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Q 1/19
Score 0
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
30
Absorbent and durable
Smooth and durable
Hard and durable
Porous and durable
Q 2/19
Score 0
What organization creates national standards for foodservice equipment?
30
CDC
FDA
NSF
EPA
19 questions
Q.
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
1
30 sec
Q.
What organization creates national standards for foodservice equipment?
2
30 sec
Q.
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
3
30 sec
Q.
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
4
30 sec
Q.
Signage posted at a handwashing station must include a reminder to staff to
5
30 sec
Q.
What is the only completely reliable method for preventing backflow?
6
30 sec
Q.
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?
7
30 sec
Q.
Which area of the operation is usually required to be the brightest?
8
30 sec
Q.
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?
9
45 sec
Q.
A broken water main has caused thee water in an operation to appear brown. What should the manager do?
10
30 sec
Q.
What is the best way to eliminate pests that have entered the operation?
11
30 sec
Q.
What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine?
12
30 sec
Q.
What is sanitizing?
13
30 sec
Q.
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
14
30 sec
Q.
What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
15
30 sec
Q.
A pan was cleaned and sanitized in a three compartment sink. Food bits were scraped of the pan. Then the pan was wiped down with detergent and water. Then the pan was sanitized and allowed to air dry. Then it was put away. What mistake was made?
16
30 sec
Q.
What should be down when throwing away chemicals?
17
30 sec
Q.
How should flatware and utensils that have been cleaned and sanitized be stored?
18
30 sec
Q.
What is the correct way to clean and sanitize a prep table?
