Chapter 11 Test

Front

When is the regulatory authority required to review an establishment’s construction plans?

Back

When starting new construction or large remodeling

Front

What is the advantage of having the regulatory authority review construction plans?

Back

It ensures that the facility will be constructed correctly

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 is the most important food safety consideration when selecting construction materials for the establishment?

Back

The simplicity of cleaning the materials

Front

What should be considered when constructing restrooms?

Back

Patrons should not pass through prep areas to reach them.

Front

What must be included in restrooms? Hand sanitizers, Signage, Warm-air hand dryer, Garbage containers if paper towels are provided

Back

Garbage containers if paper towels are provided

Front

Where are handwashing stations required? Learning Objective: 11-3 Identify requirements for handwashing sinks and accessibility. Options: Receiving areas, Dishwashing areas, Dry storage areas, Breakroom areas

Back

Dishwashing areas

Front

What is an acceptable method for drying hands at a handwashing station?

Back

A continuous towel system

Front

Food contact surfaces must be easy to clean, durable, resistant to damage, and Learning Objective: 11-5 Identify whether equipment meets approved standards for foodservice equipment.

Back

smooth.

Front

Which organization develops standards for the sanitary design and construction of foodservice equipment? Options: USDA, NSF, FDA, EPA

Back

NSF