SERVSAFE MANAGER CHAPTER 9 SAFE FACILITIES AND

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SERVSAFE MANAGER CHAPTER 9 SAFE FACILITIES AND

PEST MANAGEMENT EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -67 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: ___ traps must be:

• Installed by a licensed plumber
• easy to access
• Cleaned regularly

Answer:

grease Question 2: In addition to being SMOOTH and DURABLE, EQUIPMENT that contacts food should be __ and ___ ___ and resistant to damage

Answer:

Nonabsorbent and corrosion resistant

Question 3: What are the 5 acceptable sources of potable water

Answer:

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

Question 4: Dishwashing machines need to be installed in a way that makes them reachable and ___ located

Answer:

conveniently Question 5: What are the interior requirements for a safe operation once equipment has been installed?

Answer:

• MAINTAIN regularly
• QUALIFIED people should maintain it
• maintenance SCHEDULE
• Check Eq. REGULARLY

Question 6: NSF is accredited by ___

Answer:

ANSI

Question 7: Have only licensed ___ work on the plumbing in your operation.

Answer:

plumbers

Question 8: (indoor/outdoor) containers must have

• tight-fitting lif
• be covered at all times
• have drain plugs in place

Answer:

outdoor Question 9: Adequate ventilation removes ___, ___, and ___ from cooking lines as well as FUMES and ODORS

Answer:

heat, steam, and smoke Question 10: An ___ ___ is an air space that separates a water supply outlet from a potentially contaminated source. A sink that is correctly designed and installed usually has TWO

• One is between the faucet and the flood rim of the sink.
• The other is between the drainpipe of the sink and the floor drain of the operation.

Answer:

air gap Question 11: When faced with a crisis that could cause a health hazard, you must first determine if there is a SIGNIFICANT risk to the safety or security of your food. If the risk is significant, service must be ___. Then the local regulatory authority must be ___.

Answer:

stopped, notified Question 12: To ___ food safety problems due to the FACILITY:

• CLEAN regularly
• CHECK building regularly

- MAINTAIN

• CONTROl pests

Answer:

prevent Question 13: ___ is a curved, sealed edge between a floor and a wall. It gets rid of sharp corners or gaps that are hard to clean. Should be glued tightly to the WALL to get rid of hiding places for insects. This also protects the wall from MOISTURE.

Answer:

coving Question 14: A cross-connection is a ___ link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources.

Answer:

physical Question 15: Floors, walls, and ceilings should be made from ___ and ___ materials for easier cleaning

Answer:

smooth and durable Question 16: (true/false) hand washing sinks should ONLY be used for hand washing and not for any other purpose

Answer:

true

Question 17: To prevent ___-___, make sure adequate barriers are present on handwashing sinks or there is an adequate distance between handwashing sinks and food and food-contact surfaces so that water cannot splash on these items.

Answer:

cross-contamination

Question 18: What does PCO stand for

Answer:

pest control operator

Question 19: NSFI stands for

Answer:

National Sanitation Foundation International Question 20: The operation may only continue to operate if you have (3 THINGS) a written (1) ___ ___ ___ -that's approved in advance by the regulatory authority. You'll ALSO have to make sure that you're taking (2) ___ ___ ___ to prevent, eliminate, or control any food safety risks or imminent health hazards associated with the interruption. AND the regulatory authority has to be (3) INFORMED whenever you implement your emergency plan

Answer:

emergency operating plan, immediate corrective action Question 21: Even after you have made every effort to keep pests out, they may still get into your operation. Work with a ___ to get them under control. Even if you only spot a few pests, they may actually be present in large numbers. Infestations can be very difficult to eliminate.

Answer:

PCO Question 22: Building (Utilities/systems) include plumbing, lighting, and ventilation.

Answer:

systems Question 23: What four areas should hand washing stations be located in what 4 areas

Answer:

• Restrooms
• Food-prep areas
• Service areas
• Dishwashing areas