ServSafe Chapter 9 Quiz Answers: Safe Facilities and Pest Management

True or False?

1. Different areas of a facility have different lighting intensity requirements.
   – True
2. When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
   – False
3. An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
   – True
4. The EPA creates national standards for foodservice equipment that comes in contact with food.
   – False.

Handwashing Stations

1. What items are needed in a handwashing station?

Handwashing stations need the following items:

• Hot and cold running water
• Soap
• A way to dry hands
• Garbage container
• Signage for staff members to wash hands

Building Systems

Match the term with its definition. Note: Some definitions will not be used.
1 Air gap
2 Backflow
3 Cross-connection
4 Foot-candle

• Air space that separates an outlet of safe water from a potentially contaminated source of water
• Reverse flow of contaminants through a cross-connection into a drinkable water supply
• Physical link between safe water and dirty water
• Measure of lighting intensity

1. What should be the Light Intensity in Dry food storage areas?
   At least 108 lux (10-foot candles):
   At least 215 lux (20-foot candles):
   At least 215 lux (20-foot candles):
   At least 540 lux (50-foot candles):
2. What is a cross-connection?
   Threaded faucet
   The device that prevents a vacuum
   The link between sources of safe and dirty water
   Vacuum breakers and air gaps
3. The reverse flow of contaminants through a cross-connection into a drinkable water supply
   Air gap
   Backflow
   Cross-connection
   Foot-candle
4. Outdoor garbage and recycle containers should be
   Kept covered with tight-fitting lids to keep rodents out
   Lined with plastic paper
   Labeled with collection times
   A and B both
5. Measure of lighting intensity
   Foot-candle
   Protective lighting
   Light contaminating
   Keeping Dry
6. Which is a source of potable water?
   Collected rain water
   Untested private water sources
   Water transported vehicles
   plumbing systems
7. What should be the minimum Light Intensity in the “display for produce or package food” areas?
   At least 108 lux (10-foot candles):
   At least 215 lux (20-foot candles):
   At least 215 lux (20-foot candles):
   At least 540 lux (50-foot candles):
8. Operations that use a private water source, such as a well, must have it tested at least
   Every 3 month
   Every 6 month
   Every 12 month
   Every 18 month
9. Different areas of a facility have different lighting intensity requirements
   True
   False
10. What items are needed in a handwashing station?
    Hot and cold running water
    A way to dry hands
    Garbage container
    Signage indicating employees must wash their hands
    A towel
    hand sanitizer
    Soap
11. To keep food from being contaminated by lighting, use
    Shields on heat lamps
    Fluorescent and other energy-efficient lightbulbs
    Signage next to lights in food-contact area
    B and C both
12. What is the only reliable method for preventing backflow?
    Ball valve
    Air gap
    Vacuum breakers
    Cross-connection
13. Air space that separates an outlet of safe water from a potentially contaminated source of water
    Backflow
    Cross-connection
    Water-contamination
    Air gap
14. What should be the Light Intensity all food preparation area?
    At least 540 lux (50-foot candles):
    At least 215 lux (20-foot candles):
    At least 108 lux (10-foot candles):
    None of the above
15. When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least?
    2 inches
    4 inches
    6 inches
    8 inches
16. How hot should the hot water at a handwashing station get?
    At least 70F
    At least 100F
    At least 125F
    At least 140F
17. The floor materials should be (select all that apply)
    Smooth
    Light-colored
    Nonabsorbent
    Durable
    Pitted
    Easy to clean
18. The “wall” materials should be (select all that apply)
    Smooth
    Absorbent
    NonDurable
    Light-colored
    Easy to clean
19. How many inches off the floor should equipment be installed?
    4 inches
    6 inches
    8 inches
    10 inches
20. An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
    True
    False
21. The “Ceiling” materials should be (select all that apply)
    Smooth
    Durable
    Any colored
    Easy to clean
22. Which of the following organizations create and approve standards for foodservice equipment? (select all that apply)
    NSF International
    HAACP
    International Laboratories
    Underwriters Laboratories (UL)
    Restaurant and Lodging Association
23. The “Doors” materials should be (select all that apply)
    Smooth
    Durable
    Absorbent
    Light-colored
    Pitted
24. Physical link between safe water and dirty water
    Vacuum breakers
    air gaps
    backflow
    Cross-connection
25. Which of the following areas required Hand Washing Stations?
    Waitroom
    Food preparation areas
    Service areas
    Restrooms

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