Chapter 11 Test

When is the regulatory authority required to review an establishment’s construction plans?

• When starting new construction or large remodeling

• When starting any construction in the establishment

• When the local building department requires it

• When construction is occurring in a full-service establishment

What is the advantage of having the regulatory authority review construction plans?

• It ensures that the facility will be constructed correctly

• It holds contractors accountable for their work

• It ensures that the construction meets FDA requirements

• It reduces the cost of the construction

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

What is the most important food safety consideration when selecting construction materials for the establishment?

• The cost of the materials

• The durability of the materials

• The simplicity of cleaning the materials

• The speed at which the materials can be installed

What should be considered when constructing restrooms?

• They should be adjacent to storage areas.

• They should not have self-closing doors.

• Staff and guests should use the same restrooms.

• Patrons should not pass through prep areas to reach them.

What must be included in restrooms?

• Hand sanitizers

• Signage

• Warm-air hand dryer

• Garbage containers if paper towels are provided

Where are handwashing stations required? Learning Objective: 11-3 Identify requirements for handwashing sinks and accessibility.

• Receiving areas

• Dishwashing areas

• Dry storage areas

• Breakroom areas

What is an acceptable method for drying hands at a handwashing station? Learning Objective: 11-3 Identify requirements for handwashing sinks and accessibility.

• A common-cloth towel

• A cold air hand dryer

• A continuous towel system

• A freshly laundered apron

Food contact surfaces must be easy to clean, durable, resistant to damage, and Learning Objective: 11-5 Identify whether equipment meets approved standards for foodservice equipment.

• thick.

• porous.

• smooth.

• absorbent.

Which organization develops standards for the sanitary design and construction of foodservice equipment?

• USDA

• NSF

• FDA

• EPA