WorksheetsServSafe Chapter 11
Total questions: 32
Worksheet time: 16mins
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
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.
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
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
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.
What must be included in restrooms?
Hand sanitizers
Signage
Warm-air hand dryer
Garbage containers if paper towels are provided
Where are handwashing stations required?
Receiving areas
Dishwashing areas
Dry storage areas
Breakroom areas
What is an acceptable method for drying hands at a handwashing station?
A common-cloth towel
A cold air hand dryer
A continuous towel system
A freshly laundered apron
Food contact surfaces must be easy to clean, durable, resistant to damage, and
thick.
porous.
smooth.
absorbent.
Which organization develops standards for the sanitary design and construction of foodservice equipment?
USDA
NSF
FDA
EPA
Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the
Edison Testing Laboratories (ETL).
Underwriters Laboratory (UL).
National Sanitation Foundation (NSF).
American National Standards Institute (ANSI).
What requirement must be met when selecting and installing dishwashing machines?
Plumbing to the machine should be as short as possible.
Machines must be mounted 4" (10 centimeters) off the floor.
Machine thermometers must be scaled in increments no greater than 10°F (-12°C).
Machines should be mounted as close to three-compartment sinks as possible.
How high above the floor should floor-mounted equipment be?
At least 1 inch (3 centimeters)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
At least 6 inches (15 centimeters)
How high must legs be on table-mounted equipment?
At least 1 inch (3 centimeters)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
At least 6 inches (15 centimeters)
What is an approved source of potable water?
Irrigation systems
Regularly tested private wells
Any public water main
Open, portable water containers
How often should private wells be tested?
Once per year
Once every two years
Once every five years
Once every ten years
What is a cross-connection?
A threaded faucet
A device that prevents a vacuum
A brass valve that mixes hot and cold water
A physical link between sources of safe and dirty water
To prevent backflow, a sink must be equipped with
an air gap
a vacuum assist
an overflow drain
a touchless control system
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 backflow
Created a cross-connection
Created an air-gap separation
Prevented atmospheric vacuuming
Which part of a sink prevents backflow of dirty water?
Air gap
Tap valves
Floor grate
Aerator
What is the best way to prevent backflow?
Never create an air gap.
Attach hoses directly to faucets.
Do not use vacuum breakers.
Avoid creating a cross-connection.
What is the first step that should be taken if raw sewage has backed up around a floor drain?
Service must be stopped.
The operation must be closed.
The affected area must be closed.
The regulatory authority must be notified.
What is the lighting intensity requirement for a prep area?
10 foot-candles (108 lux)
20 foot-candles (215 lux)
50 foot-candles (540 lux)
70 foot-candles (754 lux)
What is the lighting intensity requirement for a dishwashing area?
10 foot-candles (108 lux)
20 foot-candles (215 lux)
50 foot-candles (540 lux)
70 foot-candles (754 lux)
What is the lighting intensity requirement inside a walk-in cooler?
10 foot-candles (108 lux)
20 foot-candles (215 lux)
50 foot-candles (540 lux)
70 foot-candles (754 lux)
How can lighting sources be prevented from contaminating food?
By using LED bulbs
By using halogen bulbs only
By using fluorescent bulbs
By using shatter-resistant bulbs
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal
ventilation
sanitizing
lighting
What should employees do regularly to maintain ventilation hoods?
Inspect fan belts.
Clean interior ductwork.
Clean grease extractors.
Disassemble and clean wall-mounted fans.
Outdoor garbage containers must be
washed frequently.
kept covered with tight-fitting lids.
stored away from customer parking areas.
lined with plastic or wet-strength papers.
Where should garbage cans be cleaned?
In food storage areas
Next to food-prep areas
In dishwashing areas
Away from food and utensils
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
The employee waited until the garbage was full.
The bag was disposed of in a dumpster.
The bag was placed on a prep table.
The employee tied the bag shut.
Kitchen equipment should be maintained regularly by
qualified professionals.
appointed employees.
managers.
skilled owners.
