SERVSAFE CH 11 SAFE FACILITIES AND EQUIPMENT EXAM

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SERVSAFE CH 11 SAFE FACILITIES AND EQUIPMENT EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: doors and windows to the dry storage need to have what?

Answer:

screens that should be 16 mesh to the in w/o any tears or holes Question 2: a food handler drops the end of a hose into a mop bucket and turn the water on to fill it. what has the food handler done wrong?

Answer:

created a cross-connection Question 3: signage posted at a handwashing station must include a reminder to staff to..

Answer:

wash hands before returning to work

Question 4: what is a vacuum breaker?

Answer:

a mechanical device that prevents backsiphonage.

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

Answer:

air gap Question 6: 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 7: what is resiliency?

Answer:

means a material can react to a shock without breaking or cracking Question 8: 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 probelm?

Answer:

the surface underneath the dumpster should have been paved with concrete or asphalt

Question 9: what is the min lighting intensity in the prep areas?

Answer:

50 foot candles (540 lux)

Question 10: what is coving?

Answer:

curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps

Question 11: what is cross-connection?

Answer:

a physical link between safe water and dirty water (drains, sewers or wastewater sources)

Question 12: handwashing station must have..

Answer:

hot/cold running water, soap, a way to dry hands, garbage container, signage

Question 13: tabletop equipment needs to be how far off the countertop?

Answer:

4in or seal it to the countertop Question 14: if there is a backup of raw sewage in the operation, what needs to happen?

Answer:

the affected area should be closed right away, correct probelm and clean area. only if the backup is a significant risk to the safety of food, service must be stopped

Question 15: NSF is what?

Answer:

an organization that creates national standards for foodservice equipment and is accredited by the ANSI

Question 16: how quickly can a blast chiller cool food?

Answer:

135 F to 37 F within 90 minutes

Question 17: a well designed kitchen will address which factors?

Answer:

work flow, contamination, equipment accessibility Question 18: what is the best way to eliminate pests that have entered the operation?

Answer:

work with a licensed pest control operator (PCO)

Question 19: when purchasing equipment, what does the NSF mark ensure?

Answer:

the food equipment surfaces are nonabsorbent, smooth, corrosion resistant, easy to clean, durable, resistant to damage

Question 20: what is porosity?

Answer:

the extent to which a material will absorb liquids

Question 21: the best way to prevent backflow

Answer:

avoid creating a cross connection, using a vacuum breaker, air gap Question 22: besides info on chemical concentration and water temp, what other machine setting info should be posted on dishwashing machines?

Answer:

water pressure Question 23: the dishwasher thermometer needs to be readable with a scale in what increments?

Answer:

no greater than 2 F (1 C) Question 24: what organization creates national standards for foodservice equipment?

Answer:

NSF Question 25: when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least..

Answer:

• inches (10centimeters)

Question 26: floor mounted equipment needs to be how far off the ground?

Answer:

6in

Question 27: what is backsiphonage?

Answer:

when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply Question 28: what are the most important food and safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable