ServSafe Chapters 12 & 13

Which method is best for ensuring correct concentration of a chemical sanitizer in a 3-compartment sink?
a. adding more solution every 4 hours
b. testing using an appropriate stripe
c. changing the solution at the end of each
d. checking the color of the solution frequently
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Terms in this set (12)
Which method is best for ensuring correct concentration of a chemical sanitizer in a 3-compartment sink?
a. adding more solution every 4 hours
b. testing using an appropriate stripe
c. changing the solution at the end of each
d. checking the color of the solution frequently
b.
Where must food handlers dispose of waste water?
a. service sink
b. toilet or urinal
c. hand sink
d. three-compartment sink
a.
The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly?
a. the broom is hung on a hook
b. the mop is stored in a bucket
c. the tools are cleaned but not sanitized
d. all tasks are preformed correctly
c.
Besides chlorine, what are the chemical sanitizers approved for restaurants and operations?
a. ammonia and isopropyl alcohol
b. hydrogen peroxide and Quaternary ammonium
c. Iodine and Quaternary ammonium
d. Isopropyl alcohol and hydrogen peroxide
c.
Using hard water when preparing a sanitizing solution will cause the sanitizer to be:
a. dangerous
b. more effective
c. less effective
d. useless
c.
Which method is the correct way to dry tableware, equipment, and food contact surfaces?
a. sanitary wipes
b. air dryinh
c. cloth towels
d. prep area fan
b.
the first sink in a three-compartment sink is used for:
a. cleaning
b. rising
c. sanitizing
d. sterilizing
a.
What is the correct way to clean a cutting board?
a. wash, rinse, and sanitize
b. wash, sanitize and rinse
c. wipe, rinse and sanitize
d. wipe, wash, and sanitize
a.
What precautions should a food handler take when cleaning up vomit?
a. determine the correct sanitizer to use
b. wash hands before protective equipment
c. wear personal protective equipment
d. notify the local regulatory authority
c.
What method of pest control can a person in charge or staff member perform?
a. installing electrical insect control devices above food prep areas
b. routinely inspecting incoming shipments of food or supplies for insects
c. using predators such as cats or snakes to patrol the operation while closed
d. regulatory spraying poison in places insects or rodents may roam or nest
b.
Which is a sign of pest infestation? a. an opening around a pipe under the handwashing sink b. dropping around baseboards in the prep area c. rips in the screen door d. an air gapb.Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n): a. dry-storage room b. garbage compactor area c. clean, pest-proof container d. chemical storage unitc.