ServSafe Management and Facilities NPHS1

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

• the food handlers

• the Health Department

• the CDC

• the manager

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

• corrective action

• management oversight

• re-evaluation

• identifying risks

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

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

• ventilation

• garbage disposal

• sanitizing

• plumbing

What are the most important features to look for when selecting materials for flooring, walls, and ceilings?

• hard and durable

• absorbent and durable

• porous and durable

• smooth and durable

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

• an air gap is created

• a cross-contact is created

• back flow is prevented

• a cross-connection is created

Floor mounted equipment must sit at least _______ inches from the floor and table mounted equipment must sit at least _______ inches from the tabletop

• 4, 8

• 6, 4

• 3, 5

• 6, 3

What is the purpose of a vacuum breaker?

• It helps prevent back flow

• It keeps the vacuum from working

• It controls air flow in the ventilation system

• It improves water pressure

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

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

• He waited til the garbage bag was full

• He took the garbage outside of the establishment

• He tied the bag closed instead of using a twist tie

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