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AFS Chap 10.2 Quiz

Quiz by Jonathan Michael

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20 questions
Show answers
  • Q1
    What is potable water?
    Water used for cooking only
    Water that is safe to drink
    Water stored in any container
    Water used only for cleaning dishes
    30s
  • Q2
    What is the minimum required air gap distance for backflow prevention?
    3 inches
    Twice the diameter of the water inlet, but not less than 1 inch
    2 inches
    Half the diameter of the water inlet
    30s
  • Q3
    Which backflow prevention device is considered the most reliable?
    Pressure reducer
    Atmospheric vacuum breaker
    Double-vented check valve
    Air gap
    30s
  • Q4
    Why are grease interceptors required in commercial kitchens?
    To increase water pressure
    To filter drinking water
    To heat water more efficiently
    To prevent grease from entering public sewers
    30s
  • Q5
    What lighting intensity is required by Health Code at food preparation surfaces?
    200 Lux
    340 Lux
    440 Lux
    540 Lux
    30s
  • Q6
    Which of the following is NOT a requirement for kitchen walls and floors?
    Decorative patterns
    Easy to clean
    Non-absorbent
    Non-toxic
    30s
  • Q7
    Why should kitchen ceilings be light-colored?
    To increase lighting effectiveness and show dirt easily
    To meet aesthetic requirements
    To reduce heating costs
    To match kitchen equipment
    30s
  • Q8
    What is required if windows are left open for ventilation?
    Proper screening or mesh to prevent pest entry
    Air conditioning must be turned off
    Windows must be partially opened
    Windows must only be opened at night
    30s
  • Q9
    Where should hand-washing facilities be located?
    Only in staff break rooms
    Only in restrooms
    Only in food preparation areas
    In both restrooms and food preparation areas
    30s
  • Q10
    What is the primary purpose of a staff changing area?
    To store extra inventory
    To provide storage for cleaning supplies
    To serve as a break room
    To break the chain of cross-contamination
    30s
  • Q11
    What should be done with food after a power outage?
    Use all food within 24 hours
    Test temperatures and discard food above 41°F
    Immediately discard all food
    Continue using if power returns within an hour
    30s
  • Q12
    Which utility issue requires immediate closure of a food establishment?
    Dim lighting
    Slow draining sinks
    Minor plumbing leaks
    Sewage backup
    30s
  • Q13
    What type of backflow prevention device is required for soda carbonators?
    Atmospheric vacuum breaker
    Double-vented check valve
    Single check valve
    Air gap
    30s
  • Q14
    Why is proper ventilation important in a commercial kitchen?
    To increase cooking speed
    To reduce energy costs
    To prevent staff errors due to heat stress
    To meet aesthetic requirements
    30s
  • Q15
    What is required for food storage areas?
    Constant temperature of 75°F
    Underground location
    Windows for natural light
    Adequate size and proper ventilation
    30s

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