ServSafe Ch 9/10 Quiz
Quiz
•
Professional Development
•
9th - 12th Grade
•
Practice Problem
•
Medium
jim Blow
Used 116+ times
FREE Resource
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20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
True or False:
Kitchen walls, ceilings and floors should be smooth and durable?
True
Fals
2.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
True or False:
Three compartment sinks should be as large as your largest pot or pan?
True
False
3.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Table top appliances should be a minimum of 6 inches off the table?
True
False
4.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
True or False:
A maximum registering thermometer is used to check the sanitizer rinse in a high-temperature dishwashing machine?
True
False
5.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
True or False:
If using Chlorine as a sanitizer you must have the equipment soak for 30 seconds minimum?
True
False
6.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
True or False:
Purchasing food from an unlicensed vendor is ok as long as you are not serving high risk customers?
True
False
7.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Rice was held in a hot box at 130 degrees. What type of risk factor is this considered?
Purchasing food from unsafe sources
Failing to cook food properly
Practicing poor personal hygiene
Holding food at incorrect temperature
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