SERVSAFE EXAM CHAPTER 9 - SAFE FACILITIES AND PEST

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SERVSAFE EXAM CHAPTER 9 - SAFE FACILITIES AND PEST

MANAGEMENT

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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 backflow Prevented atmospheric vacuum

Answer:

Created a cross-connection Question 2: What is the only completely reliable method for preventing backflow?Air gap Ball valve Cross-connection Vacuum breaker

Answer:

Air gap

Question 3: Which of the following situations can lead to a pest infection?

• Food in the dry-storage room is stored against the wall and 6 inches of 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 first
• A dumpster is left open during the day to let it air out
• A delivery driver brings a food delivery into the kitchen to be inspected
• A food delivery is rejected because it contains packages with gnaw marks
• The exterior of the operation has a three inch hole

Answer:

1, 3, 5, 6, and 8 can lead to a pest infection Question 4: A broken water main has caused the water in an operation to appear brown. What should the manager do?Boil the water for 1 minute before use Contact the local regulatory authority before use Use the water for everything except dishwashing Use the water for everything except handwashing

Answer:

Contact the local regulatory authority before use Question 5: A handwashing station should have a garbage container, running water at a temperature of at least 85F, signage, a way to dry hands, and soap a timer a clock gloves

Answer:

soap Question 6: 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?The dumpster lids should have been open to allow it to air out The drain plug should have been removed to allow the dumpster to drain correctly The surface underneath the dumpster should have been paved with concrete or asphalt The dumpster should have been freshly painted so that food debris would not stick to surfaces

Answer:

The surface underneath the dumpster should have been paved with concrete or asphalt

Question 7: What is the best way to eliminate pests that have entered the operation?Raise the heat in the operation after hours Lower the heat in the operation after hours Work with a licensed pest control operator (PCO) Apply over-the-counter pesticides around the operation

Answer:

Work with a licensed pest control operator (PCO) Question 8: Which of the following is unsafe practices when handling garbage and garbage containers?

• John cleans a garbage can on the floor drain grate, which is next to the grill
• Dave stacks garbage bags next to the prep table because he wants to take them out all at

once

• Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside
• Michelle throws empty cans into the recycling container, which is stored in the prep area
• Tunya throws a burned hamburger into the open garbage can next to the sandwich line

Answer:

1, 2, and 4 are unsafe practices Question 9: What organization creates national standards for foodservice equipment?

CDC EPA FDA NSF

Answer:

NSF Question 10: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?Absorbent and durable Hard and durable Porous and durable Smooth and durable

Answer:

Smooth and durable

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

• inches
• inches
• inches
• inches

Answer:

• inches

Question 12: An operation has a buildup of grease and condensation on the walls and ceilings.What is most likely the problem?The ventilation system is not working correctly The cleaning chemicals are not being used correctly The staff are not cleaning the walls correctly The grill is not being operated at a high-enough temperature

Answer:

The ventilation system is not working correctly