PDF Download
FREE AND STUDY GAMES ABOUT SERV SAFE CHAPTER 9.
EXAM QUESTIONS
Actual Qs and Ans Expert-Verified Explanation
This Exam contains:
-Guarantee passing score -16 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation
Question 1: What material should the doors be?
Answer:
Smooth and durable.Question 2: When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least?
Answer:
- inches
Question 3: To keep food from being contaminated by lighting what should we use?
Answer:
Shields on heat lamps.
Question 4: What areas required Hand Washing Stations?
Answer:
Food preparation areas, service areas, restrooms.
Question 5: How hot should the hot water at a handwashing station get?
Answer:
At least 100F.
Question 6: What material should the ceiling be?
Answer:
Smooth durable and easy to clean
Question 7: How many inches off the floor should equipment be installed?
Answer:
- inches
Question 8: What is the only reliable method for preventing backflow?
Answer:
Ball valve.
Question 9: What should be the Light Intensity all food preparation area?
Answer:
At least 540 lux (50 foot candles).
Question 10: What should be the Light Intensity in Dry food storage areas?
Answer:
At least 108 lux (10 foot candles)
Question 11: What items are needed in a handwashing station?
Answer:
Hot and cold running water, a way to dry hands, garbage container, signage indicating employees must wash their hands, and Soap.
Question 12: Outdoor garbage and recycle containers should be what?
Answer:
Kept covered with tight-fitting lids to keep rodents out.
Question 13: What is a cross-connection?
Answer:
The link between sources of safe and dirty water.Question 14: Operations that use a private water source must have it tested at least every what?
Answer:
Every 12 month.
Question 15: What material should the walls be?
Answer:
Smooth durable and light colored.
Question 16: What material should the floor be?
Answer:
Smooth durable, easy to clean and nonabsorbent.