Quiz about chapter 10 servsafe manager

Question 1

Piper was in a rush to put a delivery away. She placed the cleaning chemicals on the top shelf of the shelving rack above the canned goods. Did she store them correctly?

Accepted Answer

No

Answer

Yes

Question 2

Aurora filled three spray bottles with sanitizer. Since the chemicals looked red, she did not label the spray bottles. Did she handle the chemicals correctly?

Accepted Answer

No

Answer

Yes

Question 3

Dolly was about to take a plate out to a table and she noticed some drips on the edge of the plate. She grabbed a clean, dry cloth and wiped off the plate. Did she handle that correctly?

Accepted Answer

Yes

Answer

No

Question 4

Ella empty the bucket of dirty mop water onto the floor drain. She rinsed the mop and hung it to dry. Then she cleaned and rinsed the bucket. Did she handle that correctly?

Accepted Answer

Yes

Answer

No

Question 5

Troy washed, rinse, and sanitized the table by spraying it with sanitizer and allowing it to air dry. He then placed a bottle of sanitizer on the prep table. Did he handle the chemical correctly?

Accepted Answer

No

Answer

Yes

Question 6

Kevin stored antifreeze for the delivery van with cleaning supplies. Did he handle the chemicals correctly?

Accepted Answer

No

Answer

Yes

Question 7

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

Accepted Answer

Maximum registering thermometer

Answer

infrared thermometer

Answer

time temperature indicator

Answer

Thermocouple with immersion probe

Question 8

What is the acceptable contact time when sanitizing food contact surfaces

Accepted Answer

Soak the item in a chlorine solution for seven seconds

Answer

soak the item and very hot water for seven seconds

Answer

Item in an iodine solution for seven seconds

Answer

Soak the item in an ammonia solution for seven seconds

Question 9

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

Accepted Answer

Every four hours

Answer

Every five hours

Answer

Every six hours

Answer

Every seven hours

Question 10

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

Accepted Answer

Test the solution with a sanitizer kit

Answer

Use very hot water when making a solution

Answer

Try out the solution on a food contact surface

Answer

Mix the solution with equal parts of water

Question 11

Cathy is getting ready to wash dishes in a three compartment sink. What should be her first task?

Accepted Answer

Clean and sanitize the sinks and the drain boards

Answer

Remove leftover food from the dishes

Answer

Fill the first sink with detergent and water

Answer

Make sure there is a working clock with a second hand

Question 12

Which feature is most important for a chemical storage area

Accepted Answer

good lighting

Answer

single use towels

Answer

Non-skid floor mats

Answer

Emergency shower system

Question 13

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

Accepted Answer

with handles facing up

Answer

Below cleaning supplies

Answer

4 inches from the floor

Answer

In drawers that have been washed and rinsed

Question 14

What is the correct way to clean and sanitize a prep table?

Accepted Answer

Remove food from the surface, wash, rinse, sanitize, air dry

Answer

Remove food from the surface, sanitize, rinse, wash, air dry

Answer

Remove food from the surface, wash, sanitize, air, dry, rinse

Answer

Remove food from the surface, air, dry, wash, rinse, sanitize

Question 15

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

Accepted Answer

Label the working container with its contents

Answer

Read the safety data sheet for the cleaner

Answer

use a new wiping cloth when first using the working container

Answer

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

Question 16

What information should a master cleaning schedule contain?

Accepted Answer

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

Answer

What should be cleaned, and when

Answer

What should be cleaned, when, and by whom

Answer

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

chapter 10 servsafe manager

23 questions

Bailey mixed a quat sanitizer with 75°F water. A test kit showed the concentration was correct according to the manufacturers recommendations. He soaked some utensils in the solution for 30 seconds. Were the utensils sanitized correctly?

Jeanette mixed the chlorine sanitizer with 75°F water. A test kit showed the concentration was 25PPM. He soaked some plates in the solution for seven seconds. Was the tableware sanitize correctly?

Yolanda mixed an iodine sanitizer with 68°F water. A test kit showed the concentration was 8PPM. She put a hotel pan in the solution for 30 seconds. Was the pan sanitized correctly?

Basil mixed to chlorine sanitizer with 100°F water. A test kit showed the concentration was 50 PPM. She put a mixing bowl in the solution for seven seconds. Was the mixing bowl sanitized correctly?

Mark filled the sink with 165°F water. He put the slicer parts in the hot water to soak for 60 seconds. Were the slicer sanitized correctly?

Reorder the following from first to last

Sanitize or not sanitize

Piper was in a rush to put a delivery away. She placed the cleaning chemicals on the top shelf of the shelving rack above the canned goods. Did she store them correctly?

Aurora filled three spray bottles with sanitizer. Since the chemicals looked red, she did not label the spray bottles. Did she handle the chemicals correctly?

Dolly was about to take a plate out to a table and she noticed some drips on the edge of the plate. She grabbed a clean, dry cloth and wiped off the plate. Did she handle that correctly?

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