SERVSAFE- CHAPTER 11: SAFE FACILITIES AND

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SERVSAFE- CHAPTER 11: SAFE FACILITIES AND

EQUIPMENT EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where are hand washing stations required?

Answer:

Dishwashing areas

Question 2: How high must legs be on table-mounted equipment?

Answer:

At least 4 inches (10 centimeters) Question 3: Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by what organization?

Answer:

American National Standards Institute (ANSI) Question 4: What is the advantage of having the regulatory authority review construction plans?

Answer:

It ensures that the facility will be constructed correctly.

Question 5: How often should private wells be tested?

Answer:

once per year Question 6: What requirement must be met when selecting and installing dishwashing machines?

Answer:

Plumbing to the machine should be as short as possible.

Question 7: Equipment should be maintained regularly by

Answer:

qualified professionals.

Question 8: How high above the floor should floor-mounted equipment be?

Answer:

At least 6 inches (15 centimeters)

Question 9: Outdoor garbage containers must be

Answer:

kept covered with tight-fitting lids.Question 10: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable

Question 11: What is the lighting intensity requirement for a dishwashing area?

Answer:

20 foot-candles (215 lux) Question 12: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?

Answer:

The bag was placed on a prep table.

Question 13: What is the lighting intensity requirement inside a walk-in cooler?

Answer:

10 foot-candles (108 lux) Question 14: Food contact surfaces must be easy to clean, durable, resistant to damage, and

Answer:

smooth Question 15: 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 16: What is the lighting intensity requirement for a prep area?

Answer:

50 foot-candles (540 lux)

Question 17: All the following are approved sources for potable water except

Answer:

irrigation systems.

Question 18: How can lighting sources be prevented from contaminating food?

Answer:

By using shatter-resistant bulbs Question 19: When is a review of construction plans by the regulatory authority required?

Answer:

When starting new construction or large remodeling Question 20: What is the most important food safety consideration when selecting construction materials for the establishment?

Answer:

How easy it will be to clean the materials

Question 21: What should be considered when constructing restrooms?

Answer:

Patrons should not pass through prep areas to reach them Question 22: What is the first step that should be taken if raw sewage has backed up around a floor drain?

Answer:

The affected area must be closed Question 23: Grease and condensation buildup on surfaces can be avoided with correct

Answer:

ventilation

Question 24: What must be included in restrooms?

Answer:

Garbage containers, if paper towels are provided Question 25: Which organization develops standards for the sanitary design and construction of foodservice equipment?

Answer:

NSF Question 26: Which is not an acceptable method for drying hands in a hand washing station?

Answer:

Common cloth towel

Question 27: What is the best way to prevent back flow?

Answer:

Avoid creating a cross-connection.

Question 28: Which part of a sink prevents back flow of dirty water?

Answer:

air gap