Servsafe chapter 9

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

• Absorbent & Durable

• Hard & Durable

• Porous & Durable

• Smooth & Durable

What organization creates national standards for foodservice equipment?

• CDC

• EPA

• FDA

• NSF

When installing tabletop equipment in legs, the space must be between the base of the equipment and the tabletop must be at least

• 2 inches (5 centimeters)

• 4 inches (10 centimeters)

• 6 inches (15 centimeters)

• 8 inches (20 centimeters)

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

• The Ventilation systems is not working correctly

• The Cleaning chemicals are not being used correctly

• The staff are not cleaning the walls correctly

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

A hand washing station should have a garbage container, Hot and Cold water, signage, a way to dry hands, and

• Soap

• Timer

• Clock

• Gloves

What is the only completely Reliable method for preventing backflow

• Air gap

• Ball value

• Cross-contamination

• Vacuum breaker

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?

• Created a Cross-Contamination

• Created an air-gap separation

• Prevented backflow

• Prevented atmospheric vacuuming

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was 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 lids should have been open to allow it to air out

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

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

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

A broken water main has caused the water in an operation to appear brown. What should the manager do?

• Boil the water for 1 minute before use

• Contact the local regulatory authority before use

• Use the water for everything except dishwashing

• Use he water for everything except handwashing

What is the best way to eliminate pests that have entered 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)

• Apply over-the-counter pesticides around the operation