ServSafe Chapter 10 Flashcard

ServSafe Chapter 10 Flashcard

Assessment

Flashcard

Life Skills

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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20 questions

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1.

FLASHCARD QUESTION

Front

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Back

Maximum registering thermometer

2.

FLASHCARD QUESTION

Front

What is sanitizing?

Back

Reducing pathogens to safe levels

3.

FLASHCARD QUESTION

Front

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Back

Every 4 hours

4.

FLASHCARD QUESTION

Front

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Back

Test the solution with a sanitizer kit.

5.

FLASHCARD QUESTION

Front

How should flatware and utensils that have been cleaned and sanitized be stored?

Back

With handles facing up

6.

FLASHCARD QUESTION

Front

What is the correct way to clean and sanitize a prep table? A.  Remove food from the surface wash rinse sanitize, air-dry, B.  Remove food from the surface, sanitize rinse, wash, air-dry, C.  Remove food from the surface, air-dry, wash, rinse, , D.  Rermove food from the surface air-dry, wash, rinse, sanitize

Back

Remove food from the surface, wash, rinse, sanitize, air-dry.

7.

FLASHCARD QUESTION

Front

If you are sanitizing items in hot water, what temperature must the water be?

Back

171 degrees for at least 30 seconds

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