SERVSAFE CHAPTER 9 VOCABULARY EXAM QUESTIONS

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SERVSAFE CHAPTER 9 VOCABULARY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: raw sewage

Answer:

All the liquid and solid wastes that are flushed down toilets and poured down drains

Question 2: Dishwasher settings

Answer:

water temperature, water pressure, cleaning/sanitizing chemical concentration

Question 3: table top equipment

Answer:

equipment that is on legs must be 4 inches above the counter or sealed to the countertop

Question 4: coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

Question 5: durable

Answer:

Able to last a long time; strong

Question 6: three compartment sink

Answer:

1. Sink One: detergent with 110 degree water

2. Second sink: clean water

3. Third sink: water and sanitizer

Question 7: ventilation

Answer:

improves air quality inside an operation; removes heat, steam, smoke, and eliminates odors

Question 8: cross connection

Answer:

Physical link between safe water and dirty water

Question 9: physical security hazard

Answer:

unauthorized people inside the facility; especially if they get access to food storage and processing areas; a heavy storm can also weaken security

Question 10: drinkable water supply hazard

Answer:

threats to the drinkable water; broken water mains; water treatment facility breakdown; terrorist contamination of water supply; stop service if you know you have a significant risk and notify regulatory authorities.

Question 11: PCO

Answer:

Pest Control Operator

Question 12: corrosion resistant

Answer:

should not deteriorate over time

Question 13: Backsiphonage

Answer:

A vacuum created in the plumbing system that sucks contaminants back into the water supply

Question 14: LUX

Answer:

the measurement of light in an area (foot candles)

Question 15: temperature control hazard

Answer:

power failures and refrigeration breakdowns

Question 16: nonabsorbent

Answer:

unable to soak up liquid

Question 17: air gap

Answer:

an air space that separates a water supply outlet from a potentially contaminated source

Question 18: garbage

Answer:

should be stored away from food prep areas; leakproof; waterproof; pest proof; easy to clean

Question 19: shatter resistant

Answer:

product that prevents broken glass from contaminating food

Question 20: potable water

Answer:

water that is safe to drink (approved water sources, well, water transport vehicles)

Question 21: Handwashing stations

Answer:

Handwashing stations should be put in areas that make it easy for staff to wash hands often. they are Required in Restrooms. and are Required in areas used for Food Prep, Service and Dishwashing.-HW Stations need: Hot and Cold running water, Soap, a Way to dry hands, a Trash container, and Signage.

Question 22: pest prevention

Answer:

dey access; deny food, water, shelter, work with a PCO

Question 23: imminent health hazard

Answer:

a significant threat or danger to health that requires immediate correction or closure to prevent injury

Question 24: Crises

Answer:

can affect the safety of the food; electrical power outage; flooding; sewage backups

Question 25: floor-mounted equipment

Answer:

equipment that is mounted to the floor must be at least 6 inches off the floor or sealed to a masonry base

Question 26: backflow

Answer:

the reverse flow of contaminants through a cross-connection into a drinkable water supply

Question 27: grease trap

Answer:

a device designed to prevent grease from getting into the drain/piping

Question 28: continuing service after a crisis

Answer:

you must reestablish temperature control; clean and sanitize all surfaces; have physical security; verify a clean water supply; get approval from regulatory authorities