ServSafe Chapter 9 Review

What is a key reason for constructing a well-designed kitchen layout?

• To improve food quality

• To reduce food costs

• To prevent contamination

• To enhance the appearance of the kitchen

Which flooring material is ideal for areas with high dirt and foot traffic?

• Carpet

• Wood

• Ceramic tile

• Vinyl

What is coving used for in a food facility?

• To increase the kitchen’s airflow

• To make corners easier to clean

• To prevent food from spilling

• To add texture to floors

Which of the following is NOT recommended for dry storage areas?

• Frosted windows

• Pipes running through the area

• Shelving made of corrosion-resistant metal

• Food-grade plastic bins

How high should floor-mounted equipment be off the ground?

• 2 inches

• 6 inches

• 4 inches

• 10 inches

What is the best wall finish for cooking areas in a kitchen?

• Brick

• Wood paneling

• Ceramic tile

• Vinyl wallpaper

How should handwashing stations be stocked?

• With soap, a way to dry hands, and a waste container

• With sanitizer and towels only

• • With a mop and broom

• • With disinfectant and rags

What does the NSF ensure for foodservice equipment?

• It is durable and easy to clean

• It is visually appealing

• It is energy efficient

• It is low-cost

What is a requirement for outdoor garbage containers?

• They should be made of wood

• They should have slats for ventilation

• They should be on a smooth, durable surface

• They should be placed on grass or dirt

What can cause backflow in a water system?

• A cross-connection

• An air gap

• A backflow prevention device

• A vent