Food Safety Manager Chp. 11 Safe Facilities

Where should food handlers wash their hands?

• Prep sink

• Utility sink

• Designated sink for handwashing

• Three-compartment sink

Grease and condensation buildup on surfaces can be avoided with correct

• garbage disposal

• lighting

• sanitizing

• ventilation

To prevent backflow, a sink must be equipped with a(n)

• air gap

• vacuum assist

• overflow drain

• touchless controls

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

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

• lotion

• a garbage container

• a clock

• gloves

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 an air gap separation

• prevented backflow

• created a cross-connection

• prevented atmospheric vacuuming

The water provided to a handwashing sink must be

• hot water only

• cold water only

• potable(drinkable) water only

• fluoridated water only

How high must legs be on table-mounted equipment?

• At least 1 inch (3 centimeters)

• At least 2 inches (5 centimeters)

• At least 4 inches (10 centimeters)

• At least 6 inches (15 centimeters)

If a raw sewage backup occurs, you first need to

• decide if it is a significant risk

• clean the area

• call 911

• close down the entire establishment

Which method will prevent backflow into the drinkable water supply?

• stop valve

• air gap

• gated pipes

• grease trap