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- 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): - 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 - The reverse flow of contaminants through a cross-connection into a drinkable water supply
Air gap
Backflow
Cross-connection
Foot-candle - 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 - Measure of lighting intensity
Foot-candle
Protective lighting
Light contaminating
Keeping Dry - Which is a source of potable water?
Collected rain water
Untested private water sources
Water transported vehicles
plumbing systems - 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): - 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 - Different areas of a facility have different lighting intensity requirements
True
False - 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 - 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 - What is the only reliable method for preventing backflow?
Ball valve
Air gap
Vacuum breakers
Cross-connection - Air space that separates an outlet of safe water from a potentially contaminated source of water
Backflow
Cross-connection
Water-contamination
Air gap - 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 - 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 - How hot should the hot water at a handwashing station get?
At least 70F
At least 100F
At least 125F
At least 140F - The floor materials should be (select all that apply)
Smooth
Light-colored
Nonabsorbent
Durable
Pitted
Easy to clean - The “wall” materials should be (select all that apply)
Smooth
Absorbent
NonDurable
Light-colored
Easy to clean - How many inches off the floor should equipment be installed?
4 inches
6 inches
8 inches
10 inches - An electrical power outage is considered by local regulatory authorities to be an imminent health hazard.
True
False - The “Ceiling” materials should be (select all that apply)
Smooth
Durable
Any colored
Easy to clean - 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 - The “Doors” materials should be (select all that apply)
Smooth
Durable
Absorbent
Light-colored
Pitted - Physical link between safe water and dirty water
Vacuum breakers
air gaps
backflow
Cross-connection - Which of the following areas required Hand Washing Stations?
Waitroom
Food preparation areas
Service areas
Restrooms
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