Kellie Jordan
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ServSafe Food Safety Quiz on Chapter 10 Review, created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
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Chapter 10 Review

Question 1 of 13

1

Surfaces must be sanitized before they are cleaned

Select one of the following:

  • True
  • False

Explanation

Question 2 of 13

1

Cleaning reduces the number of pathogens on a surface to safe levels

Select one of the following:

  • True
  • False

Explanation

Question 3 of 13

1

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel

Select one of the following:

  • True
  • False

Explanation

Question 4 of 13

1

Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items

Select one of the following:

  • True
  • False

Explanation

Question 5 of 13

1

A food-contact surface must be cleaned and sanitized

Select one of the following:

  • before working with a different type of food.

  • every 6 hours.

  • only if the food handler changes gloves.

  • at the end of the food handler's shift.

Explanation

Question 6 of 13

1

What is the correct way to clean and sanitize a prep table?

Select one of the following:

  • Remove food from surface, clean, rinse, sanitize, air-dry

  • Remove food from surface, rinse, clean, sanitize, air-dry

  • Sanitize, remove food from surface, clean, rinse, air-dry

  • Air-dry, remove food from surface, rinse, sanitize, clean

Explanation

Question 7 of 13

1

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

Select one of the following:

  • rinse it from the surface and then apply it a second time.

  • test the surface first to confirm that there are no pathogens.

  • heat it to the temperature recommended by the manufacturer.

  • use a test kit to check the sanitizer's concentration when mixing it.

Explanation

Question 8 of 13

1

In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?

Select one of the following:

  • 152ºF (67ºC)

  • 180ºF (82ºC)

  • 192ºF (89ºC)

  • 200ºF (93ºC)

Explanation

Question 9 of 13

1

The first step in cleaning and sanitizing items in a three-compartment sink is

Select one of the following:

  • air-drying items.

  • washing items in detergent.

  • immersing items in sanitizer.

  • rinsing, scraping, or soaking items.

Explanation

Question 10 of 13

1

Which surfaces must be both cleaned and sanitized?

Select one of the following:

  • Walls

  • Cutting boards

  • Storage shelves

  • Garbage containers

Explanation

Question 11 of 13

1

Which feature is most important for a chemical storage area?

Select one of the following:

  • Good lighting

  • Single-use towels

  • Nonskid floor mats

  • Emergency shower system

Explanation

Question 12 of 13

1

What is the correct way to store mops in between uses?

Select one of the following:

  • Propped in a corner

  • In a clean bucket

  • In a utility sink

  • On a hook

Explanation

Question 13 of 13

1

A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?

Select one of the following:

  • Label the working container with its contents.

  • Read the safety data sheet (SDS) for the cleaner.

  • Use a new wiping cloth when first using the working container.

  • Note on the original container that some cleaner was put into a working container.

Explanation

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