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SERVSAFE - CHAPTER 11 STUDY QUESTIONS EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Answer:
smooth and durable Question 2: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Answer:
water pressure Question 3: An operation has a buildup of grease and condensation on the walls and ceiling.What is the most likely problem?
Answer:
the ventilation system is not working correctly Question 4: Signage posted at a handwashing station must include a reminder to staff to
Answer:
wash hands before returning to work
Question 5: a broken water main has caused the water in an operation to appear brown. what should the manager do?
Answer:
contact the regulatory authority before use Question 6: What organization creates national standards for foodservice equipment?
Answer:
NSF Question 7: 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 8: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
Answer:
- inches (10 CM)
Question 9: what is the most reliable method for preventing backflow?
Answer:
air gap Question 10: A food handler drops the end of a hose into a mop bucket an turns the water on to fill it. What has the food handler done wrong?
Answer:
created a cross-connection Question 11: Which area of the operation is usually required to be the brightest?
Answer:
preparation
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