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Worksheetsservsafe ch 9
Total questions: 10
Worksheet time: 5mins
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 national standards for foodservice equipment?
CDC
EPA
FDA
NSF
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
2 inches (5 centimeters)
4 inches (10 centimeters)
6 inches (15 centimeters)
8 inches (20 centimeters)
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 a high-enough temperature.
A handwashing station should have a garbage container, running water at a temperature of at least 85°F (29°C), 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 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 correctly.
The surface underneath the dumpster should have been paved with concrete or asphalt.
The dumpster should have been freshly painted so that food debris 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.
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 pest control operator (PCO).
Apply over-the-counter pesticides around the operation.
