ServSafe Manager Ch 9

ServSafe Manager Ch 9

9th Grade

62 Qs

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ServSafe Manager Ch 9

ServSafe Manager Ch 9

Assessment

Quiz

Specialty

9th Grade

Practice Problem

Easy

Created by

ASHTON MERKORD

Used 1+ 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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