SERVSAFE CHAPTER 11 SAFE FACILITIES AND EQUIPMENT

PDF Download

SERVSAFE CHAPTER 11 SAFE FACILITIES AND EQUIPMENT

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Dry storage requirements

Answer:

-clean walls and floors, with good air circulation and avoid direct sunlight -Pipes for steam, water, and any other conduits should not be in dry storage areas -openings, cracks or crevices in the floors or walls they need to be sealed -Doors to the outside should have self-closing devices to ensure they are closed and sealed

Question 2: Carpeting is a popular choice for _____

Answer:

dining areas - it absorbs sounds but requires more maintenance

Question 3: How is light intensity measured?

Answer:

Foot-candles or Lux

Question 4: Nonslip surfaces are essential in ....

Answer:

kitchens and rest rooms where exposure to liquids or water may occur.

Question 5: All equipment needs to be maintained with ______ and ________

Answer:

regular cleaning and maintenance schedules.

Question 6: When is review of the Construction Plan is Required?

Answer:

before starting any project, whether it is a new project or modifications or additions to an established site must be approved by regulatory authority

Question 7: Requirements for Dishwashing Facilities

Answer:

• wash temp must reach a minimum of 160 degrees - final rinse temp must reach a minimum of 180

degrees

Question 8: Characteristics of correct walls and ceilings

Answer:

Walls/ ceilings:

-smooth, nonabsorbent, durable and easy to clean. -light colored so it is easy to spot dirt -free of cracks, holes and peeling paint.-preferred finish in cooking areas is ceramic tile, stainless steel because they are moisture resistant and easy to clean

Question 9: Removal of garbage is ______ to prevent ______, _____, _____

Answer:

Essential to prevent odors, pests, contamination

Question 10: Requirements for recyclable containers

Answer:

stored separately from food and food contact surfaces ( usually near where garbage is stored).Question 11: How to prevent Ventilation Systems from Contaminating Food and Food-Contact Surfaces

Answer:

Maintenance or cleaning of the hoods and ductwork are essential and may be required by a professional licensed service according to your local regulatory authority.

Question 12: Which is more reliable: air gap or vacuum breaker?

Answer:

vacuum breaker is a mechanical device and is subject to failure, where an air gap doesn't fail unless a cross connection is made.

Question 13: Coving means....

Answer:

the curved sealed edge placed where the floor and walls meet, this eliminates hiding spots for pests and makes this area easier to clean

Question 14: What are approved water sources?

Answer:

Must be drinkable water, hot water supply must meet the need sod the facility. A booster heater is sometimes installed if the equipment doesn't meet temperature requirement

Question 15: Requirements for Food-Contact Surfaces

Answer:

-easy to clean -durable -resistant to damage -nonabsorbent -smooth and corrosion resistant -Only commercial foodservice equipment should be used, household equipment does not meet these standards

Question 16: Ventilation must remove

Answer:

heat, steam, and smoke as well as fumes and odors.Question 17: How does layout affect how the operation functions and the safety factors?

Answer:

Layout affects the work flow, which is critical to how long food is exposed to the temperature danger zone. Workstation prep locations should match up with the storage areas so that they are convenient to access products and to store products.

Question 18: Requirements for Hand Washing Stations

Answer:

need to be in areas that make it easy for staff to use, in restrooms, and also in food prep areas, service areas and dishwashing stations. They must only be used for handwashing.

Needs to have:

-Hot and cold running water -Soap -A way to dry hands - specifically single use towels (paper towels) -A trash container - for used towels -Signage -A visible sign that tells staff they must wash hands before returning to work

Question 19: Equipment must be _____ inches of the floor

Answer:

• inches

Question 20: Requirements for restrooms

Answer:

If possible restrooms for staff and customers should be separate. If this is not possible, then they must be located in an area that prevents customers from entering any and all production and storage areas where they could contaminate food or food contact surfaces

Question 21: Acceptable material for parking lots and walkways

Answer:

concrete or asphalt, allows for the water to drain away

Question 22: Characteristics of Correct Flooring

Answer:

All flooring needs to be nonabsorbent smooth, durable and easy to clean in work areas with the lowest porosity in all work areas

Question 23: There needs to be separate sinks for ____, _____, _____

Answer:

Hand washing, food prep , service (mop and cleaning)