CH. 11 - SAFE FACILITIES AND EQUIPMENT EXAM

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CH. 11 - SAFE FACILITIES AND EQUIPMENT EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -76 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Here is what the owners need to fix in order to open business:

Answer:

• Any household equipment in the restaurant needs to be replaced with a commercial equivalent. Only

commercial foodservice equipment should be used in operations. Household equipment is not built to withstand heavy use.

• The cutting boards need to be replaced because they have several large cracks.

Question 2: Why do some dishwashing machines require a booster heater?

Answer:

helps reach sanitizing temperature

Question 3: What is the best way to prevent backflow?

Answer:

avoid creating cross-connection

Question 4: Booster Heater

Answer:

water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises water to the temperature required for the heat sanitizing of tableware and utensils.

Question 5: Garbage must be removed from prep area as quickly as possible to prevent odors, pests, and possible contamination. Garbage containers must be leakproof, waterproof and pest proof.

Answer:

They must be cleaned, inside and out, frequently. Facilities must also be regularly maintained. Clean them on a regular basis, and make sure there are no leaks, holes, or cracks in the floors, foundation, or ceilings.

Question 6: Backflow

Answer:

unwanted reverse flow of contaminants through a cross connection into a drinkable-water system.Question 7: Benefits of a regulatory review:

Answer:

• Ensures safe flow of food
• May save time and money
• Ensures approved equipment is being used
• Ensures design meets regulatory regulatory requirements
• Ensures contractors are constructing the facility correctly.

Question 8: NSF

Answer:

organization that develops and publishes standards for the design of sanitary equipment. It also assesses and certifies that equipment has met these standards.Question 9: Here is what the owners need to fix in order to open business:

Answer:

• The floor tiles that are cracked must be replaced. Once installed, flooring must be kept in good

condition and be replaced if damaged or worn.

• New adhesive should be applied to the loose coving so it can be adhered to the wall. Coving tile or

strip must adhere tightly to the wall. this will help eliminate hiding places for insects.

• A service call should be placed to make sure the ventilation system is working correctly. It will

probably also need to be cleaned.

Question 10: Which type of dishwashing machine may use a built in dryer?

Answer:

Flight type

Question 11: Vacuum Breaker

Answer:

a mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped.

Question 12: In what area of the kitchen are rubber mats typically allowed?

Answer:

where standing water may occur Question 13: 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?

Answer:

created a cross-connection

Question 14: How should a manager direct employees to handle garbage?

Answer:

garbage containers should be placed on surfaces such as concrete or asphalt

Question 15: Kitchen put covering over their lightning sources in order to

Answer:

protect against contamination from broken bulbs Question 16: It is important to emphasize equipment accessibility when creating a kitchen layout because it will

Answer:

make it easier to clean the equipment

Question 17: What does a kitchen's ventilation system remove from the kitchen?

Answer:

heat

Question 18: Why do women need a different type of garbage container in the restroom than men?

Answer:

Sanitary supplies require nonsterile, covered garbage containers.Question 19: When is it a health risk to have restrooms where customers have to pass through prep areas to reach?

Answer:

customers might contaminate food or food-contact surfaces.

Question 20: The minimum lighting intensity for prep areas in a kitchen is

Answer:

50 foot candles Question 21: What is an important safety characteristic for kitchen flooring to have?

Answer:

resiliency Question 22: Place equipment to prevent splashing or spillage from one piece of equipment onto another, For example, it is not a good practice to place the dirty-utensil table next to the salad-prp wink.

Answer:

Hard-to-reach areas are less likely to be cleaned. A well-planned layout makes it easier for staff to clean the facility and equipment.

Question 23: What is the requirement for water in handwashing stations?

Answer:

Hot and cold Question 24: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable