ServSafe Facilities, Cleaning & Sanitizing and Pest Management Test

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Food Safety is of particular importance for which of the following groups?

Correct! Wrong!

All of the above. While food safety risks are of concern to all people, children, the elderly, as well as people with deficient immune systems have a particular risk for food borne illness. This is due to the fragile nature of their immune systems. While adults might get sick from certain food borne pathogens (or even worse, die), children under the age of six, the elderly, and the immunodeficient tend to become sick quicker and the level of sickness is usually much more sever. For these reasons, it is important to be specifically careful when serving the three listed groups of people.

If a food falls on the floor, what is the proper action to take?

Correct! Wrong!

If food falls on the floor, you should immediately throw the food in the garbage. There is no such thing as the three second rule and there is no acceptable way to clean the food. The only answer is to throw the food out.

To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should:

Correct! Wrong!

Use chemical testing strips to determine if your chemical sanitizing buckets are of the correct potency. Using too much of a chemical is just as harmful as using too little, so it is important that you use chemical test strips to determine if your sanitizing liquid is in the correct concentration range.

For any workstation within a kitchen, the following article(s) should always be found:

Correct! Wrong!

All of the above. To prevent contamination from your hands to raw foods served to your customers (such as salads), it is important to always have plastic gloves at each workstation in the kitchen. To prevent surface contamination of microbes, a red bucket full of diluted bleach should be at each station as well. No other red buckets should be found in the kitchen so that only red buckets are recognized as sanitation buckets. Finally, some form of head gear, such as plastic, paper, or mesh hats should be placed at each station to prevent hair from falling into the food.

You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?

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You should wash, rinse, and sanitize the cutting board before cutting onions for a raw salad, especially after you have just cut raw chicken. This is even truer since you will be serving the onions raw on a salad and the chicken (which is raw), is a potentially hazardous food.

A sanitizer test strip should be dipped in the sanitation solution for a minimum of how many seconds?

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Sanitizer strips should be dipped in the sanitation solution for 10 seconds before being removed. While this is a good general guide, make sure to check the package of the sanitation strip for specific instructions.

Some signs of rodent infestation include:

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All of the above listed answers are signs that a rodent infestation has occurred in the restaurant. To correct this matter, it is important to keep all foods in sealed plastic containers and call a pest company to help eliminate the rodent problem. If foods have been contaminated, you should throw them away.

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

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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.

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.

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.

The most important aspect of pest control can be traced to:

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The correct answer is B, depriving pests of food, water and shelter is the most important aspect of pest control. If you can successfully negate a pest’s ability to find food and water in your restaurant, the pest will search for shelter elsewhere.

Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution are for:

Correct! Wrong!

Wiping spills is the only use for cloths submerged in sanitary buckets containing the proper sanitation solution. Washing cutting boards requires a sink to wash, rinse, and sanitize the cutting boards. Washing hands always requires hand soap and a sink. Wiping spills with a sanitized cloth is a good way to clean immediate spills, as well as limit the risk of potentially hazardous risks from becoming problematic in the kitchen in the future.

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

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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.

To reduce the chances of food borne illness from becoming a problem on glassware, all glassware should be held by which part of the glass?

Correct! Wrong!

Glassware should be held by the stem to avoid having glass become a source of food borne illness. If a piece of glassware does not have a stem, then the glass should be held by the bottom of the glass or by the outer portion of the glass. This will significantly reduce the chances of food borne illness by means of glassware.

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.

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 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.

Wiping spills is the only use for cloths submerged in sanitary buckets containing the proper sanitation solution. Washing cutting boards requires a sink to wash, rinse, and sanitize the cutting boards. Washing hands always requires hand soap and a sink. Wiping spills with a sanitized cloth is a good way to clean immediate spills, as well as limit the risk of potentially hazardous risks from becoming problematic in the kitchen in the future.

Correct! Wrong!

Wash, rinse, then sanitize is the correct order in which to ensure the cleanliness of silverware, glassware, and dishes. While answer C (wash, sanitize, rinse) is close to the correct answer, it is the soap and not the snaitizer that needs to be removed to prevent clients from potentially ingesting hazardous substances. All sanitizing substances must be food safe and used in the correct proportions.

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

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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 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.

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