ServSafe Chapter 11 Quiz

First Name

Last Name

Class Period

• 1/2
• 3/4
• 5/6

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

• Smooth and durable
• Hard and durable
• Absorbent and durable
• Porous and durable

What organization national standards for foodservice equipment?

• NSF
• EPA
• CDC
• FDA

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

• 8 inches
• 2 inches
• 6 inches
• 4 inches

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

• Water hardness
• Water pressure
• Water salinity
• Water pH

Signage posted at a handwashing station must include a reminder to staff to

• avoid touching faucet handles after washing.
• use hot running water when washing
• scrub hands and arms for 10 to 15 seconds.
• wash hands before returning to work.

What is the most reliable method for preventing backflow?

• Vacuum breaker
• Ball valve
• Air gap
• Cross-connection

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

• Prevented atmospheric vacuuming
• Created an air gap separation
• Created a cross-connection
• Prevented backflow