servsafe ch 9-10 2016 – Flashcards

when must food contact surfaces be cleaned and sanitized

to ensure that the sanitizing solution for a food surface will work correctly, a food handler should

food service chemicals may be

a properly equipped handwashing solution must have which of the following

the second compartment in the 3 compartment sink

a pan is being washing in a 3 compartment sink. some food bits are stuck to the pan. to clean the pan correctly...

food handler handwashing sinks should be

an acceptable alternative to disposable power towels for drying hands is

which sink should be used to empty mop buckets and rinse cleaning tolls and brushes

how far off the floor should cleaned and sanitized utensils be stored on kitchen shelving

when is an operation required to have more than one type of sanitizer test kit

when implementing a program that prevents pests from becoming a problem at the end of the operation, it is best to

upon what does a chemical sanitizing solution's effectiveness depend

food contact surfaces must be

when cleaning and sanitizing equipment in the 3 compartment sink

what must be done with cleaning supplies

food preparation equipment and surfaces must be easily cleanable. this means that they..

the most effective way to prevent pest problem is by

besides chlorine, what are the chemical sanitizers approved for restaurants and operations

when choosing prep area equipment for food safety, managers should look for

there has been a backup of sewage from floor drain of the prep area. what should the manager do

what should warewashing sinks be made of

what is an example of "cleaning" in a food service operation

clean, sanitized , dry cups and glasses should be stored

why should protective shields be placed on light fixtures

what is the recommended method for cleaning and santizing dishing in a 3 compartment sink

what type of sanitizer is bleach

a hose is connected to a faucet to fill a bucket and then left submerged in the bucket while it fills. this is a risk to water supply because

what document contains information about the safe use and handling of hazardous chemicals

what is the correct temperature of water with detergent in the first compartment of the 3 compartment sink

a manager notices a build up of dust on the ceiling of the prep area. the most likely source of this contamination is

chemical solutions used in food service to reduce the number of pathogens on clean surfaces are called

a food protection manager receieves a critical violation for chlorine sanitizer solution that is too low of concentration. when should the manager replace the sanitizer with a fresh solution

the dishwasher is not working and tableware must be washing by hand in the 3 compartment sink. what should be done first

which is a safe food handling practice

knives and cutting boards in the prep area that are continuous contact with potentially hazardous TCS food must be cleaned and sanitized at least every

minimum water temperature of the final sanitizing rinse in a high temperature mechanical dishwasher is

a foodhandler wonders when the dry storage area must be cleaned. what can be done to find out, other than asking the manager

the water temperature of the final rinse of the high temperature dishwasher should not be above 194F because

a handwashing station is stocked with soap single use power towels, hot and cold running water and handwashing signage. what additional item is required

what information does a MSDS include

serving utensils in continual use that are kept on a cleaned and sanitized food contact surface must be cleaned and sanitized every _____ hours

placing plastic or metal mesh covers over light bulbs in food prep areas reduces

when should food contact surfaces be cleaned and sanitized

a foodhandler drops several eggs on the floor and cleans the mess right away with a mop from the storage area. what should foodhandler do next

a food service operation is using a high temp machine for washing utensils. how would an inspector verify the temp of the water

equipment approved for use in the prep area should have a seal of approval from

mop and bucket should be stored

foodservice establishments have at least one handwashing sink in the _____ area

what area must meet the highest minimum light intensity requirements