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1 / 117

How does ventilation improve the air inside your operation?

2 / 117

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

3 / 117

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

4 / 117

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

5 / 117

Which of these threats to your operations drinkable water supply are a risk to food safety?

6 / 117

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

7 / 117

Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized?

8 / 117

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

9 / 117

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?

10 / 117

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

11 / 117

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

12 / 117

Which are acceptable sources of potable water for your operation?

13 / 117

Which are examples of building utilities?

14 / 117

Which of the following can lead to a pest infestation?

15 / 117

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

16 / 117

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

17 / 117

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

18 / 117

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

19 / 117

Poor maintenance can cause food safety problems in your operation to prevent problems do the following?

20 / 117

How should stationary equipment be installed?

21 / 117

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

22 / 117

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

23 / 117

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

24 / 117

What is the best way to prevent backflow?

25 / 117

Which are types of a backflow prevention device?

26 / 117

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

27 / 117

How can pests be prevented from entering your operation with deliveries?

28 / 117

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

29 / 117

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

30 / 117

What skills should a manager have to ensure the facility is safe for food service?

31 / 117

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?

32 / 117

Which of these can be a sign that your operation has a pest infestation?

33 / 117

Who should work on the plumbing in your operation?

34 / 117

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

35 / 117

Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept?

36 / 117

Why is a cross-connection dangerous?

37 / 117

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

38 / 117

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

39 / 117

What are utilities and building systems?

40 / 117

What are some examples of a situation that can lead to a pest infestation?

41 / 117

How can backflow be prevented?

42 / 117

Which is a basic rule of pest prevention?

43 / 117

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

44 / 117

What is a buildup of grease in pipes called?

45 / 117

How to prevent backflow?

46 / 117

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

47 / 117

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

48 / 117

What risk must be evaluated immediately if your operation is affected by one of these emergencies?

• Power failure
• Fire
• Flood
• Sewer backup

49 / 117

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

50 / 117

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

51 / 117

What area should never be used to clean or store garbage containers?

52 / 117

How does back-siphonage occur?

53 / 117

Why do the garbage containers in a women’s restroom need to have a cover?

54 / 117

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

55 / 117

Regarding pest prevention, what is a Certified Applicator?

56 / 117

What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean?

57 / 117

Which is an example of a cross-connection?

58 / 117

Why are air gaps critical for safe water?

59 / 117

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

60 / 117

What area outside of the facility needs regular maintenance?

61 / 117

How does careful cleaning prevent a pest infestation?

62 / 117

What are some guidelines for outdoor garbage containers?

63 / 117

How should garbage be handled in food prep areas to prevent odors, pests, and contamination?

64 / 117

Where are cockroaches typically found?

65 / 117

Which of these are signs of a rodent infestation?

66 / 117

What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

67 / 117

What are some signs of a rodent infestation?

68 / 117

What can cause a backflow?

69 / 117

What are some guidelines for handling garbage that will help prevent pests?

70 / 117

Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

71 / 117

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?

72 / 117

Which is an actual guideline for installing stationary equipment?

73 / 117

Why do pests need to be controlled in a food service operation?

74 / 117

What can happen if your facility is poorly maintained?

75 / 117

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

76 / 117

What are some ways to deny pests access to the operation?

77 / 117

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

78 / 117

How should garbage containers be cleaned?

79 / 117

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

80 / 117

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

81 / 117

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

82 / 117

Which is true about backflow?

83 / 117

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

84 / 117

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

85 / 117

Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources:

86 / 117

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

87 / 117

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

88 / 117

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

89 / 117

Which of these are signs of a pest infestation?

90 / 117

What can be done to keep garbage from contaminating food and equipment?

91 / 117

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

92 / 117

Why should the inside and outside of garbage containers be cleaned often?

93 / 117

The What does non-porous and porosity mean?

94 / 117

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

95 / 117

Many parts of an operation’s facility and equipment affect food safety; these include

96 / 117

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

97 / 117

What kind of surface should outdoor garbage containers be stored on?

98 / 117

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

99 / 117

How should outdoor garbage containers be stored to prevent pests and contamination?

100 / 117

What is an air gap?

101 / 117

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?

102 / 117

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?

103 / 117

Once you have installed equipment, ensure it is maintained regularly.

104 / 117

What can happen if garbage is NOT handled correctly in your operation?

105 / 117

What principles are an Integrated Pest Management (IPM) program based on?

106 / 117

How should garbage containers be handled to prevent pests?

107 / 117

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

108 / 117

Which are guidelines for handling garbage?

109 / 117

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

110 / 117

When should you contact your Pest Control Operator (PCO)?

111 / 117

Which of these skills should a manager have to ensure the facility is safe for food service?

112 / 117

Which guidelines can help prevent a pest infestation?

113 / 117

When do garbage containers need to be covered?

114 / 117

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

115 / 117

What is a cross-connection?

116 / 117

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

117 / 117

Which of these are guidelines for what indoor garbage containers “should be”?