Servsafe Ch 9

Front 1

Cleaned and sanitized equipment and utensils should be stored..?

Back 1

6 inches off of the floor

Front 2

Chemical solutions used in food service to reduce the number of pathogens on clean surfaces are called..?

Back 2

Sanitizers

Front 3

Food handlers should wash their hands with water temperature of at least....?

Back 3

100 degrees F

Front 4

Why are empty chemical buckets unacceptable for transporting food to off-site locations?

Back 4

The plastic could have a toxic reaction with the acid in the food

Front 5

A pot is being wash in a 3 compartment sink. Some food bits are stuck to the pot. What do you do to clean the pan correctly?

Back 5

Scrape the pot, wash it in a detergent, rinse, sanitize, air dry

Front 6

After finishing mopping the floor, a food handler should...?

Back 6

empty the bucket, rinse the mop and hang the mop to dry

Front 7

What should you do to make sure that a sanitizing solution for a food prep surface will work correctly?

Back 7

use a test kit to test its concentration

Front 8

Where should chemical sanitizers and chemicals be stored?

Back 8

In a separate area away from food and prep areas

Front 9

At which minimum height off the floor should a new dishwasher be installed?

Back 9

6 inches

Front 10

A food handler is removing dirt from pots and pans in the first compartment of a 3 compartment sink. What is the foodhandler doing?

Back 10

cleaning

Front 11

Connecting a pipe between a drinkable water source and a water source of unknown quality is...?

Back 11

never acceptable

Front 12

What is the most effective way to prevent pest problems in an operation?

Back 12

maintain a clean environment

Front 13

What is the only sure way to prevent backflow?

Back 13

create an air gap

Front 14

A food handler drops the end of a hose into a mop bucket and turn the water on to fill it. What did he do wrong?

Back 14

created a cross connection

Front 15

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Back 15

contact the regulatory authority before use

Front 16

What is the best way to eliminate pests that have entered the restaurant?

Back 16

Work with a licensed pest control operator

Front 17

Clean, sanitized, dry cups and glasses should be stored...?

Back 17

upside down

Front 18

Garbage pails used in an operation should be made of...?

Back 18

plastic

Front 19

A food contact surface that is in constant use must be cleaned and sanitized every ____ hours.

Back 19

4 hours

Front 20

A properly equipped handwashing station must have...?

Back 20

hot and cold water

Front 21

What information does a chemical test kit provide about sanitizing solutions?

Back 21

concentration

Front 22

What should be the manager do when there is a backup of raw sewage from the floor drain?

Back 22

close the restaurant immediately

Front 23

What organization requires Material Safety Data sheets?

Back 23

OSHA

Front 24

What information must be posted on the dishwasher?

Back 24

correct settings

Front 25

What scenario can lead to pest infestation?

Back 25

storing recyclables in paper bags

Front 26

What is the first step to cleaning and sanitizing a stationary piece of equipment?

Back 26

unplug the unit

Front 27

What temperature should the water be for manual dishwashing?

Back 27

110 degrees F

Front 28

What must a food handler do when transferring chemicals to a new container?

Back 28

Label the container

Front 29

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

Back 29

at least 170 degrees F

Front 30

What factors influence the effectiveness of a chemical sanitizer?

Back 30

concentration, temperature, contact time, pH, water hardness