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WorksheetsServSafe Chapter 9
Total questions: 12
Worksheet time: 12mins
Name
Class
Date
1.
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
a)
Absorbent and durable
b)
Hard and durable
c)
Porous and durable
d)
Smooth and durable
2.
What organization creates national standards for foodservice equipment?
a)
CDC
b)
EPA
c)
FDA
d)
NSF
3.
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
a)
2 inches
b)
4 inches
c)
6 inches
d)
8 inches
4.
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
a)
Water pH
b)
Water salinity
c)
Water pressure
d)
Water hardness
5.
Signage posted at a handwashing station must include a reminder to staff to
a)
Wash hands before returning to work
b)
Use hot running water when washing
c)
Scrub hands and arms for 10-15 seconds
d)
Avoid touching faucet handled after washing
6.
What is the only completely reliable method for preventing backflow?
a)
Air gap
b)
Ball valve
c)
Cross-connection
d)
Vacuum breaker
7.
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?
a)
Created a cross-connection
b)
Created an air-gap separation
c)
Prevented backflow
d)
Prevented atmospheric vacuuming
8.
Which area of the operation is usually required to be the brightest?
a)
Dry storage
b)
Preparation
c)
Refrigerated storage
d)
Service
9.
An operation has a build of grease and condensation on the walls and ceiling. What is the most likely problem?
a)
The ventilation system is not working correctly
b)
The cleaning chemicals are not being used correctly
c)
The staff are not cleaning the walls correcty
d)
The grill is not being operated at a high enough temperature
10.
An operation received a violation in the outside area of the facility.The manager reviewed the area and saw that the dumpster was placed on a freshly graveled driveway. The lids were closed and the drain plug was in place to prevent the dumpster from draining. What was the problem?
a)
The dumpster lid should have been open to allow it to air out.
b)
The drain plug should have been removed to allow the dumpster to drain correctly.
c)
The surface underneath the dumpster should have been paved with concrete or asphalt.
d)
The dumpster should have been freshly painted so that food debris would not stick to the surface.
11.
A broken water main has caused the water in an operation to appear brown. What should the manage do?
a)
Boil the water for 1 minute before use.
b)
Contact the local regulatory authority before use.
c)
Use the water for everything except dishwashing.
d)
Use the water for everything except handwashing.
12.
What is the best way to eliminate pests that have entered the operation?
a)
Raise the heat in the operation after hours.
b)
Lower the heat in the operation after hours.
c)
Work with a licensed pest control operator (PCO)
d)
Apply over the counter pesticides around the operation.
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