Chapters 11 and 12 Servsafe Review

All flooring in food prep areas must be?

• rough, absorbent, and non-durable

• Smooth, non absorbent, easily cleanable, and durable

• smooth and non absorbent

Which container is acceptable for outdoor trash storage?

• A leakproof container with a tight fitted lid

• leakproof, waterproof, and pest-proof

• container with a lid that is labeled "trash"

Food preparation equipment must be certified or classified for sanitation by?

• Local regulatory authorities

• The National Sanitation Foundation Institute (NSF)

• FDA and USDA

The mixing of drinkable and contaminated water can be prevented with a(n)?

• air gap

• water filter

• vacuum breaker

At which minimum height off the floor should a new oven be installed?

• 4 inches

• 5 inches

• 6 inches

A non-food contact surface must be?

• non-absorbent, smooth, and corrosion resistant

• absorbent, rough, and non corrosion resistant

• smooth and durable

 Sinks must be used for the correct intended purpose to prevent?

• cross-contact

• physical contaminations

• cross-contamination

 Cups and glasses are taking too long to air dry. This could be caused by?

• Dishes needed to be hand-dried.

• The ventilation system not working properly.

• The sanitation solution not being at the correct temperature.

At which height from the countertop should equipment be installed for correct cleaning?

• 6 inches

• 4 inches

• 5 inches

To avoid odor and pest problems, what should a food handler do?

• frequent garbage removal and disposal

• spray and place pesticides around the kitchen area

• Place garbage cans outside of operation only