
Chapter 9 ServSafe: Manager
Quiz
•
Arts
•
12th Grade
•
Practice Problem
•
Medium
Jessica Dilullo
Used 20+ times
FREE Resource
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What organization creates national standards for foodservice equipment?
CDC
EPA
FDA
NSF
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the only completely reliable method for preventing backflow?
Air gap
Ball valve
cross-connection
Vacuum breaker
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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