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ServSafe Chapter 10
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HOW SHOULD FLATWARE (FORKS, KNIVES, SPOONS) AND UTENSILS THAT HAVE BEEN CLEANED AND SANITIZED BE STORED?
 
With handles facing up
 
Below cleaning utensils
 
Four inches from the floor
 
In drawers that have been washed and rinsed.
WHICH FEATURE IS THE MOST IMPORTANT FOR A CHEMICAL STORAGE AREA?
 
Good lighting
 
Single-use towels
 
Nonskid floor mats
 
Emergency shower system
GEORGE IS GETTING READY TO WASH DISHES IN A THREE-COMPARTMENT SINK. WHAT SHOULD BE HIS FIRST TASK?
 
Clean and sanitize the sinks and drain boards.
 
Fill the first sink with detergent and water.
 
Make sure there is a working clock with a second hand.
 
Remove leftover food from the dishes.
WHAT MUST FOOD HANDLERS DO TO MAKE SURE SANITIZING SOLUTION FOR USE ON FOOD-CONTACT SURFACES HAS BEEN MADE CORRECTLY?
 
Test the solution with a sanitizer kit.
 
Use very hot water when making the solution.
 
Mix the solution with equal parts of water.
 
Try out the solution on a food-contact surface.
WHAT IS THE ACCEPTABLE CONTACT TIME WHEN SANITIZING FOOD CONTACT SURFACES?
 
Soak the item in a chlorine solution for 7 seconds
 
Soak item in very hot water for 7 seconds.
 
Soak the item in an iodine solution for 7 seconds
 
Soak the item in an ammonia solution for 7 seconds.
IF FOOD CONTACT SURFACES ARE IN CONSTANT USE, HOW OFTEN MUST THEY BE CLEANED AND SANITIZED?
 
Every 4 hours
 
Every 5 hours
 
Every 6 hours
 
Every 7 hours
WHAT IS REQUIRED FOR MEASURING THE SANITIZING RINSE TEMPERATURE IN A HIGH-TEMPERATURE DISHWASHING MACHINE?
 
Maximum registering thermometer
 
Thermocouple with immersion probe
 
Infrared thermometer
 
Time-temperature indicator
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