Safe Serve Practice Questions Ch 10- 14
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Serve safe practice will help you pass
- 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.
- 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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