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WorksheetsServSafe Ch. 10 Review Quiz
Total questions: 10
Worksheet time: 5mins
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves.
at the end of the food handler's shift.
What is the correct way to clean and sanitize a prep table?
Remove food from surface, clean, rinse, sanitize, air-dry
Remove food from surface, rinse, clean, sanitize, air-dry
Sanitize, remove food from surface, clean, rinse, air-dry
Air-dry, remove food from surface, rinse, sanitize, clean
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
rinse it from the surface and then apply it a second time.
test the surface first to confirm that there are no pathogens.
heat it to the temperature recommended by the manufacturer.
use a test kit to check the sanitizer's concentration when mixing it.
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
152ºF (67ºC)
180ºF (82ºC)
192ºF (89ºC)
200ºF (93ºC)
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items.
washing items in detergent.
immersing items in sanitizer.
rinsing, scraping, or soaking items.
Which surfaces must be both cleaned and sanitized?
Walls
Cutting boards
Storage shelves
Garbage containers
Which feature is most important for a chemical storage area?
Good lighting
Single-use towels
Nonskid floor mats
Emergency shower system
What is the correct way to store mops in between uses?
Propped in a corner
In a clean bucket
In a utility sink
On a hook
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser 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 step must managers take after creating a master cleaning schedule?
Train staff to follow the program.
Determine who should do each task.
Time staff on how long they take to clean.
Determine what should be cleaned.
