Linan SERVSAFE CH 9

Front

The water provided to a handwashing sink must be:

Back

Drinkable water only.

Front

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

Back

Smooth and durable.

Front

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

Back

A garbage container.

Front

Which part of a sink prevents backflow of dirty water?

Back

The air gap.

Front

Grease and condensation buildup on surfaces can be avoided with correct:

Back

Ventilation.

Front

Where should garbage cans be cleaned?

Back

Away from food and utensils.

Front

What was done incorrectly when the garbage can was full and an employee placed the full garbage bag on a prep table and tied it securely before carrying it to the dumpster?

Back

The bag was placed on a prep table.

Front

An imminent health hazard, such as a water supply interruption, requires immediate correction or:

Back

Closure of the operation.

Front

What is one way to keep an operation pest-free?

Back

Deny pests access to the operation.

Front

Which individual should apply pesticides in a restaurant or food service operation?

Back

Pest control operator.