Food Safety Manager Chp. 11 Safe Facilities

Front

Where should food handlers wash their hands?

Back

Designated sink for handwashing

Front

Grease and condensation buildup on surfaces can be avoided with correct

Back

ventilation

Front

To prevent backflow, a sink must be equipped with a(n)

Back

air gap

Front

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

Back

smooth and durable

Front

A handwashing station should have hot and cold water, soap, a way to dry hands, and

Back

a garbage container

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

The water provided to a handwashing sink must be

Back

potable(drinkable) water only

Front

How high must legs be on table-mounted equipment?

Back

At least 4 inches (10 centimeters)

Front

If a raw sewage backup occurs, you first need to: decide if it is a significant risk, clean the area, call 911, close down the entire establishment

Back

decide if it is a significant risk

Front

Which method will prevent backflow into the drinkable water supply? Options: stop valve, air gap, gated pipes, grease trap

Back

air gap