SERVSAFE - CHAPTER 9: SAFE FACILITIES PEST

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SERVSAFE - CHAPTER 9: SAFE FACILITIES & PEST

MANAGEMENT EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -64 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Building Systems include:

Answer:

Plumbing Lighting Ventilation Question 2: Utilities include:

Answer:

Water Gas Electricity Sewage Garbage Disposal Question 3: If your operation has an on-site septic system, make sure it's regularly ___ & ___.

Answer:

tested maintained

Question 4: Requirements at a Handwashing Station - Signage:

Answer:

A clearly visible sign must tell staff to wash their hands before returning to work Question 5: Requirements at a Handwashing Station - Garbage Container:

Answer:

Garbage containers are required if disposable paper towels are used Question 6: ___ are often installed to prevent grease buildup from blocking the drain.

Answer:

Grease traps Question 7: To avoid creating a cross-connection, do NOT attach a hose to a faucet unless...

Answer:

a backflow prevention device is attached, such as a vacuum breaker

Question 8: Describe the proper air gap(s) of a sink.

Answer:

A sink will have 2 air gaps:

One between the faucet & the flood rime The other between the drainpipe & the floor drain Question 9: What organization creates national standards for foodservice equipment?

A. DCE

B. EPA

C. FDA

D. NSF

Answer:

D. NSF

Question 10: If used, grease traps should only be installed by:

Answer:

licensed plumbers.Question 11: An organization that creates the national standards for foodservice equipment that comes into contact with food

Answer:

NSF International

Question 12: What are the NSF/ANSI standards for food service equipment?

Answer:

It must be nonabsorbent, smooth, & corrosion resistant.It must also be easy to clean, durable, & resistant to damage.Question 13: When installing tabletop equipment on legs, the space between the base of the equipment & the tabletop must be at least

• 2 in (5 cm)
• 4 in (10 cm)
• 6 in. (15 cm)
• 8 in. (20 cm)

Answer:

• 4 in (10 cm)

Question 14: Portable Water may come from the following 4 sources:

Answer:

Approved public water mains Private water sources that're regularly tested & maintained Closed, portable water containers Water transport vehicles

Question 15: "ANSI"

Answer:

American National Standards Institute

Question 16: Describe how

tabletop equipment should be installed.

Answer:

Put tabletop equipment on legs at least 4 inches (10 cm) high.Or, seal it to the countertop.

Question 17: Which of the following situations can lead to a pest infestation?

• Food in the dry-storage room is stored against the wall & 6 in. off the floor.
• Air curtains are installed around the back door of a kitchen.
• Recyclables are stored overnight in a clean container in the kitchen.
• Food is rotated during storage so that the oldest products are used 1st.
• A dumpster is left open during the day to let it air out.
• A delivery driver brins a food delivery into the kitchen to be inspected.
• A food delivery is rejected b/c it contains pkgs. with gnaw marks.
• The exterior of the operation has a 3-in. hole.

Answer:

1.

3.

5.

6.

8.Question 18: The reverse flow of contaminants through a cross-connection into drinkable water supply

Answer:

Backflow Question 19: The greatest challenge to water safety comes from:

Answer:

cross-connections.