ServSafe Chapter 12 Review

ServSafe Chapter 12 Review

12th Grade

20 Qs

quiz-placeholder

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ServSafe Chapter 12 Review

ServSafe Chapter 12 Review

Assessment

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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