What are the characteristics of correct flooring in a food facility?

• Rough, absorbent, and wear-resistant

• Durable, absorbent, and slippery

• Rough, absorbent, and slippery

• Smooth, nonabsorbent, and durable

What are the requirements for handwashing stations in a food facility?

• Must be used for multiple purposes

• Must be available only during certain hours

• Must be well stocked and maintained and only used for hand washing

• Must be located far from food-prep areas

Where is the least amount of lighting required?

• Prep areas

• Washing areas, buffet areas, restrooms, and utensil storage areas

• Inside coolers, freezers, pantries, and dining rooms

What is the purpose of ventilation systems in a food facility?

• Increase grease and condensation buildup

• Drip onto food and equipment

• Improve air quality and reduce grease buildup

• Not be used in cooking, frying, and grilling areas

What are the characteristics of correct interior finishes for walls and ceilings in a food facility?

• Rough, nonabsorbent, and wear-resistant

• Slippery, absorbent, and easy to clean

• Smooth, nonabsorbent, and durable

• Rough, absorbent, and difficult to clean

What is the purpose of resilient or hard-surface flooring materials?

• Increase hiding places for pests

• Increase the risk of cross-contamination

• Make cleaning easier

• Make cleaning difficult

What must be considered when selecting dishwashers for a food facility?

• The machine should measure water temperature, water pressure, and cleaning and sanitizing chemical concentration

• The machine should not be installed following the manufacturer's instructions

• The machine's thermometer should not be easily readable

• The machine should not be easy to clean

What must be considered when installing kitchen equipment in a food facility?

• Floor-mounted equipment must not be mounted on legs at least six inches high

• Tabletop equipment should be mounted on legs at least four inches high

• Equipment must not be maintained regularly

• Only unqualified people should maintain the equipment

What are the acceptable sources of drinkable water in a food facility?

• Water from wastewater sources causing contamination

• Approved public water mains and regularly tested private sources

• Unapproved public water mains and irregularly tested private sources

• Open, portable water containers and water transport vehicles

What is the purpose of grease traps in a food facility?

• To prevent grease from blocking drains

• To increase the risk of cross-contamination

• To create a nuisance or a public health hazard

• To be difficult to access and clean