ServSafe Chapter 11 Quiz

ServSafe Chapter 11 Quiz

12th Grade

23 Qs

quiz-placeholder

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ServSafe Chapter 11 Quiz

ServSafe Chapter 11 Quiz

Assessment

Quiz

Other

12th Grade

Practice Problem

Medium

Created by

Timothy Hobbs

Used 101+ times

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23 questions

Show all answers

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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