Facilities and Equipment

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Facilities and Equipment

1 / 127

Who should work on the plumbing in your operation?

2 / 127

Where should outdoor garbage containers kept?

3 / 127

According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards?

4 / 127

How should chemicals be separated from food and food-contact surfaces in storage?

5 / 127

Which is an example of a cross-connection?

6 / 127

What government agency enforces the national standards for water in the U.S.?

7 / 127

What is it called when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply?

8 / 127

Which statements are true about yeast?

9 / 127

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

10 / 127

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

11 / 127

Only drinkable water can touch food and food-contact surfaces. What is this water called?

12 / 127

Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria?

13 / 127

Which of these are examples of presenting food honestly to guests?

14 / 127

How is clean-in-place (CIP) equipment cleaned and sanitized?

15 / 127

What is an air gap?

16 / 127

What can happen if drinkable water becomes mixed with unsafe water?

17 / 127

What is the most critical issue regarding water safety in your operation?

18 / 127

Why is it essential to have good lighting in your operation?

19 / 127

It’s best when floor-mounted stationary equipment stands on legs that keep it at least six inches above the floor. How should the equipment be installed if it doesn’t have legs?

20 / 127

The light intensity can differ in each area of your operation. But, food prep areas are required to be the brightest in many jurisdictions. Why?

21 / 127

What should be worn by a food handler when handling RTE food?

22 / 127

Bimetallic-stemmed thermometers are the most common type of thermometer in food service because they are useful throughout the Flow of Food. But what is a disadvantage with these thermometers?

23 / 127

What should you look for when monitoring the lighting in your operation?

24 / 127

What can happen if your facility is poorly maintained?

25 / 127

If your operation sprays or flushes the floors during cleaning, what should be done if there are puddles of standing water?

26 / 127

According to ServSafe, what kind of water sources are included in this list?

• Approved public water mains
• Private water sources that are regularly tested and maintained
• Closed, portable water containers
• Water transport vehicles

27 / 127

What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it?

28 / 127

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

29 / 127

The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized?

30 / 127

Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device?

31 / 127

Where are the air gaps on sinks that are properly designed and installed?

32 / 127

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

33 / 127

According to ServSafe, what must have the following features if it will have contact with food?

• Durable
• Easy to clean
• Damage-resistant

34 / 127

Why should you choose smooth and durable materials for your operation’s ceilings, walls, and floors?

35 / 127

What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped?

36 / 127

Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment?

37 / 127

What medical conditions can be caused by aflatoxins produced by some molds?

38 / 127

Which is true about Infrared (laser) thermometers?

39 / 127

How does ventilation improve the air inside your operation?

40 / 127

If grease traps are NOT kept clean, dirty water can back up into the operation. What can this lead to?

41 / 127

Why do cracks or holes in the exterior walls of your facility need to be filled?

42 / 127

To prevent contamination, chemicals should be stored in their own designated location away from these areas:

• Food prep areas
• Food-storage areas
• Service areas

How can chemicals be kept separate from food and food-contact surfaces during storage?

43 / 127

What three groups do the principles break into?

44 / 127

Why is a cross-connection dangerous?

45 / 127

A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device?

46 / 127

Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this?

47 / 127

What will happen if your operation’s utilities and building systems are NOT working correctly?

48 / 127

Why should chemicals be stored in their original containers?

49 / 127

Where are the two air gaps in a properly designed sink located?

50 / 127

What is curved edging that is sealed between the floor and the wall?

51 / 127

What is fungi?

52 / 127

What is required for equipment and utensils that are used to handle food?

53 / 127

What can be installed by a licensed plumber to prevent grease buildup from blocking a drain?

54 / 127

Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair?

55 / 127

Which is true about a booster heater?

56 / 127

What issues should be addressed during regular maintenance of your facility’s floors, walls, and ceilings?

57 / 127

How can backflow be prevented?

58 / 127

When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is this space called?

59 / 127

When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

60 / 127

Why should a grease trap be installed in a way that makes it easy to access?

61 / 127

What can cause a backflow?

62 / 127

What can contaminate food when used or stored incorrectly?

63 / 127

What can happen if plumbing is NOT installed and maintained correctly?

64 / 127

What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak?

65 / 127

What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing?

66 / 127

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

67 / 127

Why do many jurisdictions require food prep areas to be brightest?

68 / 127

What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

69 / 127

What is the best way to prevent backflow?

70 / 127

How does back-siphonage occur?

71 / 127

The What does non-porous and porosity mean?

72 / 127

What area outside of the facility needs regular maintenance?

73 / 127

What is it called when contaminated water flows backward (reverse) through a cross-connection and into a drinkable water supply?

74 / 127

The floors, walls, and ceilings in your operation need regular maintenance. What is an example of how you can do this?

75 / 127

What must be done if your operation has an on-site septic system?

76 / 127

According to ServSafe, what area in your operation should have these features?

• Good lighting
• Wall hooks
• A utility sink
• A floor drain

77 / 127

What is a ‘Sink Center’ or a ‘Clean-up Work Center’?

78 / 127

What is the most important thing to consider when storing cleaning tools?

79 / 127

What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery?

80 / 127

Why should chemicals stay in original containers with the manufacturer’s label?

81 / 127

What is a high-temperature dishwashing machine?

82 / 127

Why should chemicals never be stored above food, linens, utensils, and equipment?

83 / 127

Why should a storage area for cleaning tools and supplies have good lighting?

84 / 127

Which is required if any worker has an illness due to any of the big six pathogens?

85 / 127

How can you know if the systems and utilities in your building are adequate for your operation?

86 / 127

What organization is NSF accredited by?

87 / 127

Which is an actual guideline for installing stationary equipment?

88 / 127

Plumbing, lighting, and ventilation are all examples of what?

89 / 127

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

90 / 127

How can you prevent the buildup of grease and condensation on your walls and ceilings?

91 / 127

What can happen if your ventilation system is NOT working correctly?

92 / 127

What must be avoided when designating a storage area for garbage and recyclables?

93 / 127

How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?

94 / 127

According to NSF/ANSI, what must have the following features if it will have contact with food?

• Smooth
• Nonabsorbent
• Corrosion-resistant

95 / 127

In what condition should the manufacturer’s label be on chemical containers?

96 / 127

Good lighting makes cleaning easier and provides a safer environment. Which guideline should be followed regarding the lights in your operation?

97 / 127

What chemicals should NOT be used or stored in a food service operation?

98 / 127

Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

99 / 127

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

100 / 127

Why are air gaps critical for safe water?

101 / 127

What is a buildup of grease in pipes called?

102 / 127

Store chemicals in a designated area that is seperate from the items listed here:

• Food
• Equipment
• Utensils
• Linens

If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items?

103 / 127

Why can food handlers wear a smooth plain band ring but NOT an ornate ring with gems or decorations?

104 / 127

Water, electricity, gas, sewage, and garbage disposal are all examples of what?

105 / 127

Why should a storage area for cleaning tools and supplies have hooks?

106 / 127

Why does coving need to be secured tightly to the walls?

107 / 127

What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow?

108 / 127

What can weaken the foundation and floors of your facility, as well as its ceilings and windows?

109 / 127

The brightness of the lights in your operation is called the light intensity. How can light intensity be measured?

110 / 127

According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI?

111 / 127

Where should the correct settings for the dishwasher be posted?

112 / 127

How to prevent backflow?

113 / 127

What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

114 / 127

What units are used to measure the light intensity or the brightness of light?

115 / 127

What example does ServSafe give of a cross-connection that can lead to back-siphonage?

116 / 127

The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?

117 / 127

It’s best when countertop equipment stands on legs that keep it at least four inches above the counter. How should the equipment be installed if it doesn’t have legs?

118 / 127

What device must be used when a hose is attached to a faucet?

119 / 127

Why should chemicals never be stored above food or food-contact surfaces?

120 / 127

What is a physical link (like a pipe or a hose) between safe water and dirty water called?

121 / 127

How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

122 / 127

How should stationary equipment be installed?

123 / 127

What should be able to measure the following?

• Water pressure
• Water temperature
• Detergent concentration
• Sanitizer concentration

124 / 127

Where is the air gap in a correctly designed and installed sink?

125 / 127

Why should your operation have coving to remove the corners and gaps between the floor and the wall?

126 / 127

What is a cross-connection?

127 / 127

Which is true about viruses?