
Ch 13 Serve Safe
Authored by Laura Fortney
Hospitality and Catering
9th - 12th Grade
Used 10+ times

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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A food handler who is receiving a food delivery observes signs of pests in the food. What shoud be done?
The head chef should be warned of the pests
The food handler should remove all evidence of the pests
The shipment should be refused and prevented from entering the operation
the shipment should be stored outside the kitchen until a manger inspects it.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one way to keep an operation pest-free?
Seal all cracks in the floors and walls
Clean up food spills at the end of each shift
Keep outdoor garbage containers open
store food and supplies one inch off the floor in the storage
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a basic rule of an Intgrated Pest Management program?
Work with a pest control operator
Destroy pests on sight
Use pesticides
Set traps
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is an important way to deny pests access to any operation
Use pesticides
Use approved, reputable suppliers
Set rodent traps
Spray regularly for flies
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What size should the mesh in window screening be to effectively keep out pests?
at least 2 mesh per square inch
at least 6 mesh per square inch
at least 10 mesh per square inch
at least 16 mesh per square inch
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What scenario can lead to pest infestation
Storing recyclables in paper bags
installing air curtains above doors
rotating products using the FIFO method
Storing food at least 6 inches (15 centimeters) off the floor
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should garbage be handled to deny pests food and shelter?
Leav outdoor containers uncovered to remove moisture
Store garbage inside the kitche to deny access to pests outside
Remove garbage fequently so pets won't be attracted to it
keep recyables close to the building to encourage removal
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