21514445
Descripción
Test por Kellie Jordan, actualizado hace más de 1 año
|
Creado por Kellie Jordan
hace alrededor de 4 años
|
|
Pregunta 1
Pregunta
Different areas of a facility have different lighting intensity requirements.
Respuesta
- True
- False
Pregunta 2
Pregunta
When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
Respuesta
- True
- False
Pregunta 3
Pregunta
An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
Respuesta
- True
- False
Pregunta 4
Pregunta
The EPA creates national standards for foodservice equipment that comes in contact with food.
Respuesta
- True
- False
Pregunta 5
Pregunta
Air Gap
Respuesta
-
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
Pregunta 6
Pregunta
Cross-connection
Respuesta
-
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
Pregunta 7
Pregunta
Backflow
Respuesta
-
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
Pregunta 8
Pregunta
Vacuum breaker
Respuesta
-
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
Pregunta 9
Pregunta
The water provided to a handwashing sink must be
Respuesta
-
hot water only.
-
cold water only.
-
drinkable water only.
-
fluoridated water only.
Pregunta 10
Pregunta
What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?
Respuesta
-
Absorbent and durable
-
Hard and durable
-
Porous and durable
-
Smooth and durable
Pregunta 11
Pregunta
A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
Respuesta
-
gloves.
-
a timer.
-
a garbage container.
-
a clock with a second hand.
Pregunta 12
Pregunta
Which part of a sink prevents backflow of dirty water?
Respuesta
-
The air gap
-
The tap valves
-
The floor grate
-
The aerator
Pregunta 13
Pregunta
Grease and condensation buildup on surfaces can be avoided with correct
Respuesta
-
garbage disposal.
-
lighting.
-
sanitizing.
-
ventilation.
Pregunta 14
Pregunta
Where should garbage cans be cleaned?
Respuesta
-
Away from food and utensils
-
Next to food-prep areas
-
In cold-storage areas
-
In food-storage areas
Pregunta 15
Pregunta
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?
Respuesta
-
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.
Pregunta 16
Pregunta
In the event of an imminent health hazard, such as a water supply interruption, the operation must
Respuesta
-
execute a HACCP plan.
-
reduce the hours of operation.
-
notify the regulatory authority.
-
maintain normal operating procedures.
Pregunta 17
Pregunta
What is one way to keep an operation pest-free?
Respuesta
-
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.
Pregunta 18
Pregunta
Which individual should apply pesticides in a restaurant or foodservice operation?
Respuesta
-
Pest control operator
-
Owner/operator
-
Operational director
-
Line cook
¿Quieres crear tus propios Tests gratis con GoConqr? Más información.