SERVSAFE CH 9

The water provided to a handwashing sink must be:

• Hot water only.

• Cold water only.

• Drinkable water only.

• Fluoridated water only.

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

• Absorbent and durable.

• Hard and durable.

• Porous and durable.

• Smooth and durable.

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

• Gloves.

• A timer.

• A garbage container.

• A clock with a second hand.

Which part of a sink prevents backflow of dirty water?

• The air gap.

• The tap valves.

• The floor grate.

• The aerator.

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

• Garbage disposal.

• Lighting.

• Sanitizing.

• Ventilation.

Where should garbage cans be cleaned?

• Away from food and utensils.

• Next to food prep areas.

• In cold-storage areas.

• In food-storage areas.

When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?

• The employee waited until the garbage was full.

• The bag was disposed of in a dumpster.

• The bag was placed on a prep table.

• The employee tied the bag shut.

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

• A HACCP plan.

• Closure of the operation.

• Evaluation of the situation.

• Normal operating procedures.

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

• Deny pests access to the operation.

• Keep outdoor garbage containers open.

• Clean up food spills at the end of each shift.

• Store food and supplies one inch of the floor in storage.

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

• Pest control operator.

• Owner / operator.

• Operational director.

• Line cook.