Bartender Certification Bar Sanitation and Safety 2

Question 1

What is the correct concentration of a chlorine bleach sanitizing solution for bar surfaces?

Accepted Answer

50–100 ppm

Answer

500–800 ppm

Answer

200–400 ppm

Answer

10–25 ppm

Question 2

At what temperature must a bar's three-compartment sink's hot water rinse reach to meet sanitation standards?

Accepted Answer

140°F (60°C)

Answer

110°F (43°C)

Answer

170°F (77°C)

Answer

212°F (100°C)

Question 3

Why is it important to store cleaning chemicals separately from food and beverage supplies?

Accepted Answer

To prevent chemical contamination that could sicken or harm customers

Answer

Chemicals are expensive and may be stolen

Answer

Because health inspectors randomly test for this

Answer

Chemicals can cause glassware to break if stored nearby

Question 4

What is the correct way to handle broken glass at a bar?

Accepted Answer

Sweep up with a broom and dustpan, never with bare hands; place in a designated 'broken glass' container

Answer

Pick up pieces with bare hands carefully

Answer

Leave broken glass on the mat until end of service

Answer

Discard broken glass in regular trash cans used for food waste

Question 5

What does FIFO stand for in bar inventory management?

Accepted Answer

First In, First Out

Answer

First Inventory, Final Order

Answer

Fresh Items First Option

Answer

Final Invoice, Full Order

Question 6

Which of the following is a sign that a draft beer system requires cleaning?

Accepted Answer

Beer tastes sour, buttery, or has off-flavors

Answer

Beer pours too slowly

Answer

The tap handle is loose

Answer

Beer is too cold when poured