ServSafe Chapter 10-15 Unit Review

A handwashing station needs all of the following except

• soap

• hand sanitizer

• a way to dry hands

What scenario can lead to pest infestation?

• storing recyclables in paper bags

• emptying water from buckets in utility sinks

• rotating products using the FIFO method

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

• wash, rinse, sanitize, air dry

• sanitize, wash, rinse, air-dry

• air-dry, rinse, sanitize, wash

What is the first step in developing a HACCP plan?

• identify corrective actions

• conduct a hazard analysis

• establish monitoring procedures

Reviewing temperature logs and other records to make sure that the HACCP

plan is working as intended is an example of which HACCP principle?

• monitoring

• verification

• record keeping

How hot should the hot water at a handwashing station get?

• at least 100F

• at least 130F

• at least 160F

The CDC has determined five common risk factors for foodborne illness. They

are: purchasing food from unsafe sources, failing to cook food adequately,

holding food at incorrect temperatures, practicing poor personal hygiene, and

using

• imported supplies

• incorrect shellstock id tags

• contaminated equipment

What does an operation that wants to smoke food as a method of preservation

need to have before processing food this way?

• food safety certificate

• crisis-management plan

• variance from the local regulatory authority

How many steps are there in a HACCP plan?

• 3

• 5

• 7

What are the most important food safety features to look for when selecting

flooring, wall, and ceiling materials?

• hard and durable

• porous and durable

• smooth and durable