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