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Unit 3.00 ServSafe.

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Presentation on theme: "Unit 3.00 ServSafe."— Presentation transcript:

1 Unit 3.00 ServSafe

2 A Which is NOT an acceptable chemical sanitizer? A. Ammonia
B. Chlorine C. Iodine D. Quaternary ammonium A

3 Which is NOT required at a hand washing station?
A. Hand sanitizer B. Hand washing sign C. Hot and cold running water D. Waste container A

4 B In what area is a hand washing station required?
A. Cleaning supply closet B. Dish washing C. Dry storage D. Receiving B

5 Which is the proper order for cleaning and sanitizing in a three-compartment sink?
A. Scrape, rinse, wash, sanitize, and air dry B. Scrape, soak, wash, rinse, air dry, and sanitize C. Scrape, soak, wash, rinse, sanitize, and air dry D. Scrape, soak, wash, sanitize, rinse, and air dry C

6 C A hand washing station MUST be equipped with: Electric hand dryer.
Hand sanitizer. Hot and cold running water. Liquid soap. C

7 C Which agency inspects a school cafeteria for food safety? A. EPA
B. FDA C. Local health department D. CDC C

8 C Which is NOT necessary for dry storage areas?
A. Cracks in floors and walls repaired. B. Doors leading to the exterior of the building self-closing. C. Storage bins placed on the floor. D. The area free of exposed sewer lines C

9 What step is necessary to insure the proper strength of a sanitizing solution?
A. Compare the color of the solution to another solution B. Test the solution with a sanitizer test kit C. Try the solution on a test area D. Use hot water to make the solution B

10 A What information is NOT found on the Material Safety Data Sheet?
A. Building safety codes B. First aid information C . Guidelines for safe storage D. Manufacturerâ’s address A

11 b Which affects the effectiveness of a sanitizer cleaning process?
A. Air temperature B. Hard water C. Soft water DWater temperature b

12 C What is the FDA Food Code?
Inspection practices for meat processing plants. Maximum standards required to insure food safety. Minimum standards required to insure food safety. Voluntary guidelines for food safety C

13 A Which statement about dry storage areas is TRUE?
A. Doors should be self-closing. B. Leaks don’t have to be repaired. C. Shelves should be placed at least 12 inches above the floor. D. The temperature of the room should be held at 90ºF. A

14 A Which is NOT an appropriate response to a CRITICAL violation?
Take 30 days to correct the violation Correct the violation within 48 hours Determine the cause of the violation Discuss the violation with the health inspector A

15 C Which DOES NOT affect the cleaning process? A. Agitation
B. Cleaning agent C. Soft water D. Water temperature C

16 B Which is NOT a purpose of a routine food inspection?
Educate workers about food safety Evaluate the quality of the food Evaluate whether a restaurant is meeting sanitation standards Protect the public’s health B

17 Which cleaner is appropriate best for use to remove mineral deposits?
A. Abrasives B. Acids C. Detergent D. Solvents B

18 D Who is responsible for food safety in a food service establishment?
CDC B. FDA C. Local health department D. Owner D

19 C Which procedure should be used to sanitize a food preparation area?
A. Spray with sanitizer and wipe dry B. Wash and dry C. Wash, rinse, wipe with sanitizer, and air dry D. Wash, spray with sanitizer, and wipe dry C

20 A A hand washing station is NOT required in what area? A. Dry storage
B. Food preparation C. Service D. Dish washing A

21 A Which is an acceptable use of non-potable water? A. Air conditioning
B. Cleaning C. Dish washing D. Hand washing A

22 Which situation will NOT result in immediate closure of a food establishment?
A. Backup of sewage B. Crack in the storeroom wall C. Loss of refrigeration D. Rodent infestation B

23 At what temperature should the rinse water in a low-temperature dish machine be?
A. 140° F B. 125° F C. 100° F D. 110° F B

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