ServSafe Chapter 9 Final

When choosing floors, walls, and ceilings, pick those that are:

• Absorbent and durable

• Smooth and durable

• Porous and durable

• Hard and durable

Which of the following best describes coved flooring?

• Flooring that is slip-resistant

• Flooring that is permeable

• Flooring that has rounded edges on its sides and rounded corners

• All of the above are examples of coved flooring

What is true about coving? Select all that apply:

• It is curved

• Seals edges between a floor and wall

• It is glued tightly against the wall to prevent pest hiding places

• It protects the wall from moisture

What organization creates national standards for foodservice equipment?

• FDA

• CDC

• EPA

• NSF

ANSI stands for:

• American National Standards Institute

• American National Safety Institute

• American National Safety Initiative

• None of the above

Food equipment must meet all of the following standards, EXCEPT:

• Easy to clean

• Must be 6" above the ground

• Easy to clean around

• Stationary

Floor mounted equipment on legs must be at least how many inches above the floor?

• 3"

• 4"

• 5"

• 6"

Tabletop equipment on legs must be at least how many inches above the countertop?

• 3"

• 4"

• 5"

• 6"

Which of the following are the two main ways dishwashers sanitize?

• Hot water

• Scrubbing

• Spraying a sanitizer on dishes after they wash

• Chemical Solution

True or False: All restaurant dishwashing machines must use detergents and sanitizers that have been approved by the local regulatory authority.

• True

• False