Chapter 10 Review

Description

ServSafe Food Safety Quiz on Chapter 10 Review, created by Kellie Jordan on 24/03/2020.
Kellie Jordan
Quiz by Kellie Jordan, updated more than 1 year ago
Kellie Jordan
Created by Kellie Jordan over 4 years ago
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Resource summary

Question 1

Question
Surfaces must be sanitized before they are cleaned
Answer
  • True
  • False

Question 2

Question
Cleaning reduces the number of pathogens on a surface to safe levels
Answer
  • True
  • False

Question 3

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

Question 4

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

Question 5

Question
A food-contact surface must be cleaned and sanitized
Answer
  • 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.

Question 6

Question
What is the correct way to clean and sanitize a prep table?
Answer
  • 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

Question 7

Question
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
Answer
  • 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.

Question 8

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

Question 9

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

Question 10

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

Question 11

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

Question 12

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

Question 13

Question
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Answer
  • 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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