Module 9 - ServSafe

Question 1

Stationary equipment should be how far off the floor?

Answer 1

6 Inches

Question 2

Tabletop equipment should be how far off the table?

Answer 2

4 Inches

Question 3

What should dishwashers measure? (2)

Answer 3

1. Water temperature
2. Pressure

Question 4

Where are handwashing stations required? (4)

Answer 4

1. Restrooms
2. Food Prep Areas
3. Service Areas
4. Dishwashing areas

Question 5

What do handwashing stations need? (4)

Answer 5

1. Drinkable Water
2. Combination Faucet with 85F
3. Soap and a way to dry hands
4. Sign that tells staff to wash hands

Question 6

Staff needs a designated area for smoking, eating, and drinking, True or False?

Answer 6

True

Question 7

What is Potable water?

Answer 7

Water that is safe to drink

Question 8

What is Cross-Connection?

Answer 8

Physical link between safe water and dirty water

Question 9

What is backflow?

Answer 9

Reverse flow of contaminants through a potable water supply

Question 10

Should you attach a pipe from the faucet to the drain or leave an air gap?

Answer 10

Air Gap

Question 11

Dirty water can back up and contaminate an operation how?

Answer 11

If grease traps are not cleaned regularly

Question 12

Garbage containers don’t have to be kept clean, inside or out, True or False?

Answer 12

False!

They must be kept clean

Question 13

Outside disposals must be placed on a surface that is what? (3)

Answer 13

1. Smooth
2. Durable
3. Non-absorbent

Question 14

Should lids on these containers be kept on at all times?

Answer 14

Yes!

Question 15

What are three rules for pest management (3)

Answer 15

1. Deny Access to operation
2. Deny food, water, and shelter
3. Work with licensed pest control operator