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