ServSafe Chapter 5 Question Preview (ID: 61881)
Review Of Chapter 5 Of The Food Handler ServSafe.
TEACHERS: click here for quick copy question ID numbers.
Which item needs to be both cleaned and sanitized
a) Disposable Mop Head
b) Cutting Board
c)
d)
What is the first step when cleaning and sanitizing a surface.
a) Sanitize the surface
b) Wash and rinse the surface
c) Allow the surface to air-dry.
d) Scrape or remove food from the surface.
What is the second/third step when cleaning and sanitizing a surface.
a) Sanitize the surface
b) Wash and rinse the surface
c) Allow the surface to air-dry.
d) Scrape or remove food from the surface.
What is the last step when cleaning and sanitizing a surface.
a) Sanitize the surface
b) Wash and rinse the surface
c) Allow the surface to air-dry.
d) Scrape or remove food from the surface.
Which of the situations would require the worker to clean and sanitize the item being used?
a) Jorge used the same knife to dice onions for an hour.
b) Bob finishes trimming a roast and wants to use the same cutting board to fillet a fish.
c) Shelly walks away to talk to her manager then returns to chopping lettuce.
d) Both Bob and Shelly would be required to cleaning and sanitize.
What is the first step when cleaning stationary equipment?
a) Remove detachable parts.
b) Sanitize the equipment.
c) Unplug the equipment.
d) Remove food from the surfaces.
Which of the following actions would prevent a sanitizer from working well.
a) Making the sanitizer temperature too high.
b) Putting extra sanitizer in the solution.
c) Testing the sanitizer strength with a test kit.
d) Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
What is the first thing you should do when filling up a three-compartment sink?
a) Fill the sinks with water.
b) Mix in the sanitizing solution.
c) Mix in the detergent solution.
d) Clean and sanitize the sinks.
What is the first step when cleaning dishes in a three-compartment sink?
a) Sanitize and air-dry the items.
b) Wash the items.
c) Rinse the items.
d) Rinse, scrape, or soak the items.
What is the last step when cleaning dishes in a three-compartment sink?
a) Sanitize and air-dry the items.
b) Wash the items.
c) Rinse the items.
d) Rinse, scrape, or soak the items.
What is the main risk pests cause in a food service operation?
a) Cross-contact
b) Chemical Contamination
c) Biological Contamination
d) Temperature Abuse
Play Games with the Questions above at ReviewGameZone.com
To play games using the questions from above, visit ReviewGameZone.com and enter game ID number: 61881 in the upper right hand corner or click here.
To play games using the questions from above, visit ReviewGameZone.com and enter game ID number: 61881 in the upper right hand corner or click here.
TEACHERS / EDUCATORS
Log In | Sign Up / Register
Log In | Sign Up / Register