Safe Facilities and Pest Management

Question 1

What information should a master cleaning schedule contain?

A. What should be cleaned and when
B. What should be cleaned, when, and by whom
C. What should be cleaned, when, by whom, and how
D. What should be cleaned, when, by whom, how and why

Answer 1

C. What should be cleaned, when, by whom, and how

Question 2

A handwashing station should have hot and cold water, soap, a way to dry hands and a

A. Garbage container
B. Second timer
C. Clock
D. Gloves

Answer 2

A. Garbage container

Question 3

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 back-flow
D. Prevented atmospheric vacuuming

Answer 3

A. Created a cross-connection

Question 4

The water provided to a handwashing sink must be

A. Hot water only
B. Cold water only
C. Potable water only
D. Fluoridated water only

Answer 4

C. Potable water only

Question 5

An imminent health hazard, such as a water supply interruption, requires immediate correction or

A. A HACCP plan
B. Closure of the operation
C. Evaluation of the situation
D. Normal operating procedures

Answer 5

B. Closure of the operation

Question 6

Where should garbage cans be cleaned?

A. Away from food and utensils
B. Next to food-prep tables
C. In dishwashing areas
D. In food storage areas

Answer 6

A. Away from food and utensils

Question 7

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?

A. The employee waited until the garbage was full
B. The bag was disposed of in a dumpster
C. The bag was placed on a prep table
D. The employee tied the bag shut

Answer 7

C. The bag was placed on a prep table

Question 8

Grease and condensation buildup on surfaces can be avoided with correct

A. Garbage disposal
B. Lighting
C. Sanitizing
D. Ventilation

Answer 8

D. Ventilation

Question 9

To prevent backflow, a sink must be equipped with a(n)

A. Air gap
B. Vacuum assist
C. Overflow drain
D. Touchless controls

Answer 9

A. Air gap

Question 10

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 10

D. Smooth and durable

Question 11

Which individual should apply pesticides in a foodservice operation?

A. A pest control operator
B. A shift manager
C. A busboy
D. A cook

Answer 11

A. A pest control operator

Question 12

How high must legs be on table-mounted equipment?

A. At least 1”
B. At least 2”
C. At least 4”
C. At least 6”

Answer 12

C. At least 4”

Question 13

What organization creates national standards for foodservice equipment?

A. CDC
B. EPA
C. FDA
D. NSF

Answer 13

D. NSF

Question 14

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

A. 2”
B. 4”
C. 6”
D. 8”

Answer 14

B. 4”

Question 15

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 15

C. Water pressure

Question 16

Signage posted at a handwashing 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 to 15 seconds
D. Avoid touching the faucet handles after washing

Answer 16

A. Wash hands before returning to work

Question 17

What is the only completely reliable method for preventing backflow?

A. Air gap
B. Ball valve
C. Cross-connection
D. Vacuum breaker

Answer 17

A. Air gap

Question 18

Which area of the operation is usually required to be the brightest?

A. Dry storage
B. Preparation
C. Refrigerated storage
D. Service

Answer 18

B. Preparation

Question 19

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 freshly graveled 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 to 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 debris would not stick to surfaces.

Answer 19

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

Question 20

A broken 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 use.
C. Use the water for everything except dishwashing.
D. Use the water for everything except handwashing.

Answer 20

B. Contact the local regulatory authority use.

Question 21

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 (PCO)
D. Apply over-the-counter pesticides around the operation.

Answer 21

C. Work with a licensed pest control operator (PCO)