CH. 11: SAFE FACILITIES AND EQUIPMENT SERVSAFE

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CH. 11: SAFE FACILITIES AND EQUIPMENT (SERVSAFE

COURSEBOOK 8TH ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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)

Answer:

• 50 foot-candles (540 lux)

Question 2: 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.

Answer:

• kept covered with tight-fitting lids.

Question 3: 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

Answer:

• Created a cross-connection

Question 4: To prevent backflow, a sink must be equipped with

• an air gap.
• a vacuum assist.
• an overflow drain.
• a touchless control system.

Answer:

• an air gap.

Question 5: 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

Answer:

• A continuous towel system

Question 6: 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)

Answer:

• 20 foot-candles (215 lux)

Question 7: 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.

Answer:

• The bag was placed on a prep table.

Question 8: 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

Answer:

• When starting new construction or large remodeling

Question 9: 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

Answer:

• The simplicity of cleaning the materials

Question 10: 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.

Answer:

• Avoid creating a cross-connection.

Question 11: 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.

Answer:

• The affected area must be closed.