SERVE SAFE MANAGER CH 9 EXAM QUESTIONS

PDF Download

SERVE SAFE MANAGER CH 9 EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: what organization creates national standards for food service equipment?

• cdc
• epa
• fda
• nsf

Answer:

d Question 2: which area of the operation is usually required to be the brightest?

• dry-storage
• preparation
• refrige -storage
• service

Answer:

b

Question 3: when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least ___

• 2"
• 4"
• 6"
• 8"

Answer:

b Question 4: what is the best way to eliminate pests that have entered the operation?

• raise the heat in the operation after-hours
• lower the heat in the operation after-hours
• work with a licensed pest control operator (PCO)
• apply over the counter pesticides around the operation

Answer:

c Question 5: what are the most important food safety features to look for when selecting flooring, wall and ceiling materials?

• absorbent and durable
• hard and durable
• porous and durable
• smooth and durable

Answer:

d

Question 6: a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. what has the food handler done wrong?

• created a cross-connection
• created an air gap separation
• prevented backflow
• prevented atmospheric vacuuming

Answer:

a Question 7: signage posted at a handwashing station must include a reminder to staff to

• wash hands before returning to work
• use hot running water when washing
• scrub hands and arms for 10-15 seconds
• avoid touching faucet handles after washing

Answer:

a Question 8: what is the only completely reliable method for preventing backflow?

• air gap
• ball valve
• cross-connection
• vacuum breaker

Answer:

a

Question 9: a broken water main has caused the water in an operation to appear brown. what should the manager do?

• boil the water for 1 minute before use
• contact the local regulatory authority before use
• use the water for everything except dish washing
• use the water for everything except hand washing

Answer:

b Question 10: besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

• water pH
• water salinity
• water pressure
• water hardness

Answer:

c Question 11: an operation has a build-up of grease and condensation on the walls and ceiling.what is the most likely problem?

• the ventilation system is not working correctly
• the cleaning chemicals are not being used correctly
• the staff are not cleaning the walls correctly
• the grill is not being ope at a high enough temperature

Answer:

a