Chapter 9- Study Questions

Question 0

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 

  Durable: 
      short for durable goods.

Answer 0

D- Smooth and durable

Question 1

What organization creates national standards for food service equipment? 
A) CDC
B) EPA
C) FDA
D) NSF

Answer 1

D- NSF

Question 2

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least 
A) 2 Inches (5cm)
B) 4 (10cm)
C) 6 (15cm)
D) 8 (20cm)

Answer 2

B- 4 inches (10cm)

Question 3

Besides the 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 3

C- Water Hardness

Question 4

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 4

A- wash hands before returning to work

Question 5

What is the only completely reliable method for preventing back flow
A) Air Gap 
B) Ball valve
C) Cross-connection 
D) Vacuum breaker

Answer 5

A- Air Gap

Question 6

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 6

A- Created a cross- connection

Question 7

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

Answer 7

B- Preparation

Question 8

An operation has a buildup of Grease and condensation on the walls and ceiling. What is the most likely problem?
A) The ventilation system is not working correctly
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 8

A- The ventilation system is not working correctly

Question 9

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 kids should’ve 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 9

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

Question 10

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 before use
C) Use the water for everything except dishwashing
D) Use the water for everything except handwashing

Answer 10

B- Contact the local regulatory authority before use

Question 11

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 11

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