SERVSAFE CHAPTER 9 TERMS TO KNOW EXAM QUESTIONS

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SERVSAFE CHAPTER 9 TERMS TO KNOW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -87 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: pathogens

Answer:

Illness-causing microorganisms.

Question 2: Contact Spray Pesticide

Answer:

Liquid or powder insecticide that must come into direct contact with insects to kill them.

Question 3: Tabletop equipment

Answer:

must be put on legs at least four inches high or sealed to the countertop.

Question 4: manually

Answer:

by hand and not by machine

Question 5: imminent

Answer:

ready to take place : HAPPENING SOON

Question 6: check valve

Answer:

a valve that permits water to flow in only one direction

Question 7: unsightly

Answer:

not pleasing to the sight : not attractive

Question 8: vacuum breaker

Answer:

device preventing the backflow of contaminants into a drinkable water system.

Question 9: chemical concentration

Answer:

The amount of sanitizer-to-water measured in parts per million (ppm). The concentration of sanitizer determies the effectiveness of the sanitizer solution.

Question 10: FIFO

Answer:

First in, First out, - Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

Question 11: Maintenance

Answer:

Facilities must also be regularly maintained. Clean them on a regular basis, and make sure there are no leaks, holes, or cracks in the floors, foundation, or ceilings.

Question 12: nonabsorbent

Answer:

not able to to take in (something, such as water)

Question 13: facility

Answer:

something (such as a restaurant) that is built, installed, or established to serve a particular purpose

Question 14: Counter-mounted Equipment

Answer:

EQUIPMENT that is not portable and is designed to be mounted off the floor on a table, counter, or shelf.

Question 15: sanitizer

Answer:

chemical used to eliminate or reduce pathogens. Chlorine, iodine, and quats are the three most common in the restaurant and foodservice industry.

Question 16: receptacle

Answer:

that which receives or contains something : CONTAINER

Question 17: infest

Answer:

to spread or swarm in a troublesome or dangerous manner

Question 18: Floor-mounted equipment

Answer:

must be put on legs at least six inches high or sealed to a masonry base.

Question 19: Integrated Pest management

Answer:

To keep your operation pest-free, work with a licensed PCO (Pest Control Operator) to implement an IPM (Integrated Pest Management).

Question 20: verify

Answer:

to establish the truth, accuracy, or reality of, check

Question 21: lumen

Answer:

measurement of brightness from a light source

Question 22: air gap

Answer:

air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example; the only completely reliable method for preventing backflow.

Question 23: potable

Answer:

drinkable water

Question 24: septic system

Answer:

part of a whole-facility plumbing system; used for sewage treatment and disposal

Question 25: Pest Control Operator

Answer:

licensed professional who uses safe, up-to-date methods to prevent and control pests

Question 26: regulations

Answer:

laws determining standards of behavior. Restaurant and foodservice regulations are typically written at the state level and based on the FDA Food Code.

Question 27: corrosion

Answer:

to eat or wear away gradually as if by gnawing; when metal is negatively effected by chemical action.

Question 28: access

Answer:

ability to enter

Question 29: unauthorized

Answer:

not having been done with legal or official approval