ServSafe Ch 9/10 Quiz

True or False:

Kitchen walls, ceilings and floors should be smooth and durable?

• True

• Fals

True or False:

Three compartment sinks should be as large as your largest pot or pan?

• True

• False

Table top appliances should be a minimum of 6 inches off the table?

• True

• False

True or False:

A maximum registering thermometer is used to check the sanitizer rinse in a high-temperature dishwashing machine?

• True

• False

True or False:

If using Chlorine as a sanitizer you must have the equipment soak for 30 seconds minimum?

• True

• False

True or False:

Purchasing food from an unlicensed vendor is ok as long as you are not serving high risk customers?

• True

• False

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

Which organization creates national standards for foodservice equipment?

• NSF

• CDC

• MIB

• CIA

A hand washing station should have:

• Garbage can, disposable towels, soap, signage, hot and cold water

• Garbage can, disposable towels, soap, signage, hot water

• Garbage can, disposable towels, soap, signage, cold water

• Disposable towels, soap, signage, hot and cold water

What is the only reliable method for preventing backflow?

• Cross-connection

• Ball Valve

• Air Gap

• Vacuum breaker