21514445
Beschreibung
Quiz von Kellie Jordan, aktualisiert more than 1 year ago
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Erstellt von Kellie Jordan
vor etwa 4 Jahre
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Frage 1
Frage
Different areas of a facility have different lighting intensity requirements.
Antworten
- True
- False
Frage 2
Frage
When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
Antworten
- True
- False
Frage 3
Frage
An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
Antworten
- True
- False
Frage 4
Frage
The EPA creates national standards for foodservice equipment that comes in contact with food.
Antworten
- True
- False
Frage 5
Frage
Air Gap
Antworten
-
Air space that separates an outlet of safe water from a potentially contaminated source of water
-
Backup of sewage from an operation’s floor drain
-
Reverse flow of contaminants through a cross-connection into a drinkable water supply
-
Measure of lighting intensity
-
Physical link between safe water and dirty water
-
Protective lighting
Frage 6
Frage
Cross-connection
Antworten
-
Air space that separates an outlet of safe water from a potentially contaminated source of water
-
Backup of sewage from an operation’s floor drain
-
Mechanical device that prevents backsiphonage.
-
Reverse flow of contaminants through a cross-connection into a drinkable water supply
-
Measure of lighting intensity
-
Physical link between safe water and dirty water
-
Protective lighting
Frage 7
Frage
Backflow
Antworten
-
Air space that separates an outlet of safe water from a potentially contaminated source of water
-
Backup of sewage from an operation’s floor drain
-
Mechanical device that prevents backsiphonage.
-
Reverse flow of contaminants through a cross-connection into a drinkable water supply
-
Measure of lighting intensity
-
Physical link between safe water and dirty water
-
Protective lightin
Frage 8
Frage
Vacuum breaker
Antworten
-
Air space that separates an outlet of safe water from a potentially contaminated source of water
-
Backup of sewage from an operation’s floor drain
-
Mechanical device that prevents backsiphonage.
-
Reverse flow of contaminants through a cross-connection into a drinkable water supply
-
Measure of lighting intensity
-
Physical link between safe water and dirty water
-
Protective lighting
Frage 9
Frage
The water provided to a handwashing sink must be
Antworten
-
hot water only.
-
cold water only.
-
drinkable water only.
-
fluoridated water only.
Frage 10
Frage
What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?
Antworten
-
Absorbent and durable
-
Hard and durable
-
Porous and durable
-
Smooth and durable
Frage 11
Frage
A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
Antworten
-
gloves.
-
a timer.
-
a garbage container.
-
a clock with a second hand.
Frage 12
Frage
Which part of a sink prevents backflow of dirty water?
Antworten
-
The air gap
-
The tap valves
-
The floor grate
-
The aerator
Frage 13
Frage
Grease and condensation buildup on surfaces can be avoided with correct
Antworten
-
garbage disposal.
-
lighting.
-
sanitizing.
-
ventilation.
Frage 14
Frage
Where should garbage cans be cleaned?
Antworten
-
Away from food and utensils
-
Next to food-prep areas
-
In cold-storage areas
-
In food-storage areas
Frage 15
Frage
When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
Antworten
-
The employee waited until the garbage was full.
-
The bag was disposed of in a dumpster.
-
The bag was placed on a prep table.
-
The employee tied the bag shut.
Frage 16
Frage
In the event of an imminent health hazard, such as a water supply interruption, the operation must
Antworten
-
execute a HACCP plan.
-
reduce the hours of operation.
-
notify the regulatory authority.
-
maintain normal operating procedures.
Frage 17
Frage
What is one way to keep an operation pest-free?
Antworten
-
Deny pests access to the operation
-
Keep outdoor garbage containers open.
-
Clean up food spills at the end of each shift.
-
Store food and supplies one inch off the floor in storage.
Frage 18
Frage
Which individual should apply pesticides in a restaurant or foodservice operation?
Antworten
-
Pest control operator
-
Owner/operator
-
Operational director
-
Line cook
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