NPHS ServSafe Facilities and Pests

Front

What government agency requires an MSDS sheet? Options: FDA, OSHA, USDA, PHA

Back

OSHA

Front

What is the first step of sanitizing?

Back

scrape or spray food off

Front

What temp is an automatic dishwasher's final sanitizing rinse at? Options: 171, 180, 210, 90

Back

180

Front

What temp is the sanitizer sink set to for manual dishwashing with heat sanitation?

Back

171

Front

How should staff make sure that sanitizer used on food surfaces is sanitizing correctly? Options: use a test kit when mixing the sanitizer, test the counter for pathogens, look to see if debris is removed after sanitizing, smell the sanitizer bottle

Back

use a test kit when mixing the sanitizer

Front

What sort of thermometer is best suited for checking a dishwasher's final sanitizing rinse temp? Options: Immersion Probe, Time Temperature Indicator, Maximum Registering, Metallic Stem Thermometer

Back

Maximum Registering

Front

When does a restaurant need an MSDS? Options: For every chemical they have, For chemicals they should have to keep pests away, When they are using a Pest control operator, When they are using FIFO

Back

For every chemical they have

Front

When should counter tops be sanitized?

Back

Every 4 hours, Before a staff worker begins using a work station, When there has been contamination, All of the above

Front

Which is an acceptable source of water? Jugs of water, a commercial tanker of water, Water source regulated by authorities

Back

All of the above

Front

A pest in foodservice is considered

Back

any bug or rodent