ServSafe Facilities, Cleaning & Sanitizing, and Pest Management Test 2

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A restaurant should react to a backup of raw sewage by taking the following action(s):

Correct! Wrong!

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.

The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket is:

Correct! Wrong!

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.

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:

Correct! Wrong!

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.

All of the following will affect the sanitation ability of a diluted sanitizer except:

Correct! Wrong!

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.

If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it through the entire day you should:

Correct! Wrong!

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:

Correct! Wrong!

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.

To ensure that food pests such as flies or mice are not a problem within your kitchen, it is important to:

Correct! Wrong!

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.

The second step of properly washing a food contact surface is:

Correct! Wrong!

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.

The most frequent cause of fires in a restaurant can be traced to:

Correct! Wrong!

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.

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ServSafe Management Test #3

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