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Servsafe chapter 10
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Of the following symptoms, which one is not an allergic reaction to food?
 
Jaundice
 
Dizziness
 
Swelling of tongue
 
Hives
Which of the following are symptoms of an allergic reaction to food?
 
Vomitting
 
Tingling in the hands and feet
 
Runny nose
 
Sneezing
Of the following items, which is not considered a common food allergen?
 
Walnuts
 
Rice
 
Black-eyed peas
 
Radish sprouts
Which one of the following is one of the GREAT EIGHT allergens?
 
Strawberry Chocolate Cookie Dough Milk Shake
 
Green Beans with Bacon and Red Onions
 
Spinach and Artichoke Rice Pilaf
 
Grilled Chicken served over Roasted Yukon Potatoes
WHAT SHOULD BE DONE WHEN THROWING AWAY CHEMICALS?
 
Follow the label instructions and regulatory requirements.
 
Seal the container in a bag and place it in the garbage.
 
Seal the container and recycle it.
 
Pour leftover chemicals into a drain and throw the container
YOU SHOULD WASH CLEANING TOOLS IN THE
 
Utility sink.
 
Handwashing sink
 
Three-compartment sink.
 
Food preparation sink.
A surface must be cleaned with a
 
detergent.
 
chemical sanitizer.
 
degreaser.
 
bleach solution.
To be effective, cleaning and sanitizing must be a __________ step process.
 
five
 
four
 
three
 
two
When should equipment be cleaned AND sanitized?
 
Cutting board between uses of raw chicken and lettuce prep
 
Tongs that were continually used for 2 hours with tomatoes
 
Walls next to a 10-quart mixer after preparing cookie dough
 
Mops that have been used for two weeks
What level of concentration is required for quats to be used safely as a sanitizer?
 
Per manufacture's recommendation
 
12.5 - 25 ppm
 
105 ppm - 275 ppm
 
50 - 99 ppm
What level of concentration is required for chlorine to be used safely as a sanitizer?
 
50 - 99 ppm
 
12.5 - 25 ppm
 
105 ppm - 275 ppm
 
Per manufacture's recommendation
What level of concentration is required for iodine to be used safely as a sanitizer?
 
12.5 - 25 ppm
 
50 - 99 ppm
 
105 ppm - 275 ppm
 
Per manufacture's recommendation
What information should be included on a master cleaning schedule?
 
What should be cleaned, when, by whom and how
 
What should be cleaned and when
 
What should be cleaned, when, and by whom
 
What should be cleaned, when, by whom, how and why
What are the three common types of chemical sanitizers?
 
Chlorine, Iodine, Quats
 
Bleach, Vinegar, Hydrogen peroxide
 
Chlorine, Hydrogen Peroxide, Iodine
 
Hydrogen Peroxide, Iodine, Quats
What is the fifth and final step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
 
Air dry the item.
 
Rinse the item.
 
Sanitize the item.
 
Wash the item.
What is the fourth step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
 
Sanitize the item.
 
Rinse the item.
 
Air dry the item.
 
Wash the item.
What is the third step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
 
Rinse the item.
 
Scrape the item or soak it.
 
Air dry the item.
 
Wash the item.
What is the second step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
 
Wash the item.
 
Rinse the item.
 
Air dry the item.
 
Sanitize the item.
What is sanitizing?
 
reducing pathogens on a surface to a safe level
 
reducing the amount of dirt on an object
 
killing all microorganisms
 
removing food particles from food contact surfaces.
What is cleaning?
 
removing surface dirt and debris
 
Using paper towel and water
 
reducing pathogens to safe levels
 
using detergent and bleach to destroy all items on food cont
What must the water temperature be for manual dish washing?
 
at least 110 degrees
 
at least 160 degrees
 
at least 171 degrees
 
at least 180 degrees
What is the first step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
 
Scrape the item or soak it.
 
Rinse the item.
 
Air dry the item.
 
Wash the item.
What must the final sanitizing rinse temperature be in a high-temperature rinse immoveable dishwasher?
 
at least 165 degrees
 
at least 180 degrees
 
at least 171 degrees
 
at least 110 degrees
What is the first step when cleaning and sanitizing stationary equipment?
 
unplug the unit
 
scrape off the food
 
remove any moveable parts
 
air dry
What is the necessary contact time for iodine and quats to be effective?
 
30 seconds
 
20 seconds
 
15 seconds
 
7 seconds
What is the necessary contact time for chlorine to be effective?
 
7 seconds
 
15 seconds
 
20 seconds
 
30 seconds
What water temperature is need for effective use of quats?
 
75 degrees
 
110 degrees
 
165 degrees
 
180 degrees
What water temperature is need for effective use of iodine?
 
68 degrees
 
110 degrees
 
165 degrees
 
180 degrees
What water temperature is need for effective use of chlorine?
between 100 and 75 degrees
Which one of the following is a main factor that influence the effectiveness of chemical sanitizers?
 
Water pH
 
Water level
 
Type of detergent
 
Type of equipment
How long must items be soaked for heat sanitation?
 
30 seconds
 
45 seconds
 
60 seconds
 
20 seconds
How hot must the water be for heat only sanitation?
 
171 degrees
 
165 degrees
 
180 degrees
 
110 degrees
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
 
Occupational Safety and Health Administration (OSHA)
 
Food and Drug Administration (FDA)
 
United States Department of Agriculture (USDA)
 
Alabama Department of Public Health (ADPH)
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