SERVSAFE CH 11 12 KEY TERMS EXAM QUESTIONS

PDF Download SERVSAFE CH 11 & 12 KEY TERMS EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Vacuum Breaker

Answer:

a mechanical device that prevents backsiphonage

Question 2: Non-food contact surfaces

Answer:

surfaces that do not normally come in contact with food (floor, walls, ceilings)

Question 3: cleaning

Answer:

Removing food and other dirt from a surface.

Question 4: Cross connection

Answer:

Physical link between safe water and dirty water

Question 5: Resiliency

Answer:

a material can react to a shock without breaking or cracking

Question 6: delimers

Answer:

used on mineral deposits and other dirt that other cleaners cannot remove

Question 7: Backflow

Answer:

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

Question 8: water hardness

Answer:

Quality of water containing certain substances, especially soluble salts of calcium and magnesium.

Question 9: Backsiphonage

Answer:

a backflow that occur when high water use in one area of an operation creates a vacuum that sucks contaminants into the drinkable water supply

Question 10: Porosity

Answer:

the extent to which a material will absorb liquids

Question 11: Potable

Answer:

suitable for drinking

Question 12: degreasers

Answer:

detergents that contain a grease-dissolving agent

Question 13: Coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

Question 14: Abrasive cleaners

Answer:

Cleaners containing a scouring agent used to scrub off hard-to-remove soils. They may scratch some surfaces.

Question 15: detergents

Answer:

Cleaners designed to penetrate and soften dirt to help remove it from a surface.

Question 16: Air Gap

Answer:

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

Question 17: Concentration

Answer:

the amount of sanitizer for a given amount of water measured in parts per million

Question 18: NSF

Answer:

Organization that develops and publishes standards for sanitary equipment design.

Question 19: Booster Heater

Answer:

Used to heat water when water heaters don't heat to required temperatures for hot-water sanitizing

Question 20: Sanitizing

Answer:

Reducing pathogens on a surface to safe levels.