ServSafe Chapter 9 and 10 (2018-2019)

A broken water main has caused the water in an operation to appear brown. What should the manager do?

• Contact the local regulatory authority before use.

• Use the water for everything except dish-washing.

• Boil the water for 1 minute before use.

• Use the water for everything except handwashing.

When preparing to wash dishes in a three-compartment sink, what is the first task?

• Remove leftover food from the dishes.

• Fill the first sink with detergent and water.

• Clean and sanitize the sinks and drain boards.

• Make sure there is a working clock with a second hand.

When poring sanitize from its original container into a spray bottle, the spray bottle must be labeled with

• common name of the chemical

• expiration date of the chemical

• date the chemical was transferred.

• name of the person who transferred the chemical

Which does not require sanitizing?

• Plates

• Knives

• Walls

• Tongs

What is the definition of sanitizing?

• Washing a surface to a clean level

• Using a cloth on a surface until it is clean

• Removing the amount of dirt on a surface to safe levels

• Reducing the pathogens on a surface to safe levels.

To make sure that the chemicals sanitize being used on a food-prep surface is at the correct straighten.

• 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.

Outdoor garbage containers must be

• washed frequently.

• kept covered with tight-fitting lids.

• kept away from customer parking areas.

• lined with plastic or wet strength paper.

What is a cross-connection?

• threaded faucet

• device that prevents a vacuum

• brass valve that mixes hot and cold water

• physical link between sources of safe and dirty water.

What is the best way to eliminate pests that have entered the operation?

• Raise the heat in the operation after-hours.

• lower the heat in the operation after hours.

• apply over the counter pesticides around the operation.

• work with a licensed pest control operator.

How high should floor-mounted equipment be from the floor?

• at least 1 inch

• at least 2 inches

• at least 4 inches

• at least 6 inches