Safe Facilities and Pest Management

What organization creates national standards for foodservice equipment?

• EPA

• FDA

• NSF

• CDC

ANSI stands for:

• American National Safety Institute

• American National Safety Initiative

• American National Standards Institute

• None of the above

Food equipment must meet all of the following standards, EXCEPT:

• Easy to clean

• Easy to clean around

• Must be 6" above the ground

• Stationary

Which of the following are the two main ways dishwashers sanitize?

• Spraying a sanitizer & wash dishes after afterwards

• Scrubbing & Hot water

• Chemical Solution & Scrubbing

• Hot water & Chemical solution

What two places require hand-washing sinks?

• In restrooms or directly next to them & In areas used for food prep, service, and dish washing

• Misreads the priority order for this situation (Unit Review - Safe Facilities and Pest Managemen)

• In employee break-rooms & In food storage areas

• Uses an outdated or non-authoritative practice (Unit Review - Safe Facilities and Pest Managemen)

What is potable water?

• Water that requires boiling in a pot to clean bacteria out of it

• Water that is safe to drink

• Water that may only be used for cooking

• Water that is safe to irrigate plants with, but not safe to drink

What is a cross-connection?

• When one allergen contaminates another surface or food causing someone to have an allergy attack

• None of the above

• When bacteria cross from one surface or food to another

• When there is a physical link between safe water and dirty water

Leaving a hose in a mop bucket or having a faucet that goes below the rim of the sink will cause:

• All of the above

• Backsiphonage

• Backflow

• Cross-connection

What area of the operation must have the most light?

• Area where dishes are washed

• Area where customer service takes place

• Area where food is cooked

• Area where food is prepped

If there is a build-up of grease and condensation on the walls and ceiling above the fryers, then you most likely have a

• Ventilation system is not working correctly

• Staff are not cleaning the walls correctly

• Cleaning chemicals are not being used correctly

• The grill is not being operated at a high-enough temperature