Chapter 10 Review

Beschreibung

ServSafe Food Safety Quiz am Chapter 10 Review, erstellt von Kellie Jordan am 24/03/2020.
Kellie Jordan
Quiz von Kellie Jordan, aktualisiert more than 1 year ago
Kellie Jordan
Erstellt von Kellie Jordan vor mehr als 4 Jahre
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Zusammenfassung der Ressource

Frage 1

Frage
Surfaces must be sanitized before they are cleaned
Antworten
  • True
  • False

Frage 2

Frage
Cleaning reduces the number of pathogens on a surface to safe levels
Antworten
  • True
  • False

Frage 3

Frage
Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
Antworten
  • True
  • False

Frage 4

Frage
Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
Antworten
  • True
  • False

Frage 5

Frage
A food-contact surface must be cleaned and sanitized
Antworten
  • before working with a different type of food.
  • every 6 hours.
  • only if the food handler changes gloves.
  • at the end of the food handler's shift.

Frage 6

Frage
What is the correct way to clean and sanitize a prep table?
Antworten
  • Remove food from surface, clean, rinse, sanitize, air-dry
  • Remove food from surface, rinse, clean, sanitize, air-dry
  • Sanitize, remove food from surface, clean, rinse, air-dry
  • Air-dry, remove food from surface, rinse, sanitize, clean

Frage 7

Frage
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
Antworten
  • rinse it from the surface and then apply it a second time.
  • test the surface first to confirm that there are no pathogens.
  • heat it to the temperature recommended by the manufacturer.
  • use a test kit to check the sanitizer's concentration when mixing it.

Frage 8

Frage
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
Antworten
  • 152ºF (67ºC)
  • 180ºF (82ºC)
  • 192ºF (89ºC)
  • 200ºF (93ºC)

Frage 9

Frage
The first step in cleaning and sanitizing items in a three-compartment sink is
Antworten
  • air-drying items.
  • washing items in detergent.
  • immersing items in sanitizer.
  • rinsing, scraping, or soaking items.

Frage 10

Frage
Which surfaces must be both cleaned and sanitized?
Antworten
  • Walls
  • Cutting boards
  • Storage shelves
  • Garbage containers

Frage 11

Frage
Which feature is most important for a chemical storage area?
Antworten
  • Good lighting
  • Single-use towels
  • Nonskid floor mats
  • Emergency shower system

Frage 12

Frage
What is the correct way to store mops in between uses?
Antworten
  • Propped in a corner
  • In a clean bucket
  • In a utility sink
  • On a hook

Frage 13

Frage
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Antworten
  • Label the working container with its contents.
  • Read the safety data sheet (SDS) for the cleaner.
  • Use a new wiping cloth when first using the working container.
  • Note on the original container that some cleaner was put into a working container.
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