WorksheetsServSafe Manager Ch 10-12 Quiz
Total questions: 35
Worksheet time: 18mins
When a food-contact surface is dirty, what is the very first thing you should do?
Spray it with sanitizer
Wipe it with a wet cloth
Apply detergent
Scrape or remove food bits from the surface
At what temperature should the water be in the first sink (wash sink) of a 3-compartment sink?
70°F
135°F
171°F
At least 110°F
What should be done with a wiping cloth that is not in use?
Leave it on the prep table
Tuck it into an apron pocket
Hang it over the sink
Store it in a bucket of sanitizer solution
How long must a tool be in contact with a Quat sanitizer solution?
60 seconds
5 seconds
10 seconds
At least 30 seconds
What is the difference between cleaning and sanitizing?
They are the same thing
Sanitizing removes dirt; cleaning kills germs
Cleaning is for floors; sanitizing is for tables
Cleaning removes food/dirt; sanitizing reduces pathogens to safe levels
What three factors influence the effectiveness of a chemical sanitizer?
Brand name, Color, Fragrance
Age of the cloth, Type of surface, Water pressure
Lighting, Humidity, Volume of Water
Concentration, Temperature, Contact time
If a surface is in constant use, how often must it be cleaned and sanitized?
Every 2 hours
Once per shift
At the end of the day
Every 4 hours
How should cleaned and sanitized mugs and cups be stored?
Right side up on a clean surface
Stacked inside each other
On a clean towel
Upside down on a clean surface
What tool is required to check the concentration of a chemical sanitizer?
Thermometer
pH Meter
Litmus Paper
Test kit (test strips)
When heat sanitizing in a three-compartment sink, the water must be at least what temperature?
110°F
135°F
180°F
171°F
What must the water temperature be for the final sanitizing rinse in a high-temp dish machine?
145°F
165°F
212°F
180°F
What are the five steps of cleaning and sanitizing in order?
Wash, Scrape, Sanitize, Rinse, Air-Dry
Scrape, Sanitize, Wash, Rinse, Towel-dry
Wash, Sanitize, Scrape, Rinse, Air-dry
Scrape, Wash, Rinse, Sanitize, Air-dry
What must be posted at every handwashing sink?
A list of all ingredients in the soap
The manager's phone number
A daily cleaning log
A sign or poster telling staff to wash hands
What is the requirement for a handwashing station trash can?
It must have a foot pedal
It must be made of plastic
It must be emptied every hour
It must be present if disposable paper towels are used
What should a manager do if there is a backup of raw sewage in the operation?
Mop the area with bleach
Call the plumber and stay open
Redirect guests to a different bathroom
Close the operation immediately
What must be installed on all non-LED light bulbs in a kitchen?
High-wattage filaments
Tinted glass
Motion sensors
Shatter-resistant covers or protective shields
What is the purpose of an air curtain?
To keep the kitchen cool
To dry wet floors quickly
To circulate heat in the oven
To create a barrier that prevents pests from entering a doorway
Which area of the operation requires the highest lighting intensity?
Walk-in Coolers
Dining rooms
Dry storage
Prep areas
What is the curved, sealed edge between a floor and a wall called?
Molding
Grouting
Jointing
Coving
A physical link between safe water and dirty water is known as a what?
Backflow preventer
Air gap
Coving
Cross-connection
What is the only completely reliable way to prevent backflow in plumbing?
Vacuum breaker
Double-check valve
Grease trap
Air gap
What organization creates national standards for foodservice equipment?
FDA
USDA
CDC
NSF
How many inches off the tabletop must station-mounted equipment be installed?
2 inches
6 inches
8 inches
4 inches
How many inches off the floor must floor-mounted equipment be installed?
2 inches
4 inches
8 inches
6 inches
Who should be involved in the creation of a HACCP plan?
Only the head chef
Only the owner
The local health inspector
A specialized team representing different areas of the operation
If a critical limit is not met, what must be done immediately?
Call the health department
Reset the oven temperature
Perform a hazard analysis
Take a corrective action
What is a Critical Control Point (CCP)?
The final step in a recipe
Any time a manager is in the kitchen
The point where food is delivered
A step where a hazard can be prevented, eliminated, or reduced to safe levels
Which HACCP principle requires you to keep cooking logs and temperature records?
Verification
Monitoring
Hazard analysis
Record-keeping and documentation
What is the primary focus of the HACCP system?
Organizing freezer storage
Improving customer service speed
Reducing utility costs
Identifying and preventing biological, chemical, or physical hazards
What are the two main stages of 'Active Managerial Control'?
Cooking and cleaning
Hiring and firing
Buying and selling
Identifying and controlling risks
Reviewing temperature logs at the end of a shift to ensure the system is working is called what?
Monitoring
Record Keeping
Critical Limits
Verification
Throwing out soup that was held below 135°F for too long is an example of what?
Monitoring
Verification
Hazard Analysis
Corrective action
Checking a thermometer to see if a food's temperature reached the critical limit is an example of which principle?
Verification
Corrective action
Hazard analysis
Monitoring
Which HACCP principle involves setting a minimum internal cooking temperature for chicken?
Hazard analysis
Record keeping
Verification
Establishing critical limits
What is the first step in developing a HACCP plan?
Establish monitoring procedures
Determine critical control points
Identify corrective actions
Conduct a hazard analysis
