ServSafe Practice Questions Chapter 10

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

• infrared thermometer

• time-temperature indicator

• maximum registering thermometer

• thermocouple with immersion probe

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

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

• every 4 hours

• every 5 hours

• every 6 hours

• every 7 hours

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

• test the solution with a sanitizer kit

• use very hot water when making the solution

• try out the solution on a food-contact surface

• mix the solution with equal parts of water

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

Which feature is most important for a chemical storage area?

• good lighting

• single-use towels

• nonskid floor mats

• emergency shower system

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

• with handles facing up

• below cleaning supplies

• four inches (10 centimeters) from the floor

• in drawers that have been washed and rinsed

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

Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

• Label the working container with its contents.

• Read the safety data sheet (SDS) for the cleaner.

• Use a new wiping cloth when first using the working container.

• Note on the original container that some cleaner was put into a working container.

What information should a master cleaning schedule contain?

• What should be cleaned, and when

• What should be cleaned, when, and by whom

• What should be cleaned, when, by whom, and how

• What should be cleaned, when, by whom, how, and why