
ServSafe Manager Ch 9
Authored by ASHTON MERKORD
Specialty
9th Grade
Used 2+ times

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62 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be considered when selecting materials and equipment for food service operations to ensure safety?
Aesthetics and design only
Cost-effectiveness and size
Safety and suitability for food service
Brand popularity
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a method to avoid food safety hazards caused by utilities in a facility?
Regular maintenance and inspection
Decreasing utility usage
Ignoring minor utility faults
Using older equipment
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a crucial approach to maintaining a food service facility?
Minimal cleaning
Frequent renovation
Regular upkeep and sanitation
Limited staff training
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is an effective strategy to handle emergencies in food service operations?
Waiting for external help
Having no emergency plan
Implementing a well-prepared emergency response plan
Reducing staff during emergencies
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the best way to prevent and manage pests in a food service facility?
Using natural predators only
Keeping doors and windows open
Regular pest control measures
Ignoring small infestations
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a requirement for the floors in a safe operation environment according to the image?
Floors must be carpeted
Floors should be smooth and durable
Floors require wooden finishing
Floors need to be heated
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often should floors, walls, and ceilings be maintained in a safe operation environment?
Once a year
Monthly
Weekly
Regularly
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