Worksheetsservesafe manager chapter 9
Total questions: 14
Worksheet time: 3hrs 6mins
In which situation(s) was the hand care guidelines and handwashing procedure correctly followed
1
2
3
4
5
Which are safe and unsafe practices
setting garbage bags on the asphalt next to the dumpster and then throwing each bag inside
John cleans a garbage can on the floor drain grate, which is next to the grill
stacking garbage bags next to the prep table to take all out at once
throwing out empty cans into the recycling container, which is stored in the prep area
throwing a burned hamburger into the open garbage can next to the sandwich line
which situations can lead to pests
food in dry storage is stored against the wall and 6 inches off the floor
recyclables are stored overnight in a clean container in the kitchen
air curtains are installed around the back door of a kitchen
food is rotated during storage so that the oldest products are used first
a dumpster is left open during the day to let it air out
a delievery is rejected cuz it contains packages with gnaw marks
a delievery driver brings a food delievery into the kitchen to be inspected
the exterior of the operation has a 3 inch hole
What three items are missing
Soap
A garbage can
A sign telling employees to wash your hands before going back to work
A pug that follows you into the bathroom
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 organization creates a national standard for food service equipment
CDC
EPA
FDA
NSF
When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least
2 inches
4 inches
6 inches
8 inches
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
the ventilation system is not working correctly
The cleaning chemicals are not being used correctly
the staff are not cleaning the walls correctly
The grill is not being operated at high enough temperatures
A handwashing station should have a garbage container, running water at a temperature of at least 85°F, signage, a way to dry hands, and
Soap
A timer
A clock
Gloves
What is the only completely reliable method for preventing backflow?
Air gap
Ball valve
Cross connection
Vacuum breaker
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 across 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 gravel 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 correctly
Surface underneath, the dumpster should have been paved with concrete or asphalt
The dumpster should have been freshly painted so that the food debris would not stick to the surfaces
a broken Watermain has caused the water in an operation to appear Brown. What should the manager do?
Boil the water for one minute before use
Contact the local regulatory authority before use
use the water for everything except dish dishwashing
Use the water for everything except hand washing
What is the best way to eliminate pests that have entered the operation?
Raise the heat in the operation after hours
Lower the heat in the operation after hours
Work with a licensed pet control operator (PCO)
Apply over-the-counter pesticides around the operation
