SERVSAFE CHAPTER 9 7TH EDITION EXAM QUESTIONS

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SERVSAFE CHAPTER 9 (7TH EDITION) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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 asphlat Question 2: 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 cross connection Question 3: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable Question 4: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory authority before use

Question 5: What is the only completely reliable method for preventing backflow?

Answer:

Air Gap

Question 6: A physical link between safe and unsafe water (definition)

Answer:

Cross connection Question 7: Only water that is drinkable can be used for the preparation of food and comes in contact with food-contact surfaces (definition)

Answer:

potable water Question 8: What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator (PCO) Question 9: 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 10: The reverse flow of contaminants through a cross connection into a drinkable water supply (definition)

Answer:

Backflow Question 11: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches

Question 12: A vacuum in plumbing system that sucks contaminates back into the water supply (definition)

Answer:

Vacuum Breaker

Question 13: A handwashing station should have a garbage can, hot and cold water, signage, a way to dry hands and

Answer:

soap Question 14: What organization creates national standards for foodservice equipment?

Answer:

NSF Question 15: Air space that separates an outlet of safe water from a potentially contaminated source of water. (definition)

Answer:

Air Gap