ServSafe Ch. 11: Safe Facilities and Equipment

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

• Absorbent and durable

• Hard and durable

• Porous and durable

• Smooth and durable

What organization creates national standards for foodservice equipment?

• CDC

• EPA

• FDA

• NSF

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

• 2 inches

• 4 inches

• 6 inches

• 8 inches

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

• Water pH

• Water salinity

• Water pressure

• Water hardness

Signage posted at a handwashing station must include a reminder to staff to

• wash hands before returning to work

• use hot running water when washing

• scrub hands and arms for 10 to 15 seconds

• avaid touching faucet handles after washing

What is the most reliable methodfor preventing backflow?

• Air gap

• Ball valve

• Cross-connection

• 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-connection

• Created an air gap separation

• Prevented backflow

• Prevented atmospheric vacuuming

Which area of the operation is usually required to be the brightest?

• Dry storage

• Preparation

• Refrigerated storage

• Service

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

• The ventilation system 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

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed 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.