SERVSAFE-CARDS-CHAPTER 9 EXAM QUESTIONS

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SERVSAFE-CARDS-CHAPTER 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the 3 ways to prevent pest from entering your operation?

Answer:

Deny pests access to the operation. Deny food, water, and shelter and work with a licensed pest control operator Question 2: What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator (PCO).

Question 3: What is the first step in developing a HACCP plan?

Answer:

Conduct a hazard analysis.Question 4: A temperature range between 41 degrees F and 135 degrees F. Foodborne pathogens will grow well.

Answer:

Temperature danger zone.Question 5: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster wa 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 and asphalt.

Question 6: What is the third step in active managerial control?

Answer:

Monitor the policies and procedures.

Question 7: What does HACCP stand for?

Answer:

Hazard Analysis Critical Control Point Question 8: A food handler drop 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 9: What is the only completely reliable method for preventing backflow?

Answer:

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

Answer:

Water pressure Question 11: A broken water main has caused the water in an operation to appear brown. What should the manage do?

Answer:

Contact the local regulatory authority before use.Question 12: Which are of the operation is usually required to be the brightest?

Answer:

Preparation

Question 13: What organization creates national standards for foodservice equipment?

Answer:

FDA Question 14: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches (5 centimeters)

Question 15: Signage posted at a handwashing station must include a reminder to staff to

Answer:

wash hands before returning to work.

Question 16: What is an example of when a HACCP plan is required?

Answer:

Serving raw oysters from a display tank.Question 17: Many operations use a three-compartment sink. What are the three-compartments called?

Answer:

Wash, rinse and sanitize.Question 18: 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 19: A handwashing station must have

Answer:

Hot and cold running water, soap, a way to dry hands, garbage container, and signage.Question 20: What are the most important food safety features to look for when selecting flooring, wall and ceiling material?

Answer:

Smooth and durable