SS CH 11 Redo/Makeup

Front

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Back

Smooth and durable

Front

What organization national standards for foodservice equipment?

Back

NSF

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

Front

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Back

Water pressure

Front

Signage posted at a handwashing station must include a reminder to staff to

Back

wash hands before returning to work.

Front

What is the most reliable method for preventing backflow? Options: Vacuum breaker, Air gap, Ball valve, Cross-connection

Back

Air gap

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

Front

Which area of the operation is usually required to be the brightest? Options: Service, Dry storage, Preparation, Refrigerated storage

Back

Preparation

Front

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

Back

The ventilation system is not working correctly.

Front

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. What was the problem?

Back

The surface underneath the dumpster should have been paved with concrete or asphalt.