SERVSAFE, MODULE 9 EXAM QUESTIONS

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SERVSAFE, MODULE 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: NSF International

Answer:

organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and food service managers should look for an NSF international mark (or UL EPH product mark) on commercial foodservice equipment.

Question 2: Deny shelter guidelines

Answer:

-throw out garbage quickly and correctly; keep trash cans (garbage containers) in good condition; outdoor trash cans tightly covered; clean up spills around trash cans immediately and wash cans regularly; store recyclables in clean, pest proof containers far away from building as regulations allow; store food and supplies correctly and quickly, away from walls, and 6in (15cm) off floor; use FIFO to rotate so pests can settle and breed) -clean spills immediately (crumbs, scraps, etc)

Question 3: Handwashing stations

Answer:

should be put in areas that make it easy for staff to wash hands often. they are Required in Restrooms.and are Required in areas used for Food Prep, Service and Dishwashing.-HW Stations need: Hot and Cold running water, Soap, a Way to dry hands, a Trash container, and Signage.

Question 4: Flooring, Walls, and Ceilings must be

Answer:

smooth, durable, and non-porous

Question 5: Dishwashing Machines

Answer:

must be installed so they are reachable and conveniently located. Must also keep utensils, equipment, etc from becoming contaminated.Use detergents and sanitizers approved by the local regulatory authority.Purchase dishwashers that have the ability to measure water temp, water pressure, and cleaning and sanitizing chemical concentration Clean dishwashers as often as necessary.

Question 6: cross-connection

Answer:

Physical link between safe water and dirty water

Question 7: potable water

Answer:

water that is safe to drink

Question 8: Vacuum Breaker

Answer:

a mechanical device that prevents backsiphonage

Question 9: Floor mounted equipment

Answer:

On legs at least 6 inches high or sealed to a masonry base

Question 10: Grease condensation

Answer:

A buildup of grease in pipes

Question 11: Imminent health hazard

Answer:

A significant threat or danger to health that requires immediate correction or closure to prevent injury.

Question 12: air gap

Answer:

Gap that separates water supplies from contaminating sources. Prevents backflow

Question 13: PCO

Answer:

pest control operator

Question 14: utilities include

Answer:

water, electricity, gas, sewage, and garbage disposal

Question 15: Backflow

Answer:

the reverse flow of contaminants through a cross-connection into a drinkable water supply

Question 16: Deny access guidelines

Answer:

-check all deliveries (deny shipments with pests or signs of pests including egg cases and body parts; all points where pests can enter are secure (screen windows and vents or patch and replace them, seal cracks; install air curtains, air doors, or fly fans (same things) above or alongside doors)

Question 17: Coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

Question 18: building systems

Answer:

Include plumbing, lighting, and ventilation

Question 19: Tabletop equipment

Answer:

• legs four inches high

OR

• sealed to countertop

Question 20: Backsiphonage

Answer:

A vacuum created in the plumbing system that sucks contaminants back into the water supply