ServSafe Ch 10/11

ServSafe Ch 10/11

9th - 12th Grade

20 Qs

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ServSafe Ch 10/11

ServSafe Ch 10/11

Assessment

Quiz

Professional Development

9th - 12th Grade

Practice Problem

Medium

Created by

jim Blow

Used 34+ times

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20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False:

Table top appliances must be 4 inches off the counter?

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A manager sees an employee did not cook a meatloaf long enough and had them bring it up to 165. Which type of managerial control is this?

Identifying risks

Monitoring

Corrective Action

Re-Evaluation

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which organization creates national standards for foodservice equipment?


CDC

CIA


MIB

NSF

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the only reliable method for preventing back flow?

Air gap

Ball Valve

Cross-connection
Vacuum breaker

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The busser drops the end of the hose into a mop bucket and turns the water on to fill it. What has the busser done wrong?

Created a cross-connection

Created an air-gap separation

Prevented back-flow

Vacuum breaker

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Outdoor garbage containers must have tight fitting lids, kept closed at all times and.....



have drainplugs in and be stationed on asphalt or concrete

Placed on material that drains quickly

Lids kept open during the day so they can dry out

Have the drain plugs open so water does not collect in bottom of trash can.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does proper ventilation help with food safety?

Keeps grease and buildup at bay

Keeps flys out

Keeps food cool

Keeps rats and pest out of the operation as they do not like cool weather

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