NRFSP Safe Facilities and equipment Quiz
Quiz
•
Instructional Technology
•
10th Grade
•
Practice Problem
•
Medium
John Sanchez
Used 14+ times
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13 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
2.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
What organization creates national standards for foodservice equipment?
CDC
EPA
FDA
NSF
3.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
2 inches (5 centimeters)
4 inches (10 centimeters)
6 inches (15 centimeters)
8 inches (20 centimeters)
4.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water pH
Water salinity
Water pressure
Water hardness
5.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
Signage posted at a handwashing station must include a reminder to staff to
wash hands before returning to work.
use hot running water when washing.
scrub hands and arms for 10 to 15 seconds.
avoid touching faucet handles after washing.
6.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
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
Created an air gap separation
Prevented backflow
Prevented atmospheric vacuuming
7.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
Which area of the operation is usually required to be the brightest?
Dry storage
Preparation
Refrigerated storage
Service
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