servesafe manager chapter 9

servesafe manager chapter 9

12th Grade

14 Qs

quiz-placeholder

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servesafe manager chapter 9

servesafe manager chapter 9

Assessment

Quiz

Life Skills

12th Grade

Practice Problem

Easy

Created by

Ann Schulman

Used 3+ times

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14 questions

Show all answers

1.

MULTIPLE SELECT QUESTION

15 mins • 1 pt

Media Image

In which situation(s) was the hand care guidelines and handwashing procedure correctly followed

1

2

3

4

5

2.

CATEGORIZE QUESTION

3 mins • 1 pt

Which are safe and unsafe practices

Groups:

(a) safe practices

,

(b) unsafe practices

setting garbage bags on the asphalt next to the dumpster and then throwing each bag inside

throwing a burned hamburger into the open garbage can next to the sandwich line

stacking garbage bags next to the prep table to take all out at once

John cleans a garbage can on the floor drain grate, which is next to the grill

throwing out empty cans into the recycling container, which is stored in the prep area

3.

CATEGORIZE QUESTION

3 mins • 1 pt

which situations can lead to pests

Groups:

(a) lead to pests

,

(b) doesn't lead to pests

a dumpster is left open during the day to let it air out

food is rotated during storage so that the oldest products are used first

recyclables are stored overnight in a clean container in the kitchen

food in dry storage is stored against the wall and 6 inches off the floor

air curtains are installed around the back door of a kitchen

a delievery driver brings a food delievery into the kitchen to be inspected

the exterior of the operation has a 3 inch hole

a delievery is rejected cuz it contains packages with gnaw marks

4.

MULTIPLE SELECT QUESTION

15 mins • 1 pt

Media Image

What three items are missing

Soap

A garbage can

A sign telling employees to wash your hands before going back to work

A pug that follows you into the bathroom

5.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Absorbent and durable

Hard and durable

Porous and durable

Smooth and durable

6.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

What organization creates a national standard for food service equipment

CDC

EPA

FDA

NSF

7.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least

2 inches

4 inches

6 inches

8 inches

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