Lesson 10 August 11, 2023August 8, 2023 by Brian Klein 6 Module Ten, ServSafe Manager Practice Test 1 / 134 What needs to be done to a surface before it can be sanitized? Rinsed Cleaned Neither Both 2 / 134 What kind of wiping cloths can be used to wipe down equipment surfaces and to wipe up food spills? Neither Both Dry wiping cloths Wet wiping cloths 3 / 134 What may need to be updated when there are changes in your operations menu, procedures, or equipment? Wrong Answer The master cleaning schedule Neither Both 4 / 134 Monitor the cleaning program to make sure its working by supervising the daily cleaning routines. What should each cleaning task be checked against every day? Wrong Answer The master cleaning schedule Neither Both 5 / 134 Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using? Instruct your staff in small groups Perform trainings by area Neither Both 6 / 134 Create clearly written procedures for each cleaning task, including how it should be performed and which tools and chemicals to use. These instructions should be described in the master cleaning schedule and posted where? Wrong Answer On or near the equipment Neither Both 7 / 134 Where should the instructions to clean equipment be posted? On or near the equipment Wrong Answer Neither Both 8 / 134 Schedule work shifts in a way that will give staff enough time for cleaning. When does ServSafe recommend scheduling major cleaning? Food will not be at risk for contamination It will not interfere with service Neither Both 9 / 134 In what order does ServSafe suggest listing the cleaning tasks on the master cleaning schedule? By area In the order they should be performed Neither Both 10 / 134 According to ServSafe, what kind of program should focus on these principles? • Make a master schedule • Train your staff to follow the schedule • Monitor the schedule and your staff to ensure that its working Cleaning program Wrong Answer Neither Both 11 / 134 Keep chemicals in their original container with the manufacturer’s label. The chemical’s name and instructions for its use should be clear enough to read. How should the new container be labeled if transferred to a different container for a task? Wrong Answer The name of the chemical Neither Both 12 / 134 Why should chemicals always be stored below food, linens, utensils and equipment and never above them? Wrong Answer Dripping or leaking Neither Both 13 / 134 Keep chemicals separate from food, equipment, utensils, and linens during storage. This can be done by designating a specific area for only storing chemicals. How else can they be kept seperate? With adeuate spacing With a physical barrier like partitioning Neither Both 14 / 134 If chemicals cannot be stored in a designated area away from food, linens, utensils and equipment how can they kept seperate from these items to prevent contamination? With adeuate spacing With a physical barrier like partitioning Neither Both 15 / 134 Why should chemicals be stored in their original containers? Wrong Answer Wrong Answer Neither Both 16 / 134 What must always be followed when using chemicals? The manufacturers’ directions Laws and regulations Neither Both 17 / 134 What kind of chemicals should NOT be used in a foodservice operation? Wrong Answer Wrong Answer Neither Both 18 / 134 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterwards Neither Both 19 / 134 When food service chemicals are not used or stored correctly they can be hazardous. What is one of the biggest risks with these chemicals? Wrong Answer Cross-contamination Neither Both 20 / 134 What should you do when chemicals or cleaning tools have not been used or stored correctly? Wrong Answer Take corrective action Neither Both 21 / 134 Where should the buckets used for cleaning be stored after they have been cleaned, rinsed, and air dried? In the same storage area as the other cleaning supplies Wrong Answer Neither Both 22 / 134 After cleaning tools have been used they should be cleaned and allowed to air dry. What is important about the way that mops are air dried? Hang them where they will not drip on euipment surfaces Wrong Answer Neither Both 23 / 134 According to ServSafe, what area in your operation should have these features? • Good lighting • Hooks • A utility sink • A floor drain Wrong Answer The storage area for cleaning tools and supplies Neither Both 24 / 134 Liquid waste, such as dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? In a floor drain Wrong Answer Neither Both 25 / 134 Mops, brushes, or other cleaning tools should not be cleaned in sinks used for handwashing, food prep, or dishwashing. To prevent contamination, where should these be items be cleaned? A utility sink Wrong Answer Neither Both 26 / 134 Why should a storage area for cleaning tools and supplies have hooks? For hanging brooms and mops Wrong Answer Neither Both 27 / 134 Why should a storage area for cleaning tools and supplies have good lighting? So the labels on chemicals can be read Wrong Answer Neither Both 28 / 134 Cleaning tools and supplies can contaminate food and surfaces when they are not used or stored correctly. Where should these items be stored? In a designated area Away from food and food-contact surfaces Neither Both 29 / 134 What is the most important thing to consider when storing cleaning tools? Wrong Answer Protecting food and food-contact surfaces from contamination Neither Both 30 / 134 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To prevent food from contamination So it doesn’t make more people sick Neither Both 31 / 134 Why do operations need to have procedures for cleaning up vomit and diarrhea? Highly contageous pathogens like Norovirus Wrong Answer Neither Both 32 / 134 Nonfood-contact surfaces, such as floors, walls, ceilings, and equipment exteriors need to be cleaned regularly to prevent dust, dirt, and food residue from building up. What else will be prevented? Pests The growth of pathogens Neither Both 33 / 134 When dry-wiping cloths are used to wipe food spills from tableware, they need to be visibly clean and not contain food debris. What other condition should they be kept in during use? Dry Wrong Answer Neither Both 34 / 134 When should the sanitizing solution used for storing wet wiping cloths be changed? When it no longer meets requirements for the sanitizer Wrong Answer Neither Both 35 / 134 Where should wiping cloths be kept after they have had contact with raw meat, fish, or poultry? Separate from the others Wrong Answer Neither Both 36 / 134 No Question Wrong Answer Wrong Answer Neither Both 37 / 134 No Question Wrong Answer Wrong Answer Neither Both 38 / 134 Where should wet wiping cloths, that are used for wiping counters and equipment surfaces be stored between uses? In a sanitizer solution Wrong Answer Neither Both 39 / 134 When cloths are used for wiping up food spills counters and euipment surfaces, what else can they be used for? Nothing Wrong Answer Neither Both 40 / 134 How should the food-contact surfaces of stationary equipment be kept when they are not being used? Covered Wrong Answer Neither Both 41 / 134 The trays and carts that are used to carry clean tableware and utensils should be checked everyday for cleanliness. How often should they be cleaned and sanitiaed? Wrong Answer As often as needed Neither Both 42 / 134 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the transfer of pathogens such as Norovirus Wrong Answer Neither Both 43 / 134 Why should flatware and utensils be stored with their handles up? Wrong Answer So they will be grabbed by the handles and not food contact surfaces Neither Both 44 / 134 How should glasses and cups be stored? On a clean and sanitized shelf or rack Upside down Neither Both 45 / 134 How should storage surfaces like drawers and shelves be treated before storing clean and saniti items? Cleaned and sanitized Wrong Answer Neither Both 46 / 134 What is an example of something that clean and sanitized equipment, tableware, and utensils need to be protected from during storage? Moisture Dirt Neither Both 47 / 134 In what way should utensils, tableware, and equipment be stored after they have been cleaned and sanitized? Wrong Answer Protected from contamination Neither Both 48 / 134 Why do sanitized surfaces need to air-dry and should NEVER be dried with a towel? Wrong Answer The surfaces could be contaminated by the towel Neither Both 49 / 134 The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying? Wrong Answer So water can drain out Neither Both 50 / 134 Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing? The surfaces could be contaminated by the water Wrong Answer Neither Both 51 / 134 When should the sanitizing solution in a three-compartment sink be changed? When the water temperature becomes too low When the sanitizer concentration becomes too low Neither Both 52 / 134 The fourth step to cleaning and sanitizing items in a three-compartment sink is to sanitize items in the third sink. Wrong Answer Wrong Answer Neither Both 53 / 134 When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed? When the water becomes soapy When the water becomes dirty Neither Both 54 / 134 After items have been washed in the first sink of a three-compartment sink the third step is to prepare the items to be sanitiaed by rinsing the leftover food and detergent from its surfaces. How is this done? Dip in water Spray with water Neither Both 55 / 134 The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergeant be changed? When the water becomes dirty When the soap suds are gone Neither Both 56 / 134 The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the items surfaces for washing by scraping off food and debris. What method can be used to prepare the surfaces if they have dried on food? Rinsing Soaking Neither Both 57 / 134 According to ServSafe, what task should be performed in this order? • Scrape • Wash • Rinse • Sanitize • Air-dry Wrong Answer Cleaning and sanitizing in a three-compartment sink Neither Both 58 / 134 Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink? To measure sanitiaer contact-time Wrong Answer Neither Both 59 / 134 A three-compartment sink should have a sanitizing solution with the correct concentration in it’s third sink. What can also be used as an alternative to sanitizing solution? Wrong Answer Hot water Neither Both 60 / 134 A properly setup three-compartment sink has clean water in the middle sink and is used for dipping items to rinse them. When is it unnecesarry to fill this sink? Wrong Answer When items will be spray-rinsed Neither Both 61 / 134 A three-compartment sink with the proper set up has detergent and water in the first sink for washing the items. What temperature should the water be? Wrong Answer At least 110°F Neither Both 62 / 134 A Three-Compartment Sink needs to be set up properly before it can be used to sanatize items. What is the first step in preparing a Three-Compartment Sink? Clean and sanitize the sinks and drain boards Wrong Answer Neither Both 63 / 134 No Question Wrong Answer Wrong Answer Neither Both 64 / 134 What tool can be used to measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine? Maximum registering thermometers heat-sensitive tape Neither Both 65 / 134 Mesure (check this prt for errors) Neither Both Wrong Answer Wrong Answer 66 / 134 How can you be sure if a high-temperature dishwashing machine is reaching the correct temperature to sanitize items during its operation? Wrong Answer Wrong Answer Neither Both 67 / 134 What should be monitored when using chemical-sanitizing dishwasher? The sanitizer level and concentration The water pressure and temperature Neither Both 68 / 134 A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried? Air-dry Wrong Answer Neither Both 69 / 134 When loading dish racks, how can you make sure that the water spray will reach every surface? Use the correct dish racks By NOT overloading dish racks Neither Both 70 / 134 Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried-on? By soaking in water By spraying with water Neither Both 71 / 134 When maintaining a chemical-sanitizing machine, clear it’s spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed? Wrong Answer Mineral deposits Neither Both 72 / 134 Check chemical-sanitizing machines at least once a day. Make sure its clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned? As needed Wrong Answer Neither Both 73 / 134 Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained? Wrong Answer Wrong Answer Neither Both 74 / 134 A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine? Uses less energy Wrong Answer Neither Both 75 / 134 A high-temperature machine is a dishwasher that uses hot water to clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine? Wrong Answer Where the water sprays into the tank Neither Both 76 / 134 The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine? At least 165°F Wrong Answer Neither Both 77 / 134 If the water is not hot enough in a high-temperature dishwashing machine, it will not be able to sanitize the items that are run through it. What can happen if the water is too hot? Food can become baked on to dishware Wrong Answer Neither Both 78 / 134 How can dishwashing machines sanitize items? Chemical sanitizers With hot water Neither Both 79 / 134 What is the most important thing to consider when storing items after they have been cleaned and sanitized? Wrong Answer Protected from contamination Neither Both 80 / 134 What kind of items are usually cleaned and sanitized by hand in a three-compartment sink? Pots and pans Items that are too big for a dishwashing machine Neither Both 81 / 134 What kind of items are can be sanitized by soaking them in a chemical sanitizing solution or by running them through a high-temperature dishwashing machine? Tableware, utensils, and equipment Wrong Answer Neither Both 82 / 134 Unless the manufacturer has other recommendations, how often does equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) need be cleaned and sanitized? Wrong Answer Daily Neither Both 83 / 134 What kind of equipment is designed to have cleaning and sanitizing solutions pumped through it? Clean In Place (CIP) Wrong Answer Neither Both 84 / 134 What kind of kitchen euipment is a risk for cross-contamination and the pathogen listeriosis if its not cleaned and sanitized after every four hours of use? Wrong Answer Deli slicer Neither Both 85 / 134 When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied? The sanitizer must have contact with all of its surfaces Wrong Answer Neither Both 86 / 134 No Question Wrong Answer Wrong Answer Neither Both 87 / 134 Use the correct tool to wash stationary equipment, such a cloth towel, or a nylon brush or pad. What kind of cleaner should be used to prepare the cleaning solution? An approved cleaner Wrong Answer Neither Both 88 / 134 When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after they have been taken off the unit? In a high-temperature dishwashing machine Manually in a three-compartment sink Neither Both 89 / 134 According to ServSafe, What kind of unit should be cleaned and sanitized in the way that these steps describe? • Unplug the unit • Take off the unit’s removable parts • Wash, rinse, and sanitize the parts separately from the unit • Scrape the unit’s surfaces to remove food and debris • Wash the surfaces of the unit • Rinse the surfaces of the unit • Sanitize the surfaces of the unit • Allow the surfaces of the unit to air-dry • Reassemble the unit Wrong Answer Stationary equipment Neither Both 90 / 134 According to ServSafe, what kind of surfaces must be cleaned and sanitized at these times? • After they are used • Before working with a different type of food • Between handling different types of raw TCS fruits and vegetables • When surfaces may have become contaminated due to the interruption of a task • Every four hours during continuous use Food-contact surfaces Wrong Answer Neither Both 91 / 134 When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized? Wrong Answer A towel can re-contaminate the surface Neither Both 92 / 134 When sanitizing food contact surfaces, make sure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution? Wrong Answer A cloth towel Neither Both 93 / 134 When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared? According to the manufacturers recommendation Wrong Answer Neither Both 94 / 134 When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this? Wrong Answer A cloth towel Neither Both 95 / 134 When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this? A cloth towel Wrong Answer Neither Both 96 / 134 The first step is to remove the leftover food and scraps from the dishware. What is the correct cleaning tool to use for this? A cloth towel A nylon brush or pad Neither Both 97 / 134 What should be done if food contact surfaces have not been cleaned and sanitized correctly? Take corrective action immediately Wrong Answer Neither Both 98 / 134 Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized? To kill pathogens Wrong Answer Neither Both 99 / 134 The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be? Wrong Answer According to the manufacturer’s recommendation Neither Both 100 / 134 Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared to? 500 ppm or less According to the manufacturer’s recommendation Neither Both 101 / 134 When preparing an Iodine sanitizer solution the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution? According to the manufacturer’s recommendation Wrong Answer Neither Both 102 / 134 ServSafe reccomends a water temperature of 68°F for an iodine sanitizer solution. What water temperature is reccomended by ServSafe for a quats sanitizer solution? Wrong Answer 75°F Neither Both 103 / 134 How long does both a quats and an iodine sanitizer solution need to make contact with a surface to kill pathogens? Wrong Answer At least 30 seconds Neither Both 104 / 134 When preparing an quats sanitizer solution ServSafe reccomends a water temperature of 75°F. What water temperature does ServSafe reccomend for an iodine sanitizer solution? Wrong Answer Water temperature 68°F Neither Both 105 / 134 No Question Wrong Answer Wrong Answer Neither Both 106 / 134 The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer? At least seven seconds Wrong Answer Neither Both 107 / 134 When preparing a solution of chlorine Sanitizer the water temperature depends on the pH of your water. For a pH of 8 or less the water temperature should be between 75°F and 100°F. What should the temperature be if the pH is higher than 8? At least 100°F Wrong Answer Neither Both 108 / 134 Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is? Wrong Answer Your municipality Neither Both 109 / 134 Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers? Your supplier Wrong Answer Neither Both 110 / 134 After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use? Your supplier Wrong Answer Neither Both 111 / 134 What is determined by the amount of minerals in your water and can affect how well a sanitizer works? Water hardness Wrong Answer Neither Both 112 / 134 Both iodine and quats sanitizers need at least 30 seconds and chlorine sanitizers need at least 7 seconds of contcat with a surface to kill pathogens. What are these time-specifictions called? Wrong Answer Contact time Neither Both 113 / 134 Why does a chemical sanitizer solution need to make contact with the object being sanitized for a specific amount of time? The chemical needs enough time to kill pathogens Wrong Answer Neither Both 114 / 134 To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperture requirements for the type of sanitizers that your operation uses? Wrong Answer Read the manufacturers instructions Neither Both 115 / 134 Why should test kits to check the concentration of sanitizer solutions always be available and easy for staff to get? So concentrations can be checked frequently Wrong Answer Neither Both 116 / 134 Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or peices of food. When else should sanitizer solutions be changed? When the sanitiser concentration becomes too low When the solution becomes dirty Neither Both 117 / 134 Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer that is being used. Where can you be sure to get the correct test kits? From the manufacturer From your supplier Neither Both 118 / 134 What kind of units are used to measure concentration? Wrong Answer Parts per million (ppm) Neither Both 119 / 134 If too much sanitizer is added to the water, the concentration of the solution will be too high. Besides making food taste bad, what else can happen? It might be dangerous It can damage metal Neither Both 120 / 134 What happens if not enough sanitizer is used and the concentration of a sanitizer solution too low? It will NOT be strong enough to kill pathogens Wrong Answer Neither Both 121 / 134 What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution? Concentration Wrong Answer Neither Both 122 / 134 No Question Wrong Answer Wrong Answer Neither Both 123 / 134 Each of these can change how well a chemical sanitizing solution works: • Concentration • Temperature • Contact time • Water hardness • pH What is a chemical sanitizing solution? Wrong Answer A mix of chemical sanitizer and water Neither Both 124 / 134 What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize? A detergent-sanitizer blend Wrong Answer Neither Both 125 / 134 Which state and federal government agencies regulate chemical sanitizers? Environmental Protection Agencies (EPA) Wrong Answer Neither Both 126 / 134 How can these chemicals be used in a foodservice operation? • Chlorine • Iodine • Quats (quaternary ammonium compounds) Mixed with water to make a chemical sanitizing solution Wrong Answer Neither Both 127 / 134 Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution? Soak them in a chemical sanitizing solution Rinse, swab, or spray them with sanitizing solution Neither Both 128 / 134 How can items be sanitized with heat? By soaking them in water that is 171°F or higher for at least 30 seconds By using a high-temperature dishwasher Neither Both 129 / 134 Clean the food-contact surface first, then sanitize it to kill any pathogens still there. What sanitizing method is commonly used in food service? Neither Both Hot water A chemical solution 130 / 134 These are some common types of cleaners used by food service operations: • Abrasives • Degreasers • Delimers • Detergents When is it acceptable to substitute one type cleaner with another type? When using the cleaner for its intended purpose Wrong Answer Neither Both 131 / 134 When using a cleaner, what can happen if the manufacturers’ instructions are NOT followed? The cleaner may be hazardous The cleaner may not be effective Neither Both 132 / 134 No Question Wrong Answer Wrong Answer Neither Both 133 / 134 According to ServSafe, what needs to meet these requirements? • Stable • Non-corrosive • Safe Cleaners Wrong Answer Neither Both 134 / 134 Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important? Cleaning removes the dirt that you can see Sanitizing kills pathogens that you cannot see Neither Both Your score is LinkedIn Facebook Twitter VKontakte
