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Worksheetsservsafe manager ch 10
Total questions: 10
Worksheet time: 5mins
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Infrared thermometer
Time-temperature indicator
Maximum registering thermometer
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 4 hours
Every 5 hours
Every 6 hours
Every 7 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
Use very hot water when making the solution.
Try out the solution on a food-contact surface.
Mix the solution with equal parts of water.
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?
Good lighting
Single-use towels
Nonskid floor mats
Emergency shower system
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Below cleaning supplies
Four inches (10 centimeters) from the floor
In drawers that have been washed and rinsed
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, wash, sanitize, air-dry, rinse
Remove food from the surface, air-dry, wash, rinse, sanitize
Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he 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 information should a master cleaning schedule contain?
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
