WorksheetsServSafe 10
Total questions: 10
Worksheet time: 5mins
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Infrared thermometer
Maximum registering thermometer
Time-temperature indicator
Thermocouple with immersion probe
What is the acceptable contact time when sanitizing food-contact surfaces?
Soak the item in very hot water for 7 seconds
Soak the item in an iodine solution for 7 seconds
Soak the item in a chlorine solution for 7 seconds
Soak the item in an ammonia solution for 7 seconds
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 7 hours
Every 6 hours
Every 5 hours
Every 4 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Try out the solution on a food-contact surface
Test the solution with a sanitizer kit
Mix the solution with equal parts of water
Use very hot water when making the solution
George is getting ready to wash dishes in a three-compartment sink. What should be his first task?
Remove leftover food from the dishes.
Fill the first sink with detergent and water
Clean and sanitize the sinks and drain boards.
Make sure there is a working clock with a second hand.
Which feature is most important for a chemical storage area?
Emergency shower system
Nonskid floor mats
Single-use towels
Good lighting
How should flatware and utensils that have been cleaned and sanitized be stored?
Four inches
(10 centimeters) from the floor
In drawers that have been washed and rinsed
With handles facing up
Below cleaning supplies
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, sanitize, rinse, wash, air-dry
Remove food from the surface, wash, rinse, sanitize, air-dry
Remove food from the surface, air-dry, wash, rinse, sanitize
Remove food from the surface, wash, sanitize, air-dry, rinse
Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do?
Read the safety data sheet (SDS) for the cleaner
Note on the original container that some cleaner was put into a working container
Label the working container with its contents
Use a new wiping cloth when first using the working container
What information should a master cleaning schedule contain?
What should be cleaned, when, by whom, how, and why
What should be cleaned, when, by whom, and how
What should be cleaned, and when
What should be cleaned, when, and by whom
