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Chapter 9 Review

Description

ServSafe Food Safety Quiz on Chapter 9 Review, created by Kellie Jordan on 24/03/2020.
Kellie Jordan
Quiz by Kellie Jordan, updated more than 1 year ago
Kellie Jordan
Created by Kellie Jordan about 4 years ago
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Resource summary

Question 1

Question
Different areas of a facility have different lighting intensity requirements.
Answer
  • True
  • False

Question 2

Question
When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
Answer
  • True
  • False

Question 3

Question
An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
Answer
  • True
  • False

Question 4

Question
The EPA creates national standards for foodservice equipment that comes in contact with food.
Answer
  • True
  • False

Question 5

Question
Air Gap
Answer
  • 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

Question 6

Question
Cross-connection
Answer
  • 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

Question 7

Question
Backflow
Answer
  • 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

Question 8

Question
Vacuum breaker
Answer
  • 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

Question 9

Question
The water provided to a handwashing sink must be
Answer
  • hot water only.
  • cold water only.
  • drinkable water only.
  • fluoridated water only.

Question 10

Question
What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?
Answer
  • Absorbent and durable
  • Hard and durable
  • Porous and durable
  • Smooth and durable

Question 11

Question
A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
Answer
  • gloves.
  • a timer.
  • a garbage container.
  • a clock with a second hand.

Question 12

Question
Which part of a sink prevents backflow of dirty water?
Answer
  • The air gap
  • The tap valves
  • The floor grate
  • The aerator

Question 13

Question
Grease and condensation buildup on surfaces can be avoided with correct
Answer
  • garbage disposal.
  • lighting.
  • sanitizing.
  • ventilation.

Question 14

Question
Where should garbage cans be cleaned?
Answer
  • Away from food and utensils
  • Next to food-prep areas
  • In cold-storage areas
  • In food-storage areas

Question 15

Question
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?
Answer
  • 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.

Question 16

Question
In the event of an imminent health hazard, such as a water supply interruption, the operation must
Answer
  • execute a HACCP plan.
  • reduce the hours of operation.
  • notify the regulatory authority.
  • maintain normal operating procedures.

Question 17

Question
What is one way to keep an operation pest-free?
Answer
  • 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.

Question 18

Question
Which individual should apply pesticides in a restaurant or foodservice operation?
Answer
  • Pest control operator
  • Owner/operator
  • Operational director
  • Line cook
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