Safe Serve Practice Questions Ch 10- 14
59 Questions I 1579 Attempts I Created By neeravypatel 1104 days agoserve safe practice will help you pass
Question Excerpt From Safe Serve Practice Questions Ch 10- 14
| Q.1) | Identify the minimum lighting intensity requirement for each area. Dry storage areas |
| A. |
| B. |
| C. |
| Q.2) | Identify the minimum lighting intensity requirement for each area. Prep areas |
| A. |
| B. |
| C. |
| Q.3) | Identify the minimum lighting intensity requirement for each area. Hand washing areas |
| A. |
| B. |
| C. |
| Q.4) | Identify the minimum lighting intensity requirement for each area. Walk in refrigerators |
| A. |
| B. |
| C. |
| Q.5) | Identify the minimum lighting intensity requirement for each area. Dish washing areas |
| A. |
| B. |
| C. |
| Q.6) | Generally, operations that use a private water source, such as well, must have it tested at least. |
| A. |
| B. |
| C. |
| D. |
| Q.7) | What is the only completely reliable method for preventing back flow? |
| A. |
| B. |
| C. |
| D. |
| Q.8) | When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least |
| A. |
| B. |
| C. |
| D. |
| Q.9) | How hot should the hot water at a hand washing station get? |
| A. |
| B. |
| C. |
| D. |
| Q.10) | Food service equipment that has been certified as meeting certain standards may be stamped with the ____________ mark |
| A. |
| B. |
| C. |
| D. |
| Q.11) | What information should be posted on or near a dishwasher? |
| A. |
| B. |
| C. |
| D. |
| Q.12) | To keep food from being contaminated by lighting use |
| A. |
| B. |
| C. |
| D. |
| Q.13) | Which is a source of potable water? |
| A. |
| B. |
| C. |
| D. |
| Q.14) | Outdoor garbage containers should be |
| A. |
| B. |
| C. |
| D. |
| Q.15) | What is a cross contamination? |
| A. |
| B. |
| C. |
| D. |
| Q.16) | Back flow is when contaminated water |
| A. |
| B. |
| C. |
| D. |
| Q.17) | Match the best cleaner for the job. Remove bits of soaked cheese from a pot |
| A. |
| B. |
| C. |
| D. |
| Q.18) | Match the best cleaner for the job. Clean a grill back splash |
| A. |
| B. |
| C. |
| D. |
| Q.19) | Match the best cleaner for the job. Remove mineral deposits from a steam table |
| A. |
| B. |
| C. |
| D. |
| Q.20) | Match the best cleaner for the job. Wash a kitchen wall |
| A. |
| B. |
| C. |
| D. |
| Q.21) | Lee mixed a quats sanitizer with 75*F water. A test kit showed the concentration was correct according to the manufactures recommendations. He soaked utensils in the solution for 30 seconds. were the utensils sanitized correctly? |
| A. |
| B. |
| Q.22) | Josh mixed a chlorine sanitizer with 55*F water. A test kit showed the concentration was 100 ppm. He soaked some tableware in the solution for 7 seconds. Was the tableware sanitized correctly? |
| A. |
| B. |
| Q.23) | Cecelia mixed an iodine sanitizer with 75*F water. A test kit showed the concentration was 8 ppm. She put a pan in the solution for 30 seconds. Was the pan sanitized correctly? |
| A. |
| B. |
| Q.24) | Jarmin mixed a chlorine sanitizer with 100*F water. a test kit showed the concentration was 50 ppm. She put a bowl in the solution for 7 seconds. was the bowl sanitized correctly? |
| A. |
| B. |
| Q.25) | What is sanitizing? |
| A. |
| B. |
| C. |
| D. |
| Q.26) | If food contact surfaces are in constant use, how often must they be cleaned and sanitized? |
| A. |
| B. |
| C. |
| D. |
| Q.27) | An employee wants to make a sanitizer solution to spray onto food contact surfaces. what must be done to ensure that it has been made correctly. |
| A. |
| B. |
| C. |
| D. |
| Q.28) | How can food service managers find out which chemical sanitizers are appropriate for their operations? |
| A. |
| B. |
| C. |
| D. |
| Q.29) | What should be done when throwing away chemicals? |
| A. |
| B. |
| C. |
| D. |
| Q.30) | Material safety data sheets (MSDS) should be |
| A. |
| B. |
| C. |
| D. |
| Q.31) | Flatware and utensils that have been cleaned and sanitized should be stored |
| A. |
| B. |
| C. |
| D. |
| Q.32) | What is the correct way to clean and sanitize a prep table? |
| A. |
| B. |
| C. |
| D. |
| Q.33) | An employee notices a hole in the hole in the foundation of the operation. |
| A. |
| B. |
| C. |
| Q.34) | A delivery of tomatoes arrives and has fruit flies buzzing around it |
| A. |
| B. |
| C. |
| Q.35) | Some of the staff have propped the back door open because it is hot inside |
| A. |
| B. |
| C. |
| Q.36) | A mop is stored with the wet mop head on the floor of the cleaning supplies closet |
| A. |
| B. |
| C. |
| Q.37) | A floor drain is missing its cover |
| A. |
| B. |
| C. |
| Q.38) | A window at the back of the operation is missing a screen |
| A. |
| B. |
| C. |
| Q.39) | There are full garbage bags piled up by the back door. |
| A. |
| B. |
| C. |
| Q.40) | A pipe entering the operation has a large gap all the way around it |
| A. |
| B. |
| C. |
| Q.41) | An employee sees a cockroach in the kitchen |
| A. |
| B. |
| C. |
| Q.42) | A bag of recyclables has been left leaning against the back of the building |
| A. |
| B. |
| C. |
| Q.43) | A delivery of produce arrives at the back of the loading dock. The receiving staff notices insect parts in some of the boxes |
| A. |
| B. |
| C. |
| Q.44) | A case of noodles has been stored on the floor of the dry storage room |
| A. |
| B. |
| C. |
| Q.45) | A staff member sees a rat in the storeroom. |
| A. |
| B. |
| C. |
| Q.46) | Rat or Cockroach: I nest in scraps of paper, cloth, and hair |
| A. |
| B. |
| Q.47) | Rat or Cockroach: I produce a strong, oily odor |
| A. |
| B. |
| Q.48) | Rat or Cockroach: I like to gnaw on things |
| A. |
| B. |
| Q.49) | Rat or Cockroach: My droppings are shiny black or grey |
| A. |
| B. |
| Q.50) | Rat or Cockroach: My nest are often founded next to buildings |
| A. |
| B. |
| Q.51) | Rat or Cockroach: My droppings look like grains of pepper |
| A. |
| B. |
| Q.52) | Rat or Cockroach: I live in dark, warm, moist places |
| A. |
| B. |
| Q.53) | Rat or Cockroach: If you see me in daytime, i am present in large numbers |
| A. |
| B. |
| Q.54) | Who should apply pesticides? |
| A. |
| B. |
| C. |
| D. |
| Q.55) | Cockroaches typically are found in places that are |
| A. |
| B. |
| C. |
| D. |
| Q.56) | What kind of odor is a sign that roaches might be present |
| A. |
| B. |
| C. |
| D. |
| Q.57) | The three basic rules of an integrated pest management program are 1) deny pest access to the operation 2) ______________ and 3) work with a licensed PCO to eliminate pests that do enter |
| A. |
| B. |
| C. |
| D. |
| Q.58) | After pesticides have been applied, food contact surfaces should be |
| A. |
| B. |
| C. |
| D. |
| Q.59) | If pesticides are stored in the operation, where should they be kept? |
| A. |
| B. |
| C. |
| D. |
Take this quiz by clicking Start button on top.
Related Topics
More Quizzes by neeravypatel
- Safe Serve Practice Questions Ch 1- 3
- Safe Serve Practice Questions Ch 4-6
- Safe Serve Practice Questions Ch 7-9
