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SERVSAFE 6TH EDITION COURSEWORK _CH 11 SAFE
FACILITIES AND EQUIPMENT EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: The requirements of a handwashing station include:
Answer:
- hot and cold running water that is drinkable, and meets temperature and pressure requirements.
- soap in liquid, bar, or powder form.
- a way to dry hands. Disposable paper towels or a continuous towel system that supplies the user with
- a garbage container. This is required if disposable paper towels are used.
- a clearly visible sign or poster that tells staff to wash hands before returning to work. The message
a clean towel can be used. Hands can also be dried by a hand dryer using either warm air or room-temperature air delivered at high velocity.
should be in all languages used by staff in the operation.Handwasing stations are required in restrooms or directly next to them. Handwashing stations are also required in areas used for food prep, service, and dishwashing. Handwashing sinks must be used only for handwashing and not for any other purpose. Make sure these stations work correctly and are well stocked and maintained. They must be available at all times. Handwashing stations cannot be blocked by portable equipment or stacked full of dirty kitchenware.
Question 2: Make sure that equipment that will come into contact with food is
Answer:
smooth, nonabsorbent, and easy to clean. Floor mounted equipment must be put on legs (or rollers) at least 6 inches high or sealed to a masonry base. Tabletop equip must be 4 inches...
Question 3: What is the best way to prevent a backflow?
Answer:
The best way to prevent a backflow is to avoid creating a cross-connection. Vacuum breakers, double check valve backflow preventers, and reduced pressure zone backflow preventers can all be use to prevent backflow. However, an air gap is the best way to prevent backflow.Question 4: When installing stationary equipment:
Answer:
- put floor-mounted equipment on legs at least 6 inches high. Another option is to seal it to a masonry
- put tabletop equipment on legs at least 4 inches high, or seal it to the countertop.
base.
Question 5: A backup of raw sewage in an operation is a cause for
Answer:
immediate closure. Correct and thoroughly clean the problem. Notify the local regulatory authority.
Question 6: Plumbing must be installed and maintained by
Answer:
a licensed plumber. This will help prevent cross-connections from occuring Question 7: Sources of approved water include:
Answer:
- approved public water mains.
- private water sources regularly maintained and tested.
- closed portable water containers
- water transport vehicles.
If an operation uses a private water supply, such as a well, rather than an approved public source, it should check with the local regulatory authority for information on inspections, testing, and other requirements. Nonpublic water systems should be tested at least annually, and the report kept on file in the operation.Question 8: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Answer:
Water pressure
Question 9: Which area of the operation is usually required to be the brightest?
Answer:
Preparation Question 10: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
Answer:
The surface underneath the Dumpster should have been paved with concrete or asphalt.Question 11: A broken water main has caused the water in an operation to appear brown. What should the manager do?
Answer:
Contact the local regulatory authority before use.Question 12: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the handler done wrong?
Answer:
created cross contamination
Question 13: Dishwashing machines must be installed so that they
Answer:
prevent contamination of utensils, equipment, and other food-contact surfaces.Question 14: What are the most important food safety features to look for when selecting flooring, walls, and ceiling materials?
Answer:
smooth and durable
Question 15: Case in Point - Go or No-Go
Answer:
The manager appeared to handle the sweage backup correctly. First, she evaluated the situation and determined there was no significant risk to food or to food-contact surfaces. This allowed her to stay open.
Question 16: Case in Point - Where there's Smoke
Answer:
- the ventilation system is not working correctly. When this happens, grease adn condensation will build
- the regional manager should ask the store manager to schedule maintenance on the ventilation
up on walls and ceilings.
system. It is also likely that the ventilation and duckwork needs to be cleaned. This should be performed periodicaly by a professional.Question 17: An operation has a build up of grease and condensation on the walls and ceiling.What is the most likely problem?
Answer:
the ventilation system is not working correctly.Question 18: Plans for new construction or extensive remodeling must be reviewed and approved by
Answer:
the local regulatory authority and the local building department.Question 19: One of the most important considerations when selecting flooring for food prep areas is
Answer:
the material's porosity, or the extent to which it will absorb liquids. Avoid high porosity flooring. Its absorbancy often makes it ideal for pathogen growth. Flooring should also be smooth, durable, and easy to clean. It should resist wear and help prevent slips.Question 20: To prevent backflow in an operation:
Answer:
- avoid creating a cross-connection. Do not attach a hose or faucet unless a backflow prevention device,
- install air gaps where necessary. This is the only sure fire way to prevent backflow. An air gap is an air
such as a vacuum breaker, is attached.
space that separates a water supply outlet from a potentially contaminated source.Question 21: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
Answer:
- inches
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