SERVSAFE CHAPTER 11 REVIEW EXAM QUESTIONS

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SERVSAFE CHAPTER 11 REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Booster heater

Answer:

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

Question 2: Coving

Answer:

A curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean

Question 3: The ventilation system is not working correctly

Answer:

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

Question 4: air gap

Answer:

What is the only completely reliable method for preventing backflow?

Question 5: Wash hands before returning to work.

Answer:

Signage posted at a handwashing station must include a reminder to staff to

Question 6: Created a cross-connection

Answer:

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?Question 7: The surface underneath the Dumpster should have been paved with concrete or asphalt.

Answer:

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?

Question 8: cross-connection

Answer:

A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources

Question 9: Resiliency

Answer:

A material can react to a shock without breaking or cracking

Question 10: Water pressure

Answer:

Besides information on chemical concentration and water temperature, what other machine setting information should be posted n dishwashing machines?

Question 11: Wells not regularly maintained

Answer:

Not an approved water source

Question 12: Preparation

Answer:

Which area of the operation is usually required to be the brightest?

Question 13: Porosity

Answer:

The extent to which a material will absorb liquids

Question 14: backflow

Answer:

The reverse flow of contaminants through a cross-connection pushing contaminants back into the water supply.

Question 15: Contact the local regulatory authority before use.

Answer:

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

Question 16: 4 inches

Answer:

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

Question 17: Hand sanitizer

Answer:

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

Question 18: Smooth and durable

Answer:

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

Question 19: NSF

Answer:

What organization creates national standards for foodservice equipment?