
Servsafe chapter 10
Authored by Jeniyah Robinson
Other
9th - 12th Grade
Used 2+ times

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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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