ServSafe Food Handler Test Answers: Chapter 9 – Safe Facilities and Pest Management

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  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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