Servsafe Practice Exam Part 8

 Question 1 1 out of 1 points One method of denying pests access to a facility is to: Selected Answer: b. Answers: a. Install screens on windows and vents. Keep garbage cans clean and sanitized. b. Install screens on windows and vents. c. Leave space between the floor and stationary equipment. d. Check deliveries after they enter the facility.  Question 2 1 out of 1 points Most pest control measures, such as using pesticides, should be carried out by: Selected Answer: 1. Answers: 1. Licensed pest control operators. Licensed pest control operators. 2. The foodservice manager. 3. An EPA representative. 4. Trained employees.  Question 3 1 out of 1 points Where is the best place to store recyclables? Selected Answer: 1. Answers: 1. As far away from your building as regulations permit. As far away from your building as regulations permit. 2. In the dry storeroom. 3. Near receiving. 4. In the basement.  Question 4 1 out of 1 points Which is one way to prevent flies from entering the operation? Selected Answer: d. Answers: a. Install air curtains Apply residual spray b. Install pest strips c. Apply repellents d. Install air curtains  Question 5 1 out of 1 points Pesticides should be stored: Selected Answer: 4. Answers: 1. In their original containers. So they are easily accessible to all employees for rapid use. 2. On the bottom shelf in dry storage. 3. With cleaning tools and supplies. 4. In their original containers.  Question 6 1 out of 1 points Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature of frying oil? Selected Answer: c. Answers: a. Immersion probe Air probe b. Penetration probe c. Immersion probe d. Surface probe  Question 7 1 out of 1 points A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? Selected Answer: c. Answers: a. It must be washed, rinsed, and sanitized. It must be dried with a paper towel. b. It must be rinsed in hot water and air-dried. c. It must be washed, rinsed, and sanitized. d. It must be turned over to the other side.  Question 8 1 out of 1 points Using one set of cutting boards for raw food and one set of cutting boards for ready-to-eat food Selected Answer: d. Answers: a. Reduces the risk of cross-contamination Is not efÏcient because there are more items to clean b. Reduces the risk of time-temperature abuse c. Can help food be prepared more efÏciently d. Reduces the risk of cross-contamination  Question 9 1 out of 1 points Thermometers should be recalibrated Selected Answer: b. Answers: a. Before each shift or before the day's deliveries Each time the temperature of frozen food is measured b. Before each shift or before the day's deliveries c. At the end of the shift or after the day's deliveries d. Each time they are sanitized  Question 10 1 out of 1 points Which of the following kinds of thermometers should never be used to measure the temperature of food? Selected Answer: c. Answers: a. A glass thermometer TTI b. An infrared thermometer c. A glass thermometer d. A thermomocouple  Question 11 1 out of 1 points A foodhandler should recalibrate a thermometer after: Selected Answer: c. Answers: a. It falls on the floor. Returning from break. b. Rinsing it in a sanitizing solution. c. It falls on the floor. d. Cross-contamination has occurred.  Question 12 1 out of 1 points What is the proper method for cleaning and sanitizing stationary equipment? Selected Answer: b. Answers: a. Wash with a soap solution and rinse, then wipe or spray with a chemical-sanitizing solution Spray with a sanitizing solution, then rinse with clean water and dry b. Wash with a soap solution and rinse, then wipe or spray with a chemical-sanitizing solution c. Spray with a strong cleaning solution and wipe with a sanitized cloth d. Brush off loose soil with a clean cloth, then wipe with a sanitizing solution  Question 13 1 out of 1 points Material Safety Data Sheets should be Selected Answer: c. Answers: a. Kept so employees can access them. Sent to the local regulatory authority. b. Kept with paperwork from the supplier. c. Kept so employees can access them. d. Memorized in case of an emergency.  Question 14 1 out of 1 points After mopping, where should the mop and bucket be stored? Selected Answer: c. Answers: a. In a separate area away from food. In the far corner of the food prep area. b. In the employee bathroom next to the sink. c. In a separate area away from food. d. Near food-prep areas in case