NRFSP Safe Facilities and equipment  Quiz

NRFSP Safe Facilities and equipment Quiz

10th Grade

13 Qs

quiz-placeholder

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NRFSP Safe Facilities and equipment  Quiz

NRFSP Safe Facilities and equipment Quiz

Assessment

Quiz

Instructional Technology

10th Grade

Practice Problem

Medium

Created by

John Sanchez

Used 14+ times

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13 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 8 pts

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

1 min • 8 pts

What organization creates national standards for foodservice equipment?

CDC

EPA

FDA

NSF

3.

MULTIPLE CHOICE QUESTION

1 min • 8 pts

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

2 inches (5 centimeters)

4 inches (10 centimeters)

6 inches (15 centimeters)

8 inches (20 centimeters)

4.

MULTIPLE CHOICE QUESTION

1 min • 8 pts

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

1 min • 8 pts

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

1 min • 4 pts

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

7.

MULTIPLE CHOICE QUESTION

1 min • 8 pts

Which area of the operation is usually required to be the brightest?

Dry storage

Preparation

Refrigerated storage

Service

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