ServSafe Chapter 9

If you are fixing holes in floors, walls and ceilings what are you denying?

• Pests access

• Food and shelter

• Food and water

• Working with a PCO

Floors, walls, and celings must be...

• smooth and durable
• clean and new
• blue and rubber
• washed everyday

Which organization sets guidelines for food service equipment?

• CDC
• USDA
• NSF
• FDA

Dishwashers should be located...

• In areas where they can not contaminate clean equipment
• near the door
• away from garbage cans
• on a smooth surface

Dishwashers need to be able to measure

• Water temp, water pressure, chemical concentration
• Water pressure, Chemicals used, Time
• Rinse temp, Water pH, Soap
• Chemicals used, Wash time, Final Rinse Temp

Floor mounted equipment should be

• 4 inches off the floor

• 6 inches off the floor

• Away from walls

• Metal

Table top equipment should be

• 4 inches off the counter

• 6 inches off the counter

• Away from walls

• Metal

Handwashing stations are required at the entrance to the kitchen

• True
• False

Handwashing stations are required at service stations

• True
• False

Handwashing stations are required inside and outside restrooms

• True
• False