Facilities and Equipment Archives | Hospitality Training Center

Facilities and Equipment

1 / 30

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?

A double check valve

A vacuum breaker

Neither

Both

2 / 30

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?

Schedule maintenance with your supplier

Schedule maintenance with the manufacturer

Neither

Both

3 / 30

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

A higher contamination risk

Disgruntled employees

Neither

Both

4 / 30

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?

Seal it to the countertop

Seal it to a masonry base

Neither

Both

5 / 30

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?

Manufacturer recommendations

Regulatory requirements

Neither

Both

6 / 30

What is a high-temperature dishwashing machine?

Dishwashers that use chemicals to clean and sanitize

Dishwashers that use hot water to clean and sanitize

Neither

Both

7 / 30

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

The dishwasher should be in a convenient location

The dishwasher should be accessible and easy to reach

Neither

Both

8 / 30

What is an air gap?

The air gap is the open space of air between a faucet and its drain

The air gap keeps the clean water and contaminated water separate

The air gap is the only sure way to prevent backflow

All are correct

9 / 30

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

Clean them in place

In a dishwashing machine

Neither

Both

10 / 30

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

• Durable
• Easy to clean
• Damage-resistant

Food service equipment

Color-coded cutting boards

Neither

Both

11 / 30

What is a buildup of grease in pipes called?

Grease condensation

A grease trap

Neither

Both

12 / 30

How does back-siphonage occur?

A backward flow of water can happen when the clean water supply has less pressure than the source of contamination

When part of the operation uses a lot of water, it can create a vacuum that pulls contaminants into the water supply

Neither

Both

13 / 30

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

Asphalt

Concrete

Neither

Both

14 / 30

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

All lights should have shatter-resistant bulbs

Monitor lighting levels and replace burnt-out bulbs

Neither

Both

15 / 30

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

Building systems

Utilities

Neither

Both

16 / 30

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

For hanging aprons and uniforms

For hanging brooms and mops

Neither

Both

17 / 30

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

Ornate rings are harder to keep clean

Ornate rings may hold pathogens

Ornate rings can damage gloves

All are correct

18 / 30

Which is true about viruses?

Viruses can be transmitted by feces or vomit

Viruses can survive freezing and cooking

Viruses are the smallest foodborne pathogen

All are correct

19 / 30

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

Clean and maintain the ventilation system

With an effective cleaning program

Neither

Both

20 / 30

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

Covered

In a sanitizer solution

Neither

Both

21 / 30

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

Clean In Place (CIP)

Stationary equipment

Neither

Both

22 / 30

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

Backsiphonage

Backflow

Cross-connection

All are correct

23 / 30

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

A double check valve

A reduced pressure zone

Neither

Both

24 / 30

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

Replace missing or broken ceiling and floor tiles

Repair holes in walls, floors, and ceilings

Neither

Both

25 / 30

Who should work on the plumbing in your operation?

A licensed plumber

A certified technician

Neither

Both

26 / 30

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

It makes it easier to keep clean

So staff can see the condition of the food

Neither

Both

27 / 30

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

It must be properly tested

It must be properly maintained

Neither

Both

28 / 30

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?

Before each use

As often as needed

Neither

Both

29 / 30

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

Remove the standing water as soon as possible

Allow it to air-dry

Neither

Both

30 / 30

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

So the chemical will be used for its intended purpose

So the manufacturer's directions can be followed

Neither

Both

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