SERVSAFE FOOD SAFETY TRAINING: CHAPTERS 11-15

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SERVSAFE FOOD SAFETY TRAINING: CHAPTERS 11-15

OVERVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Grease and condensation buildup on surfaces can be avoided with correct

Answer:

ventilation

Question 2: What is a cross-connection?

Answer:

A physical link between sources of safe and dirty water Question 3: A dish washer needs to remove baked-on food from a pan. Which cleaner should they use?

Answer:

Abrasive cleaner Question 4: What is an acceptable method for drying hands at a handwashing station?

Answer:

A continuous towel system

Question 5: Holes are found in the ground around some quiet places along the building. What type of pest may be present?

Answer:

rats Question 6: What is the minimum temperature that water must be to sanitize surfaces?

Answer:

171°F (77°C)

Question 7: What should managers do to support the PCO's initial inspection?

Answer:

Provide building plans and equipment layouts.Question 8: What must operations have to effectively clean up vomit and diarrhea?

Answer:

written procedures Question 9: What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?

Answer:

• inches (15 centimeters)

Question 10: What information should be recorded and shared with the pest control operator if pests are spotted at the operation?

Answer:

Date, time, location Question 11: Which government agency conducts an inspection program for cruise ships?

Answer:

CDC

Question 12: What should be considered when constructing restrooms?

Answer:

Patrons should not pass through prep areas to reach them.

Question 13: How should an operation prevent pests from entering through its pipes?

Answer:

Cover floor drains with hinged grates.

Question 14: What should be included in the PCO's treatment plan?

Answer:

Any building defects that may be a barrier to treatment

Question 15: What is a basic rule of an Integrated Pest Management program?

Answer:

Work with a pest control operator.

Question 16: To prevent backflow, a sink must be equipped with

Answer:

an air gap

Question 17: What is the lighting intensity requirement for a prep area?

Answer:

50 foot-candles (540 lux)

Question 18: How high must legs be on table-mounted equipment?

Answer:

At least 4 inches (10 centimeters)

Question 19: What is a responsibility of a licensed pest control operator?

Answer:

Keep records of pest control measures.

Question 20: What is the contact time for iodine sanitizer at 12.5-25 ppm?

Answer:

at least 30 seconds

Question 21: What is the contact time for chlorine sanitizer at 50-99 ppm?

Answer:

at least 7 seconds Question 22: Which government agency is responsible for inspecting all food except meat, poultry, and eggs?

Answer:

FDA Question 23: What is the first task when preparing to wash dishes in a three-compartment sink?

Answer:

Clean and sanitize the sinks and drain boards.

Question 24: What scenario can lead to pest infestation?

Answer:

Storing recyclables in paper bags

Question 25: How high above the floor should floor-mounted equipment be?

Answer:

At least 6 inches (15 centimeters)

Question 26: Which government agency inspects meat, poultry, and eggs?

Answer:

USDA

Question 27: Which item requires sanitizing?

Answer:

knives

Question 28: How often should private wells be tested?

Answer:

once per year