ServSafe Practice Questions Ch 10- 14

Food contact surfaces must be cleaned and sanitized every 4 hours when they are in constant use. This is necessary to prevent the accumulation of bacteria and ensure the safety of the food being prepared or served. Regular cleaning and sanitizing help to maintain the cleanliness and hygiene of these surfaces, reducing the risk of foodborne illnesses.

To ensure that the sanitizer solution has been made correctly, it is necessary to test the solution with a sanitizer test kit. This test kit will provide accurate results and indicate whether the solution has the appropriate strength to effectively sanitize the food contact surfaces. Testing the solution is crucial as it ensures that the sanitizer is effective in killing bacteria and other harmful microorganisms. Using a sanitizer test kit is a reliable method to verify the correctness of the solution and ensure the safety of the food contact surfaces.

The correct answer is Rat because rats are known for their habit of gnawing on things. They have strong teeth that continuously grow, so they need to gnaw on objects to keep them trimmed down. Cockroaches, on the other hand, do not have the same gnawing behavior as rats.

Pesticides should be stored in a secure location, away from food, to prevent any contamination or accidental ingestion. Storing them separately reduces the risk of cross-contamination and ensures the safety of the food products.

Cross contamination refers to the transfer of harmful microorganisms or substances from one source to another, resulting in the contamination of previously safe sources. In the context of the given options, a "link between sources of safe and dirty water" best describes cross contamination. This suggests that there is a connection or pathway between the two sources, allowing the transfer of contaminants from the dirty water source to the previously safe water source.

A pest control operator should apply pesticides because they are specifically trained and licensed to handle and apply these chemicals safely and effectively. They have the knowledge and expertise to identify pests, determine the appropriate pesticide to use, and apply it in a way that minimizes risks to human health and the environment. The other options, such as the shift manager, person in charge, and designated pest employee, may not have the necessary training or qualifications to handle pesticides correctly.

A strong, oily odor is a sign that roaches might be present. Roaches produce a pheromone called "aggregation pheromone" which has a strong, oily smell. This odor is often described as musty or greasy. Therefore, if one detects a strong, oily smell in an area, it could indicate the presence of roaches.

Private water sources, such as wells, are susceptible to contamination and can pose risks to human health. Therefore, it is important for operations that use a private water source to have it tested regularly. Testing the water every year ensures that any potential issues or contaminants are identified and addressed promptly, maintaining the safety and quality of the water supply.

Sanitizing refers to the process of reducing pathogens to safe levels. This involves eliminating or reducing the number of harmful microorganisms on a surface or in a substance to a level that is considered safe for human health. It is an important step in maintaining cleanliness and preventing the spread of diseases.

When throwing away chemicals, it is important to follow label instructions and any regulatory requirements that apply. This is because different chemicals have different disposal methods and requirements, which are usually indicated on their labels. Following these instructions ensures that the chemicals are disposed of safely and in an environmentally responsible manner. Pouring leftover chemicals into a drain or putting the container directly into a garbage container can be dangerous and harmful to the environment. Sealing the container in a bag and putting it next to the garbage container may not be sufficient to prevent leaks or spills. Therefore, following label instructions and regulatory requirements is the correct approach.

Outdoor garbage containers should be kept covered with tight fitting lids to prevent pests and animals from accessing the trash and spreading it around. This also helps to contain any odors and prevent them from becoming a nuisance to customers or nearby areas. Additionally, keeping the garbage containers covered helps to maintain a clean and tidy appearance, promoting a positive image for the establishment.

The correct way to clean and sanitize a prep table is to first wash it to remove any dirt or debris, then rinse it to remove any soap residue. After that, sanitize the table using an appropriate sanitizer to kill any bacteria or germs. Finally, allow the table to air dry naturally to prevent any contamination from towels or cloths.

The correct answer is "deny pest access" because by denying pests access to the window at the back of the operation, it prevents them from entering the premises and causing any damage or infestation. This can be achieved by installing a screen on the window, which acts as a physical barrier to keep pests out. By denying pest access, the risk of pest-related issues such as contamination, damage, or health hazards can be significantly reduced.

After pesticides have been applied, food contact surfaces should be washed, rinsed, and sanitized. This is because pesticides can leave residues on surfaces that may be harmful if they come into contact with food. Washing the surfaces helps to remove any pesticide residues, rinsing ensures that all detergent and debris are removed, and sanitizing kills any remaining bacteria or pathogens. This process ensures that the surfaces are clean and safe for food preparation.

The correct answer is to work with a PCO (Pest Control Operator) to eliminate the pest. This is the most appropriate action to take when a staff member sees a rat in the storeroom. A PCO is trained and equipped to handle pest control effectively and safely, ensuring that the rat infestation is properly addressed and eliminated. Working with a professional will help to not only remove the current pest but also prevent future infestations.

The correct answer is Cockroach because cockroaches have droppings that resemble grains of pepper. This is a distinguishing characteristic of cockroaches and not rats. Rats typically have larger droppings that are not similar in appearance to grains of pepper. Therefore, based on the given information, it can be concluded that the droppings described in the question are more likely to belong to a cockroach rather than a rat.

The correct answer is to deny pest food, water, and a nesting or hiding place. This is a fundamental rule in integrated pest management programs as it focuses on eliminating the factors that attract and sustain pests. By removing their sources of food, water, and shelter, it becomes more difficult for pests to survive and reproduce in the area. This approach is considered more sustainable and environmentally friendly compared to relying solely on chemical pesticides.

A de-greaser is the best cleaner for cleaning a grill back splash because it is specifically designed to remove grease and grime. The back splash of a grill is often exposed to oil and grease splatters, which can be difficult to clean with regular detergent. A de-greaser is formulated to break down and dissolve grease, making it the most effective choice for this particular cleaning task.

MSDS should be kept so employees can access them because they contain important information about the potential hazards and safety precautions associated with a particular substance. By having easy access to MSDS, employees can quickly obtain necessary information in case of emergencies or when handling hazardous materials. This ensures that they are well-informed and can take appropriate safety measures to protect themselves and others.

Cockroaches are typically found in warm, moist, and dark places. This is because they are cold-blooded insects that require warmth to survive. Moisture is also important for their survival as they need water to drink and reproduce. Additionally, cockroaches are nocturnal creatures and prefer dark environments to hide and avoid predators. Therefore, warm, moist, and dark places provide the ideal conditions for cockroaches to thrive.

To remove mineral deposits from a steam table, the best cleaner for the job would be a delimer. Mineral deposits can build up on surfaces due to the high mineral content in water, and a delimer is specifically designed to dissolve and remove these deposits. Detergent may not be strong enough to break down mineral deposits, while a de-greaser is more suitable for removing grease and oil. An abrasive cleaner may be too harsh and could potentially damage the surface of the steam table. Therefore, a delimer is the most appropriate choice for effectively removing mineral deposits.

The given correct answer suggests that in order to address the issue of pests entering the premises through the propped back door, it is important to deny them access. This can be achieved by taking measures such as closing the door properly, installing screens or barriers to prevent their entry, and sealing any gaps or openings that pests can use to gain access. By denying pest access, it becomes difficult for them to enter the area and cause any problems.

The correct answer is Cockroach because cockroaches are known to thrive in dark, warm, and moist environments. They are commonly found in areas such as basements, kitchens, and bathrooms where these conditions are present. Rats, on the other hand, can adapt to various environments and may not necessarily prefer dark and moist places.

The correct answer is Cockroach because cockroaches are commonly seen in large numbers during the daytime. They are known to be active during daylight hours and are often found in large infestations in areas where they can easily access food and water sources. Rats, on the other hand, are nocturnal creatures and are more commonly seen during the night. Therefore, based on the given information, the presence of a large number of these creatures during the daytime points towards cockroaches rather than rats.

The hot water at a hand washing station should be at least 100*F. This temperature is necessary to effectively kill bacteria and other germs on the hands. Water that is too cold may not be effective in removing dirt and germs, while water that is too hot can cause burns or discomfort. Therefore, maintaining a temperature of at least 100*F ensures both cleanliness and safety during hand washing.

Washing a kitchen wall typically involves removing dirt, stains, and grease. Detergent is the best cleaner for this job as it is designed to break down and remove grease and grime effectively. It is gentle enough to use on painted surfaces without causing damage or discoloration. Detergent can also be easily rinsed off, leaving the wall clean and residue-free. De-greaser may be too strong for this task and could potentially strip the paint or leave a residue. Delimer and abrasive cleaners are not suitable for cleaning walls as they are designed for specific tasks such as removing lime scale or tackling tough stains on hard surfaces.

Flatware and utensils that have been cleaned and sanitized should be stored with the handles facing up. This is because storing them in this manner helps to prevent contamination of the eating surfaces. If the handles were facing down, there is a higher risk of the eating surfaces coming into contact with potentially contaminated surfaces, such as countertops or shelves. Storing them with the handles facing up also allows for better air circulation, which can help to prevent the growth of bacteria.

An air gap is the only completely reliable method for preventing backflow. An air gap is a physical separation between the water supply and the potential source of contamination. It ensures that there is no direct connection between the two, preventing any backflow of contaminated water into the clean water supply. This method is considered the most effective and reliable in preventing backflow incidents. Ball valves and vacuum breakers can also help prevent backflow, but they are not as foolproof as an air gap. Cross connection refers to a point where a potable water supply is connected to a non-potable source, which can potentially lead to backflow if not properly protected.

The utensils were sanitized correctly because Lee mixed the quats sanitizer with the recommended temperature of water and the concentration was shown to be correct according to the manufacturer's recommendations. Additionally, the utensils were soaked in the solution for the recommended duration of 30 seconds. Therefore, it can be concluded that the utensils were sanitized correctly.

The correct answer is Rat because rats are known to nest in scraps of paper, cloth, and hair. They use these materials to create warm and cozy nests for themselves and their offspring. Cockroaches, on the other hand, do not typically nest in these types of materials. They prefer dark and damp areas such as cracks and crevices in walls or under appliances.

Cockroaches are known to produce a strong, oily odor. This odor is often described as a musty or pungent smell. It is one of the characteristics of cockroaches that distinguishes them from other pests like rats. Rats, on the other hand, do not produce a strong, oily odor. Therefore, the correct answer is Cockroach.

The minimum lighting intensity requirement for hand washing areas is 20 foot candles. This means that there should be enough light in these areas to provide adequate visibility for individuals to properly wash their hands. This level of lighting ensures that people can see clearly and effectively perform this important hygiene practice.

Water transport vehicles can be a source of potable water because they are specifically designed to transport clean and safe drinking water. These vehicles are equipped with tanks that are regularly cleaned and sanitized to ensure the water remains free from contaminants. They are often used in emergency situations or in areas where access to clean water is limited. The water in these vehicles is typically tested and treated to meet the required drinking water standards before being distributed to consumers. Therefore, water transport vehicles can provide a reliable and safe source of potable water.

The tableware was not sanitized correctly. In order for chlorine sanitizer to effectively sanitize, it needs to be mixed with water at a specific temperature. The ideal temperature for chlorine sanitizer is between 75-120°F. Since the water used was only 55°F, it was too cold for the chlorine sanitizer to work effectively. Therefore, the tableware was not sanitized correctly.

The correct answer suggests that the employee should work with a PCO (Pest Control Operator) to eliminate the pest. This implies that the presence of a cockroach in the kitchen is a pest problem that requires professional intervention. The other options, "deny pest access" and "deny pest access/water/hiding places," may be preventive measures to avoid pest infestation but do not address the immediate issue of eliminating the pest. Working with a PCO would ensure that the appropriate measures are taken to eliminate the pest effectively.

The correct answer is Rat because rats are known to build their nests near buildings. They prefer areas with easy access to food and shelter, and buildings provide both of these. Rats are also excellent climbers, so they can easily get into buildings through small openings or gaps. Additionally, rats are attracted to the warmth and protection that buildings offer, making them more likely to establish their nests nearby. On the other hand, while cockroaches can also be found near buildings, they are not typically associated with building nests in the same way that rats are.

Back flow occurs when there is a reversal of water flow in the pipes due to water pressure. This can happen when there is a sudden drop in pressure in the main water supply, causing water to flow backwards. It can also occur when there is a cross-connection between a potable water system and a non-potable water system, allowing contaminated water to flow back into the clean water supply. In both cases, the reverse flow is caused by the force of the water pressure pushing the water in the opposite direction.

The correct answer is to deny pest access. This means taking measures to prevent pests, such as fruit flies, from entering the area where the tomatoes are stored. This can be done by sealing any openings or gaps that pests can use to enter, using screens or nets to cover windows or vents, and ensuring that doors are kept closed. By denying pest access, the tomatoes can be protected from contamination and damage caused by fruit flies.

The correct answer is to deny pest food, water, and hiding places. By storing the mop with the wet mop head on the floor, it creates an ideal environment for pests to thrive. Pests are attracted to moisture and can find food and hiding places in the damp mop head. To prevent pests, it is important to store the mop properly, ensuring it is dry and elevated off the floor. This will eliminate potential food and water sources for pests and make it harder for them to find hiding places. Additionally, working with a pest control operator (PCO) can help to eliminate any existing pest problems.

Shields on heat lamps are used to prevent food contamination caused by lighting. Heat lamps are commonly used in food service establishments to keep food warm. However, without shields, there is a risk of food particles or other contaminants falling onto the food from the lamp. By installing shields on the heat lamps, any potential contaminants are blocked from reaching the food, ensuring its safety and preventing contamination.

To effectively control pests, it is important to deny them access to food, water, and hiding places. By removing potential food sources, such as the recyclables in the bag, pests will be less likely to be attracted to the area. Additionally, eliminating sources of water and hiding places will further discourage pests from inhabiting the surroundings. Working with a Pest Control Operator (PCO) can also be beneficial as they can provide professional assistance and guidance in eliminating pests from the area.

The correct answer is to deny pest access. This means taking measures to prevent pests from entering the area where the produce is stored. By implementing proper pest control practices, such as sealing cracks and openings, installing screens on windows and doors, and maintaining cleanliness, the chances of pests infesting the boxes can be minimized. This is important to ensure the quality and safety of the produce and to prevent any contamination from insect parts.

To prevent pests from infesting the case of noodles stored on the floor of the dry storage room, it is important to deny them access to food, water, and hiding places. By ensuring that the storage area is clean and free of any spills or crumbs, pests will have no source of food. Similarly, eliminating any standing water or sources of moisture will deny pests access to water. Removing clutter and sealing any cracks or crevices will also eliminate potential hiding places for pests. Additionally, working with a professional pest control operator (PCO) can help identify and eliminate any existing pest infestations in the storage area.

The shiny black or grey droppings mentioned in the question are a characteristic of rats, not cockroaches. Rat droppings are typically dark in color and have a shiny appearance due to their high moisture content. On the other hand, cockroach droppings are usually smaller in size and have a brown or black color, but they do not have a shiny texture.

The information that should be posted on or near a dishwasher includes water temperature, conveyor speed, and water pressure. This is important for the proper functioning and maintenance of the dishwasher. Water temperature ensures that the dishes are properly cleaned and sanitized, while conveyor speed determines the efficiency of the cleaning process. Water pressure is crucial for the effective removal of food particles and stains. Having this information readily available allows operators to monitor and adjust the dishwasher settings as needed to ensure optimal performance.

The correct answer suggests that in order to prevent pests, such as rodents or insects, from infesting the area, it is important to deny them access to food, water, and hiding places. By properly disposing of garbage and keeping the area clean and free of food sources, pests will be less likely to be attracted to the location. Additionally, eliminating any sources of water and sealing off potential hiding places will further discourage pests from taking up residence. Working with a professional pest control operator (PCO) can also help in identifying and eliminating any existing pest infestations.

The minimum lighting intensity requirement for dish washing areas is 20 foot candles. This level of lighting is necessary to ensure proper visibility and hygiene while washing dishes. It provides sufficient illumination for the task at hand, allowing users to see clearly and avoid any potential accidents or mistakes.

Food service equipment that has been certified as meeting certain standards may be stamped with the NSF mark. NSF stands for the National Sanitation Foundation, which is an independent organization that sets standards for food safety and sanitation. The NSF mark indicates that the equipment has been tested and meets these rigorous standards, ensuring that it is safe for use in food service establishments. The FDA (Food and Drug Administration) and USDA (United States Department of Agriculture) are also involved in food safety, but the NSF mark specifically relates to equipment certification. The USPS (United States Postal Service) is not relevant to food service equipment certification.

When installing tabletop equipment on legs, it is important to have a sufficient space between the base of the equipment and the tabletop. This space allows for proper air circulation and prevents overheating of the equipment. A larger space of 4 inches ensures better ventilation and reduces the risk of damage or malfunction due to excessive heat buildup. It also allows for easier access to the equipment for maintenance or repairs.

The minimum lighting intensity requirement for prep areas is 50 foot candles. This means that the area should be illuminated with a light intensity of at least 50 foot candles to ensure proper visibility and safety during food preparation activities.