SERVSAFE CHAPTER 9 QUIZ EXAM QUESTIONS

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SERVSAFE CHAPTER 9 QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which of the following statements is

FALSE regarding handwashing sinks?

• Handwashing sinks should be located away from food prep areas to minimize

cross-contamination.

• Handwashing sinks should be used only for handwashing and not for any other purpose.
• Handwashing sinks should not be blocked by portable equipment or used to hold dirty

kitchenware.

• Handwashing sinks should have a clearly visible sign telling the staff to wash hands

before returning to work.

Answer:

Handwashing sinks should be located away from food prep areas to minimize cross-contamination.Question 2: Which of the following organizations certifies equipment that meets sanitation standards?

• FDA
• EPA

- OSHA

• NSF International

Answer:

NSF International

Question 3: Which is a sign you might have a problem with cockroaches?

• You find signs of gnawing on

the storeroom wall.

• You find webs and wings in the dry-storage area.
• You see small piles of sawdust that appear to have fallen from the ceiling.
• You find droppings that look like black grains of pepper underneath a refrigeration unit.

Answer:

You find droppings that look like black grains of pepper underneath a refrigeration unit.Question 4: 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?

• Created a cross-connection
• Created an air gap separation
• Prevented atmospheric vacuuming
• Prevented backflow

Answer:

Created a cross-connection Question 5: All of these are critical components of an integrated pest management program,

EXCEPT

• denying pests access to the establishment.
• denying pests food, water and a hiding or nesting place.
• working with a licensed PCO to eliminate pests that do enter.
• notifying the EPA that pesticides are being used in the establishment.

Answer:

notifying the EPA that pesticides are being used in the establishment.

Question 6: To keep food from being contaminated by lighting, use

• fluorescent and other energy-efficient light bulbs.
• lighting that meets the

minimum intensity requirements.

• covers on heat lamps.
• signage next to lights in food-

contact areas.

Answer:

covers on heat lamps.

Question 7: A hose attached to a utility-sink faucet and left sitting in a bucket of water is an example of

• an air gap.
• clean-in-place.
• a vacuum breaker setup.
• a plumbing cross-connection.

Answer:

A plumbing cross-connection

Question 8: What is the purpose of a grease trap?

• To prevent backflow
• To replace an air gap
• To store used fryer shortening
• To prevent grease buildup from blocking a drain

Answer:

To prevent grease buildup from blocking a drain Question 9: All of the following are methods to deny pests food and shelter, EXCEPT

• keeping restrooms clean.
• promptly disposing garbage.
• storing food as quickly as possible.
• storing aerosol cans in a cool

place.

Answer:

storing aerosol cans in a cool place.Question 10: Equipment food-contact surfaces must meet all of the following conditions,

EXCEPT

• they must be corrosion resistant.
• they must be absorbent.
• they must resist pitting.
• they must be smooth.

Answer:

they must be absorbent.

Question 11: Anytime pesticides are stored on the premises,

• they must be kept in dry-storage areas.
• they must be stored away from food-preparation areas.
• they must be registered with the local regulatory agency.
• they must be transferred from the original container to smaller containers.

Answer:

they must be stored away from food-preparation areas.Question 12: When designing the layout of a foodservice establishment, what is the MOST important consideration for keeping food safe?

• How easy it will be to clean and maintain the facility
• Where the establishment will

be located

• The number of employees that will be required to run the establishment
• The number of customers that will patronize the establishment each night

Answer:

How easy it will be to clean and maintain the facility

Question 13: Cockroaches typically are found in places that are

• cold, dry, and light.
• warm, dry, and light.
• cold, moist, and dark.
• warm, moist, and dark.

Answer:

warm, moist, and dark.Question 14: When mounting tabletop equipment on legs, the clearance between the base of the equipment and the tabletop must be at least

• one inch (2.5 centimeters).
• two inches (five centimeters).
• four inches (ten centimeters).
• six inches (fifteen centimeters).

Answer:

Four inches

Question 15: An establishment should respond to a backup of raw sewage by

• closing the affected area immediately.
• correcting the problem that caused the backup.
• thoroughly cleaning affected areas of the establishment.
• all of the above.