FOOD HANDLERS FACILITIES AND EQUIPMENT EXAM

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FOOD HANDLERS FACILITIES AND EQUIPMENT EXAM

QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: If a wooden cutting board is used in your facility, it should be made from which type of wood(s)?

Answer:

Nonporous hardwood, such as oak or maple If allowed by regulating authorities in your area, a wooden cutting board should be made from a nonporous hardwood, such as oak or maple.Question 2: Grease and condensation have formed on the walls and ceilings of a restaurant's kitchen. What is the likely problem?

Answer:

an issue with the ventilation system The ventilation system, which includes fans, hoods, and ductwork, removes smoke, grease, and heat from the cooking area. A malfunction in the ventilation system will cause condensation and grease to build up on the walls and ceilings and must be dealt with immediately.

Question 3: How should glasses be stored when not in use?

Answer:

upside down on a clean or sanitized shelf Storing glasses upside down allows staff to pick up the glass without touching the rim.

Question 4: What is the best way to prevent backflow in a drinkable water supply?

Answer:

Avoid creating a cross-connection.

Question 5: Where must wiping towels be stored?

Answer:

in a sanitizer Wiping towels must be stored in sanitizer that has the proper chemical concentration to be considered safe.

Question 6: What is the NSF?

Answer:

The NSF is a safety organization that creates national standards for food service equipment.The acronym stands for National Sanitation Foundation.Question 7: Stationary equipment must be mounted how many inches off of the floor?

Answer:

• inches

Stationary equipment must be mounted 6 inches off of the floor, unless it is sealed to a masonry base.Question 8: What is the only completely reliable method for preventing backflow in a drinkable water system?

Answer:

air gap An air gap is the space used to separate the water supply from potential contamination, and it is considered the only reliable method for preventing backflow.Question 9: Lighting intensity is measured in a unit referred to as "lux." What is the minimum lighting intensity in a food prep area expressed in lux?

Answer:

540 lux

Question 10: What four elements are essential at a hand washing station?

Answer:

Hot and cold running water, soap, a method to dry hands, and an "employees must wash hands" sign Hot and cold running water, soap, a method to dry hands, and an "employees must wash hands" sign are the four elements essential at a hand washing station. A fifth requirement, a trash container, is also necessary if the method to dry hands is paper towels.