WorksheetsServSafe Ch. 10
Total questions: 13
Worksheet time: 7mins
Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
True
False
Soaking items for 30 seconds in water at least 171 degrees F is an acceptable way to sanitize items.
True
False
You can use the toilet to empty a mop bucket
True
False
Chemicals should be stored in their original containers
True
False
The only way to sanitize surfaces is by using chemicals
True
False
What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
A. Time-temperature indicator
B. Infrared thermometer
C. Maximum registering thermometer
D. Immersion probe
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
A. Rinse it from the surface and then apply it a second time
B. Test the surface first to confirm that there are no pathogens
C. Use a test kit to check the sanitizer’s concentration when mixing it
D. Heat it to the temperature recommended by the manufacturer
What factors influence the effectiveness of a chemical sanitizer?
A. Concentration, temperature, contact time, pH, and water hardness
B. Concentration, absorbency, moisture, alkalinity, salinity
C. Concentration, protein, acidity, air temperature, strength
D. Concentration, water activity, reactivity, pressure, density
What is the first step of cleaning and sanitizing stationary equipment?
A. Take off removable parts
B. Unplug the unit
C. Spray the surface with cleaner
D. Wash the equipment surface using hot water
What temperature should the water be for manual dishwashing?
A. Must be at least 70 degrees F
B. Must be at least 90 degrees F
C. Must be at least 100 degrees F
D. Must be at least 110 degrees F
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous
chemicals?
A. Environmental Protection Agency
B. Occupational Safety and Health Administration
C. People for the Ethical Treatment of Animals
D. National Restaurant Association
What must staff members do when transferring chemicals to a new container?
A. Label the container
B. Complete the MSDS request
C. Log the transfer in the MSDS
D. Store the chemical in a locked cabinet
What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
A. At least 150 degrees F
B. At least 160 degrees F
C. At least 170 degrees F
D. At least 180 degrees F
