WorksheetsServSafe Ch. 9 Review Quiz
Total questions: 10
Worksheet time: 5mins
A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
gloves
a timer
a garbage container
a clock with a second hand
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal.
lighting.
sanitizing.
ventilation.
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In cold-storage areas
In food-storage areas
When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
The employee waited until the garbage was full.
The bag was disposed of in a dumpster.
The bag was placed on a prep table.
The employee tied the bag shut.
In the event of an imminent health hazard, such as a water supply interruption, the operation must
execute a HACCP plan.
reduce the hours of operation.
notify the regulatory authority.
maintain normal operating procedures.
What is one way to keep an operation pest-free?
Deny pests access to the operation.
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.
Which individual should apply pesticides in a restaurant or foodservice operation?
Pest control operator
Owner/operator
Operational director
Line cook
What is the minimum temperature that must be maintained when holding hot soup for service?
100ºF (38ºC)
120ºF (49ºC)
135ºF (57ºC)
155ºF (68ºC)
What is the maximum allowable internal temperature when cold-holding food?
41ºF (5ºC)
45ºF (7ºC)
51ºF (10ºC)
55ºF (13ºC)
A catering employee removed a 135ºF (57ºC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
