Kellie Jordan
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ServSafe Food Safety Quiz on Chapter 9 Review, created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
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Chapter 9 Review

Question 1 of 18

1

Different areas of a facility have different lighting intensity requirements.

Select one of the following:

  • True
  • False

Explanation

Question 2 of 18

1

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

Select one of the following:

  • True
  • False

Explanation

Question 3 of 18

1

An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.

Select one of the following:

  • True
  • False

Explanation

Question 4 of 18

1

The EPA creates national standards for foodservice equipment that comes in contact with food.

Select one of the following:

  • True
  • False

Explanation

Question 5 of 18

1

Air Gap

Select one or more of the following:

  • 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

Explanation

Question 6 of 18

1

Cross-connection

Select one or more of the following:

  • 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

Explanation

Question 7 of 18

1

Backflow

Select one or more of the following:

  • 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

Explanation

Question 8 of 18

1

Vacuum breaker

Select one or more of the following:

  • 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

Explanation

Question 9 of 18

1

The water provided to a handwashing sink must be

Select one of the following:

  • hot water only.

  • cold water only.

  • drinkable water only.

  • fluoridated water only.

Explanation

Question 10 of 18

1

What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?

Select one of the following:

  • Absorbent and durable

  • Hard and durable

  • Porous and durable

  • Smooth and durable

Explanation

Question 11 of 18

1

A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and

Select one of the following:

  • gloves.

  • a timer.

  • a garbage container.

  • a clock with a second hand.

Explanation

Question 12 of 18

1

Which part of a sink prevents backflow of dirty water?

Select one of the following:

  • The air gap

  • The tap valves

  • The floor grate

  • The aerator

Explanation

Question 13 of 18

1

Grease and condensation buildup on surfaces can be avoided with correct

Select one of the following:

  • garbage disposal.

  • lighting.

  • sanitizing.

  • ventilation.

Explanation

Question 14 of 18

1

Where should garbage cans be cleaned?

Select one of the following:

  • Away from food and utensils

  • Next to food-prep areas

  • In cold-storage areas

  • In food-storage areas

Explanation

Question 15 of 18

1

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?

Select one of the following:

  • 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.

Explanation

Question 16 of 18

1

In the event of an imminent health hazard, such as a water supply interruption, the operation must

Select one of the following:

  • execute a HACCP plan.

  • reduce the hours of operation.

  • notify the regulatory authority.

  • maintain normal operating procedures.

Explanation

Question 17 of 18

1

What is one way to keep an operation pest-free?

Select one of the following:

  • 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.

Explanation

Question 18 of 18

1

Which individual should apply pesticides in a restaurant or foodservice operation?

Select one of the following:

  • Pest control operator

  • Owner/operator

  • Operational director

  • Line cook

Explanation

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