ServSafe Facilities, Cleaning & Sanitizing, and Pest Management Test 2
The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket is:
1 teaspoon of bleach is the correct amount to add to one quart of water to ensure the correct dilution ratio. Adding any amount of bleach greater or less than this value can cause pathogens to grow in a restaurant environment.
In order to prevent food pests like flies or mice from becoming a problem in your kitchen, it is crucial to
You should always work with a licensed pest control firm if you want to be sure that food bugs are not an issue in your kitchen. When it comes to recognizing and removing dangers, nothing can compare to the knowledge and expertise of professional pest firms, even if you are skilled at controlling pests and have an eye for issues.
The following cleaning utility should be kept at all stations to ensure that all spills and food particles are removed during the course of a service:
Paper towels should be kept at all stations to ensure that all spills and food particles are removed during the course of a service. Paper towels are ideal since you can easily throw them away, while cloth towels and squeegees are possible sources of food borne pathogens to propagate.
Which of the following groups places a high value on food safety?
If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it through the entire day you should:
If your supply of dishwasher detergent is getting dangerously low and you won't be able to get through the day, you should:
If your supply of cleaning goods is getting dangerously low, you should head to the store and get a comparable item to get you through the day. In light of this, you should get in touch with your chemical supply firm right away to try to receive the right detergent as soon as you can. While you might be able to meet all requirements for food safety, using an unauthorized dishwasher detergent might seriously harm your appliance.
The most frequent cause of fires in a restaurant can be traced to:
Greasy hood and vent systems are the most frequent cause of fires in restaurants. To reduce this risk, make sure to clean all cooking hoods and ventilation systems after the completion of each business day.
The second step of properly washing a food contact surface is:
Rinse is the second step of properly washing a food contact surface. Once again, the four steps of properly washing a food contact surface is wash, rinse, sanitize, and dry.
A restaurant should react to a backup of raw sewage by taking the following action(s):
All of the above answers are the correct actions to take when a raw sewage backup occurs in your restaurant. The first action you should take is to close the restaurant to prevent customers from becoming sick. Second, you should correct the cause of the backup by calling a plumber. Lastly, you should clean the area of the spill thoroughly to prevent fecal contamination within the restaurant.
All of the following will affect the sanitation ability of a diluted sanitizer except:
Dipping test strips into the sanitation solution will not affect the sanitation ability of the solution. Since these strips have very little chemical reactivity, they do not affect the ability of the solution to sanitize the surface.
A diluted sanitizer's ability to disinfect will be impacted by all of the following, with the exception of:
The ability of the sanitation solution to maintain sanitation is unaffected by dipping test strips into it. These strips don't interfere with the capacity of the solution to sterilize the surface because they have a very low chemical reactivity.
It is well-known that mice can enter a kitchen if there is a wall hole that is at least ___ inches high.
A hole in the wall no bigger than ¼ inch can accommodate a mouse. Since mice are naturally small and flexible, it is crucial to cover any holes in the wall because they can fit through extremely small openings.
What is the only method for guarding against backflow in sewage and drainage pipes?
The only way to stop backflow in drainage and sewage systems is with an air gap. This stops dangerous bacteria from leaking into the restaurant's sinks and other water storage containers. Make sure the contractor and architect are aware of the unique requirements of food service enterprises while developing your facility. Installing check valves, which perform similarly to air gaps but do not need replacing non-compliant pipes, is another option if you are adapting an existing area to meet food safety regulations.
To ensure that food pests such as flies or mice are not a problem within your kitchen, it is important to:
To ensure that food pests are not a problem within your kitchen, you should always hire an authorized pest control company. While you might be good at controlling pests and have a good eye for problems, nothing can replace the knowledge and expertise of professional pest companies when it comes to identifying and eliminating risks.
If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it through the entire day you should:
If you are running dangerously low on cleaning supplies, you should go to the store and purchase a comparative product to get you through the day. With this said, you should immediately contact your chemical supply company to try to get the correct detergent as soon as possible. While you might be able to cover any food safety need, using an unapproved dishwasher detergent can cause serious problems to your machine.
Cans with the following feature(s) are considered unsafe for restaurant use:
All of the above listed features are considered unsafe for restaurant use. Rusty cans and outdated cans are old, making the contents of the cans unsuitable for food consumption. Cans with dents can be a sign that the food inside has not been properly processed, making the contents dangerous to consume.
Check the effectiveness of your kitchen's chemical sanitizing buckets by:
Check the efficacy of your chemical sanitizing buckets using chemical testing strips. It's crucial to use chemical test strips to check whether your sanitizing liquid is in the right concentration range because using too much or too little of a chemical can be just as damaging as using too little.