ServSafe Practice test 14

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