ServSafe Ch. 10 Review Quiz

Quiz
•
Professional Development
•
10th Grade - Professional Development
•
Medium
Erin Forsythe
Used 35+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves.
at the end of the food handler's shift.
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
What is the correct way to clean and sanitize a prep table?
Remove food from surface, clean, rinse, sanitize, air-dry
Remove food from surface, rinse, clean, sanitize, air-dry
Sanitize, remove food from surface, clean, rinse, air-dry
Air-dry, remove food from surface, rinse, sanitize, clean
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
rinse it from the surface and then apply it a second time.
test the surface first to confirm that there are no pathogens.
heat it to the temperature recommended by the manufacturer.
use a test kit to check the sanitizer's concentration when mixing it.
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
152ºF (67ºC)
180ºF (82ºC)
192ºF (89ºC)
200ºF (93ºC)
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items.
washing items in detergent.
immersing items in sanitizer.
rinsing, scraping, or soaking items.
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which surfaces must be both cleaned and sanitized?
Walls
Cutting boards
Storage shelves
Garbage containers
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which feature is most important for a chemical storage area?
Good lighting
Single-use towels
Nonskid floor mats
Emergency shower system
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