ServSafe Chap. 9 Safe Facilities and Pest Management

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 NOT true about Coving?

• The color should be different from the tile floor

• 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 & Chemical solution

• Scrubbing & Hot water

• Spraying a sanitizer & wash dishes after afterwards

• Chemical Solution & Scrubbing

What two places require hand-washing sinks?

• In employee break-rooms & In food storage areas

• In restrooms or directly next to them & In areas used for food prep, service, and dish washing