Structural standards for food service facilities

Question 1

Who is responsible for ensuring chlorine residual of bulk supplied potable water is tested daily in galley?

Answer 1

Foodservice manager

Question 2

Each handwashing sink shall provide with?

Answer 2

disposable towels
a heated air hand drying device
a hand drying device that employs an air knife system that delivers high velocity pressurized air ambient temps

Question 3

Light intensity in walking refrigerators and dry food storage should be ?

Answer 3

108 lux (10 foot candles ) at a distance of 30 inches above the floor

Question 4

215 lux (20 foot candles ) is the the light intensity required in what areas ?

Answer 4

consumer self service and salad bars or where fresh produce or packaged foods are sold or offered for consumption

Question 5

What is the LUX for workers are preparing PHF, where employed safety is a factor ?

Answer 5

540 lux (50 foot candles )

Question 6

what is the symbol of the extinguisher used to fight gasoline, grease and solvents?

Answer 6

Red square B

Question 7

Mops should be place in what position that allows them to what ?
and what is the preferred method ?

Answer 7

allows to air dry without soiling walls , equipment, the handle or supplies
preferred method is storing mops head down

Question 8

strong oily odor and droppings looking like pepper are identification of what type of pest in food establishments?

Answer 8

cockroaches

Question 9

Which are the typically found flies in food service areas?

Answer 9

house flies
fruit flies
blow flies

Question 10

what flies are most likely to spread disease such as escheria coli, salmonella and shigella

Answer 10

house flies

Question 11

Which flies are shiny blue, green or bronze and have a sense of smell

Answer 11

blow flies

Question 12

which are the most common beetles ?

Answer 12

saw toothed grain beetle
Indian meal moth
rice weevil