Facilities and Equipment

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Facilities and Equipment

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

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Which is an example of a cross-connection?

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

• Smooth
• Nonabsorbent
• Corrosion-resistant

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

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What can cause a backflow?

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

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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?

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

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What is a cross-connection?

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How does back-siphonage occur?

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

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What area outside of the facility needs regular maintenance?

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

• Durable
• Easy to clean
• Damage-resistant

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

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

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

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

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

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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?

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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?

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

• Zinc
• Pewter
• Copper
• Painted pottery

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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?

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How does ventilation improve the air inside your operation?

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

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

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

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

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

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What should be able to measure the following?

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

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What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

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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?

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

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

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How should stationary equipment be installed?

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Where should the correct settings for the dishwasher be posted?

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

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What can happen if your facility is poorly maintained?

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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?

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

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

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

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

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

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

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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?

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

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

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

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

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

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What is a buildup of grease in pipes called?

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

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Why are air gaps critical for safe water?

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What is the best way to prevent backflow?

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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?

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

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The What does non-porous and porosity mean?

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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?

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

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Which statements are true about yeast?

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

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

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

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

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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

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How to prevent backflow?

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

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What is fungi?

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

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Where should outdoor garbage containers kept?

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Why should chemicals be stored in their original containers?

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

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

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

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Which is true about a booster heater?

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

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

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

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

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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?

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

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What three groups do the principles break into?

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What is an air gap?

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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?

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

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

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

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

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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?

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

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

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

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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?

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What organization is NSF accredited by?

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Which is true about viruses?

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

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Why is a cross-connection dangerous?

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

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

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

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

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

102 / 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?

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

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

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

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

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

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

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

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What can contaminate food when used or stored incorrectly?

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

112 / 127

Who should work on the plumbing in your operation?

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

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

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Which is true about Infrared (laser) thermometers?

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

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What is a high-temperature dishwashing machine?

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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?

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

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

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How can backflow be prevented?

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

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

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

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

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Which is an actual guideline for installing stationary equipment?

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