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Servsafe chapter 10

Authored by Jeniyah Robinson

Other

9th - 12th Grade

Used 2+ times

Servsafe chapter 10
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10 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is required for measuring the sanitizing rinse temperature dish-washing machine?

Infrared thermometer

time-temperature indicator

maximum registering thermometer

thermocouple with immersion probe

2.

MULTIPLE CHOICE QUESTION

45 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 a chlorine solution for 7 seconds

Soak the item in an iodine solution for 7 seconds

soak the item in an ammonia solution for 7 seconds

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Surfaces must be sanitized before they are cleaned:

True

False

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

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.

remove food from the surface, wash, sanitize, air dry, rinse.

remove food from the surface, air dry, wash, rinse, sanitize.

5.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

When must a food contact surface be cleaned? Select all that apply.

After they are used

Before working with a different type of food

Any time there is an interruption during a task and the items being used may have become contaminated

After four hours on continuous use

After handling different raw TCS fruits and vegetables

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What item must customers take each time they return to a self-service area for more food?

A.  Clean plate

B.  Extra napkins

C. Hand sanitizer

D.  New serving spoon

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

True

false

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