WorksheetsServSafe Chapter 10
Total questions: 8
Worksheet time: 9mins
Name
Class
Date
1.
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
a)
Infrared thermometer
b)
Time-temperature indicator
c)
Maximum registering thermometer
d)
Thermocouple with immersion probe
2.
What is sanitizing?
a)
Reducing dirt from a surface
b)
Reducing the pH of a surface
c)
Reducing the hardness of water
d)
Reducing pathogens to safe levels
3.
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
a)
Every 4 hours
b)
Every 5 hours
c)
Every 6 hours
d)
Every 7 hours
4.
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
a)
Test the solution with a sanitizer kit.
b)
Use very hot water when making this solution.
c)
Try out the solution on a food contact surface.
d)
Mix the solution with equal parts water.
5.
A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air dry. Then the food handler put the machine back together. What mistake did the food handler make?
a)
Test the solution with a sanitizer kit.
b)
Failed to sanitize the machine before taking the removable parts off
c)
Failed to rinse the machine after wiping it down with detergent and water
d)
Failed to wash the machine with detergent and water before taking it apart
6.
What should be done when throwing away chemicals?
a)
Seal the container and recycle it.
b)
Seal the container in a bag and place it in the garbage.
c)
Follow label instructions and regulatory requirements.
d)
Pour leftover chemicals into a drain and throw the container away.
7.
How should flatware and utensils that have been cleaned and sanitized be stored?
a)
With handles facing up
b)
Below cleaning supplies
c)
In drawers that have been washed and rinsed
d)
Four inches (10 cm) from the floor
8.
What is the correct way to clean and sanitize a prep table?
a)
A. Remove food from the surface wash rinse sanitize, air-dry
b)
B. Remove food from the surface, sanitize rinse, wash, air-dry
c)
C. Remove food from the surface, air-dry, wash, rinse,
d)
D. Rermove food from the surface air-dry, wash, rinse, sanitize
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