SERV SAFE, NSF INTERNATIONAL EXAM QUESTIONS

PDF Download

SERV SAFE, NSF INTERNATIONAL EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -8 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: External corners and angles = smooth and sealed

Coatings = nontoxic + resistis chipping and cracking Waste and waste liquids easily removed

Answer:

Describe how NSF Standards for Equipment require for external corners, coatings and waste

Question 2: what the NFS say about Selecting Tools and Equipment

Answer:

Only commercial food service tools and equipment should be used in a professional kitchen.Should be well constructed

Question 3: How the tools for a commercial kitchen should be

Answer:

Joints = welded not bonded handles = comfortable to use Plastic and rubber parts = seamless

Question 4: What do you have to look in your Hand Tools when selecting

Answer:

Look for sturdiness, durability and safety Should withstand heavy use and be easily cleaned

Question 5: What does the NSF International do

Answer:

Sets standards for the designs, construction installation of tools equipment for a new food operation.Certification is voluntary Question 6: Describe how NSF Standards for Equipment require for surfaces and internal corners and edges

Answer:

Must be easily cleaned Surfaces = nontoxic, nonabsorbent, corrosion resistant, nonreactive and smooth Internal corners and edges = rounded and smoth

Question 7: Hand Tools are design to

Answer:

Aid in cutting, shaping, moving, or combining foods.Few if any moving parts

Question 8: What does many State and local health departments require

Answer:

That food service operations use only NSF certified equipment