ServSafe 9

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

• Smooth and durable

• Porous and durable

• Absorbent and durable

• Hard and durable

What organization creates national standards for foodservice equipment?

• CDC

• NSF

• EPA

• FDA

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least __

• 8 inches

  (20 centimeters)

• 6 inches

  (15 centimeters)

• 4 inches

  (10 centimeters)

• 2 inches

  (5 centimeters)

An operation has a buildup of grease and condensation on the walls and ceiling.  What is the most likely problem?

• The grill is not being operated at a high-enough temperature.

• The ventilation system is not working correctly.

• The cleaning chemicals are not being used correctly.

• The staff are not cleaning the walls correctly.

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.

• gloves

• a clock

• a timer

• soap

What is the only completely reliable method for preventing backflow?

• Vacuum breaker

• Cross-connection

• Air gap

• Ball valve

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.  What has the food handler done wrong?

• Created a cross-connection

• Prevented backflow

• Created an air-gap separation

• Prevented atmospheric vacuuming

An operation received a violation in the outside area of the facility.  The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive.  The lids were closed, and the drain plug was in place to prevent the dumpster from draining.  What was the problem?

• The drain plug should have been removed to allow the dumpster to drain correctly.

• The surface underneath the dumpster should have been paved with concrete or asphalt.

• The dumpster should have been freshly painted so that food debris would not stick to surfaces.

• The dumpster lids should have been open to allow it to air out.

A broken water main has caused the water in an operation to appear brown.  What should be manager do?

• Contact the local regulatory authority before use.

• Boil the water for 1 minute before use.

• Use the water for everything except handwashing.

• Use the water for everything except dishwashing.

What is the best way to eliminate pests that have entered the operation?

• Apply over-the-counter pesticides around the operation

• Lower the heat in the operation after-hours

• Work with a licensed pest control operator (PCO)

• Raise the heat in the operation after-hours