7 EDITION SERVSAFE CHAPTER 9 EXAM QUESTIONS

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7 EDITION SERVSAFE CHAPTER 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands, and...?

• soap
• a timer
• a clock
• gloves

Answer:

• soap

Question 2: What is the best way to eliminate pest 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

Answer:

• work with a licensed pest control operator (PCO)

Question 3: 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

Answer:

• smooth and durable

Question 4: What organization creates national standards for foodservice equipment?

• CDC
• EPA
• FDA
• NSF

Answer:

• NSF

Question 5: 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

Answer:

• the ventilation system is not working correctly

Question 6: When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least...?

• 2 inches (5 centimeters)
• 4 inches (10 centimeters)
• 6 inches (15 centimeters)
• 8 inches (20 centimeters)

Answer:

• 4 inches (10 centimeters)

Question 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?

• created a cross-connection
• created an air-gap separation
• prevented backflow
• prevented atmospheric vacuuming

Answer:

• created a cross-connection

Question 8: What is the only completely reliable method for preventing backflow?

• air gap
• ball valve
• cross connection
• vacuum breaker

Answer:

• air gap

Question 9: A broken water main has caused the water in an operation to appear brown. What should be the manager do?

• boil the water for 1 minute before use
• contact the local regulatory
• use the water for everything except dishwashing
• use the water for everything except handwashing

Answer:

• contact the local regulatory

Question 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 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

Answer:

• the surface underneath the dumpster should have been paved with concrete or asphalt