Chapter 9 ServSafe: Manager

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

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

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

• soap

• a timer

• a clock

• gloves

What is the only completely reliable method for 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

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

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 the 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 licensed pest control operator (PCO)

• Apply over-the-counter pesticides around the operation