SERVSAFE CH 9 EXAM QUESTIONS

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SERVSAFE CH 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A manager who needs to buy an oven for his or her operation should look for an oven with what mark?

Answer:

NSF Question 2: If a power outage impacts an operation and causes food in storage to enter the temperature danger zone for 16 hours, what must be done with the food?

Answer:

throw it out

Question 3: Which statement about handwashing stations is true?

Answer:

water used in hand washing stations must be drinkable

Question 4: A sink that is correctly designed and installed usually has

Answer:

two air gaps

Question 5: Leaving a running hose submerged in a mop bucket could result in

Answer:

backsiphonage.

Question 6: What is a characteristic required for equipment to meet NSF standards?

Answer:

nonabsorbent

Question 7: Indoor garbage containers must be leak-proof, pest-proof, and

Answer:

waterproof

Question 8: What happens if ventilation systems are not working correctly?

Answer:

Grease and condensation builds up on walls and ceilings.Question 9: Which area of the operation usually has the brightest lighting requirement?

Answer:

prep area Question 10: Who should provide information about private water supply inspections,testing, and other requirements for a foodservice operation?

Answer:

local regulatory authority

Question 11: Which statement about outdoor garbage containers is true?

Answer:

containers should be kept cover at all times Question 12: Once water has been restored after water service interruption, a manager should

Answer:

verify that the water supply is drinkable