SERVSAFE CH.11 QUIZ EXAM QUESTIONS

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SERVSAFE CH.11 QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises water to temperature required for heat sanitizing of tableware and utensils.

Answer:

Booster Heater

Question 2: The extent to which a material will absorb liquids.

Answer:

Porosity

Question 3: The reverse flow of contaminants through a cross-connection pushing

contaminants back into the water supply.

Answer:

Back flow Question 4: 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 concrete or asphalt.

Question 5: Which of the following is NOT required for a handwashing station?

Answer:

Hand sanitizer Question 6: Which area of the operation is usually required to be the brightest?

Answer:

Preparation Question 7: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches

Question 8: 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 connection Question 9: An operation has a buildup of grease & condensation on the walls & ceilings. What is the most likely problem?

Answer:

The ventilation system is not working properly Question 10: A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources

Answer:

Cross connection Question 11: What are the most important food safety features to look for when selecting flooring,wall, and ceiling materials?

Answer:

Smooth & durable

Question 12: An air space that separates a water supply outlet from a potentially contaminated source.

Answer:

air gap

Question 13: Which of the following is not an approved water source?

Answer:

Wells not regularly maintained Question 14: Besides information on chemical concentration and water temperature, what other machine setting information should be posted n dishwashing machines ?

Answer:

Water pressure Question 15: A curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean.

Answer:

Coving Question 16: Signage posted at a handwashing station must include a reminder to staff to.

Answer:

wash hands before returning to work

Question 17: A material can react to a shock without breaking or cracking.

Answer:

Resiliency Question 18: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory Question 19: What organization creates national standards for food service equipment?

Answer:

NSF

Question 20: What is the only completely reliable method for preventing backflow?

Answer:

Air gap