SERVSAFE 7TH ED CHAPTER 9 EXAM QUESTIONS

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SERVSAFE 7TH ED CHAPTER 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: temperature control

Answer:

any factor that causes temperature to vary from place to place and from time to time

Question 2: Cross-connection

Answer:

physical link between safe water and dirty water

Question 3: Drinkable water supply

Answer:

protection of the drinkable water supply to include broken water mains, breakdowns, and terrorist contamination

Question 4: Backsiphonage

Answer:

when high water use in one area of an operation creates a vacuum in the plumbing systems that sucks contaminants back into the water supply

Question 5: Coving

Answer:

a curved, sealed edge between a floor and a wall

Question 6: Potable water

Answer:

water that is safe to drink

Question 7: Backflow

Answer:

the reverse flow of contaminants through a cross-connection into a drinkable water supply

Question 8: Handwashing station

Answer:

Sink designated for handwashing only; must be conveniently located in restrooms, food-preparation areas, service areas, and dishwashing areas.

Question 9: Tabletop equipment

Answer:

equipment on legs at least 4 inches high or sealed to countertop

Question 10: Dishwashing machine installation guidelines

Answer:

installation - installed so it's reachable and conveniently located/ prevent contamination of utensils, equipment, and food-contact surfaces/ follow manufacturer's directions; supplies - use detergents and sanitizers approved by local regulatory authority; settings - purchase dishwashers that can measure water temp., water pressure, and cleaning/sanitizing chemical concentration; info about correct settings on machine; cleaning - clean as often as necessary/ follow manufacturer's recommendations and local regulatory requirements

Question 11: Floors, walls, and ceilings

Answer:

must be smooth and durable to make cleaning easier; must be regularly maintained.

Question 12: Floor-mounted equipment

Answer:

equipment on legs at least 6 inches high or sealed to a masonry base

Question 13: Vacuum breaker

Answer:

a mechanical device that prevents backsiphonage

Question 14: three-compartment sink

Answer:

a sink divided into three sections, the first for soaking and washing, the second for rinsing, and the third for sanitizing.

Question 15: American National Standards Institute -ANSI

Answer:

a private, non-profit organization that coordinates the development and use of voluntary consensus standards in the United States

Question 16: Air gap

Answer:

an air space that separates a water supply outlet from a potentially contaminated source

Question 17: Pest Prevention

Answer:

to keep a food operation pest-free 1) deny pests access to the operation 2) deny pests food, water, and shel3)

Question 18: Physical Security

Answer:

the protection of physical items, objects, or areas from unauthorized access and misuse; also includes acts of nature which can weaken a facility's security

Question 19: NSF International

Answer:

an organization that creates national standards for foodservice equipment