FREE AND STUDY GAMES ABOUT SERV SAFE CHAPTER 9

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 -29 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: Possible imminent health hazards:

Answer:

Electrical power outages Fire Flood Sewage backups Question 2: How should you respond to a crisis affecting the facility:

Answer:

Determine if there is a significant risk to the safety or security of your food If the risk is significant Stop service Notify the local regulatory authority Decide how to correct the problem Establish time-temperature control Clean and sani

Question 3: What are some Acceptable sources of potable water:

Answer:

Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water transport vehicles

Question 4: What is Cross-Connection

Answer:

Physical link between safe water and dirty water from:

Drains Sewers Other wastewater sources Question 5: Tabletop equipment should be either:

Answer:

Mounted on legs at least 4 inches (10 centimeters) high Sealed to the countertop

Question 6: Floor-mounted equipment must be either:

Answer:

Mounted on legs at least 6 inches (15 centimeters) high Sealed to a masonry base Question 7: Foodservice equipment must meet these standards if it will come in contact with

food:

Answer:

Nonabsorbent, smooth and corrosion resistant Easy to clean Durable Resistant to damage

Question 8: When selecting dishwashers make sure:

Answer:

the detergents and sanitizers used are approved by the local regulatory authority.they have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration.information about the correct settings is posted

Question 9: Backflow Prevention Methods

Answer:

Vacuum breaker Air gap Question 10: Make sure all of the points where pests can access the building are secure:

Answer:

Screen windows and vents Seal cracks in floors and walls and around pipes Install air curtains (also called air doors or fly fans) above or alongside doors Question 11: Contact your PCO immediately if you see these or any other pest-related

problems:

Answer:

Feces Nests Damage on products, packaging, and the facility itself Question 12: What are the 3 Rules of Pest Prevention:

Answer:

Deny pests access to the operation Deny pests food, water, and shelter Work with a licensed Pest Control Operator (PCO) Question 13: How To keep pests from entering with deliveries:

Answer:

Check deliveries before they enter the operation Refuse shipments if pests or signs of pests (egg cases, body parts) are found

Question 14: How to Deny pests shelter:

Answer:

Throw out garbage quickly and correctly Keep containers clean and in good condition Keep outdoor containers tightly covered Clean up spills around containers immediately Store recyclables properly Keep recyclables in clean, pest-proof con Question 15: Designated storage areas:

Answer:

Store waste and recyclables separately from food and food-contact surfaces Storage must not create a nuisance or a public health hazard Question 16: How should the Garbagen system work:

Answer:

Remove from prep areas as quickly as possible Be careful not to contaminate food and food-contact surfaces Clean the inside and outside of containers frequently Clean them away from food-prep and storage areas Question 17: How should the Floors, walls, and ceilings be:

Answer:

Materials must be smooth and durable for easier cleaning Must be regularly maintained Question 18: Why should you Consider the following when installing and maintaining lighting:

Answer:

Different areas of the facility have different lighting intensity requirements Local jurisdictions usually require prep areas to be brighter than other areas All lights should have shatter-resistant light bulbs or protective covers Replace burned ou