ServSafe Chapter 12 Review
Quiz
•
Specialty
•
12th Grade
•
Medium
Used 400+ times
FREE Resource
20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is sanitizing?
Reducing dirt from surface.
Reducing the water hardness.
Reducing the pathogens to a safe level.
Reducing the PH of the water.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
every 4 hours
once a week
never
every 3 hours
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dish machine?
Glass
Infrared
Bimetallic stemmed
Maximum registering
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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 test kit
Use really hot water
Try out the solution on a food contact surface
Miz the solution with equal parts of cleaner and really hot water
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct way to clean and sanitize a prep table?
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done when throwing away chemicals?
Seal the container and recycle it
Follow label instructions and regulatory requirements
Pour leftover chemicals into a drain and throw the container away
Seal the container in a bag and put it in the neighbors dumpster
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Four inches from the floor
Below cleaning supplies
In drawers that have been washed and sanitized
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