Foodservice Operations Quiz

What is a requirement for foodservice equipment that comes in contact with food?

• Must be difficult to clean

• Must be smooth and corrosion resistant

• Must be absorbent

• Must be made of plastic

How high must floor-mounted equipment be mounted on legs?

• At least ten inches

• At least eight inches

• At least six inches

• At least four inches

What is a key feature of handwashing stations?

• Only cold running water

• Located only in restrooms

• No soap required

• Hot and cold running water

What should be done if a significant risk to food safety is identified?

• Continue service as usual

• Only inform the staff

• Stop service and notify the local regulatory authority

• Ignore the risk

What is the purpose of a vacuum breaker?

• To filter water

• To prevent backflow of contaminants

• To increase water pressure

• To heat water

What type of lighting is required in food prep areas?

• Dim lighting

• Bright lighting

• No specific requirement

• Natural lighting only

What is the minimum temperature for a high-temperature dishwashing machine's final sanitizing rinse?

• 160°F

• 180°F

• 150°F

• 200°F

What should be done with garbage in food prep areas?

• Leave it until the end of the day

• Only clean it once a week

• Store it near food

• Remove it as quickly as possible

What is a requirement for cleaning tools and chemicals storage?

• Keep them in the same area as food

• Store them near food prep areas

• Store them in a separate area away from food

• No specific storage requirement

What should be done if pests are found in deliveries?

• Accept the delivery

• Refuse the shipment

• Report to the supplier only

• Ignore the pests