Safe Facilities And Pest Management

Question 1

What does ANSI stand for?

Answer 1

American National Standards Institute

Question 2

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
A. Absorbent and durable
B. Hard and durable
C. Porous and durable
D. Smooth and durable

Answer 2

D. Smooth and durable

Question 3

What organization creates national standards for foodservice equipment?
A. CDC
B. EPA
C. FDA
D. NSF

Answer 3

D. NSF

Question 4

When installing table top equipment on legs, the space between the base of the equipment and the tabletop must be at least
A. 2 inches
B.4 inches
C. 6 inches
D. 8 inches

Answer 4

B.4 inches

Question 5

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
A. Water ph
B. Water salinity
C. Water pressure
D. Water hardness

Answer 5

C. Water pressure

Question 6

Signage posted at a hand washing station must include a reminder to staff to
A. Wash hands before returning to work
B. Use hot running water when washing
C. Scrub hands and arms for 10-15 seconds
D. Avoid touching faucet handles after washing

Answer 6

A. Wash hands before returning to work

Question 7

What is the only completely reliable method for preventing back flow?
A. Air gap
B. Ball valve
C. Cross connection
D. Vacuum breaker

Answer 7

A. Air gap

Question 8

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?
A. Created a cross connection
B. Created an air gap separation
C prevented backflow
D. Prevented atmospheric vacuuming.

Answer 8

A. Created a cross connection

Question 9

Which area of the operation is usually required to be the brightest?
A. Dry storage
B. Preparation
C. Refrigerated storage
D. Service

Answer 9

B. Preparation

Question 10

An operation has a build up of grease and condensation on the walls and ceiling. What is the most likely problem?
A. the ventilation system is not working
B. The cleaning chemicals are not being used correctly
C. The staff are not cleaning the walls correctly
D. The grill is not being operated at a high enough temperature

Answer 10

A. the ventilation system is not working

Question 11

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 fresh gravel drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?
A. The dumpster lids should have been open to allow it to air out.
B. The drain plug should have been removed to allow the dumpster drain correctly.
C. The surface underneath the dumpster should have been paved with concrete or asphalt.
D. The dumpster should have been freshly painted so that food debri would not stick to surfaces.

Answer 11

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

Question 12

A broke water main has caused the water in an operation to appear brown. What should the manager do?
A. Boil the water for 1 minute before use.
B. Contact the local regulatory authority before use.
C. Use the water for everything except dishwashing.
D. Use the water for everything except hand washing.

Answer 12

B. Contact the local regulatory authority before use.

Question 13

What is the best way to eliminate pests that have entered the operation?
A. Raise the heat in the operation after hours
B. Lower the heat in the operation after hours.
C. Work with a licensed pest control operator.
D. Apply over the counter pesticides around the operation.

Answer 13

C. Work with a licensed pest control operator.