Quiz
Chapter 9 Review
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Questions in this quiz (18)
1Different areas of a facility have different lighting intensity requirements.
- ATrue
- BFalse
2When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
- ATrue
- BFalse
3An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
- ATrue
- BFalse
4The EPA creates national standards for foodservice equipment that comes in contact with food.
- ATrue
- BFalse
5Air Gap
- AAir space that separates an outlet of safe water from a potentially contaminated source of water
- BBackup of sewage from an operation’s floor drain
- CReverse flow of contaminants through a cross-connection into a drinkable water supply
- DMeasure of lighting intensity
- EPhysical link between safe water and dirty water
- FProtective lighting
6Cross-connection
- AAir space that separates an outlet of safe water from a potentially contaminated source of water
- BBackup of sewage from an operation’s floor drain
- CMechanical device that prevents backsiphonage.
- DReverse flow of contaminants through a cross-connection into a drinkable water supply
- EMeasure of lighting intensity
- FPhysical link between safe water and dirty water
- GProtective lighting
7Backflow
- AAir space that separates an outlet of safe water from a potentially contaminated source of water
- BBackup of sewage from an operation’s floor drain
- CMechanical device that prevents backsiphonage.
- DReverse flow of contaminants through a cross-connection into a drinkable water supply
- EMeasure of lighting intensity
- FPhysical link between safe water and dirty water
- GProtective lightin
8Vacuum breaker
- AAir space that separates an outlet of safe water from a potentially contaminated source of water
- BBackup of sewage from an operation’s floor drain
- CMechanical device that prevents backsiphonage.
- DReverse flow of contaminants through a cross-connection into a drinkable water supply
- EMeasure of lighting intensity
- FPhysical link between safe water and dirty water
- GProtective lighting
9The water provided to a handwashing sink must be
- Ahot water only.
- Bcold water only.
- Cdrinkable water only.
- Dfluoridated water only.
10What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?
- AAbsorbent and durable
- BHard and durable
- CPorous and durable
- DSmooth and durable
11A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
- Agloves.
- Ba timer.
- Ca garbage container.
- Da clock with a second hand.
12Which part of a sink prevents backflow of dirty water?
- AThe air gap
- BThe tap valves
- CThe floor grate
- DThe aerator
13Grease and condensation buildup on surfaces can be avoided with correct
- Agarbage disposal.
- Blighting.
- Csanitizing.
- Dventilation.
14Where should garbage cans be cleaned?
- AAway from food and utensils
- BNext to food-prep areas
- CIn cold-storage areas
- DIn food-storage areas
15When 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?
- AThe employee waited until the garbage was full.
- BThe bag was disposed of in a dumpster.
- CThe bag was placed on a prep table.
- DThe employee tied the bag shut.
16In the event of an imminent health hazard, such as a water supply interruption, the operation must
- Aexecute a HACCP plan.
- Breduce the hours of operation.
- Cnotify the regulatory authority.
- Dmaintain normal operating procedures.
17What is one way to keep an operation pest-free?
- ADeny pests access to the operation
- BKeep outdoor garbage containers open.
- CClean up food spills at the end of each shift.
- DStore food and supplies one inch off the floor in storage.
18Which individual should apply pesticides in a restaurant or foodservice operation?
- APest control operator
- BOwner/operator
- COperational director
- DLine cook
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