ServSafe 10

ServSafe 10

10th Grade

10 Qs

quiz-placeholder

Similar activities

Guess the anime

Guess the anime

KG - Professional Development

6 Qs

Ant science

Ant science

5th Grade - University

11 Qs

Marketing and Sales 1.4

Marketing and Sales 1.4

9th - 12th Grade

9 Qs

Compound Interest

Compound Interest

10th - 11th Grade

10 Qs

Adopt me roblox quiz by stupidelephant911

Adopt me roblox quiz by stupidelephant911

KG - Professional Development

11 Qs

Romanian Folklore

Romanian Folklore

8th - 10th Grade

11 Qs

Engaging Secondary Science

Engaging Secondary Science

6th - 12th Grade

14 Qs

ABOUT TÜRKİYE

ABOUT TÜRKİYE

6th - 12th Grade

13 Qs

ServSafe 10

ServSafe 10

Assessment

Quiz

Other

10th Grade

Practice Problem

Medium

Created by

Dede Cunningham

Used 71+ times

FREE Resource

AI

Enhance your content in a minute

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Infrared thermometer

Maximum registering thermometer

Time-temperature indicator

Thermocouple with immersion probe

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Every 7 hours

Every 6 hours

Every 5 hours

Every 4 hours

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Try out the solution on a food-contact surface

Test the solution with a sanitizer kit

Mix the solution with equal parts of water

Use very hot water when making the solution

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Clean and sanitize the sinks and drain boards.

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which feature is most important for a chemical storage area?

Emergency shower system

Nonskid floor mats

Single-use towels

Good lighting

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Four inches

(10 centimeters) from the floor

In drawers that have been washed and rinsed

With handles facing up

Below cleaning supplies

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?