servesafe manager chapter 9

In which situation(s) was the hand care guidelines and handwashing procedure correctly followed

• 1

• 2

• 3

• 4

• 5

Which are safe and unsafe practices

Groups:

(a) safe practices

,

(b) unsafe practices

• throwing a burned hamburger into the open garbage can next to the sandwich line

• setting garbage bags on the asphalt next to the dumpster and then throwing each bag inside

• stacking garbage bags next to the prep table to take all out at once

• throwing out empty cans into the recycling container, which is stored in the prep area

• John cleans a garbage can on the floor drain grate, which is next to the grill

which situations can lead to pests

Groups:

(a) lead to pests

,

(b) doesn't lead to pests

• the exterior of the operation has a 3 inch hole

• food is rotated during storage so that the oldest products are used first

• recyclables are stored overnight in a clean container in the kitchen

• food in dry storage is stored against the wall and 6 inches off the floor

• air curtains are installed around the back door of a kitchen

• a delievery is rejected cuz it contains packages with gnaw marks

• a dumpster is left open during the day to let it air out

• a delievery driver brings a food delievery into the kitchen to be inspected

What three items are missing

• Soap

• A garbage can

• A sign telling employees to wash your hands before going back to work

• A pug that follows you into the bathroom

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

What organization creates a national standard for food service equipment

• CDC

• EPA

• FDA

• NSF

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

• 2 inches

• 4 inches

• 6 inches

• 8 inches

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

• the ventilation system is not working correctly

• The cleaning chemicals are not being used correctly

• the staff are not cleaning the walls correctly

• The grill is not being operated at high enough temperatures

A handwashing station should have a garbage container, running water at a temperature of at least 85°F, signage, a way to dry hands, and

• Soap

• A timer

• A clock

• Gloves

What is the only completely reliable method for preventing backflow?

• Air gap

• Ball valve

• Cross connection

• Vacuum breaker