This will lead to pest infestation: True or False Recyclables are stored overnight in a clean container in the kitchen.

Answer:

True.Recyclables should be stored far away from the building.

Question 22: Steps to Clean and Sanitize a Surface

Answer:

• Scrape or remove food bit from the surface

• Wash the surface

• Rinse the surface