making sure the thermometer is accurate before using

What is the correct way to clean and sanitize a prep table? Options: Remove food from the surface, wash, rinse, sanitize, air dry, Remove food from the surface, sanitize, rinse, wash and air dry, Remove food from the surface, wash, sanitize, air dry then rinse, Remove food from the surface, air dry, wash, rinse, sanitize

Remove food from the surface, wash, rinse, sanitize, air dry

What is the correct order for handwashing? Options: wet hands and arms, apply soap, scrub, rinse, dry, dry, rinse, scrub, apply soap, wet hands, wet hands and arms, scrub them, apply soap, rinse, dry, rinse hands and arms, apply soap, dry

wet hands and arms, apply soap, scrub, rinse, dry

What is the best way to limit the growth of bacteria in food? Options: using proper hygiene practices, cleaning and sanitizing food, using separate plates, controlling time and temperature

controlling time and temperature

Cook food to high temperatures so that...

pathogens are reduced and illness is prevented

What's the best way for a waiter NOT to handle food allergies?

Ignore customer allergy and have him/her order what you want to serve

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? Options: Infrared thermometer, Time-temperature indicator, Maximum registering thermometer, Thermocouple with immersion probe

Maximum registering thermometer

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.

What should be done when throwing away chemicals?

Follow label instructions and regulatory requirements.

What is the correct way to clean and sanitize a prep table? A. Remove food from the surface wash rinse sanitize, air-dry, B. Remove food from the surface, sanitize rinse, wash, air-dry, C. Remove food from the surface, air-dry, wash, rinse, , D. Rermove food from the surface air-dry, wash, rinse, sanitize

Remove food from the surface, wash, rinse, sanitize, air-dry.

Plan to help prevent foodborne illnesses, Plan to help identify food risks in your operation, Plan to help control food operations in a way that keeps food safe.

Hazard Analysis Critical Control Point

What is one way to keep an operation pest-free?

Deny pests access to the operation.

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Contact the local regulatory authority before use.

What is the best way to eliminate pests that have entered the operation?

Work with a licensed pest control operator (PCO)

SERVSAFE CH.1-10 TEST Flashcards

Student preview

65 questions

Show all answers

1.

FLASHCARD QUESTION

Front

Whats the last step in a 3 compartment sink?

Back

2.

FLASHCARD QUESTION

Front

When should you not go to work?

Back

3.

FLASHCARD QUESTION

Front

Which one is cross contamination?

Back

4.

FLASHCARD QUESTION

Front

What do you do immediately with the paper towel when you are done drying your hands?

Back

use it to turn the faucet off

5.

FLASHCARD QUESTION

Front

True or false, It is important to wash between your fingers, under your nails, the tops of your hands.

Back

True

6.

FLASHCARD QUESTION

Front

What is the temperature danger zone?

Back

41F-135F

7.

FLASHCARD QUESTION

Front

TCS foods are...

Back

foods that require time & temperature control for safety

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