NEW
Font size
WorksheetsCh. 11 Safe Facilities & Equipment part 1
Total questions: 40
Worksheet time: 23mins
Grease and condensation buildup on walls and ceilings can be avoided with proper
ventilation
garbage disposal
sanitizing
plumbing
What are the most important features to look for when selecting materials for flooring, walls, and ceilings?
hard and durable
absorbent and durable
porous and durable
smooth and durable
What is wrong with a food handler dropping the end of a hose in a mop bucket?
an air gap is created
a cross-contact is created
back flow is prevented
a cross-connection is created
Floor mounted equipment must sit at least _______ inches from the floor and table mounted equipment must sit at least _______ inches from the tabletop
4, 8
6, 4
3, 5
6, 3
What is the purpose of a vacuum breaker?
It helps prevent back flow
It keeps the vacuum from working
It controls air flow in the ventilation system
It improves water pressure
A food handler placed a full bag of garbage on a prep tables to tie it before taking it to the outside garbage container. What mistake did the food handler make?
He waited til the garbage bag was full
He took the garbage outside of the establishment
He tied the bag closed instead of using a twist tie
He placed the bag on a prep table and possibly contaminated it
The water provided to a handwashing sink must be:
Hot water only.
Cold water only.
Drinkable water only.
Fluoridated water only.
What food safety features are the most important to look for when selecting flooring, wall and ceiling materials?
Absorbent and durable.
Hard and durable.
Porous and durable.
Smooth and durable.
A handwashing station should have soap, hot and cold water, signage, a way to dry hands and:
Gloves.
A timer.
A garbage container.
A clock with a second hand.
Which part of a sink prevents backflow of dirty water?
The air gap.
The tap valves.
The floor grate.
The aerator.
Where should garbage cans be cleaned?
Away from food and utensils.
Next to food prep areas.
In cold-storage areas.
In food-storage areas.
An imminent health hazard, such as a water supply interruption, requires immediate correction or:
A HACCP plan.
Closure of the operation.
Evaluation of the situation.
Normal operating procedures.
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least:
2 inches.
4 inches.
6 inches.
8 inches.
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?
Created a cross-connection.
Created an air gap separation.
Prevented backflow.
Prevented atmospheric vacuuming.
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 drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?
The dumpster lids should have been open to allow it to air out.
The drain plug should have been removed to allow the dumpster to drain coreectly.
The surface underneath the dumpster should have been paved with concrete or asphalt.
The dumpster should have been freshly painted so that food drbris would not stick to surfaces.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Boil the water for 1 minute before use.
Contact the local regulatory authority before use.
Use the water for everything except dishwashing.
Use the water for everything except handwashing.
Which is NOT a requirement for a hand washing station?
Hand sanitizer.
Hot and cold running eater.
Soap and disposable paper towels.
Waste container and signage for employees to wash hands.
A hand washing station is NOT required in what areas?
Dry storage and broom closet.
Food preparation.
Service.
Ware-washing.
Once equipment has been installed it must NOT be:
maintained regularly.
Installed next to the wall, and 2 inches off of the floor.
Checked regularly to make sure it is working correctly.
Maintained by a regular schedule with your supplier manufacturer.
What is the best way to prevent backflow?
Install a vacuum breaker
Install a reduced pressure zone backflow preventer
Avoid creating a cross-connection
There is a buildup of grease and condensation on the walls and ceilings. What is the problem?
Improper cleaning
Grill is not hot enough
Hood or other ventilation isn't working correctly
What is NOT an imminent health hazard?
Something that requires immediate correction or closure
Power outage
Fire or flood
Sewage backup
Light bulb burned out
What is the first step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the second step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the third step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the fourth step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the final step in all surface, equipment (Except for reassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
It doesn't matter where you install dishwashers?
True
False
