SERVSAFE MODULE 9 EXAM QUESTIONS

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SERVSAFE MODULE 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Measures light intensity.

Answer:

Foot-candles/LUX

Question 2: What do other organizations beside the NSF do?

Answer:

Classify equipment meeting standards developed by others.

Question 3: Water that's safe to drink.

Answer:

Potable water Question 4: A significant threat to health requiring immediate correction or closure.

Answer:

Imminent Health Hazard Question 5: Service may be allowed after water/electrical interruptions if the operation:

Answer:

• Has a pre-approved written emergency operating plan

• Takes immediate corrective action

• Notifies the regulatory authority when plan is implemented

Question 6: Soda machine can be mounted to _____ or on legs _____ inches high.

Answer:

counter; 4 Question 7: Dishwashers must:

Answer:

• Be reachable

• In a convenient location

• Prevent contamination

Question 8: What are 6 requirements for hand washing sinks?

Answer:

• Has hot/cold running water

• Water is drinkable and meets temperature requirements

• Has soap

• A way to dry hands

• Garbage container
• Poster to tell staff to wash hands

Question 9: What are 2 ways to prevent pest infestation?

Answer:

• Check deliveries before accepting

• Make sure pest access points are sealed and blocked off

Question 10: What information should be measured by a dishwasher?

Answer:

• Water temperature

• Water pressure

• Chemical concentration

Question 11: What are 3 ways to prevent back flow?

Answer:

• Don't attach hose to faucet

• Double check valves

• Reduced- pressure- zone back flow preventers

Question 12: Material for floors, walls, and ceilings should be what? And make what easier?

Answer:

Smooth and durable; cleaning

Question 13: Crossing of dirty water into safe water area.

Answer:

Backflow

Question 14: What are 3 grease trap requirements?

Answer:

• Installed by a licensed plumber

• Easy to access

• Cleaned regularly

Question 15: To keep grease from blocking drains.

Answer:

Grease trap Question 16: This organization develops standards for sanitary design and construction of equipment and certifies equipment is meeting these standards.

Answer:

NSF

Question 17: NSF and other organizations must be what?

Answer:

Accredited by American National Standard Institute (ANSI)

Question 18: Physical link between safe and airy water.

Answer:

Cross-connection

Question 19: When faced with a crisis, what 5 things should you do?

Answer:

• Determine if risk is significant

• Stop service

• Notify local regulatory authority

• Throw out spoiled or contaminated food

• Decide how to correct problem

Question 20: What are 4 ways to correct crisis problems?

Answer:

• Time-temp control of TCS food

• Cleaning and sanitizing surfaces

• Re-establishing physical security

• Verifying water is drinkable

Question 21: When purchasing equipment, what 3 things should you look for?

Answer:

• NSF mark

• UL EPH classified mark

• ETL sanitation mark

Question 22: The only way to prevent backflow.

Answer:

Air gap