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WorksheetsServSafe Ch 9/10 Quiz
Total questions: 20
Worksheet time: 3600secs
True or False:
Kitchen walls, ceilings and floors should be smooth and durable?
True
Fals
True or False:
Three compartment sinks should be as large as your largest pot or pan?
True
False
Table top appliances should be a minimum of 6 inches off the table?
True
False
True or False:
A maximum registering thermometer is used to check the sanitizer rinse in a high-temperature dishwashing machine?
True
False
True or False:
If using Chlorine as a sanitizer you must have the equipment soak for 30 seconds minimum?
True
False
True or False:
Purchasing food from an unlicensed vendor is ok as long as you are not serving high risk customers?
True
False
Rice was held in a hot box at 130 degrees. What type of risk factor is this considered?
Purchasing food from unsafe sources
Failing to cook food properly
Practicing poor personal hygiene
Holding food at incorrect temperature
Which organization creates national standards for foodservice equipment?
NSF
CDC
MIB
CIA
A hand washing station should have:
Garbage can, disposable towels, soap, signage, hot and cold water
Garbage can, disposable towels, soap, signage, hot water
Garbage can, disposable towels, soap, signage, cold water
Disposable towels, soap, signage, hot and cold water
What is the only reliable method for preventing backflow?
Cross-connection
Ball Valve
Air Gap
Vacuum breaker
A busser drops the end of a hose into a mop bucket and begins to fill it up. The water level completely covers the end of the hose. What has he created?
Vacuum breaker
Cross-connection
Ball Valve
Air Gap
Outdoor garbage containers must have tight fitting lids, kept closed at all times, and.....
Lids kept open during the day so they can dry out
Have drainplugs in and be stationed on asphalt or concrete
Have drain plugs open so water does not collect in bottom of the dumpster
Placed on a material that drains quickly
A cross-connection is....
A physical link between safe water and dirty water
when two types of food are used on the same cutting board without sanitizing
When two or more individuals hook up on Tinder
When two wires cross and short out a piece of equipment
What information should the master schedule have on it?
What should be cleaned, when and by whom
what should be cleaned, when, by whom, how, and why
what should be cleaned, when, by whom, how,
what should be cleaned, by whom, how, and why
The correct ppm for Chlorine is?
100-132 ppm
12.5-25ppm
25-39ppm
50-99ppm
The correct ppm for Iodine is?
100-132ppm
12.5-25ppm
25-49ppm
50-99ppm
How many seconds must you soak equipment if using Chlorine as a sanitizer?
7 seconds
30 seconds
manufacturers recommendation
15 seconds
How many seconds must you soak equipment if using Iodine as a sanitizer?
7 seconds
30 seconds
15 seconds
manufacturers recommendation
What should the temperature of the sanitizer water need to be using Chlorine as a sanitizer?
75F
75-100F
68F
Manufacturers recommendation
What should the temperature of the sanitizer water need to be using heat as a sanitizer?
180
171
room temperature
165
