Chapter 9 Safe Facilities and Pest Management

When is a review of construction plans by the regulatory authority required?

• When starting new construction or large remodeling

• When starting any construction in the establishment

• When the local building department requires it

• When construction is occurring in a full-service establishment

Equipment should be maintained regularly by

• qualified professionals

• experienced employees.

• managers.

• skilled owners.

What should be done regularly by restaurant employees to maintain ventilation hoods?

• Inspect fan belts

• Clean interior ductwork

• Clean grease extractors

• Disassemble and clean wall-mounted fans

How can lighting sources be prevented from contaminating food?

• By using LED bulbs

• By using halogen bulbs only

• By using fluorescent bulbs

• By using shatter-resistant bulbs

What is the lighting intensity requirement for a dishwashing area?

• 10 foot-candles (108 lux)

• 20 foot-candles (215 lux)

• 50 foot-candles (540 lux)

• There is no requirement

What is the first step that should be taken if raw sewage has backed up around a floor drain?

• Service must be stopped

• The operation must be closed

• The affected area must be closed

• The regulatory authority must be notified

Which part of a sink prevents backflow of dirty water?

• Air gap

• Tap valves

• Floor grate

• Aerator

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?

• Prevented backflow

• Created a cross-connection

• Created an air-gap separation

• Prevented atmospheric vacuuming

What is a cross-connection?

• Threaded faucet

• Device that prevents a vacuum

• Brass valve that mixes hot and cold water

• Physical link between sources of safe and dirty water

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)