Safe Serve Practice Questions Ch 10- 14

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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. 

      50 foot candles

    • B. 

      20 foot candles

    • C. 

      10 foot candles


  • 2. 
    Identify the minimum lighting intensity requirement for each area. Prep areas
    • A. 

      50 foot candles

    • B. 

      20 foot candles

    • C. 

      10 foot candles


  • 3. 
    Identify the minimum lighting intensity requirement for each area. Hand washing areas
    • A. 

      50 foot candles

    • B. 

      20 foot candles

    • C. 

      10 foot candles


  • 4. 
    Identify the minimum lighting intensity requirement for each area. Walk in refrigerators
    • A. 

      50 foot candles

    • B. 

      20 foot candles

    • C. 

      10 foot candles


  • 5. 
    Identify the minimum lighting intensity requirement for each area. Dish washing areas
    • A. 

      50 foot candles

    • B. 

      20 foot candles

    • C. 

      10 foot candles


  • 6. 
    Generally, operations that use a private water source, such as well, must have it tested at least.
    • A. 

      Every year

    • B. 

      Every 2 years

    • C. 

      Every 3 years

    • D. 

      Every 5 years


  • 7. 
    What is the only completely reliable method for preventing back flow?
    • A. 

      Air gap

    • B. 

      Ball valve

    • C. 

      Vacuum breaker

    • D. 

      Cross connection


  • 8. 
    When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
    • A. 

      1 inch

    • B. 

      2 inches

    • C. 

      4 inches

    • D. 

      6 inches


  • 9. 
    How hot should the hot water at a hand washing station get?
    • A. 

      At least 70*F

    • B. 

      At least 100*F

    • C. 

      At least 130*F

    • D. 

      At least 160*F


  • 10. 
    Food service equipment that has been certified as meeting certain standards may be stamped with the ____________ mark
    • A. 

      FDA

    • B. 

      NSF

    • C. 

      USDA

    • D. 

      USPS


  • 11. 
    What information should be posted on or near a dishwasher?
    • A. 

      Water temperature, conveyor speed, and water pressure

    • B. 

      Load start time, estimated load completion time, and initials of person who started the load

    • C. 

      Water temperature in 4*f increments and clearance space between the machine and the floor

    • D. 

      Maintenance records including service dates, work done, and name of the company that did the work.


  • 12. 
    To keep food from being contaminated by lighting use
    • A. 

      Shields on heat lamps

    • B. 

      Signage next to lights in food contact areas

    • C. 

      Fluorescent and other energy efficient light bulbs

    • D. 

      Lighting that meets the minimum intensity requirements


  • 13. 
    Which is a source of potable water?
    • A. 

      Collected rain water

    • B. 

      Gray water collection tanks

    • C. 

      Untested private water sources

    • D. 

      Water transport vehicles


  • 14. 
    Outdoor garbage containers should be
    • A. 

      Labeled with collection times

    • B. 

      Kept covered with tight fitting lids

    • C. 

      Kept away from customers parking areas

    • D. 

      Lined with plastic or wet strength paper


  • 15. 
    What is a cross contamination?
    • A. 

      Threaded faucet

    • B. 

      Device that prevents a vacuum

    • C. 

      Valve that mixes hot and cold water

    • D. 

      Link between sources of safe and dirty water


  • 16. 
    Back flow is when contaminated water
    • A. 

      Flows in pipes behind a wall

    • B. 

      Backs up in a drain because of grease condensation

    • C. 

      Goes down the drain in a counter clockwise direction

    • D. 

      Flows in reverse because of water pressure


  • 17. 
    Match the best cleaner for the job. Remove bits of soaked cheese from a pot
    • A. 

      Detergent

    • B. 

      De-greaser

    • C. 

      Delimer

    • D. 

      Abrasive cleaner


  • 18. 
    Match the best cleaner for the job. Clean a grill back splash
    • A. 

      Detergent

    • B. 

      De-greaser

    • C. 

      Delimer

    • D. 

      Abrasive cleaner


  • 19. 
    Match the best cleaner for the job. Remove mineral deposits from a steam table
    • A. 

      Detergent

    • B. 

      De-greaser

    • C. 

      Delimer

    • D. 

      Abrasive cleaner


  • 20. 
    Match the best cleaner for the job. Wash a kitchen wall
    • A. 

      Detergent

    • B. 

      De-greaser

    • C. 

      Delimer

    • D. 

      Abrasive cleaner


  • 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. 

      Yes

    • B. 

      No


  • 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. 

      Yes

    • B. 

      No


  • 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. 

      Yes

    • B. 

      No


  • 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. 

      Yes

    • B. 

      No


  • 25. 
    What is sanitizing?
    • A. 

      Reducing dirt from a surface

    • B. 

      Reducing the pH of a surface

    • C. 

      Reducing the hardness of water

    • D. 

      Reducing pathogens to safe levels


  • 26. 
    If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
    • A. 

      Every 4 hours

    • B. 

      Every 5 hours

    • C. 

      Every 6 hours

    • D. 

      Every 7 hours


  • 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. 

      Test the solution with a sanitizer test kit

    • B. 

      Use very hot water when making the solution

    • C. 

      Try out the solution on a food contact surface

    • D. 

      Compare the color to another solution of the right strength


  • 28. 
    How can food service managers find out which chemical sanitizers are appropriate for their operations?
    • A. 

      Check with the food and drug administration

    • B. 

      Check with the centers for disease control and prevention

    • C. 

      Check with the local regulatory authority

    • D. 

      Check the label on the sanitizer container


  • 29. 
    What should be done when throwing away chemicals?
    • A. 

      Pour leftover chemicals into a drain and throw the container away

    • B. 

      Seal the container in a bag and put it next to the garbage container

    • C. 

      Follow label instructions and any regulatory requirements that apply

    • D. 

      Take the lid off the container and put it into a garbage container


  • 30. 
    Material safety data sheets (MSDS) should be
    • A. 

      Kept so employees can access them

    • B. 

      Kept with paperwork from the supplier

    • C. 

      Sent to the local regulatory authority

    • D. 

      Memorized in case of an emergency


  • 31. 
    Flatware and utensils that have been cleaned and sanitized should be stored
    • A. 

      With the handles facing up

    • B. 

      At a temperature of 41*F or lower

    • C. 

      Above cleaning supplies

    • D. 

      Within six inches of the floor


  • 32. 
    What is the correct way to clean and sanitize a prep table?
    • A. 

      Wash, rinse, sanitize, air dry

    • B. 

      Rinse, wash, sanitize, air dry

    • C. 

      Sanitize, wash, rinse, air dry

    • D. 

      Air dry, rinse, sanitize, was


  • 33. 
    An employee notices a hole in the hole in the foundation of the operation.
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 34. 
    A delivery of tomatoes arrives and has fruit flies buzzing around it
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 35. 
    Some of the staff have propped the back door open because it is hot inside
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 36. 
    A mop is stored with the wet mop head on the floor of the cleaning supplies closet
    • A. 

      Deny pest access

    • B. 

      Deny pest food/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 37. 
    A floor drain is missing its cover
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 38. 
    A window at the back of the operation is missing a screen
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 39. 
    There are full garbage bags piled up by the back door.
    • A. 

      Deny pest access

    • B. 

      Deny pest food/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 40. 
    A pipe entering the operation has a large gap all the way around it
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 41. 
    An employee sees a cockroach in the kitchen
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 42. 
    A bag of recyclables has been left leaning against the back of the building
    • A. 

      Deny pest access

    • B. 

      Deny pest food/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 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. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 44. 
    A case of noodles has been stored on the floor of the dry storage room
    • A. 

      Deny pest access

    • B. 

      Deny pest food/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 45. 
    A staff member sees a rat in the storeroom.
    • A. 

      Deny pest access

    • B. 

      Deny pest access/ water/ hiding places

    • C. 

      Work with a PCO to eliminate pest


  • 46. 
    Rat or Cockroach: I nest in scraps of paper, cloth, and hair
    • A. 

      Rat

    • B. 

      Cockroach


  • 47. 
    Rat or Cockroach: I produce a strong, oily odor
    • A. 

      Rat

    • B. 

      Cockroach


  • 48. 
    Rat or Cockroach: I like to gnaw on things
    • A. 

      Rat

    • B. 

      Cockroach


  • 49. 
    Rat or Cockroach: My droppings are shiny black or grey
    • A. 

      Rat

    • B. 

      Cockroach


  • 50. 
    Rat or Cockroach: My nest are often founded next to buildings
    • A. 

      Rat

    • B. 

      Cockroach


  • 51. 
    Rat or Cockroach: My droppings look like grains of pepper
    • A. 

      Rat

    • B. 

      Cockroach


  • 52. 
    Rat or Cockroach: I live in dark, warm, moist places
    • A. 

      Rat

    • B. 

      Cockroach


  • 53. 
    Rat or Cockroach: If you see me in daytime, i am present in large numbers
    • A. 

      Rat

    • B. 

      Cockroach


  • 54. 
    Who should apply pesticides?
    • A. 

      Shift manager

    • B. 

      Person in charge

    • C. 

      Pest control operator

    • D. 

      Designated pest employee


  • 55. 
    Cockroaches typically are found in places that are
    • A. 

      Cold, dry, and light

    • B. 

      Warm, dry, and light

    • C. 

      Cold, moist, and dark

    • D. 

      Warm, moist, and dark


  • 56. 
    What kind of odor is a sign that roaches might be present
    • A. 

      Strong, oily

    • B. 

      Warm, spicy

    • C. 

      Sharp, musty

    • D. 

      Mild, seaweed


  • 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. 

      Deny pest food, water, and a nesting or hiding place

    • B. 

      Document all infestations with the local regulatory authority

    • C. 

      Prepare a chemical application schedule and post it publicly

    • D. 

      Notify the EPA that pesticides are being used in the establishment


  • 58. 
    After pesticides have been applied, food contact surfaces should be
    • A. 

      Used only after a 20 minute wait

    • B. 

      Checked with a sanitizer test kit

    • C. 

      Washed, rinsed, and sanitized

    • D. 

      Replaced with new equipment


  • 59. 
    If pesticides are stored in the operation, where should they be kept?
    • A. 

      In a secure location, away from food

    • B. 

      In a glass container, in a walk in cooler

    • C. 

      In dry storage on a shelf below the food

    • D. 

      In a plastic container, in any location


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