ServSafe Manager Chp. 11 Questions

ServSafe Manager Chp. 11 Questions

11th Grade

32 Qs

quiz-placeholder

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ServSafe Manager Chp. 11 Questions

ServSafe Manager Chp. 11 Questions

Assessment

Quiz

Hospitality and Catering

11th Grade

Medium

Created by

Valerie Jansky

Used 1+ times

FREE Resource

32 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must be included in restrooms?

Hand sanitizers

Signage

Warm-air hand dryer

Garbage containers if paper towels are provided

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where are handwashing stations required?

Receiving areas

Dishwashing areas

Dry storage areas

Breakroom areas

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