ServSafe Management and Facilities NPHS1

Front

Whose responsibility is it to assure that food handlers are trained in food safety?

Back

the manager

Front

A manager walks around the kitchen every hour to assure that procedures are being followed. This is an example of

Back

management oversight

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

Front

Grease and condensation buildup on walls and ceilings can be avoided with proper

Back

ventilation

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

Front

What is wrong with a food handler dropping the end of a hose in a mop bucket?

Back

a cross-connection is created

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

Front

What is the purpose of a vacuum breaker?

Back

It helps prevent back flow

Front

Which of the following would a food service manager be prohibited from doing to help control pests in the operation: through out garbage immediately, store recyclables in clean pest proof containers, spread insecticide or toxic pest control materials, patch holes in the wall leading to the establishment?

Back

spread insecticide or toxic pest control materials

Front

A food handler placed a full bag of garbage on a prep table to tie it before taking it to the outside garbage container. What mistake did the food handler make?

Back

He placed the bag on a prep table and possibly contaminated it.