Module 10 Quiz (serv-safe)

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

• Infrared thermometer

• Time temperature indicator

• Maximum registering thermometer

• Thermocouple with immersion probe

What is the acceptable contact time when sanitizing food contact surfaces?

• Soak the item in very hot water for 7 seconds

• Soak the item in an iodine solution for 7 seconds

• Soak the item in a chlorine solution for 7 seconds

• Soak the item in an ammonia solution for 7 seconds

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

• every 4 hours

• every 5 hours

• every 6 hours

• every 7 hours

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

• Test the solution with a sanitizer kit

• Use very hot water when making the solution

• Try out the solution on a food contact surface

• Mix the solution with equal parts water

George is getting ready to wash dishes in a three compartment sink. What should be his first task?

• Remove leftover food from the dishes

• Fill the first sink with detergent and water

• Try out the solution on a food-contact surface

• Mix the solution with equal parts water

Which feature is most important for a chemical storage area?

• good lighting

• single-use towels

• non-skid floor mats

• emergency shower system

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

• with handles facing up

• below cleaning supplies

• four inches (10 cm) from the floor

• in drawers that have been washed & rinsed

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

• remove food from the surface, sanitize, rinse, wash, & air-dry

• remove food from the surface, wash, rinse, sanitize, air-dry, & rinse

• remove food from the surface, wash, sanitize, air-dry, & rinse

• remove food from the surface, air-dry, wash, rinse, & sanitize

Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to?

• Label the working container with its contents

• Read the safety data sheet (sds) for the cleaner

• Use a new wiping cloth when first using a working container

• Note on the original container that some cleaner was put into a working container

What information should a master cleaning schedule contain?

• What should be cleaned, and when

• What should be cleaned, when, by whom and how

• What should be cleaned, when, by whom, and how

• What should be cleaned, when, by whom, how, and why