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Safe Serve Practice Questions Ch 10- 14

59 Questions  I  By Neeravypatel
Safe Serve Practice Questions Ch 10- 14
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1.  Identify the minimum lighting intensity requirement for each area. Dry storage areas
A.
B.
C.
2.  Identify the minimum lighting intensity requirement for each area. Prep areas
A.
B.
C.
3.  Identify the minimum lighting intensity requirement for each area. Hand washing areas
A.
B.
C.
4.  Identify the minimum lighting intensity requirement for each area. Walk in refrigerators
A.
B.
C.
5.  Identify the minimum lighting intensity requirement for each area. Dish washing areas
A.
B.
C.
6.  Generally, operations that use a private water source, such as well, must have it tested at least.
A.
B.
C.
D.
7.  What is the only completely reliable method for preventing back flow?
A.
B.
C.
D.
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.
9.  How hot should the hot water at a hand washing station get?
A.
B.
C.
D.
10.  Food service equipment that has been certified as meeting certain standards may be stamped with the ____________ mark
A.
B.
C.
D.
11.  What information should be posted on or near a dishwasher?
A.
B.
C.
D.
12.  To keep food from being contaminated by lighting use
A.
B.
C.
D.
13.  Which is a source of potable water?
A.
B.
C.
D.
14.  Outdoor garbage containers should be
A.
B.
C.
D.
15.  What is a cross contamination?
A.
B.
C.
D.
16.  Back flow is when contaminated water
A.
B.
C.
D.
17.  Match the best cleaner for the job. Remove bits of soaked cheese from a pot
A.
B.
C.
D.
18.  Match the best cleaner for the job. Clean a grill back splash
A.
B.
C.
D.
19.  Match the best cleaner for the job. Remove mineral deposits from a steam table
A.
B.
C.
D.
20.  Match the best cleaner for the job. Wash a kitchen wall
A.
B.
C.
D.
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.
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.
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.
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.
25.  What is sanitizing?
A.
B.
C.
D.
26.  If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
A.
B.
C.
D.
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.
28.  How can food service managers find out which chemical sanitizers are appropriate for their operations?
A.
B.
C.
D.
29.  What should be done when throwing away chemicals?
A.
B.
C.
D.
30.  Material safety data sheets (MSDS) should be
A.
B.
C.
D.
31.  Flatware and utensils that have been cleaned and sanitized should be stored
A.
B.
C.
D.
32.  What is the correct way to clean and sanitize a prep table?
A.
B.
C.
D.
33.  An employee notices a hole in the hole in the foundation of the operation.
A.
B.
C.
34.  A delivery of tomatoes arrives and has fruit flies buzzing around it
A.
B.
C.
35.  Some of the staff have propped the back door open because it is hot inside
A.
B.
C.
36.  A mop is stored with the wet mop head on the floor of the cleaning supplies closet
A.
B.
C.
37.  A floor drain is missing its cover
A.
B.
C.
38.  A window at the back of the operation is missing a screen
A.
B.
C.
39.  There are full garbage bags piled up by the back door.
A.
B.
C.
40.  A pipe entering the operation has a large gap all the way around it
A.
B.
C.
41.  An employee sees a cockroach in the kitchen
A.
B.
C.
42.  A bag of recyclables has been left leaning against the back of the building
A.
B.
C.
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.
44.  A case of noodles has been stored on the floor of the dry storage room
A.
B.
C.
45.  A staff member sees a rat in the storeroom.
A.
B.
C.
46.  Rat or Cockroach: I nest in scraps of paper, cloth, and hair
A.
B.
47.  Rat or Cockroach: I produce a strong, oily odor
A.
B.
48.  Rat or Cockroach: I like to gnaw on things
A.
B.
49.  Rat or Cockroach: My droppings are shiny black or grey
A.
B.
50.  Rat or Cockroach: My nest are often founded next to buildings
A.
B.
51.  Rat or Cockroach: My droppings look like grains of pepper
A.
B.
52.  Rat or Cockroach: I live in dark, warm, moist places
A.
B.
53.  Rat or Cockroach: If you see me in daytime, i am present in large numbers
A.
B.
54.  Who should apply pesticides?
A.
B.
C.
D.
55.  Cockroaches typically are found in places that are
A.
B.
C.
D.
56.  What kind of odor is a sign that roaches might be present
A.
B.
C.
D.
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.
58.  After pesticides have been applied, food contact surfaces should be
A.
B.
C.
D.
59.  If pesticides are stored in the operation, where should they be kept?
A.
B.
C.
D.
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