SERVSAFE 9.1 EXAM QUESTIONS

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SERVSAFE 9.1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: aside from putting floor mounted equipment on legs at least 6 inches high, what else can you do

Answer:

seal it to a masonry base

Question 2: where should hand-washing sinks be located

Answer:

-in restroom or directly next to them -in areas use for food prep, service, and dishwashing Question 3: purchased dishwashers should have the ability to measure the following

Answer:

-water temperature -water pressure -cleaning and sanitizing chemical concentration

Question 4: what makes it easier to clean things in your operation

Answer:

good lighting

Question 5: what is the best way to eliminate pests that have entered the operation

Answer:

work with a licensed pest control operator (PCO) Question 6: a hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

Answer:

soap

Question 7: NSF/ANSI standards for food equipment require that it be

Answer:

nonabsorbent, smooth, and corrosion resistant Question 8: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches

Question 9: 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 10: An operation has a buildup of grease and condensation on the walls and ceiling.What is the most likely problem?

Answer:

the ventilation system is not working correctly Question 11: 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?

Answer:

created a cross connection

Question 12: food equipment must

Answer:

be easy to clean, durable, and resistant to damage Question 13: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable

Question 14: Lighting intensity is measured in a unit referred to as

Answer:

lux or foot candles Question 15: what organization creates national standards for foodservice equipment

Answer:

NSF

Question 16: What is an imminent health hazard?

Answer:

A significant threat or danger to health that requires immediate correction or closure to prevent injury.Question 17: What is the only completely reliable method for preventing backflow?

Answer:

air gap