ServSafe Quiz with 100% Correct Answers
Conveyer machine - ✅✅ Conveyer moves racks of items through washing,
rinsing, and sanitizing. Single or multiple tanks
Carousel or circular-conveyer machine - ✅✅ Multiple tank machine moves
tableware and utensils on peg-type conveyer or in racks
Flight type - ✅✅ High capacity, multiple tank with peg type conveyer. Built in
dryer
Batch-type, dump - ✅✅ Stationary rack machine combines wash and rinse cycle
in single tank
Dishwasher installation - ✅✅ Must be 6 inches off the floor. Thermometer must
be accurate within +/- 2F
Cross-connection - ✅✅ Physical link between safe water and dirty water, which
come from drains, sewers, and other wastewater sources. Can lead to backflow
Backflow - ✅✅ Reverse flow of contaminants through a cross-connection into
drinkable water supply. Can be the result of pressure pushing contaminants back
into water supply
Backsiphonage - ✅✅ High water use creates a vacuum in the plumbing system
that sucks contaminants back into water supply
,Ex: running faucet
Minimum lighting intensity:
50 foot candles - ✅✅ Prep areas
Minimum lighting intensity:
20 foot candles - ✅✅ Hand/dishwashing areas, buffet/salad bars, food displays,
utensil storage areas, wait stations, restrooms, inside some pieces of equipment
(fridge)
Minimum lighting intensity:
10 foot candles - ✅✅ Inside walk-in coolers, dry-storage areas, dining rooms
(for cleaning)
Factors affecting cleaning:
Water hardness - ✅✅ Cleaning is more difficult in hard water. Minerals react
with detergent and decrease effectiveness. Can also cause scale or lime deposit
build up. Requires use of lime-removal cleaners
Factors affecting cleaning:
Water temperature - ✅✅ Higher temps work better with detergents to loosen dirt
Factors affecting cleaning:
Surface - ✅✅ Different surfaces call for different cleaners. The wrong cleaner
might damage equipment
Factors affecting cleaning:
, Agitation or pressure - ✅✅ Scrubbing a surface helps remove outer layer of dirt.
Allows detergent to penetrate deeper
Foodborne illness - ✅✅ Disease transmitted to people by food
Foodborne illness outbreak - ✅✅ When at least 2 people have the same
symptoms after eating the same food
Challenges to food safety - ✅✅ Time, language & culture, literacy & education,
pathogens, unapproved suppliers, high-risk populations, staff turnover
Contamination - ✅✅ Presence of harmful substances in food
3 categories of contaminants - ✅✅ Biological, chemical, physical
Biological contaminant - ✅✅ Viruses, parasites, fungi, bacteria
(some plants, mushrooms, and seafood included)
*responsible for most foodborne illness
Chemical contaminants - ✅✅ Cleaners, sanitizers, polishes
Physical contaminants - ✅✅ Foreign objects such as metal shavings, staples,
band-aids, glass, dirt. Naturally occurring objects such as fish bones
5 food-handling mistakes - ✅✅ Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Conveyer machine - ✅✅ Conveyer moves racks of items through washing,
rinsing, and sanitizing. Single or multiple tanks
Carousel or circular-conveyer machine - ✅✅ Multiple tank machine moves
tableware and utensils on peg-type conveyer or in racks
Flight type - ✅✅ High capacity, multiple tank with peg type conveyer. Built in
dryer
Batch-type, dump - ✅✅ Stationary rack machine combines wash and rinse cycle
in single tank
Dishwasher installation - ✅✅ Must be 6 inches off the floor. Thermometer must
be accurate within +/- 2F
Cross-connection - ✅✅ Physical link between safe water and dirty water, which
come from drains, sewers, and other wastewater sources. Can lead to backflow
Backflow - ✅✅ Reverse flow of contaminants through a cross-connection into
drinkable water supply. Can be the result of pressure pushing contaminants back
into water supply
Backsiphonage - ✅✅ High water use creates a vacuum in the plumbing system
that sucks contaminants back into water supply
,Ex: running faucet
Minimum lighting intensity:
50 foot candles - ✅✅ Prep areas
Minimum lighting intensity:
20 foot candles - ✅✅ Hand/dishwashing areas, buffet/salad bars, food displays,
utensil storage areas, wait stations, restrooms, inside some pieces of equipment
(fridge)
Minimum lighting intensity:
10 foot candles - ✅✅ Inside walk-in coolers, dry-storage areas, dining rooms
(for cleaning)
Factors affecting cleaning:
Water hardness - ✅✅ Cleaning is more difficult in hard water. Minerals react
with detergent and decrease effectiveness. Can also cause scale or lime deposit
build up. Requires use of lime-removal cleaners
Factors affecting cleaning:
Water temperature - ✅✅ Higher temps work better with detergents to loosen dirt
Factors affecting cleaning:
Surface - ✅✅ Different surfaces call for different cleaners. The wrong cleaner
might damage equipment
Factors affecting cleaning:
, Agitation or pressure - ✅✅ Scrubbing a surface helps remove outer layer of dirt.
Allows detergent to penetrate deeper
Foodborne illness - ✅✅ Disease transmitted to people by food
Foodborne illness outbreak - ✅✅ When at least 2 people have the same
symptoms after eating the same food
Challenges to food safety - ✅✅ Time, language & culture, literacy & education,
pathogens, unapproved suppliers, high-risk populations, staff turnover
Contamination - ✅✅ Presence of harmful substances in food
3 categories of contaminants - ✅✅ Biological, chemical, physical
Biological contaminant - ✅✅ Viruses, parasites, fungi, bacteria
(some plants, mushrooms, and seafood included)
*responsible for most foodborne illness
Chemical contaminants - ✅✅ Cleaners, sanitizers, polishes
Physical contaminants - ✅✅ Foreign objects such as metal shavings, staples,
band-aids, glass, dirt. Naturally occurring objects such as fish bones
5 food-handling mistakes - ✅✅ Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
