ServSafe Manager Chapter 9

Question 1

What are the interior requirements for FLOORS, WALLS, and CEILINGS?

Answer 1

should be smooth and durable for easy cleaning

regular maintenance

floors need to have coving

standing water needs to be removed immediately on floors when cleaning

Question 2

What is COVING?

Answer 2

a curved, sealed edge between a floor and a wall used to get rid of sharp corners or gaps that can be hard to clean

Question 3

Who/what is NSF INTERNATIONAL?

Answer 3

an organization that creates national standards for when foodservice equipment comes into contact with food

Question 4

What/what is ANSI

Answer 4

American National Standard’s Institute

provides accreditation for NSF

standards for food equipment require that it be nonabsorbent, smooth, and corrosion-resistant, as well as easy to clean, durable, and resistant to damage

Question 5

What are the requirements for FLOOR-MOUNTED EQUIPMENT?

Answer 5

legs must be at least 6 inches high or sealed to a masonry base

Question 6

What are the requirements for TABLETOP EQUIPMENT?

Answer 6

legs must be at least 4 inches high or sealed to the countertop

Question 7

What are the guidelines for HANDWASHING SINKS?

Answer 7

put in areas where staff wash their hands frequently

required in restrooms or directly next to and in areas used for food prep, service, and dishwashing

only used for handwashing purposes

must include adequate barriers, distance between handwashing sinks and food/food-contact surfaces so water cannot splash on the items

Question 8

What are the requirements for handwashing stations?

Answer 8

hot/cold running water
soap
way to dry hands
garbage container
signage

Question 9

What are the sources that water can come from? (4)

Answer 9

approved public water mains

private water sources that are regularly tested and maintained

closed, portable water containers

water transport vehicles

Question 10

Define CROSS CONNECTION

Answer 10

a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources

Question 11

Define BACKFLOW

Answer 11

the reverse flow of contaminants through a cross-connection into a drinkable water supply

Question 12

Define BACKSIPHONAGE

Answer 12

backflow that is created when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contamination back into the water supply

Question 13

How to prevent backflow

Answer 13

best way is to avoid creating a cross-connection by:
not attaching a hose to a faucet unless a backflow prevention device is attached, such as a vacuum breaker, or you use other mechanical devices to prevent backflow, such as double check valves and reduced pressure zone backflow preventers

the only sure way to prevent backflow is to create an air gap

Question 14

Define VACUUM BREAKER

Answer 14

a mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped

Question 15

Define AIR GAP

Answer 15

an air space that separates a water supply outlet from a potentially contaminated source

Question 16

What are the requirements for LIGHTING?

Answer 16

different areas of the facility require different lighting intensity–prep areas are required to be brighter/higher lighting intensity

bulbs that are burnt out need to be replaced and are the correct size

all lights should have shatter-resistant lightbulbs or protective covers

Question 17

What are the requirements for VENTILATION?

Answer 17

must be cleaned and maintained according to the manufacturer’s recommendations

Question 18

What are the requirements for GARBAGE?

Answer 18

garbage should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination

clean the inside and outside of containers frequently

indoor containers must be leakproof, waterproof, and pestproof; containers must be covered

waste and recyclables must be stored separately from food and food-contact surfaces

outdoor containers must be placed on a surface that is smooth, durable, and nonabsorbent; containers must have tight fitting lids and kept covered at all times; drain plugs must be kept in place

Question 19

What types of maintenance should be done to prevent problems in the operation?

Answer 19

clean the operation on a regular basis

make sure all building systems work and checked regularly

make sure there are no leaks, cracks, or holes in the floors, foundation, ceilings, or windows

control pests

maintain the outside of the building correctly

Question 20

What types of emergencies can affect the facility? (3)

Answer 20

temperature control: power failures and refrigeration breakdowns can threaten your ability to control temps on TCS food

physical security: unauthorized people inside a facility are a risk to food safety

drinkable water supply: threats to the drinkable water supply are a risk to the safety of food

Question 21

What are the 3 basic rules to prevent pests?

Answer 21

deny pests access to the operation

deny pests food, water, and shelter

work with a licensed pest control operator (PCO)

Question 22

What are the guidelines for FOOD AND SHELTER to deny pests?

Answer 22

throw out garbage quickly and correctly; keep garbage containers clean and in good condition; outdoor containers must be tightly covered; clean up spills around garbage containers immediately

store recyclables in clean, pest-proof containers

store all food and supplies correctly and as quickly as possible

clean up food and beverage spills immediately, including crumbs and scraps

Question 23

What are the guidelines for DENYING ACCESS for pests?

Answer 23

check all deliveries before they enter your operation; refuse shipments in which you find pests or signs of pests

make sure all of the points where pests can access the building are secure

Question 24

What does PCO stand for?

Answer 24

Pest Control Officer

Question 25

What does a PCO do?

Answer 25

only one able to apply poisonous or toxic pest-control materials; will need to call a PCO after the smallest sighting of pest infestation (live or dead insects or rodents, feces, nests, or damage on products, packaging, or the facility)