SERVSAFE: CHAP 11 EXAM QUESTIONS

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SERVSAFE: CHAP 11 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the greatest challange to water safety?

Answer:

Cross-connections.

Question 2: What is backflow?

Answer:

The reverse flow of contaminates through a cross-connection into a drinkable water supply. Can be the result of pressure pushing contaminants back into the water supply.

Question 3: What is a cross-connection?

Answer:

A physical link between safe water and dirty water which can come from drains, sewers, or other wastewater sources.Question 4: Water that is drinkable and can be used for prepping food can come from what sources?

Answer:

Approved public water mains, private water sources, closed portable water containers, and water transport vehicles.

Question 5: What factors will a well-designed kitchen address?

Answer:

-Work flow -Contamination -Equipment accessability

Question 6: What areas must be no less than 50 foot-candles?

Answer:

Prep areas.Question 7: When selecting materials for interior construction, what factors should you consider?

Answer:

How easy the operation will be to clean and maintain, and sound-absorbent surfaces that resist grease and moisture and reflect light.

Question 8: What materials are recommended for walkways and parking lots?

Answer:

Asphalt and concrete.

Question 9: What are restroom requirements?

Answer:

Must be sanitary, have self-closing doors, have toilet paper, garbage cans (if disposable paper towels are used), and have covered garbages in womens restrooms.Question 10: What kind of flooring is good for dining areas because it absorbs sound?

Answer:

Carpet.Question 11: What should you do if there is a backup of sewage in the operation?

Answer:

The affected area should be closed right away. The probelem must be corrected and cleaned, and if the backup is a risk to the safety of food then service must be stopped.

Question 12: What are the requirements for a handwashing station?

Answer:

Hot and cold running water, soap, a way to dry hands, garbage container, and sinage.

Question 13: What areas must be no less than 20 foot candles?

Answer:

Handwashing or dishwashing areas, buffet and salad bars, displays for produce or packaged food, utensil storage areas, wait stations, restrooms, and inside some peices of equipment.Question 14: What extra feature is required when using resilientor hard-surface flooring materials?

Answer:

Coving, a curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be hard to clean.Question 15: What will happen if ventilation units are not functioning correctly?

Answer:

Grease and condensation will build up on walls and ceiling.

Question 16: In what areas are handwashing stations required?

Answer:

Restrooms, or directly next to them, also in areas used for food prep, service, and dishwashing.

Question 17: What are the height equipment for floor-mounted equipment?

Answer:

• inches off the ground or sealed to a masonary base.

Question 18: What must you do before starting any new construction or large remodeling project?

Answer:

Check with your regulatory authority.

Question 19: What materials does the NSF require foodservice materials to be?

Answer:

Nonabsorbent. smooth, and corrosion resistant.

Question 20: What areas must be no less than 20 foot-candles?

Answer:

Inside walk-in coolers and freezer units.

Question 21: What does resilliency mean when referring to flooring?

Answer:

A flooring material that can react to shock without breaking or cracking.Question 22: What organization crates national standards for foodservice equipment?

Answer:

NSF.Question 23: Why should steam pipes, water lines, and other conduits not belong in a well designed dry-storage area?

Answer:

Because dripping condensation or leaks in overhead pipes can promote pathogen growth in some food items.

Question 24: What are dishwasher installation guidelines?

Answer:

They must be reachable and conveniently located, and water pupes to the dishwashing machine should be as short as possible to prevent loss of heat.

Question 25: What is lighting intensity measured in?

Answer:

Foot-candles or lux.

Question 26: What kind of materials are nonporous and resilient?

Answer:

Vinyl or rubber tiles.

Question 27: What are requirements for reach-ins?

Answer:

They must be 6 inches of the ground with caster wheels, or mounted and sealsed on a masonary base.