Safe Serve Practice Questions Ch 10- 14

59 Questions | Total Attempts: 2907

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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?


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

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