ServSafe Food Protection Manager Chapter 9 Safe Facilities and Pest Management

ServSafe Food Protection Manager Chapter 9 Safe Facilities and Pest Management An organization responsible for establishing national standards for food-contact equipment is... - a. ACF - b. NRA - c. IQF - d. NSF ️d. NSF Floor-mounted equipment should be installed a minimum of __________ inches above the floor. - a. 4 - b. 6 - c. 8 - d. 10 ️b. 6 Hand washing stations should be located: - a. Only in the restrooms - b. Grouped with other equipment requiring a water source - c. Convenient to where employees need to wash their hands - d. Only where the owner wants them ️c. Convenient to where employees need to wash their hands In addition to a garbage container and a sign encouraging staff to wash their hands, hand washing stations must be equipped with: - a. Bar soap, running hot and cold water, and a common towel - b. Soap dispenser, hot water, and paper towels - c. Soap dispenser, a basin of lukewarm water, and paper towels - d. Soap dispenser, hot and cold running water, and paper towels ️d. Soap dispenser, hot and cold running water, and paper towels Only potable water may be used for food preparation. This water must come from: - a. Condensation from cooling equipment - b. Runoff water derived from ground seepage - c. Farm ponds - d. Approved public water mains ️d. Approved public water mains A physical connection between a drinkable water supply and a contaminated water supply is known as a/an... - a. Cross-connection - b. Backflow - c. Air gap - d. Vacuum breaker ️a. Cross-connection The undesirable reverse flow of contaminants through a pipe back into a potable water supply is called... - a. Air gap - b. Vacuum breaker - c. Backflow - d. Cross-connection ️c. Backflow The flood rim of a sink is defined as... - a. The distance between the faucet and the water level - b. The highest level the water could reach before overflowing - c. The point where the faucet attaches to the sink - d. Only found on handwashing sinks ️b. The highest level the water could reach before overflowing The most effective way to prevent backflow is to create a/an... - a. Flood rim - b. Air gap - c. Vacuum breaker - d. Cross-connection ️b. Air gap To avoid the risk of broken glass contaminating food... - a. Light bulbs must be white - b. Only plastic light bulbs may be used - c. Light bulbs should be banned in food service areas - d. Light bulbs must be protected with covers ️d. Light bulbs must be protected with covers Garbage containers should be cleaned... - a. Away from food and food-contact surfaces - b. Only once a year - c. Using only a sanitizing solution - d. At the beginning of each shift ️a. Away from food and food contact surfaces A program that implements preventive measures to keep pests out of your establishment and control measures to eliminate any pests that do enter is referred to as: - a. IPM (Integrated Pest Management) - b. IQF - c. PCO - d. TCS ️a. IPM (Integrated Pest Management) The professional that you contact to help establish an integrated pest management program is a/an... a. IPM b. IQF c. PCO d. TCS ️c. PCO Cockroach droppings look like... a. Grains of sand b. Small pebbles c. Small black pebbles d. Grains of black pepper ️d. Grains of black pepper Select each unsafe practice when handling garbage and garbage containers. (select all that apply) 1. Marvin cleans a garbage can on the floor drain grate, which is next to the steam-jacketed kettle. 2. Barry stacks garbage bags next to the prep table because he wants to take them out all at once. 3. Ron sets garbage bags on the asphalt next to the Dumpster and then throws each bag inside. 4. Michelle throws empty cans into the recycling container, which is stored in the prep area. 5. Tanya throws an overcooked chicken breast into the open garbage can next to the sandwich line. ️1,2,4 Select each situation that can lead to a pest infestation. (select all that apply) 1. Food in the dry-storage room is stored against the wall and 6 inches off the floor. 2. Air curtains are installed around the back door of a kitchen. 3. Recyclables are stored overnight in a clean container in the kitchen. 4. Food is rotated during storage so that the oldest products are used first. 5. A dumpster is left open during the day to let it air out. 6. A delivery driver brings a food delivery into the kitchen to be inspected. 7. A food delivery is rejected because it contains moth wings. 8. A kitchen has window screens with small holes in them. ️1,3,5,6,8 What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? a. Absorbent and durable b. Hard and durable c. Porous and durable d. Smooth and durable ️d. Smooth and durable What organization creates national standards for food service equipment? a. CDC b. EPA c. FDA d. NSF ️d. NSF When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least... a. 2 inches b. 4 inches c. 6 inches d. 8 inches ️b. 4 inches Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dish washing machines? a. Water pH b. Water salinity c. Water pressure d. Water hardness ️c. Water pressure Signage posted at a hand washing station must include a reminder to staff to...