ServSafe Chapter 13 Questions

ServSafe Chapter 13 Questions

11th Grade

30 Qs

quiz-placeholder

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ServSafe Chapter 13 Questions

ServSafe Chapter 13 Questions

Assessment

Quiz

Hospitality and Catering

11th Grade

Medium

Created by

Valerie Jansky

Used 1+ times

FREE Resource

30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

The head chef should be warned of the pests.

The food handler should remove all evidence of the pests.

The shipment should be refused and prevented from entering the operation.

The shipment should be stored outside the kitchen until a manager inspects it.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is one way to keep an operation pest-free?

Seal all cracks in floors and walls.

Keep outdoor garbage containers open.

Clean up food spills at the end of each shift.

Store food and supplies one inch off the floor in storage.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a basic rule of an Integrated Pest Management program?

Work with a pest control operator.

Destroy pests on sight.

Use pesticides.

Set traps.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is an important way to deny pests access to any operation?

Use pesticides.

Use approved, reputable suppliers.

Set rodent traps.

Spray regularly for flies.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What size should the mesh in window screening be to effectively keep out pests?

At least 2 mesh per square inch

At least 6 mesh per square inch

At least 10 mesh per square inch

At least 16 mesh per square inch

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What scenario can lead to pest infestation?

Storing recyclables in paper bags

Installing air curtains above doors

Rotating products using the FIFO method

Storing food at least 6 inches (15 centimeters) off the floor

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should garbage be handled to deny pests food and shelter?

Leave outdoor containers uncovered to remove moisture.

Store garbage inside the kitchen to deny access to pests outside.

Remove garbage frequently so pests won’t be attracted to it.

Keep recyclables close to the building to encourage removal.

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