NEW
Font size
WorksheetsServSafe Chapter 10 quiz
Total questions: 20
Worksheet time: 10mins
True or False
A maximum registering thermometer is used to check the temperature of the sanitizer rinse cycle in a high-temperature dishwashing machine?
True
False
True or False:
If using Chlorine Bleach as a sanitizer you must have the equipment soak for 30 seconds?
True
False
True or False:
Table top appliances must be 4 inches off the counter?
True
False
True or False:
Before you start washing dishes in a three compartment sink your first task is to check the water temperatures of all three compartments?
True
False
True or False:
If you can identify the chemical cleaner by appearance you do not have to label the bottle?
True
False
What information should a master schedule have on it?
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
The correct ppm for Chlorine is:
12ppm-25ppm
25ppm-49ppm
50ppm-99ppm
100ppm-132ppm
How many seconds must you soak equipment for if using Chlorine Bleach as a sanitizer?
Manufacturers recommendation
7 seconds
25 seconds
30 seconds
How long do you have to soak equipment if using Iodine as a sanitizer?
7 seconds
25 seconds
30 seconds
Manufacturers recommendation
What should the temperature of the water be if using Chlorine as a sanitizer?
75-100F
68F
75 F
Manufacturers recommendation
What should the temperature of the water be if using Iodine as a sanitizer?
75-100 F
68 F
75 F
Manufactures recommendation
What should the temperature of the water be if using Quats as a sanitizer?
75-100 F
68 F
75 F
Manufacturers recommendation
What are the proper steps to sanitize a counter?
Scrape or remove food bits from surface, wash the surface, rinse the surface, sanitize the surface, let air dry
Scrape or remove food bits from surface, wash the surface, rinse the surface, sanitize the surface.
Scrape or remove food bits from surface, Rinse the surface, wash the surface, sanitize the surface.
Wash the surface, rinse the surface, sanitize the surface.
What is one of the most important steps when cleaning a table top slicer?
Unplug the equipment before you start.
Put on cut proof gloves
Use a strong sanitizer
No need to clean it if you are still using the same product
What should the temperature of the water be in a three compartment sink if you are using heat as a sanitizer?
165 degrees
171 degrees
180 degrees
135 degrees
What is the highest temperature needed to be achieved in a single rack dish machine using heat as a sanitizer?
165 degrees
180 degrees
171 degrees
135 degrees
What is the highest temperature needed to be reached in a multi rack dish machine using heat as a sanitizer?
165 degrees
171 degrees
180 degrees
135 degrees
What does the water temperature need to be in the first compartment for a three compartment sink?
100 degrees
110 degrees
120 degrees
Any temp will do
What does the water temperature need to be in the second compartment for a three compartment sink?
110 degrees
120 degrees
100 degrees
Any temp will do
If you take a cleaner out of its original container and put it in a new bottle the new bottle must have?
The name of the cleaner
The name of the cleaner and the date it was filled
The name of the cleaner, and a health warning
Nothing if you can identify the cleaner by site
