SERVSAFE CARDS CHPT 9 EXAM QUESTIONS

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SERVSAFE CARDS CHPT 9 EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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 asphalt Question 2: What organization creates national standards for foodservice equipment?

Answer:

NSF Question 3: Which area of the operation is usually required to be the brightest?

Answer:

Preparation Question 4: Besides info on chemical concentration and water temp what other machine setting info should be posted on dishwashing machines?

Answer:

Water pressure

Question 5: What is the only completely reliable method for preventing backflow?

Answer:

Air gap Question 6: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be atleast..

Answer:

• inches

Question 7: Signage posted at a hand washing station must include a reminder to staff to..

Answer:

Wash hands before returning to work Question 8: 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 9: 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-contamination Question 10: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable.