
SS CH 11 Redo/Makeup
Authored by JEANNE ORTEGA
Specialty
10th - 12th Grade
Used 409+ times

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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
Absorbent and durable
Hard and durable
Porous and durable
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What organization national standards for foodservice equipment?
NSF
CDC
EPA
FDA
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
8 inches
2 inches
4 inches
6 inches
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water hardness
Water pH
Water salinity
Water pressure
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Signage posted at a handwashing station must include a reminder to staff to
avoid touching faucet handles after washing.
wash hands before returning to work.
use hot running water when washing.
scrub hands and arms for 10 to 15 seconds.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most reliable method for preventing backflow?
Vacuum breaker
Air gap
Ball valve
Cross-connection
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
Created an air gap separation
Prevented backflow
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