SERVSAFE CH 11 EXAM QUESTIONS

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SERVSAFE CH 11 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: - a mechanical device that prevents backsiphonage

• closes a check valve and seals the water supply line shut when water flow is stopped

Answer:

vacuum breaker

Question 2: disadvantages for hard-surface flooring

Answer:

may crack or chip if heavy objects dropped; do not absorb sound; expensive to maintain; difficult to clean

Question 3: 10 foot candles for?

Answer:

inside walk-in coolers and freezer units; dry-storage areas; dining rooms (for cleaning)

Question 4: disadvantages to resilient flooring

Answer:

sharp objects can easily damage it; slippery when wet; poor choice for dining rooms or public areas

Question 5: advantages to hard-surface flooring

Answer:

durable & nonabsorbent; good for public restrooms or high-dirt areas

Question 6: batch-type, dump

Answer:

• stationary-rack machine combines wash and rinse cycles in a single tank
• each cycle is timed
• detergent & sanitizing chemical or hot water is automatically dispensed at same time
• wash and rinse water are drained after each cycle

Question 7: carpeting - pros/cons

Answer:

• absorbs sound
• popular choice for dining rooms- not recommended in high-dirt areas
• can be maintained by simple vacuuming

Question 8: advantages of resilient flooring

Answer:

inexpensive, easy to clean and maintain, individual tiles are easy to please, can handle heavy traffic and resist grease Question 9: T/F: different areas of the facility have different lighting intensity requirements

Answer:

true!

Question 10: improves the air inside an operation

Answer:

ventilation systems Question 11: reverse flow of contaminants through a cross-connection into the drinkable water supply

Answer:

backflow Question 12: dishwashers must measure: (3)***

Answer:

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

Question 13: single-tank, stationary-rack machine, with doors

Answer:

• holds a stationary rack of tableware and utensils
• items are washed by detergent and water from below or above rack
• wash cycle is followed by a hot-water or chemical-sanitizer final rinse

Question 14: cross-connection

Answer:

physical link between safe water and dirty water from: drains, sewers, other wastewater sources Question 15: flooring should be:

Answer:

• smooth
• durable
• nonabsorbent
• easy to clean
• resist wear
• prevent slips

Question 16: carousel or circular-conveyor machine

Answer:

multiple-tank machine which moves tableware and utensils on a peg-type conveyor or in racks Question 17: floor-mounted equipment must be either:

Answer:

• mounted on legs at least 6" high
• sealed to a masonry base

Question 18: tabletop equipment should be either:

Answer:

• mounted on legs at least 4" high
• sealed to the countertop

Question 19: ventilator systems help to prevent what from happening?

Answer:

to prevent grease and condensation from building up on walls and ceilings

Question 20: 50 foot candles for?

Answer:

prep areas

Question 21: conveyor machine

Answer:

conveyor moves racks of items through various cycles of washing, rinsing, and sanitizing

Question 22: 20 foot candles for?

Answer:

mostly everything else Question 23: interior walls and ceilings materials must be:

Answer:

• smooth
• nonabsorbent
• durable
• easy to clean
• should be a light color to see dirt

Question 24: handwashing stations must have: (5)

Answer:

1) hot and cold running water

2) soap

3) a way to dry hands

4) garbage container

5) signage Question 25: will maintain hot water temperatures required for hot-water sanitizing/general hot water use

Answer:

booster heater