ServSafe Chapter 10 quiz

True or False

A maximum registering thermometer is used to check the temperature of the sanitizer rinse cycle in a high-temperature dishwashing machine?

• True

• False

True or False:

If using Chlorine Bleach as a sanitizer you must have the equipment soak for 30 seconds?

• True

• False

True or False:

Table top appliances must be 4 inches off the counter?

• True

• False

True or False:

Before you start washing dishes in a three compartment sink your first task is to check the water temperatures of all three compartments?

• True

• False

True or False:

If you can identify the chemical cleaner by appearance you do not have to label the bottle?

• True

• False

What information should a master schedule have on it?

• What should be cleaned, and when

• What should be cleaned, when and by whom

• What should be cleaned, when, by whom, and how

• What should be cleaned, when, by whom, how, and why

The correct ppm for Chlorine is:

• 12ppm-25ppm

• 25ppm-49ppm

• 50ppm-99ppm

• 100ppm-132ppm

How many seconds must you soak equipment for if using Chlorine Bleach as a sanitizer?

• Manufacturers recommendation

• 7 seconds

• 25 seconds

• 30 seconds

How long do you have to soak equipment if using Iodine as a sanitizer?

• 7 seconds

• 25 seconds

• 30 seconds

• Manufacturers recommendation

What should the temperature of the water be if using Chlorine as a sanitizer?

• 75-100F

• 68F

• 75 F

• Manufacturers recommendation