Equipment Use and Maintenance
1 / 200
How should the temperature of food in hot holding be checked?
2 / 200
What is required in handwashing stations?
3 / 200
How can you ensure guests get clean plates and utensils each time they refill in a self-service area?
4 / 200
According to NSF/ANSI, what must have the following features if it will have contact with food?
• Smooth
• Nonabsorbent
• Corrosion-resistant
5 / 200
What policy can help keep handwashing stations available and accessible?
6 / 200
How can cross-contact be avoided?
7 / 200
What organization is NSF accredited by?
8 / 200
What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher?
9 / 200
If the food handler has a sore throat with a fever?
10 / 200
According to ServSafe, what task should be performed in this order?
• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry
11 / 200
How should serving utensils be stored during service?
12 / 200
Where should the instructions to clean equipment be posted?
13 / 200
Why should handwashing stations be in convenient locations?
14 / 200
A high-temperature machine is a dishwasher that uses hot water to sanitize items. A built-in thermometer checks the water temperature at the manifold. Where is the manifold located in the machine?
15 / 200
What can be used to handle ready to eat food without wearing gloves?
16 / 200
Is it safe to use hot-holding equipment to reheat food?
17 / 200
Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided?
18 / 200
What must food handlers do before preparing food or using equipment and utensils?
19 / 200
How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?
• Zinc
• Pewter
• Copper
• Painted pottery
20 / 200
What is the minimum water temperature for a dishwashing that uses heat to sanitize items?
21 / 200
How can you ensure food handlers wash their hands in the correct sink?
22 / 200
Food in self-service areas needs to be labeled with its name. Where can the name of the food be written so that it’s visible to guests?
23 / 200
Why should chemicals never be stored above food, linens, utensils, and equipment?
24 / 200
According to ServSafe, what must have the following features if it will have contact with food?
• Durable
• Easy to clean
• Damage-resistant
25 / 200
Which is an actual guideline for installing stationary equipment?
26 / 200
What does manual mean?
27 / 200
Once you have installed equipment, ensure it is maintained regularly.
28 / 200
Handwashing stations must be conveniently located and are required in?
29 / 200
Where should food handlers wash their hands?
30 / 200
Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?
31 / 200
What agency should approve dishwasher detergents and sanitizers?
32 / 200
When can serving utensils be stored on a food-contact surface during service?
33 / 200
After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done?
34 / 200
What are some requirements for preset tableware?
35 / 200
Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?
36 / 200
Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using?
37 / 200
What are some guidelines for cleaning and sanitized utensils?
38 / 200
Which are guidelines for serving utensils?
39 / 200
What should be done with all work surfaces, equipment, and utensils before and after each task?
40 / 200
Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?
41 / 200
Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen?
42 / 200
What should be used for each type of food to prevent cross-contamination?
43 / 200
How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?
44 / 200
Which is true about the National Sanitation Foundation (NSF)?
45 / 200
Some materials can interact with acidic foods (tomatoes, citrus) and create toxic chemicals that can make people sick. What materials should be avoided when choosing kitchenware and equipment for your operation?
46 / 200
What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery?
47 / 200
What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken?
48 / 200
What should dishwashers have the ability to measure?
49 / 200
Use the correct tool to wash stationary equipment, like a cloth towel, nylon brush, or pad. What kind of cleaner should be used to prepare the cleaning solution?
50 / 200
What will prevent good airflow in cold storage units and should be avoided?
51 / 200
How can colored cutting boards and utensil handles help prevent cross-contamination?
52 / 200
Why should you avoid frequently opening the door of a cooler?
53 / 200
When should items be rinsed when cleaning and sanitizing in a three-compartment sink?
54 / 200
It’s best when floor-mounted stationary equipment stands on legs that keep it at least six inches above the floor. How should the equipment be installed if it doesn’t have legs?
55 / 200
If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?
56 / 200
What are the NSF international standards for foodservice equipment?
57 / 200
Staff should NOT eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned?
58 / 200
Why must staff be provided with a way to measure time in seconds when using a three-compartment sink?
59 / 200
When is it acceptable to store serving utensils in a container of water during service?
60 / 200
What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?
61 / 200
When a cloth is being used to wiping up food spills, what else can it be used for?
62 / 200
What are some guidelines for storing serving utensils during use?
63 / 200
Staff drinking from beverage containers must be careful to avoid contaminating:
• Their hands
• The beverage container
• Food, utensils, and equipment
What does the lid for the beverage container need to include?
64 / 200
When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces?
65 / 200
What is the correct air temperature for cold storage units?
66 / 200
Which is an acceptable way to dry hands at a handwashing station?
67 / 200
Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits?
68 / 200
What temperature does TCS food need to be stored at?
69 / 200
What are some general guidelines for operating dishwashing machines?
70 / 200
Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this?
71 / 200
How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?
72 / 200
Handwashing stations must have hot and cold running water. What is another requirement for the water?
73 / 200
What should be done with utensils after each serving task?
74 / 200
When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?
75 / 200
A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink?
76 / 200
When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?
77 / 200
Make frequent handwashing easy for staff by putting hand washing stations in convenient locations. Where are handwashing stations required?
78 / 200
How do dishwashers sanitize items?
79 / 200
What tools and equipment should you provide for staff when receiving and inspecting deliveries?
80 / 200
How should stationary equipment be installed?
81 / 200
What is the heat sanitizing method?
82 / 200
Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?
83 / 200
What should be able to measure the following?
• Water pressure
• Water temperature
• Detergent concentration
• Sanitizer concentration
84 / 200
Where should the correct settings for the dishwasher be posted?
85 / 200
If the water in a high-temperature dishwashing machine is NOT hot enough, it will NOT be able to sanitize the items. What can happen if the water is too hot?
86 / 200
According to ServSafe, what area in your operation should have these features?
• Good lighting
• Wall hooks
• A utility sink
• A floor drain
87 / 200
Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?
88 / 200
When should the rinsing water be changed in a three-compartment sink?
89 / 200
The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed?
90 / 200
Store chemicals in a designated area that is seperate from the items listed here:
• Food
• Equipment
• Utensils
• Linens
If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items?
91 / 200
What temperature do dish machines need to reach to sanitize items?
92 / 200
Besides washing hands, what else can handwashing stations be used for?
93 / 200
When does a garbage container need to be available at a handwashing station?
94 / 200
How can handwashing stations be maintained?
95 / 200
Where should handwashing stations be located?
96 / 200
When should the sanitizing solution in a three-compartment sink be changed?
97 / 200
The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?
98 / 200
A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine?
99 / 200
When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink?
100 / 200
How can chemical contamination happen in a food service operation?
101 / 200
Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment?
102 / 200
Depending on the illness and symptoms, what should you do if a food handler is sick?
103 / 200
Which is true about restricting a food handler?
104 / 200
A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution?
105 / 200
When is it acceptable to preset tables without wrapping or covering the tableware?
106 / 200
The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food?
107 / 200
How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?
108 / 200
How can you be sure that a high-temperature dishwashing machine reaches the correct temperature to sanitize items during operation?
109 / 200
When cleaning and sanitizing items in a three-compartment sink, once an item has been cleaned in the first sink and then rinsed in the second, the next step is to sanitize the item in the third. What can the third sink be filled with to sanitize items?
110 / 200
What items can be sanitized by soaking them in a chemical sanitizing solution or running them through a high-temperature dishwashing machine?
111 / 200
What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?
112 / 200
The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized?
113 / 200
Hands should NOT be washed in which sink?
114 / 200
What items are usually cleaned and sanitized by hand in a three-compartment sink?
115 / 200
When serving multiple food items, what should each food item have of its own?
116 / 200
Temperature control may NOT be necessary for holding food in what situation?
117 / 200
What do some operations use a separate set of cooking utensils for?
118 / 200
These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:
• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects
What risk factor is demonstrated by these examples?
119 / 200
After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?
120 / 200
When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?
121 / 200
What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses?
122 / 200
It’s best when countertop equipment stands on legs that keep it at least four inches above the counter. How should the equipment be installed if it doesn’t have legs?
123 / 200
When should the sanitizing solution be changed in a three-compartment sink?
124 / 200
According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe?
• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit
125 / 200
How should items be dried after being sanitized in the dish machine?
126 / 200
What color does ServSafe designate for cutting boards and utensils that will be used for raw meat?
127 / 200
What does the effectiveness of your dishwashing program depend on?
128 / 200
What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?
129 / 200
How do dishwashing machines sanitize the surfaces of items?
130 / 200
Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?
131 / 200
Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair?
132 / 200
What temperature must a cooler be kept at when it is used to thaw frozen food?
133 / 200
How can chemical contamination occur?
134 / 200
When loading dish racks, how can you ensure the water spray reaches every surface?
135 / 200
When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them?
136 / 200
What situation requires utensils to be cleaned and sanitized every four hours?
137 / 200
What must be done with work surfaces, equipment, and utensils before being used for a different type of food?
138 / 200
You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature?
139 / 200
Which guideline must be followed when serving food with utensils?
140 / 200
What should dishwashers have the ability to measure?
141 / 200
Where should a dishmachine be installed?
142 / 200
What must clean and sanitized equipment, tableware, and utensils be protected from during storage?
143 / 200
When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?
144 / 200
What type of container allows food to cool faster?
145 / 200
When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed?
146 / 200
After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?
147 / 200
A properly set up three-compartment sink has clean water in the middle sink for dipping items to rinse them. When is it unnecessary to fill this sink?
148 / 200
What should be avoided so handwashing stations remain available for staff?
149 / 200
What should never be done in dishwashing sinks or sinks used to discard wastewater?
150 / 200
Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved?
151 / 200
How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves?
152 / 200
Which of these statements are true about three-compartment sinks?
153 / 200
What is a ‘Sink Center’ or a ‘Clean-up Work Center’?
154 / 200
How should food handlers avoid bare-hand contact with ready-to-eat food?
155 / 200
Which of these are guidelines for operating a dishmachine?
156 / 200
How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?
157 / 200
What should be monitored when using a chemical-sanitizing dishwasher?
158 / 200
When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?
159 / 200
What is required for equipment and utensils that are used to handle food?
160 / 200
What are the sinks used for when cleaning and sanitizing items in a three-compartment sink?
161 / 200
Why do guests need a clean plate and utensils each time they refill in a self-service area?
162 / 200
How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink?
163 / 200
Which tasks are part of keeping a dishmachine clean?
164 / 200
What color does ServSafe designate for cutting boards and utensils that will be used for produce?
165 / 200
How can dishwashing machines sanitize items?
166 / 200
How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?
167 / 200
What kind of containers or equipment should food be held in once transported to the off-site service location?
168 / 200
How is clean-in-place (CIP) equipment cleaned and sanitized?
169 / 200
How should the third sink be used for sanitizing in a three-compartment sink?
170 / 200
What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order?
171 / 200
What information should be posted on or near a dishwasher?
172 / 200
A sign or poster reminding staff to wash their hands before returning to work must be posted at handwashing stations. What does ServSafe call this?
173 / 200
How are items cleaned and sanitized in most operations?
174 / 200
Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried on?
175 / 200
How should dish racks be loaded for the dishmachine?
176 / 200
Which is true about a booster heater?
177 / 200
What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing?
178 / 200
The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?
179 / 200
When should you restrict a food handler from working with exposed food, utensils, or equipment?
180 / 200
Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?
181 / 200
What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use?
182 / 200
What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?
183 / 200
Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit?
184 / 200
Why should flatware and utensils be stored with their handles up?
185 / 200
According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards?
186 / 200
How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?
187 / 200
What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?
188 / 200
When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed?
189 / 200
What tool can measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?
190 / 200
What type of container should be used to cool food quickly?
191 / 200
What should chemical sanitizing machines be checked for at least once a day?
192 / 200
What is a high-temperature dishwashing machine?
193 / 200
According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI?
194 / 200
What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it?
195 / 200
How should items be dried?
196 / 200
Why should you avoid overloading coolers or freezers?
197 / 200
A three-compartment sink with the proper setup has detergent and water in the first sink for washing the items. What temperature should the water be?
198 / 200
Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel?
199 / 200
Tableware (silverware) must be wrapped or covered unless what requirements are met?
200 / 200
Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff?
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