CHAPTER 11: SAFE FACILITIES AND EQUIPMENT EXAM

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CHAPTER 11: SAFE FACILITIES AND EQUIPMENT EXAM

QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is a cross-connection?

• A threaded faucet
• A device that prevents a vacuum
• A brass valve that mixes hot and cold water
• A physical link between sources of safe and dirty water

Answer:

Answer: d

Section: 11.5

Learning Objective: 11-1 Describe the proper operation of facilities and equipment.Question 2: Food contact surfaces must be easy to clean, durable, resistant to damage, and

• thick.
• porous.
• smooth.
• absorbent.

Answer:

Answer: c

Section: 11.3

Learning Objective: 11-5 Identify whether equipment meets approved standards for foodservice equipment.

Question 3: 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:

Answer: b

Section: 11.5

Learning Objective: 11-2 Explain requirements for installing equipment.

Question 4: 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:

Answer: b

Section: 11.5

Learning Objective: 11-1 Describe the proper operation of facilities and equipment.Question 5: 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:

Answer: c

Section: 11.1

Learning Objective: 11-1 Describe the proper operation of facilities and equipment.Question 6: What is the advantage of having the regulatory authority review construction plans?

• It ensures that the facility will be constructed correctly.
• It holds contractors accountable for their work.
• It ensures that the construction meets FDA requirements.
• It reduces the cost of the construction.

Answer:

Answer: a

Section: 11.1

Learning Objective: 11-1 Describe the proper operation of facilities and equipment.

Question 7: Kitchen equipment should be maintained regularly by

• qualified professionals.
• appointed employees.
• managers.
• skilled owners.

Answer:

Answer: a

Section: 11.4

Learning Objective: 11-4 List requirements for proper garbage and biohazard removal.

Question 8: 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:

Answer: b

Section: 11.5

Learning Objective: 11-4 List requirements for proper garbage and biohazard removal.

Question 9: What should employees do regularly to maintain ventilation hoods?

• Inspect fan belts.
• Clean interior ductwork.
• Clean grease extractors.
• Disassemble and clean wall-mounted fans.

Answer:

Answer: c

Section: 11.5

Learning Objective: 11.1 Describe the proper operation of facilities and equipment.

Question 10: To prevent backflow, a sink must be equipped with

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

Answer:

Answer: a

Section: 11.5

Learning Objective: 11-1 Describe the proper operation of facilities and equipment.Question 11: What is the lighting intensity requirement inside a walk-in cooler?

• 10 foot-candles (108 lux)
• 20 foot-candles (215 lux)
• 50 foot-candles (540 lux)