ServSafe Practice Test on Cleaning and Sanitizing (Chapter 10) based on the ServSafe 7th Edition study guide. It will be help full for both the ServSafe Food Protection Manager test and ServSafe Food Handler Test certificate course preparation.
ServSafe Chapter 9 Practice Test
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Sample ServSafe Test Prep |
Total Questions in the Test | 20 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Cleaning and Sanitizing (Chapter 10) |
Test Language | English |
ServSafe Chapter 10- Quiz
Cleaning and Sanitizing
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Free ServSafe Test Chapter 10- Cleaning and Sanitizing Online Quiz
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 20
1. Question
1 pointsSurfaces must be sanitized before they are cleaned.
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Question 2 of 20
2. Question
1 pointsCleaning reduces the number of pathogens on a surface to safe levels
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Question 3 of 20
3. Question
1 pointsUtensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
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Question 4 of 20
4. Question
1 pointsSoaking items for ____ seconds in water at least ____ temperature is an acceptable way to sanitize items.
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Question 5 of 20
5. Question
1 pointsWhen a food-contact surface must be cleaned and sanitized? (select all that apply)
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Question 6 of 20
6. Question
1 pointsIn what order must the steps for cleaning and sanitizing stationary equipment be completed? (drag the steps to move up or down)
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Unplug the equipment
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Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed
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Scrape or remove food from the equipment surface
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Wash the equipment surfaces
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Rinse the equipment surfaces with clean water
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Sanitize the equipment surfaces
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Allow the surfaces to air-dry
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Question 7 of 20
7. Question
1 pointsWhich of the following factors that affect a sanitizer’s effectiveness? (select all that apply)
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Question 8 of 20
8. Question
1 pointsWhat are the steps for cleaning and sanitizing in a three-compartment sink in the correct order? (drag to move up and down)
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Rinse, scrape, or soak items before washing them.
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Wash items in the first sink
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Rinse items in second sink.
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Sanitize items in third sink.
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Air-dry items on a clean and sanitized surface.
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Question 9 of 20
9. Question
1 pointsWhat is Sanitizing?
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Question 10 of 20
10. Question
1 pointsIf food- contact surfaces are in constant use, how often must they be cleaned and sanitized?
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Question 11 of 20
11. Question
1 pointsWhat information does a chlorine test kit provide about a sanitizing solution?
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Question 12 of 20
12. Question
1 pointsMaterial Safety Data Sheets (MSDS) should be
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Question 13 of 20
13. Question
1 pointsFlatware and utensils that have been cleaned and sanitized should be store
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Question 14 of 20
14. Question
1 pointsHand antiseptics must
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Question 15 of 20
15. Question
1 pointsAn object must be immersed in quat for at least how many seconds to be considered sanitized?
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Question 16 of 20
16. Question
1 pointsWhat is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher?
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Question 17 of 20
17. Question
1 pointsAt what temperature sanitizers work best for manual dishwashing?
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Question 18 of 20
18. Question
1 pointsWhich of the following is used to measure concentration?
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Question 19 of 20
19. Question
1 pointsSanitizer strength is measured using ______
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Question 20 of 20
20. Question
1 pointsWhich of the following documents contains “how to work safely with the chemical product”?
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)