servsafe chapter 9

what organization creates national standards for foodservice equipment?

• NSF

• EPA

• FDA

• CDC

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

• porous and durable

• absorbent and durable

• hard and durable

• smooth and durable

what is the only completely method for preventing backflow?

• cross-connection

• ball valve

• air gap

• vacuum breaker

what is the best way to eliminate pests that have entered the operation?

• apply over-the-counter pesticides around the operation

• raise the heat in the operation after-hours

• lower the heat in the operation after-hours

• work with a licensed pest control operator

  (pco)

when installing tabletop equipment on legs, the space between the base of equipment and the tabletop must be at least

• 6 inches (15 centimeters)

• 2 inches (5 centimeters)

• 8 inches (20 centimeters)

• 4 inches (10 centimeters)

a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. what has the food handler done wrong?

• prevented atmospheric vacuuming

• created a cross-connection

• prevented backflow

• created an air-gap separation

a broken water main has caused the water in a operation to appear brown. what should the manager do?

• boil the water for 1 minute before use.

• use the water for everything except handwashing

• contact the local regulatory before use

• use the water for every thing except dishwashing

an operation has a buildup of grease and condensation on the walls and ceiling. what is the most likely problem?

• the cleaning chemicals are not being used correctly

• the ventilation system is not working correctly

• the grill is not being operated at a high-enough temperature.

• the staff are not cleaning the walls correctly

an operation received a violation in the outside area of the facility. the manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. the lids were closed, and the drain plug was in place to prevent the dumpster from draining. what was the problem?

• the dumpster should have been freshly painted so that food debris would not stick to surfaces

• the dumpster lids should have been open to allow it to air out

• the surface underneath the dumpster should have been paved with concrete or asphalt

• the drain plug should have been removed to allow the dumpster to drain correctly

a handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

• gloves

• a timer

• a clock

• soap