CHAPTER 11 SERVSAFE EXAM QUESTIONS

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CHAPTER 11 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How to prevent back flow?

Answer:

Vacuum breaker or air gap

Question 2: A well designed kitchen will address

Answer:

-Workflow-It must keep food out of the temperature danger zone as much as possible --It must limit the number of times food is handled -Contamination- The risk of cross-contamination must be minimize.-Equipment accessibility-Place equipment so staff can easily clean the facility and all equipment

Question 3: backsiphonage

Answer:

A vacuum created in the plumbing system that sucks contaminants back into the water supply

Question 4: backflow

Answer:

Reverse flow of contaminants through a cross-connection into the drinkable water supply

Question 5: How should interior walls and ceilings be?

Answer:

• Smooth
• Nonabsorbent
• Durable
• Easytoclean

Question 6: How should floor mounted equipment be?

Answer:

mounted on legs 6 inches high or sealed to a masonry(stone) base

Question 7: What is cross-connection?

Answer:

Physical link between safe water and dirty water from -Drains

• Sewers

-Other wastewater sources

Question 8: Hand washing station must be convenient and are required where?

Answer:

-Restrooms or directly next to them -Food-prep areas -Service areas -Dishwashing areas you can only use for hand washing

Question 9: What are the benefits of a regulatory review

Answer:

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

Question 10: What do hand washing stations have to have?

Answer:

• Hot and cold water
• soap
• a way to dry hands

• garbage container
• signage

Question 11: How should table top equipment be?

Answer:

mounted on legs at least 4 inches or sealed to the countertop

Question 12: How should the flooring be in a kitchen?

Answer:

-Smooth

• Durable

-Nonabsorbent

• Easytoclean