SERVSAFE EXAMCHAPTER 9

PDF Download SERVSAFE EXAM>>CHAPTER 9 Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Deny pests shelter

Answer:

--Throw out garbage quickly and correctly --Keep containers clean and in good condition --Keep outdoor containers tightly covered --Clean up spills around containers immediately --Store recyclables correctly >>Keep recyclables in clean, pest-proof containers >>Keep containers as far away from the building as regulations allow --Store food and supplies quickly and correctly >>Keep them away from walls and at least six inches (15 cm) off the floor >>Rotate products (FIFO) so pests cannot settle and breed --Clean the operation thoroughly >>Clean up food and beverage spills immediately >>Clean break rooms after use >>Keep cleaning tools and supplies clean and dry

Question 2: Once equipment has been installed

Answer:

--It must be maintained regularly --Only qualified people should maintain it --Set up a maintenance schedule with your supplier or manufacturer --Check equipment regularly to make sure it is working correctly

Question 3: Make sure all of the points where pests can access the building are secure

Answer:

--Screen windows and vents --Seal cracks in floors and walls, and around pipes --Install air curtains (also called air doors or fly fans) above or alongside doors

Question 4: Indoor containers must be

Answer:

--Leak proof, waterproof, and pest proof --Easy to clean --Covered when not in use

Question 5: Backsiphonage

Answer:

--A vacuum created in the plumbing system that sucks contaminants back into the water supply >>Can occur when high water use in one area of the operation creates a vacuum >>A running hose in a mop bucket can lead to backsiphonage

Question 6: Backflow prevention methods

Answer:

--vacuum breaker --air gap

Question 7: Handwashing stations must have

Answer:

--hot and cold water --soap --a way to dry hands --garbage container --signage

Question 8: Tabletop equipment should be either

Answer:

--Mounted on legs at least four inches (10 centimeters) high --Sealed to the countertop

Question 9: When selecting dishwashers make sure

Answer:

--The detergents and sanitizers used are approved by the local regulatory authority --They have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration --Information about the correct settings is posted on the machine

Question 10: Imminent health hazard

Answer:

--A significant threat or danger to health --Requires immediate correction or closure to prevent injury

Question 11: Consider the following when installing and maintaining lighting

Answer:

--Different areas of the facility have different lighting intensity requirements --Local jurisdictions usually require prep areas to be brighter than other areas --All lights should have shatter-resistant lightbulbs or protective covers --Replace burned out bulbs with correct size bulbs

Question 12: Ventilation systems

Answer:

--Must be cleaned and maintained to prevent grease and condensation from building up on walls and ceilings >>Follow manufacturer's recommendations >>Meet local regulatory requirements

Question 13: Acceptable sources of drinkable water

Answer:

--Approved public water mains --Regularly tested and maintained private sources --Closed, portable water containers --Water transport vehicles

Question 14: Garbage

Answer:

Remove from prep areas as quickly as possible --Be careful not to contaminate food and food-contact surfaces Clean the inside and outside of containers frequently --Clean them away from food-prep and storage areas

Question 15: Three rules of pest prevention

Answer:

• Deny pests access to the operation

• Deny pests food, water, and shelter

• Work with a licensed Pest Control Operator (PCO)

Question 16: Handwashing stations must be conveniently located and are required in

Answer:

--Restrooms or directly next to them --Food-prep areas --Service areas --Dishwashing areas *Handwashing sinks must be used only for handwashing.

Question 17: Possible imminent health hazards

Answer:

--Electrical power outages --Fire --Flood --Sewage backups

Question 18: Cross-connection

Answer:

Physical link between safe water and dirty water from --Drains --Sewers --Other wastewater sources

Question 19: To keep pests from entering with deliveries

Answer:

Check deliveries before they enter the operation --Refuse shipments if pests or signs of pests (egg cases, body parts) are found