Safe Serve Practice Questions Ch 10- 14

59 Questions
ServSafe Quizzes & Trivia

As we sail through chapters ten to fourteen of our quizzes on the proper safety protocols when handling, serving and cooking food, answer questions on lighting, water sources, hand washing stations and garbage containers. What can you tell us?

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Questions and Answers
  • 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