SERVSAFE VOCAB CH. 10 EXAM QUESTIONS

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SERVSAFE VOCAB CH. 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Iodine

Answer:

Sanitizer effective at low concentrations and not as quickly inactivated by dirt as chlorine.It might stain surfaces and is less effective than chlorine.

Question 2: Chemical-sanitizing dishwasher

Answer:

Dishes that are washed with some sort of chemical solution.

Question 3: High-temp dishwasher

Answer:

Using this machine is a way of heat sanitizing.The temperature where final sanitizing should be is 180 degrees F (82 degrees C).

Question 4: Environmental Protection Agency (EPA)

Answer:

Federal agency that sets standards for environmental quality, including air and water quality, and regulates pesticide use and waste handling.

Question 5: Stationary equipment

Answer:

Industrial equipment designed to occupy a stationary or fixed position.

Question 6: Chemical Sanitizing

Answer:

Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels. Items can be sanitized by immersing in a specific concentration of sanitizing solution for a required period of time or by rinsing, swabbing, or spraying the items with a specific concentration of a sanitizing solution.

Question 7: Water hardness

Answer:

Quality of water containing certain substances, especially soluble salts of calcium and magnesium.

Question 8: Heat sanitizing

Answer:

Using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way to heat sanitize tableware, utensils, or equipment is to submerge them in or spray them with hot water.

Question 9: Concentration parts per million

Answer:

The amount of sanitizer to water measured in parts per million (ppm).The concentration of sanitizer affects the effectiveness of the sanitizer solution

Question 10: Cleaning program

Answer:

A system that organizes all of the cleaning and sanitizing tasks in the kitchen; restaurant and food service managers with the most effective cleaning programs focus on three things: (1) creating a master cleaning schedule (2) training staff to follow the cleaning schedule (3) monitoring the program to make sure it works.

Question 11: Utility sink

Answer:

Used for filling bucks and washing cleaning tools.

Question 12: Quaternary ammonium compounds (Quats)

Answer:

Group of sanitizers all having the same basic chemical structure. They work in most temperature and pH ranges, are noncorrosive, and remain active for short periods of time after drying. However, they may not kill certain types of microorganisms, and they leave a film on surfaces.

Question 13: Contact time

Answer:

The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.

Question 14: Chlorine

Answer:

Commonly used chemical sanitizer due to its low cost and effectiveness.It kills a wide range of microorganisms.

Question 15: pH

Answer:

Measure of a food's acidity or alkalinity. The pH scale ranges o to 14.0.A pH betwen 7.1 and 14 in alkaline, while a pH betwen 0.0 and 6.9 is acidic.A pH of 7.0 in neutral.Foodborne microorganisms grow well in food that has a neutral to slightly acidic pH (7.5 to 4.6)