ServeSafe Questions 2 Flashcards
What is a requirement for hand-washing stations in a kitchen?
They should be placed close to prep areas and service areas for easy access.
Which is a reason that thermometers lose accuracy?
Severe temperature change
Which setting should be posted on dishwashing machines?
Water pressure
To prevent contamination, supplies should be stored
away from walls
A manager is practicing active managerial control by
incorporating standard operating procedures for sanitizing equipment.
NSF standards require that foodservice equipment to be
smooth and resistant to damage
Coving is a
sealed curved edge between floor and the wall.
For drying your hands after correctly washing them at the handwashing sink, the area is required to have a
high-velocity, room air-temperature hand dryer but not a garbage receptacle.
When washing produce, make sure that
leafy greens are given special treatment to check for bugs etc.
To help prevent cross-connection in an operation, the manager should
hire licensed plumbers to do plumbing repairs.
Cold food held without temperature control must be thrown out within
six hours.
HACCP is a
complex solution to reducing the potential risks.
A HACCP is a written plan that
is unique to each and every operation
When using a microwave oven for reheating TCS food for hot-holding, the internal temperature of the food must be
165F for 15 seconds
When should a food handler with a sore throat and fever be excluded from an operation?
If the operation primarily serves a high-risk population.
Following the general guidelines for effective use, which is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm?
68F
What should an operation do if there is suspicious activity or a threat?
Immediately contact a regulatory authority.
A cross-connection is a
physical link between safe water and dirty water.
Hard water, food particles, and incorrect water temperature can reduce the effectiveness of
sanitizers.
What are the important steps when implementing active managerial control in your operation?
identify risks, monitor activities, and verification of policy and procedure.
The benefit of buying equipment that has NSF certification is that the equipment meets standards that require
surfaces that are nonabsorbent, smooth and corrosion resistant.
Which kinds of detergents and sanitizers must be used with dishwashers?
Those approved by the regulatory authority.
The major difference between a bimetallic stemmed thermometer and a thermistor is
the sensing area of the probe.
Which is a characteristic of TCS food items?
They need time and temperature control to limit the growth of bacteria.
