
SS CH 11 Redo/Makeup
Flashcard
•
Specialty
•
10th - 12th Grade
•
Practice Problem
•
Hard
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30 questions
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1.
FLASHCARD QUESTION
Front
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Back
Smooth and durable
2.
FLASHCARD QUESTION
Front
What organization national standards for foodservice equipment?
Back
NSF
3.
FLASHCARD QUESTION
Front
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
Back
4 inches
4.
FLASHCARD QUESTION
Front
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Back
Water pressure
5.
FLASHCARD QUESTION
Front
Signage posted at a handwashing station must include a reminder to staff to
Back
wash hands before returning to work.
6.
FLASHCARD QUESTION
Front
What is the most reliable method for preventing backflow? Options: Vacuum breaker, Air gap, Ball valve, Cross-connection
Back
Air gap
7.
FLASHCARD QUESTION
Front
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Back
Created a cross-connection
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