ServSafe 9 and 10
Quiz by Jacob Frank
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19 questions
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- Q1What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?Absorbent and durableSmooth and durableHard and durablePorous and durable30s
- Q2What organization creates national standards for foodservice equipment?CDCFDANSFEPA30s
- Q3When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least6 inches2 inches8 inches4 inches30s
- Q4Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?Water hardnessWater pHWater salinityWater pressure30s
- Q5Signage posted at a handwashing station must include a reminder to staff towash hands before returning to work.scrub hands and arms for 10 to 15 seconds.avoid touching faucet handles after washing.use hot running water when washing.30s
- Q6What is the only completely reliable method for preventing backflow?Vacuum breakerBall valveCross connectionAir gap30s
- Q7A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?Created an air gap seperationPrevented atmoshperic vacuumingPrevented backflowCreated a cross connection30s
- Q8Which area of the operation is usually required to be the brightest?Refrigerated storagePreparationServiceDry storage30s
- Q9An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?The dumpster should have been freshly painted so that food debris would not stick to surfaces.The surface underneath the dumpster should have been paved with concrete our asphalt.The drain plug should have been removed to allow the dumpster to drain correctly.The dumpster lids should have been open to allow it to air out.45s
- Q10A broken water main has caused thee water in an operation to appear brown. What should the manager do?Boil the water for 1 minute before use.Contact the local regulatory authority before use.Use the water for everything except dishwashing.Use the water for everything except handwashing.30s
- Q11What is the best way to eliminate pests that have entered the operation?Lower the heat in the operation after hours.Work with a licensed pest control operator.Raise the heat in the operation after hours.Apply over the counter pesticides around the operation.30s
- Q12What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine?Infrared thermometerThermocouple with immersion probeMaximum registering thermometerTime temperature thermometer30s
- Q13What is sanitizing?Reducing pathogens to a safe levelReducing dirt from a surfaceReducing the pH of a surfaceReducing the hardness of water30s
- Q14If food contact surfaces are in constant use, how often must they be cleaned and sanitized?every 7 hoursevery 4 hoursevery 5 hoursevery 6 hours30s
- Q15What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?Use very hot water when making the solutionMix the solution with equal parts of waterTry out the solution on a food contact surfaceTest the solution with a sanitizer kit30s