2017 40 Question Practice Quiz
This is the ServSafe 40 Question Practice Quiz. Updated 2017
Questions and Answers
- 1.
Which agency enforces food safety in a restaurant or foodservice operation?
- A.
Centers for Disease Control and Prevention
- B.
Food and Drug Administration
- C.
State or local regulatory authority
- D.
U.S. Department of Agriculture
Correct Answer
C. State or local regulatory authorityExplanation
The correct answer is state or local regulatory authority. This agency is responsible for enforcing food safety regulations in restaurants and foodservice operations at the state or local level. They ensure that establishments comply with sanitation standards, proper food handling practices, and other regulations to protect the public from foodborne illnesses. The Centers for Disease Control and Prevention (CDC) focuses on disease prevention and control on a national level, while the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) have broader roles in food safety regulation.Rate this question:
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- 2.
Three components of active managerial control include
- A.
Identifying risks, creating specifications, and training.
- B.
Identifying risks, corrective action, and training
- C.
Identifying risks, creating purchase orders, and training
- D.
Identifying risks, record keeping, and training.
Correct Answer
B. Identifying risks, corrective action, and trainingExplanation
The three components of active managerial control include identifying risks, taking corrective action, and providing training. This means that a manager needs to first identify potential risks or hazards in the workplace, then take appropriate actions to address and mitigate those risks. Corrective action may involve implementing new policies or procedures, conducting inspections, or making necessary changes to ensure safety and compliance. Finally, providing training to employees is essential to ensure they are aware of the risks and know how to handle them properly.Rate this question:
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- 3.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
- A.
Contact the local regulatory authority before use.
- B.
Use the water for everything except dishwashing
- C.
Boil the water for 1 minute before use
- D.
Use the water for everything except hand washing
Correct Answer
A. Contact the local regulatory authority before use.Explanation
The correct answer is to contact the local regulatory authority before use. This is because a broken water main can potentially lead to contamination of the water supply, which may not be safe for consumption or use. The local regulatory authority will have the necessary expertise and information to assess the situation, provide guidance on the safety of the water, and advise on any necessary precautions or actions to be taken.Rate this question:
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- 4.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
- A.
When to register with the EPA
- B.
How to fill out an incident report
- C.
Where to find Safety Data Sheets in the operation
- D.
Whom to contact about suspicious activity
Correct Answer
D. Whom to contact about suspicious activityExplanation
To prevent the deliberate contamination of food, it is important for a manager to know whom to contact about suspicious activity. This means that the manager should have a clear understanding of who to reach out to if they notice any suspicious behavior or potential threats to the security of the food. By having this knowledge, the manager can take immediate action and report any concerns to the appropriate authorities, helping to ensure the safety and integrity of the food being served.Rate this question:
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- 5.
A food handler who has just bused tables must do what before handling food?
- A.
Change apron
- B.
Wash hands
- C.
Put disposable gloves back on
- D.
Wipe hands on a cloth towel
Correct Answer
B. Wash handsExplanation
After busing tables, a food handler must wash their hands before handling food. This is important to maintain hygiene and prevent the spread of bacteria or contaminants. Washing hands helps to remove any dirt, germs, or residue from the previous task, ensuring that the food remains safe and free from any potential hazards.Rate this question:
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- 6.
As part of hand washing, food handlers must scrub their hands and arms for at least
- A.
3 seconds
- B.
5 seconds
- C.
10 seconds
- D.
20 seconds
Correct Answer
C. 10 secondsExplanation
Food handlers must scrub their hands and arms for at least 10 seconds as part of hand washing. This duration ensures that they thoroughly clean their hands and arms, removing any potential contaminants or bacteria. Washing for a shorter duration may not effectively remove all germs, while washing for a longer duration may be unnecessary and time-consuming. Therefore, 10 seconds strikes a balance between effectiveness and practicality in maintaining proper hygiene standards.Rate this question:
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- 7.
To work with food, a food handler with an infected hand wound must
- A.
Cover the wound with an impermeable cover and wear a single-use glove
- B.
Cover the wound with an impermeable cover and limit contact with food
- C.
Wash hands and bandage the wound with an impermeable cover
- D.
Apply ointment and bandage the wound with an impermeable cover
Correct Answer
A. Cover the wound with an impermeable cover and wear a single-use gloveExplanation
To prevent the spread of infection, a food handler with an infected hand wound should cover the wound with an impermeable cover, such as a bandage or a finger cot, to prevent any pathogens from coming into contact with the food. Additionally, they should wear a single-use glove over the covered wound to provide an extra layer of protection. This combination of covering the wound and wearing a glove helps to minimize the risk of contamination and ensures the safety of the food being handled.Rate this question:
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- 8.
How should food handlers keep their fingernails?
- A.
Short and unpolished
- B.
Long and unpolished
- C.
Long and painted with nail polish
- D.
Short and painted with nail polish
Correct Answer
A. Short and unpolishedExplanation
Food handlers should keep their fingernails short and unpolished to maintain good hygiene and prevent the accumulation of dirt and bacteria. Long nails can easily harbor pathogens and make it difficult to maintain cleanliness, while nail polish can chip off and contaminate food. Short and unpolished nails are easier to clean and less likely to transfer harmful substances to the food being handled.Rate this question:
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- 9.
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
- A.
Exclude the food handler from the operation
- B.
Report the illness to the local regulatory authority
- C.
Speak with the food handler's medical practitioner
- D.
Restrict the food handler form working with food
Correct Answer
D. Restrict the food handler form working with foodExplanation
The manager of a quick-service operation should restrict the food handler from working with food if they report having a sore throat and a fever. This is important to prevent the spread of any potential illness to customers or other employees. By restricting the food handler from working with food, the manager can minimize the risk of contamination and maintain food safety standards. It is not necessary to report the illness to the local regulatory authority or speak with the food handler's medical practitioner unless the situation worsens or if there are specific guidelines or regulations in place that require such actions.Rate this question:
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- 10.
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
- A.
Keep the food handler away from duties that involve food
- B.
Exclude the food handler from the operation
- C.
Make sure the food handler is supplied with disposable gloves
- D.
Make sure the food handler washes hands often
Correct Answer
B. Exclude the food handler from the operationExplanation
When a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp., the manager should exclude the food handler from the operation. This is necessary to prevent the spread of the illness to other staff members and customers. By excluding the food handler, the manager ensures that there is no risk of contamination and protects the health and safety of everyone involved.Rate this question:
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- 11.
Where should staff members eat, drink, smoke, or chew gum?
- A.
Where customers cannot see them
- B.
Outside the kitchen door
- C.
Dishwashing areas
- D.
Designated areas
Correct Answer
D. Designated areasExplanation
Staff members should eat, drink, smoke, or chew gum in designated areas. This ensures that these activities are kept separate from areas where customers can see them, maintaining a professional and hygienic environment. Designated areas provide a controlled space where staff can engage in these activities without impacting the customer experience or violating any health and safety regulations.Rate this question:
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- 12.
How long must shellstock tags be kept on file?
- A.
30 days after the day the shellfish were received
- B.
90 days after the day the shellfish were received
- C.
30 days after the last shellfish was sold or served from the container
- D.
90 days after the last shellfish was sold or served from the container
Correct Answer
D. 90 days after the last shellfish was sold or served from the containerExplanation
Shellstock tags must be kept on file for 90 days after the last shellfish was sold or served from the container. This is important for record-keeping and traceability purposes, as it allows for tracking the source and handling of the shellfish in case of any issues or recalls. By keeping the tags on file for this duration, it ensures that there is a sufficient record of the shellfish's journey from the container to the consumer.Rate this question:
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- 13.
When receiving a delivery of food for an operation, it is important to
- A.
Inspect only the TCS food
- B.
Inspect all food immediately before storing it
- C.
Stack the delivery neatly and inspect it within 12 hours
- D.
Store it immediately and inspect it later
Correct Answer
B. Inspect all food immediately before storing itExplanation
When receiving a delivery of food for an operation, it is important to inspect all food immediately before storing it. This is crucial to ensure the quality and safety of the food. By inspecting all the food items, one can identify any signs of spoilage, damage, or contamination. This step helps in preventing the storage of any unsafe or compromised food, which could lead to foodborne illnesses. Additionally, inspecting the food before storing it allows for timely action, such as returning or rejecting any unsatisfactory items and ensuring that only safe and suitable food is stored for use.Rate this question:
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- 14.
Which item is stored correctly in the cooler?
- A.
Macaroni salad stored above raw salmon
- B.
Raw ground pork stored below raw poultry
- C.
Raw poultry stored above raw pork
- D.
Sliced pineapple stored below raw steaks
Correct Answer
A. Macaroni salad stored above raw salmonExplanation
The correct answer is Macaroni salad stored above raw salmon. This is the correct storage arrangement because raw seafood, like salmon, should be stored below ready-to-eat foods, such as macaroni salad, to prevent cross-contamination. Raw seafood can contain harmful bacteria that could contaminate the macaroni salad if stored above it. Therefore, storing the macaroni salad above the raw salmon ensures food safety.Rate this question:
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- 15.
Ready-to-eat TCS food must be date marked if it will be stored for longer than
- A.
12 hours
- B.
24 hours
- C.
36 hours
- D.
48 hours
Correct Answer
B. 24 hoursExplanation
Ready-to-eat TCS food must be date marked if it will be stored for longer than 24 hours. This is because ready-to-eat food is more prone to bacterial growth and can become unsafe to consume if stored for too long. Date marking helps to ensure that food is used within a safe time frame and reduces the risk of foodborne illness.Rate this question:
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- 16.
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
- A.
Refer to the vendor notification for the next steps
- B.
Contact the supplier and arrange for the product to be picked up
- C.
Label the item to prevent it from accidentally being placed back in inventory
- D.
Inform the local media, customers, and employees of the reason for the recall
Correct Answer
C. Label the item to prevent it from accidentally being placed back in inventoryExplanation
The manager should label the item to prevent it from accidentally being placed back in inventory. This step is important to ensure that the recalled product is not mistakenly put back on the shelves and sold to customers. By clearly labeling the item, the manager can easily identify it as a recalled product and take appropriate actions to dispose of it properly.Rate this question:
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- 17.
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold served or thrown out
- A.
2 days
- B.
5 days
- C.
7 days
- D.
9 days
Correct Answer
C. 7 daysExplanation
Ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) for a maximum of 7 days before it must be sold, served, or thrown out. This is because TCS (Time/Temperature Control for Safety) foods are prone to bacterial growth and can become unsafe to consume if kept for too long. Storing them at a temperature below 41°F (5°C) slows down bacterial growth and helps maintain their quality and safety for up to 7 days. After this time, the risk of bacterial growth and foodborne illnesses increases, so it is necessary to discard the food.Rate this question:
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- 18.
Pathogens are likely to grow well in a meat stew that is
- A.
Below freezing temperature
- B.
At refrigeration temperatures
- C.
Between 41° and 135° (5°C and 57°C)
- D.
Cooked to the correct internal temperature
Correct Answer
C. Between 41° and 135° (5°C and 57°C)Explanation
Pathogens are likely to grow well in a meat stew that is between 41° and 135° (5°C and 57°C) because this temperature range is known as the "danger zone" for food. Within this range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Below freezing temperatures would inhibit the growth of pathogens, while cooking the stew to the correct internal temperature would kill any existing pathogens. Refrigeration temperatures would slow down the growth of pathogens but may not completely prevent it. Therefore, the temperature range between 41° and 135° (5°C and 57°C) provides the most favorable conditions for pathogen growth in a meat stew.Rate this question:
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- 19.
Which is a TCS food?
- A.
Bananas
- B.
Coffee
- C.
Crackers
- D.
Sprouts
Correct Answer
D. SproutsExplanation
Sprouts are considered a TCS (Time/Temperature Control for Safety) food because they are a high-risk food that requires temperature control to prevent the growth of harmful bacteria. Sprouts are typically grown in warm and humid conditions, which are ideal for bacterial growth. Therefore, proper handling, storage, and temperature control are necessary to ensure the safety of sprouts and prevent foodborne illnesses. Bananas, coffee, and crackers are not considered TCS foods as they do not require specific temperature control for safety.Rate this question:
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- 20.
Cut melons should be stored at what internal temperature?
- A.
41°F (5°C) or lower
- B.
45°F (7°C) or lower
- C.
51°F (11°C) or lower
- D.
55°F (13°C) or lower
Correct Answer
A. 41°F (5°C) or lowerExplanation
Cut melons should be stored at a temperature of 41°F (5°C) or lower. This is because melons are perishable fruits and are prone to bacterial growth at higher temperatures. Storing them at a lower temperature helps to slow down the growth of bacteria and maintain the quality and safety of the melons for a longer period of time.Rate this question:
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- 21.
Why are preschool age children at a higher risk for getting a foodborne illness?
- A.
They do not have strong appetites
- B.
They do not receive enough nutrition
- C.
They are more likely to suffer allergic reactions
- D.
They have not yet built up their immune systems.
Correct Answer
D. They have not yet built up their immune systems.Explanation
Preschool age children are at a higher risk for getting a foodborne illness because they have not yet built up their immune systems. Immune systems develop over time, and at a young age, children's immune systems are not fully developed or as strong as those of older children or adults. This makes them more susceptible to infections and illnesses caused by harmful bacteria or viruses that can be present in contaminated food.Rate this question:
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- 22.
What is one factor that affects the growth of bacteria in food?
- A.
Leanness
- B.
Density
- C.
Ripeness
- D.
Acidity
Correct Answer
D. AcidityExplanation
Acidity is a factor that affects the growth of bacteria in food. Bacteria thrive in neutral to slightly acidic conditions, and high levels of acidity can inhibit their growth. The presence of acid in food can create an unfavorable environment for bacteria, slowing down their growth and preventing spoilage. This is why acidic foods like citrus fruits, vinegar, and fermented products have a longer shelf life compared to less acidic foods.Rate this question:
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- 23.
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
- A.
Cross-contamination
- B.
Time-temperature abuse
- C.
Physical contamination
- D.
Toxic-metal poisoning
Correct Answer
A. Cross-contaminationExplanation
Using one set of cutting boards for raw poultry and another set for ready-to-eat food reduces the risk of cross-contamination. Cross-contamination occurs when bacteria or pathogens from one food item are transferred to another food item, potentially leading to foodborne illnesses. By using separate cutting boards for raw poultry and ready-to-eat food, the chances of transferring harmful bacteria are minimized. This practice helps maintain food safety and prevents the spread of pathogens from raw poultry to other foods.Rate this question:
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- 24.
Peanuts and soy products are two possible food items that can be dangerous for people with
- A.
FAT TOM
- B.
Food allergies
- C.
Chemical sensitivity
- D.
Poor personal hygiene
Correct Answer
B. Food allergiesExplanation
Peanuts and soy products are known allergens and can cause severe allergic reactions in individuals who are allergic to them. This is why they are considered dangerous for people with food allergies.Rate this question:
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- 25.
Wheezing and hives are symptoms of
- A.
Food allergies
- B.
Norovirus
- C.
Botulism
- D.
Hepatitis A
Correct Answer
A. Food allergiesExplanation
Wheezing and hives are common symptoms of food allergies. When a person has a food allergy, their immune system overreacts to certain proteins in the food, triggering an allergic reaction. Wheezing refers to a high-pitched whistling sound when breathing, which can occur due to constriction or inflammation of the airways. Hives, also known as urticaria, are itchy red or white welts that appear on the skin. These symptoms can occur shortly after consuming the allergenic food and may also be accompanied by other symptoms such as itching, swelling, abdominal pain, vomiting, or difficulty breathing.Rate this question:
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- 26.
A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00am. By what time must the lasagna be thrown out?
- A.
12:00 pm
- B.
2:00 pm
- C.
3:00 pm
- D.
4:00 pm
Correct Answer
C. 3:00 pmExplanation
The lasagna must be thrown out by 3:00 pm because it is generally recommended that perishable food items, such as lasagna, should not be left at room temperature for more than 2 hours. After this time, the risk of bacterial growth and foodborne illnesses increases significantly. Therefore, to ensure food safety, the lasagna should be discarded by 3:00 pm.Rate this question:
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- 27.
How often must you check the temperature of hot food that is being held with temperature control?
- A.
At least every 2 hours
- B.
At least every 4 hours
- C.
At least every 6 hours
- D.
At least every 8 hours
Correct Answer
B. At least every 4 hoursExplanation
Hot food that is being held with temperature control should be checked at least every 4 hours to ensure that it is being held at the proper temperature. This is important for food safety reasons, as bacteria can multiply rapidly in the temperature danger zone (between 41°F and 135°F). By checking the temperature regularly, any deviations or fluctuations can be identified and corrective actions can be taken to prevent the growth of harmful bacteria and ensure the safety of the food.Rate this question:
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- 28.
Which action could contaminate food at a self-service area?
- A.
Keeping hot TCS food at 135°F (57°C)
- B.
Allowing customers to reuse plates
- C.
Labeling all containers and handles
- D.
Taking food temperatures every hour
Correct Answer
B. Allowing customers to reuse platesExplanation
Allowing customers to reuse plates could contaminate food at a self-service area because it increases the risk of cross-contamination. When customers reuse plates, there is a possibility that they may have touched or contaminated the plate with harmful bacteria or other contaminants. This can then be transferred to the food when they serve themselves, leading to potential foodborne illnesses. Therefore, it is important to encourage the use of clean plates for each serving to maintain food safety and prevent contamination.Rate this question:
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- 29.
Which food item may be handled with bare hands?
- A.
Cooked pasta for salad
- B.
Chopped potatoes for soup
- C.
Canned tuna for sandwiches
- D.
Pickled watermelon for garnish
Correct Answer
B. Chopped potatoes for soupExplanation
Chopped potatoes for soup may be handled with bare hands because they are going to be cooked in the soup, which will kill any potential bacteria or contaminants. However, it is important to note that proper hygiene practices should still be followed, such as washing hands thoroughly before handling the potatoes.Rate this question:
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- 30.
When preparing to wash dishes in a three-compartment sink, what is the first task?
- A.
Remove leftover food from the dishes
- B.
Fill the first sink with detergent and water
- C.
Clean and sanitize the sinks and drain boards
- D.
Make sure there is a working clock with a second hand
Correct Answer
C. Clean and sanitize the sinks and drain boardsExplanation
The first task when preparing to wash dishes in a three-compartment sink is to clean and sanitize the sinks and drain boards. This is important to ensure that the sink and drain boards are free of any dirt, debris, or bacteria that could contaminate the dishes during the washing process. By cleaning and sanitizing the sinks and drain boards first, it helps create a clean and hygienic environment for washing the dishes effectively. Removing leftover food from the dishes, filling the first sink with detergent and water, and making sure there is a working clock with a second hand are all important tasks, but they come after cleaning and sanitizing the sinks and drain boards.Rate this question:
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- 31.
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
- A.
Common name of the chemical
- B.
Expiration date of the chemical
- C.
Date the chemical was transferred
- D.
Name of the person who transferred the chemical
Correct Answer
A. Common name of the chemicalExplanation
When pouring sanitizer from its original container into a spray bottle, it is important to label the spray bottle with the common name of the chemical. This is necessary for proper identification of the contents of the bottle, ensuring that it is used correctly and safely. The common name of the chemical helps to avoid any confusion or misuse of the sanitizer. It also allows others to easily understand the nature of the substance inside the bottle.Rate this question:
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- 32.
Which does not require sanitizing?
- A.
Plates
- B.
Knives
- C.
Walls
- D.
Tongs
Correct Answer
C. WallsExplanation
Walls do not require sanitizing because they are not directly used for food preparation or consumption. Plates, knives, and tongs come into contact with food and therefore need to be sanitized to remove any potential bacteria or contaminants.Rate this question:
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- 33.
What is the definition of sanitizing?
- A.
Washing a surface to a clean level
- B.
Using a cloth on a surface until it is clean
- C.
Removing the amount of dirt on a surface to safe levels
- D.
Reducing the pathogens on a surface to safe levels
Correct Answer
D. Reducing the pathogens on a surface to safe levelsExplanation
Sanitizing refers to the process of reducing the number of pathogens on a surface to safe levels. This involves using various methods, such as cleaning and disinfecting, to eliminate or kill harmful microorganisms that can cause illness or disease. The other options, such as washing a surface to a clean level or using a cloth until it is clean, do not specifically address the reduction of pathogens and may not achieve the same level of safety.Rate this question:
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- 34.
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
- A.
Rinse it from the surface and then apply it a second time
- B.
Test the surface first to confirm that there are no pathogens
- C.
Heat it to the temperature recommended by the manufacturer
- D.
Use a test kit to check the sanitizer's concentration when mixing it
Correct Answer
D. Use a test kit to check the sanitizer's concentration when mixing itExplanation
Using a test kit to check the sanitizer's concentration when mixing it ensures that the chemical sanitizer is at the correct strength. This is important because if the sanitizer is too weak, it may not effectively kill pathogens, and if it is too strong, it may leave harmful residues on the food-prep surface. Therefore, testing the sanitizer's concentration helps to maintain a safe and effective sanitizing process.Rate this question:
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- 35.
Outdoor garbage containers must be
- A.
Washed frequently
- B.
Kept covered with tight-fitting lids
- C.
Kept away from customer parking areas
- D.
Lined with plastic or wet-strength paper
Correct Answer
B. Kept covered with tight-fitting lidsExplanation
Outdoor garbage containers must be kept covered with tight-fitting lids to prevent the entry of pests and insects, as well as to contain any odors or potential leakage. This helps to maintain hygiene and cleanliness in the surrounding area, ensuring that the garbage is properly contained and does not pose a health or sanitation risk. Additionally, keeping the containers covered also prevents the scattering of garbage due to wind or other factors, thus maintaining the overall cleanliness of the outdoor environment.Rate this question:
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- 36.
What is cross-connection?
- A.
Threaded faucet
- B.
Device that prevents a vacuum
- C.
Brass valve that mixes hot and cold water
- D.
Physical link between the sources of safe and dirty water
Correct Answer
D. Physical link between the sources of safe and dirty waterExplanation
Cross-connection refers to a physical link between sources of safe and dirty water. This means that there is a connection between the pipes carrying clean water and those carrying contaminated water, leading to a potential contamination of the safe water supply. This can occur when there is a backflow of water from the dirty source into the clean source, which can happen due to changes in pressure or incorrect plumbing connections. Cross-connections pose a significant health risk as they can lead to the contamination of drinking water with harmful substances or pathogens.Rate this question:
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- 37.
What step must managers take after creating a master cleaning schedule and training staff to use it?
- A.
Monitor the cleaning program
- B.
Determine what should be cleaned
- C.
Determine who should do each task
- D.
Time staff on how long they take to clean
Correct Answer
A. Monitor the cleaning programExplanation
After creating a master cleaning schedule and training staff to use it, managers must take the step of monitoring the cleaning program. This involves regularly checking and evaluating the effectiveness of the schedule and ensuring that it is being followed correctly by the staff. Monitoring allows managers to identify any issues or areas of improvement in the cleaning program and make necessary adjustments to ensure cleanliness and efficiency in the workplace.Rate this question:
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- 38.
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and
- A.
Soap
- B.
A timer
- C.
A clock
- D.
Gloves
Correct Answer
A. SoapExplanation
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and soap. Soap is an essential component of a handwashing station as it helps to effectively remove dirt, germs, and bacteria from hands. It is necessary for proper hand hygiene and preventing the spread of infections and diseases. Without soap, handwashing would not be as effective in removing contaminants from hands, making the handwashing station incomplete.Rate this question:
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- 39.
What is the best way to eliminate pests that have entered the operation?
- A.
Raise the heat in the operation after-hours
- B.
Lower the heat in the operation after-hours
- C.
Work with a licensed pest control operation (PCO)
- D.
Apply over-the-counter pesticides around the operation
Correct Answer
C. Work with a licensed pest control operation (PCO)Explanation
Working with a licensed pest control operation (PCO) is the best way to eliminate pests that have entered the operation. PCOs have the expertise and knowledge to identify the type of pests and implement effective pest control measures. They can use safe and approved methods to eliminate pests without causing harm to the environment or the operation. This ensures that the pest problem is addressed properly and reduces the chances of re-infestation. Additionally, PCOs can provide guidance on preventive measures to avoid future pest problems.Rate this question:
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- 40.
How high should floor-mounted equipment be from the floor?
- A.
At least 1 inch (3 centimeters)
- B.
At least 2 inches (5 centimeters)
- C.
At least 4 inches (10 centimeters)
- D.
At least 6 inches (15 centimeters)
Correct Answer
D. At least 6 inches (15 centimeters)Explanation
Floor-mounted equipment should be at least 6 inches (15 centimeters) from the floor to ensure proper airflow and ventilation. This height allows for efficient cooling and prevents overheating of the equipment. Placing the equipment too close to the floor can restrict airflow and lead to overheating, which can cause malfunctions and damage to the equipment. Therefore, it is recommended to maintain a minimum distance of 6 inches (15 centimeters) to ensure optimal performance and longevity of the floor-mounted equipment.Rate this question:
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