ServSafe Chapter 11 Quiz
Quiz
•
Other
•
12th Grade
•
Practice Problem
•
Medium
Timothy Hobbs
Used 101+ times
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23 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
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
avoid touching faucet handles after washing.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most 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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