

ServSafe Management and Facilities NPHS1
Flashcard
•
Other
•
9th - 12th Grade
•
Practice Problem
•
Hard
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10 questions
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1.
FLASHCARD QUESTION
Front
Whose responsibility is it to assure that food handlers are trained in food safety?
Back
the manager
2.
FLASHCARD QUESTION
Front
A manager walks around the kitchen every hour to assure that procedures are being followed. This is an example of
Back
management oversight
3.
FLASHCARD QUESTION
Front
Which is not one of the five most common risk factors for food borne illness: poor personal hygiene, purchasing from unsafe sources, failing to cook food correctly, serving wild game?
Back
serving wild game
4.
FLASHCARD QUESTION
Front
Grease and condensation buildup on walls and ceilings can be avoided with proper
Back
ventilation
5.
FLASHCARD QUESTION
Front
What are the most important features to look for when selecting materials for flooring, walls, and ceilings? Options: hard and durable, absorbent and durable, porous and durable, smooth and durable
Back
smooth and durable
6.
FLASHCARD QUESTION
Front
What is wrong with a food handler dropping the end of a hose in a mop bucket?
Back
a cross-connection is created
7.
FLASHCARD QUESTION
Front
Floor mounted equipment must sit at least _______ inches from the floor and table mounted equipment must sit at least _______ inches from the tabletop
Back
6 inches from the floor and 4 inches from the tabletop
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