Module 09 May 7, 2024May 2, 2024 by Brian Klein /200 0 votes, 0 avg 0 Created on May 02, 2024 By Brian KleinModule 09 Module 09 1 / 200 Category: Module 09 Which of these can be a sign that your operation has a pest infestation? Spotting a few pests Droppings Nests or nesting materials Spider webs Egg casings Broken body parts (wings and legs) Damage to product packaging Damage to the facility Strong oily odor from cockroaches All are correct Wrong! Thats right! 2 / 200 Category: Module 09 Which of these are signs of a pest infestation? Spotting a few pests Droppings Nests Webs Egg casings Broken body parts (wings and legs) Damage to product packaging Damage to the facility Strong oily odor from cockroaches All are correct Wrong! Thats right! 3 / 200 Category: Module 09 Which of these are guidelines for what indoor garbage containers “should be”? In women’s restrooms Easy to clean Away from food and equipment Covered when NOT in use In designated areas Leak-proof Pest-proof Water-proof All are correct Wrong! Thats right! 4 / 200 Category: Module 09 What are some signs of a rodent infestation? Rub marks along the walls Small droppings around the walls (looks like peppercorns) Gnawing or teeth marks Chew holes on food packages in the dry storage area Urine stains that glow under ultraviolet light Entry and escape holes Scattered or constructed nesting materials High-pitched screeching sounds at night All are correct Wrong! Thats right! 5 / 200 Category: Module 09 Which of these are emergencies that could affect your operation? A fire A flood A sewage backup An electrical power outage A refrigeration breakdown A water treatment facility breakdown A broken water main All are correct Wrong! Thats right! 6 / 200 Category: Module 09 Which of these are emergencies that could affect your operation? Fire Flooding Sewage backups Electrical power outages Refrigeration breakdowns Breakdowns at water treatment facilities Broken water mains risk water safety and food safety All are correct Wrong! Thats right! 7 / 200 Category: Module 09 Which of these threats to your operations drinkable water supply are a risk to food safety? A water treatment facility breakdown A broken water main Terrorist contamination of the water supply Grease condensation Cross-connections Backsiphonage Backflow All are correct Wrong! Thats right! Stop service if you know you have a significant risk and notify regulatory authorities 8 / 200 Category: Module 09 Which of these skills should a manager have to ensure the facility is safe for food service? How to handle emergencies How to maintain the facility How to prevent and control pests How to install and maintain the equipment How to avoid food safety hazards caused by utilities How to pick materials and equipment that are safe for food service All are correct Wrong! Thats right! 9 / 200 Category: Module 09 Which of these measures can prevent garbage from attracting pests or contaminating food and equipment? Cover garbage containers when they’re NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Use containers that are leak-proof, water-proof, and pest-proof Keep outdoor garbage containers covered with tight-fitting lids Store garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 10 / 200 Category: Module 09 What skills should a manager have to ensure the facility is safe for food service? Handling emergencies Maintaining the facility Preventing and controlling pests Installing and maintaining equipment Avoiding food safety hazards caused by utilities Choosing materials and equipment that are food service-safe All are correct Wrong! Thats right! 11 / 200 Category: Module 09 What can be done to keep garbage from contaminating food and equipment? Cover garbage containers when they’re NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Garbage containers must be leak-proof, water-proof, and pest-proof Cover outdoor garbage containers with tight-fitting lids Keep garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 12 / 200 Category: Module 09 Poor maintenance can cause food safety problems in your operation to prevent problems do the following? Control pests Clean the operation on a regular basis Make sure all building systems work and are checked regularly Maintain the outside of the building correctly, including patios and parking lots Make sure the building is sound with no leaks, holes, or cracks in the floors, foundation, ceilings, or windows Monitor lighting level (replace burned-out bulbs, Choose the correct sized bulbs, have shatter-resistant bulbs with protective covers) All are correct Wrong! Thats right! 13 / 200 Category: Module 09 What are some examples of a situation that can lead to a pest infestation? A dumpster is left open during the day to let it air out A kitchen window screen that has small holes Recyclables are stored overnight in a clean container in the kitchen A delivery driver brings a food delivery into the kitchen to be inspected Food in the dry storage room is stored against the wall and six inches off the floor All are correct Wrong! Thats right! 14 / 200 Category: Module 09 Which are examples of building utilities? Gas Water Sewage Electricity Garbage removal All are correct Wrong! Thats right! 15 / 200 Category: Module 09 Handwashing stations must be conveniently located and are required in? Must be located in dishwashing areas Must be located in food prep areas Must be located in food service areas Must be located in restrooms or directly next to them Required in areas that are easily accessible All are correct Wrong! Thats right! 16 / 200 Category: Module 09 What are some guidelines for the maintenance and storage of cleaning tools and supplies? Air-dry towels overnight Hang mops, brooms, and brushes on hooks to air-dry Never dump mop water or other liquid waste into toilets or urinals Never clean tools in sinks used for handwashing, food prep, or dishwashing Clean and rinse buckets, let them air dry, and store them with other tools All are correct Wrong! Thats right! 17 / 200 Category: Module 09 What are some guidelines for handling garbage that will help prevent pests? Throw out garbage quickly Keep outdoor garbage containers tightly covered Store recyclables in clean, pest-proof containers Keep garbage containers clean and in good condition Keep outdoor garbage containers as far away from your building as local regulations allow All are correct Wrong! Thats right! 18 / 200 Category: Module 09 Continuing service after a emergency? Establish physical security Verify a clean water supply Establish temperature control Clean and sanitize all surfaces Get approval from regulatory authorities All are correct Wrong! Thats right! 19 / 200 Category: Module 09 Which guidelines can help prevent a pest infestation? Refuse pests food Refuse pests water Refuse pests shelter Refuse pests access Work with a licensed Pest Control Operator (PCO) All are correct Wrong! Thats right! 20 / 200 Category: Module 09 To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored? On smooth, durable, and nonabsorbent surfaces like concrete or asphalt Away from areas used for food prep, food service, and food storage Where it’s NOT creating a public nuisance or health hazard As far away from the building as regulations allow All are correct Wrong! Thats right! 21 / 200 Category: Module 09 If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service? Verify that the water is drinkable Clean and sanitize surfaces Establish physical security in the building Establish time and temperature control of TCS food All are correct Wrong! Thats right! 22 / 200 Category: Module 09 How should outdoor garbage containers be stored to prevent pests and contamination? Outdoor garbage containers should have tight-fitting lids The drain plugs in outdoor garbage containers should be kept closed The lids on outdoor garbage containers should be kept shut at all times Place outdoor garbage containers on a smooth, durable, and nonabsorbent surface All are correct Wrong! Thats right! ServSafe reccomends storing outdoor garbage containers on concrete or asphalt. 23 / 200 Category: Module 09 How should garbage containers be handled to prevent pests? Clean up spills around garbage containers immediately Keep garbage containers clean and in good condition Store recyclables in clean, pest-proof containers Throw out garbage quickly All are correct Wrong! Thats right! 24 / 200 Category: Module 09 What are utilities and building systems? Building systems include plumbing, lighting, and ventilation Utilities include water, electricity, gas, sewage, and garbage disposal There must be enough utilities and building systems to meet the needs of the operation Your buildings systems and utilities must work correctly All are correct Wrong! Thats right! 25 / 200 Category: Module 09 When should you contact your Pest Control Operator (PCO)? When you see feces from pests When you see nests or scattered nesting materials When you notice damage (chew marks) to the facility caused by pests When you notice damage (chew marks) on packaging caused by pests All are correct Wrong! Thats right! 26 / 200 Category: Module 09 Which are guidelines for handling garbage? Remove garbage from the operation quickly Garbage containers must be leak-proof, waterproof, pest-proof, and easy to clean Keep garbage and recyclables away from food and food contact surfaces Outdoor garbage containers must NOT create a nuisance or a public health hazard Wash the inside and outside of garbage containers regularly Wrong! Thats right! 27 / 200 Category: Module 09 What are the NSF international standards for foodservice equipment? Must be nonabsorbent Must be corrosion-resistant Must be durable (resistant to damage) Must have a smooth surface that is easy to clean All are correct Wrong! Thats right! 28 / 200 Category: Module 09 What are some ways to deny pests access to the operation? Repair cracks in floors, walls, and around pipes Screen all windows and vents and patch or replace them when needed Install self-closing doors and air curtains above or alongside doors Make sure all of the points where pests can access the building are secure All are correct Wrong! Thats right! 29 / 200 Category: Module 09 What are some guidelines for outdoor garbage containers? Keep the containers’ drain plugs in place Keep the containers covered with tight-fitting lids It can attract pests and contaminate food equipment and utensils if NOT handled correctly Place the containers on a smooth, durable, and nonabsorbent surface like asphalt or concrete All are correct Wrong! Thats right! 30 / 200 Category: Module 09 Which are acceptable sources of potable water for your operation? Water transport vehicles Approved public water mains Closed portable water containers Regularly tested and maintained private water sources All are correct Wrong! Thats right! 31 / 200 Category: Module 09 To ensure that all foods susceptible to foodborne illness are maintained at a proper temperature, which of the following areas requires some form of temperature monitoring? Dishwashers Holding equipment Coolers and freezers Cooking stations All are correct Wrong! Thats right! 32 / 200 Category: Module 09 What features should the storage area for cleaning tools and supplies have? Hooks for hanging cleaning tools Floor drain for dumping dirty water Utility sink for filling buckets and washing cleaning tools It should have good lighting so cleaning chemicals can be easily seen All are correct Wrong! Thats right! 33 / 200 Category: Module 09 Once you have installed equipment, ensure it is maintained regularly. It must be maintained regularly Only qualified people should maintain it Check equipment regularly to make sure it is working correctly Set up a maintenance schedule with your supplier or manufacturer All are correct Wrong! Thats right! 34 / 200 Category: Module 09 Which tasks are part of keeping a dishmachine clean? Checking it at least once a day Removing mineral deposits as needed Cleaning the machine when needed Clearing spray nozzles when clogged All are correct Wrong! Thats right! 35 / 200 Category: Module 09 Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources: Closed portable water containers Private water sources that are regularly tested and maintained Approved public water mains Water transport vehicles All are correct Wrong! Thats right! 36 / 200 Category: Module 09 Many parts of an operation’s facility and equipment affect food safety; these include The building’s systems and utilities The installation and maintenance of equipment The maintenance of the facility The materials and equipment used All are correct Wrong! Thats right! 37 / 200 Category: Module 09 Which of the following can lead to a pest infestation? When window screens have holes Leaving garbage containers open Leaving recyclable containers open Inspecting deliveries in the kitchen All are correct Wrong! Thats right! When a food delivery is brought directly into the kitchen for inspection, it’s already too late to spot the signs of pests before letting them get inside. 38 / 200 Category: Module 09 What kind of surface should outdoor garbage containers be stored on? Smooth Durable Non-absorbent All are correct Wrong! Thats right! Outdoor garbage containers should be placed on a surface that is smooth, durable, and non-absorbent, like asphalt and concrete. This will make it easier to keep the area clean and help to prevent pests and contamination. 39 / 200 Category: Module 09 What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean? Smooth Durable Non-porous All are correct Wrong! Thats right! Floors, walls, and ceilings in food service operations should be smooth, durable, and non-porous so that it’s easy to keep clean. 40 / 200 Category: Module 09 What are some threats to the safety of food in your operation? Terrorist contamination of the water supply Power failures threaten the temperature control of TCS food Unauthorized people risk food safety and the security of the facility All are correct Wrong! Thats right! 41 / 200 Category: Module 09 Which is a basic rule of pest prevention? Deny pests access to the facility Work with a licensed Pest Control Operator (PCO) Deny pests food, water, and shelter inside and outside the facility All are correct Wrong! Thats right! 42 / 200 Category: Module 09 What should dishwashers have the ability to measure? Water pressure Water temperature Sanitizer concentration All are correct Wrong! Thats right! Information about the correct settings should be posted on the machine 43 / 200 Category: Module 09 Which is an acceptable way to dry hands at a handwashing station? Disposable paper towels An automatic hand dryer Continuous towel system All are correct Wrong! Thats right! Disposable paper towels are used once and then discarded; Automatic hand dryers blow warm air or room temperature air at high speed; a continuous towel system supplies hand washers with a clean towel to use. 44 / 200 Category: Module 09 Which is true about backflow? Backflow can happen when pressure pushes contaminants into a drinkable water source Backflow is a reverse flow of contaminants through a cross-connection into the drinkable water source Backflow can occur when pressure in the drinkable source drops below pressure in the contaminated source All are correct Wrong! Thats right! 45 / 200 Category: Module 09 Which are types of a backflow prevention device? Double check valve Reduced pressure zone Vacuum breaker All are correct Wrong! Thats right! 46 / 200 Category: Module 09 What is required if pest prevention materials are kept at the facility? Check your local regulatory authorities’ requirements for disposing of pesticides Stored them separately from food, food contact surfaces, and equipment Keep them in their original container with the original manufacturer’s label All are correct Wrong! Thats right! Your PCO should be responsible for storing and discarding most materials used. 47 / 200 Category: Module 09 What information should be posted on or near a dishwasher? The correct water temperature settings The correct water pressure settings The correct concentrations for cleaners and sanitizers All are correct Wrong! Thats right! 48 / 200 Category: Module 09 What area should never be used to clean or store garbage containers? Food prep areas Serving areas Food Storage areas All are correct Wrong! Thats right! 49 / 200 Category: Module 09 Hands should NOT be washed in which sink? A food prep sink A dishwashing sink A sink is used for dumping wastewater All are correct Wrong! Thats right! 50 / 200 Category: Module 09 Which of these statements are true about three-compartment sinks? It is a set of three large sinks joined together in a row Each sink is used for a different step in the cleaning and sanitizing process To clean and sanitize items manually (by hand) All are correct Wrong! Thats right! The sinks need to be big enough to accommodate the large equipment and utensils that do NOT fit in the dishwasher 51 / 200 Category: Module 09 What policy can help keep handwashing stations available and accessible? Do NOT block access to handwashing sinks with portable equipment Do NOT fill handwashing sinks with dishes or utensils Neither Both Wrong! Thats right! 52 / 200 Category: Module 09 Where should a dishmachine be installed? Where it won’t cause contamination In a convenient location Where its accessible to staff All are correct Wrong! Thats right! 53 / 200 Category: Module 09 What should dishwashers have the ability to measure? Water temperature Water pressure Sanitizer concentration All are correct Wrong! Thats right! 54 / 200 Category: Module 09 What can you have installed in your building’s exterior doorways that will deny pests access to your operation? Self-closing doors Air curtains Neither Both Wrong! Thats right! 55 / 200 Category: Module 09 If you need to use poisonous or toxic pest-control materials in your operation, who should apply them? A certified applicator A Pest Control Operator (PCO) Neither Both Wrong! Thats right! 56 / 200 Category: Module 09 What should you do if you see signs of pests or any pest-related problems? Apply poisonous or toxic pest-control materials Contact your PCO (Pest Control Operator) Neither Both Wrong! Thats right! 57 / 200 Category: Module 09 Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation? Damage to products, packaging, or the facility Feces or nests Neither Both Wrong! Thats right! 58 / 200 Category: Module 09 What should you consider if you see a few pests? You have a pest infestation You have a broken water main Neither Both Wrong! Thats right! 59 / 200 Category: Module 09 How can you deny pests access to your operation by keeping the building’s entry points secure? Repair or replace the screens in windows and vents Seal cracks in floors, walls, and around pipes Neither Both Wrong! Thats right! 60 / 200 Category: Module 09 How can you deny pests access to your operation during deliveries? Check deliveries before bringing them inside Refuse deliveries with evidence of pests Neither Both Wrong! Thats right! 61 / 200 Category: Module 09 How can pests get into your operation? Pests can be brought inside with deliveries Pests can get in through building openings Neither Both Wrong! Thats right! 62 / 200 Category: Module 09 What should be done in storage areas to deny pests food? Clean up food and beverage spills quickly Remove crumbs and scraps Neither Both Wrong! Thats right! 63 / 200 Category: Module 09 How can using the FIFO system to rotate products in storage help control pests? By destroying their nests By denying them shelter Neither Both Wrong! Thats right! 64 / 200 Category: Module 09 Where should food and supplies be stored to deny pests food and shelter? Away from the walls At least six inches above the floor Neither Both Wrong! Thats right! 65 / 200 Category: Module 09 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both Wrong! Thats right! 66 / 200 Category: Module 09 Where should outdoor garbage containers kept? As far away from the building as regulations allow On a surface that is smooth, durable, and nonabsorbent Neither Both Wrong! Thats right! 67 / 200 Category: Module 09 What kind of containers should recyclables be stored in to deny pests food and shelter? In clean containers In pest-proof containers Neither Both Wrong! Thats right! 68 / 200 Category: Module 09 How should outdoor garbage containers be kept to deny pests food and shelter? With their drain plugs closed Covered with tight-fitting lids Neither Both Wrong! Thats right! 69 / 200 Category: Module 09 How should garbage containers be kept to help deny pests food and shelter? Clean on the inside and outside In good condition Neither Both Wrong! Thats right! 70 / 200 Category: Module 09 To deny pests food and shelter, how should garbage be thrown out? Correctly Quickly Neither Both Wrong! Thats right! 71 / 200 Category: Module 09 Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests? By destroying insect eggs Removing hiding places Neither Both Wrong! Thats right! 72 / 200 Category: Module 09 What is a critical part of pest-control? Personal hygiene Prevention Neither Both Wrong! Thats right! 73 / 200 Category: Module 09 What can following these simple rules help you maintain? • Deny pests access to the operation • Deny pests food, water, and shelter • Work with a licensed Pest Control Operator (PCO) A pest infestation A pest-free operation Neither Both Wrong! Thats right! 74 / 200 Category: Module 09 Pests like rodents and insects can damage food, supplies, and the building. But what is the biggest risk caused by pests? They can spread foodborne illness They are unsightly to guests Neither Both Wrong! Thats right! 75 / 200 Category: Module 09 When may the following measures be necessary? • Regain temperature control of TCS food • Restore the physical security of the operation • Clean and sanitize surfaces • Confirm the safety of your water supply During a crisis that could affect the safety of food When serving food at an off-site location Neither Both Wrong! Thats right! 76 / 200 Category: Module 09 After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food? Damaged packaging Spoiled food Neither Both Wrong! Thats right! 77 / 200 Category: Module 09 When the crisis in your operation is resolved and the risks to food safety are removed, who do you need approval from to resume service? Your local regulatory authority Approved, reputable suppliers Neither Both Wrong! Thats right! 78 / 200 Category: Module 09 When a crisis occurs in your operation, you must determine if there is a significant risk to the safety or security of the food. What’s your immediate course of action when such a risk exists? Stop service Notify your local regulatory authority Neither Both Wrong! Thats right! 79 / 200 Category: Module 09 What is the first thing you must determine if a crisis occurs in your operation? If the safety or security of the food is at significant risk Identify the hazards at each point in the Flow of Food Neither Both Wrong! Thats right! 80 / 200 Category: Module 09 Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated? Broken water mains Water treatment facilities’ problems Neither Both Wrong! Thats right! 81 / 200 Category: Module 09 What is an example of a threat to the physical security of your operation that could be a risk to food safety? Unauthorized people in storage and food prep areas Severe weather or natural events Neither Both Wrong! Thats right! 82 / 200 Category: Module 09 What areas of the operation should have restricted access for unauthorized people? Storage areas Food prep areas Neither Both Wrong! Thats right! 83 / 200 Category: Module 09 What can happen during a power failure or a refrigeration problem? Unable to control the temperature of food Pathogens will begin growing Neither Both Wrong! Thats right! 84 / 200 Category: Module 09 What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”? An imminent health hazard A public health intervention Neither Both Wrong! Thats right! 85 / 200 Category: Module 09 What area outside of the facility needs regular maintenance? A parking lot A patio Neither Both Wrong! Thats right! 86 / 200 Category: Module 09 What risk must be evaluated immediately if your operation is affected by one of these emergencies? • Power failure • Fire • Flood • Sewer backup The safety or security of food An interruption in the Flow of Food Neither Both Wrong! Thats right! 87 / 200 Category: Module 09 Why do cracks or holes in the exterior walls of your facility need to be filled? To keep out pests To prevent backsiphonage Neither Both Wrong! Thats right! 88 / 200 Category: Module 09 What can weaken the foundation and floors of your facility, as well as its ceilings and windows? Holes and cracks Leaks Neither Both Wrong! Thats right! 89 / 200 Category: Module 09 What can happen if your facility is poorly maintained? Food safety problems can develop Pathogens will grow to an unsafe level Neither Both Wrong! Thats right! 90 / 200 Category: Module 09 Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept? Closed, with plugs in Open, with plugs out Neither Both Wrong! Thats right! 91 / 200 Category: Module 09 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 Wrong! Thats right! 92 / 200 Category: Module 09 What must be avoided when designating a storage area for garbage and recyclables? Creating a public health hazard Creating a nuisance Neither Both Wrong! Thats right! 93 / 200 Category: Module 09 Why do the garbage containers in a women’s restroom need to have a cover? For sanitary napkins To deny pests shelter Neither Both Wrong! Thats right! 94 / 200 Category: Module 09 When do garbage containers need to be covered? When NOT in constant use When the operation is closed Neither Both Wrong! Thats right! 95 / 200 Category: Module 09 What should have these features? • Leak Proof • Waterproof • Pestproof • Easy to clean Garbage containers Take home containers Neither Both Wrong! Thats right! 96 / 200 Category: Module 09 Why should the inside and outside of garbage containers be cleaned often? To prevent contamination of food and food-contact surfaces To prevent odors and pests Neither Both Wrong! Thats right! 97 / 200 Category: Module 09 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 98 / 200 Category: Module 09 What can happen if garbage is NOT handled correctly in your operation? It can attract pests It can contaminate food and food-contact surfaces Neither Both Wrong! Thats right! 99 / 200 Category: Module 09 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 Wrong! Thats right! 100 / 200 Category: Module 09 What can happen if your ventilation system is NOT working correctly? Condensation can build up on the walls and ceilings Grease can build up on the walls and ceilings Neither Both Wrong! Thats right! 101 / 200 Category: Module 09 How does ventilation improve the air inside your operation? By removing heat, steam, and smoke By removing fumes and odors Neither Both Wrong! Thats right! 102 / 200 Category: Module 09 What should all lights have to prevent broken glass from contaminating food or food-contact surfaces? Protective covers Shatter-resistant light bulbs Neither Both Wrong! Thats right! 103 / 200 Category: Module 09 What should you look for when monitoring the lighting in your operation? Burned-out bulbs to replace The bulbs are the correct size Neither Both Wrong! Thats right! 104 / 200 Category: Module 09 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? So it’s easier to see the condition of the food So it’s easier to see what needs to be cleaned Neither Both Wrong! Thats right! 105 / 200 Category: Module 09 What units are used to measure the light intensity or the brightness of light? Foot-candles Lux (lx) or lumens Neither Both Wrong! Thats right! 106 / 200 Category: Module 09 Why is it essential to have good lighting in your operation? It makes it easier to clean It provides a safer workspace Neither Both Wrong! Thats right! 107 / 200 Category: Module 09 Why should a grease trap be installed in a way that makes it easy to access? So staff can clean it regularly So it’s closed when NOT in use Neither Both Wrong! Thats right! 108 / 200 Category: Module 09 If grease traps are NOT kept clean, dirty water can back up into the operation. What can this lead to? Contamination Odors Neither Both Wrong! Thats right! 109 / 200 Category: Module 09 What can be installed by a licensed plumber to prevent grease buildup from blocking a drain? A backflow prevention device A grease trap Neither Both Wrong! Thats right! 110 / 200 Category: Module 09 What is a buildup of grease in pipes called? Grease condensation A grease trap Neither Both Wrong! Thats right! 111 / 200 Category: Module 09 Where is the air gap in a correctly designed and installed sink? Between the faucet and the flood rim of the sink Between the sink’s drainpipe and the floor drain Neither Both Wrong! Thats right! 112 / 200 Category: Module 09 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? A check valve An air gap Neither Both Wrong! Thats right! 113 / 200 Category: Module 09 Why are air gaps critical for safe water? To make backflow impossible To allow back-siphonage Neither Both Wrong! Thats right! 114 / 200 Category: Module 09 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? A certified applicator A trained and certified technician Neither Both Wrong! Thats right! 115 / 200 Category: Module 09 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 Wrong! Thats right! 116 / 200 Category: Module 09 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 Wrong! Thats right! 117 / 200 Category: Module 09 What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped? A vacuum breaker Partitioning Neither Both Wrong! Thats right! 118 / 200 Category: Module 09 What device must be used when a hose is attached to a faucet? A physical barrier between hands and food A backflow prevention device Neither Both Wrong! Thats right! 119 / 200 Category: Module 09 What is the best way to prevent backflow? Never create a cross-connection Avoiding cross-contact Neither Both Wrong! Thats right! 120 / 200 Category: Module 09 What example does ServSafe give of a cross-connection that can lead to back-siphonage? A faucet is installed below the flood rim of its sink A hose is connected to a faucet and left in a bucket Neither Both Wrong! Thats right! 121 / 200 Category: Module 09 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? Backsiphonage Fecal-oral route Neither Both Wrong! Thats right! 122 / 200 Category: Module 09 What can cause a backflow? High water use Backsiphonage Neither Both Wrong! Thats right! High water use in one area of the operation can create backsiphonage and cause a backflow. 123 / 200 Category: Module 09 What is it called when contaminated water flows backward (reverse) through a cross-connection and into a drinkable water supply? Backsiphonage Backflow Neither Both Wrong! Thats right! Backsiphonage and backflow are almost the same thing. Both can cause contaminated water and safe water to mix through a cross-connection. The difference is what caused the change in pressure within the buildings plumbing system. A food manager only needs to understand the basics of backflow and cross-connections and how to avoid them. 124 / 200 Category: Module 09 Why is a cross-connection dangerous? Backsiphonage can occur Backflow can occur Neither Both Wrong! Thats right! 125 / 200 Category: Module 09 What is a physical link (like a pipe or a hose) between safe water and dirty water called? A cross-connection Cross-contamination Neither Both Wrong! Thats right! 126 / 200 Category: Module 09 What is the most critical issue regarding water safety in your operation? Avoid creating a cross-connection A sink designated for handwashing Neither Both Wrong! Thats right! 127 / 200 Category: Module 09 Who should work on the plumbing in your operation? A licensed plumber A certified technician Neither Both Wrong! Thats right! 128 / 200 Category: Module 09 What can happen if drinkable water becomes mixed with unsafe water? Foodborne illness outbreak Mineral deposits Neither Both Wrong! Thats right! 129 / 200 Category: Module 09 What can happen if plumbing is NOT installed and maintained correctly? Backsiphonage Backflow Cross-connection All are correct Wrong! Thats right! Drinkable water could mix with unsafe water 130 / 200 Category: Module 09 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 Wrong! Thats right! 131 / 200 Category: Module 09 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 Potable Acceptable Neither Both Wrong! Thats right! 132 / 200 Category: Module 09 Only drinkable water can touch food and food-contact surfaces. What is this water called? Hard water Potable water Neither Both Wrong! Thats right! 133 / 200 Category: Module 09 What government agency enforces the national standards for water in the U.S.? Your state and local regulatory authorities Environmental Protection Agencies (EPA) Neither Both Wrong! Thats right! 134 / 200 Category: Module 09 What will happen if your operation’s utilities and building systems are NOT working correctly? A higher contamination risk Disgruntled employees Neither Both Wrong! Thats right! 135 / 200 Category: Module 09 How can you know if the systems and utilities in your building are adequate for your operation? They meet your operation’s needs They are working correctly Neither Both Wrong! Thats right! 136 / 200 Category: Module 09 Plumbing, lighting, and ventilation are all examples of what? Building systems Utilities Neither Both Wrong! Thats right! 137 / 200 Category: Module 09 Water, electricity, gas, sewage, and garbage disposal are all examples of what? Utilities Building systems Neither Both Wrong! Thats right! 138 / 200 Category: Module 09 A sign or poster reminding staff to wash their hands before returning to work must be posted at handwashing stations. What does ServSafe call this? A disclosure Signage Neither Both Wrong! Thats right! 139 / 200 Category: Module 09 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands When your operation mainly serves a high-risk population Neither Both Wrong! Thats right! 140 / 200 Category: Module 09 Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided? A continuous hand towel dispenser An automatic hand dryer Neither Both Wrong! Thats right! 141 / 200 Category: Module 09 Handwashing stations must have hot and cold running water. What is another requirement for the water? The water must be potable (drinkable) Meets temperature and pressure standards Has hot and cold running water All are correct Wrong! Thats right! 142 / 200 Category: Module 09 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! 143 / 200 Category: Module 09 Besides washing hands, what else can handwashing stations be used for? Dumping wastewater Prepping Food Neither Both Wrong! Thats right! 144 / 200 Category: Module 09 What should be avoided so handwashing stations remain available for staff? Blocking them with portable equipment Filling them with dirty equipment Neither Both Wrong! Thats right! 145 / 200 Category: Module 09 How can handwashing stations be maintained? By keeping them well-stocked Ensuring they work correctly Neither Both Wrong! Thats right! 146 / 200 Category: Module 09 Make frequent handwashing easy for staff by putting hand washing stations in convenient locations. Where are handwashing stations required? In prep, service, and dishwashing areas Inside or directly next to restrooms Neither Both Wrong! Thats right! 147 / 200 Category: Module 09 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 Wrong! Thats right! 148 / 200 Category: Module 09 What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing? The sinks should be big enough for your largest items Provide multiple sizes and a latex alternative Neither Both Wrong! Thats right! 149 / 200 Category: Module 09 The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned? According to your local regulatory requirements According to the manufacturer’s recommendations Neither Both Wrong! Thats right! 150 / 200 Category: Module 09 Where should the correct settings for the dishwasher be posted? Directly on the dishwasher The Master Cleaning Schedule Neither Both Wrong! Thats right! 151 / 200 Category: Module 09 What agency should approve dishwasher detergents and sanitizers? Your state and local regulatory authorities The National Sanitation Foundation (NSF) Neither Both Wrong! Thats right! 152 / 200 Category: Module 09 Why should handwashing stations be in convenient locations? To make frequent hand washing easier To check sanitizer concentrations often Neither Both Wrong! Thats right! 153 / 200 Category: Module 09 What should be able to measure the following? • Water pressure • Water temperature • Detergent concentration • Sanitizer concentration A dishwasher A thermocouple Neither Both Wrong! Thats right! 154 / 200 Category: Module 09 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 Wrong! Thats right! 155 / 200 Category: Module 09 How do dishwashers sanitize items? With hot water With chemicals Neither Both Wrong! Thats right! 156 / 200 Category: Module 09 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 Wrong! Thats right! 157 / 200 Category: Module 09 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 Wrong! Thats right! 158 / 200 Category: Module 09 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? Seal it to a masonry base Where water sprays into the manifold Neither Both Wrong! Thats right! 159 / 200 Category: Module 09 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 Wrong! Thats right! 160 / 200 Category: Module 09 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? Nonabsorbent and smooth Corrosion-resistant Neither Both Wrong! Thats right! 161 / 200 Category: Module 09 According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards? NSF International (National Sanitation Foundation) The American National Standards Institute (ANSI) Neither Both Wrong! Thats right! 162 / 200 Category: Module 09 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 Wrong! Thats right! 163 / 200 Category: Module 09 According to NSF/ANSI, what must have the following features if it will have contact with food? • Smooth • Nonabsorbent • Corrosion-resistant Food service equipment Glass thermometers Neither Both Wrong! Thats right! 164 / 200 Category: Module 09 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 Wrong! Thats right! 165 / 200 Category: Module 09 What organization is NSF accredited by? The American National Standards Institute (ANSI) The Code of Federal Regulations (CFR) Neither Both Wrong! Thats right! 166 / 200 Category: Module 09 Why does coving need to be secured tightly to the walls? To protect the walls from moisture So insects cannot hide in the gaps Neither Both Wrong! Thats right! 167 / 200 Category: Module 09 Why should your operation have coving to remove the corners and gaps between the floor and the wall? For easier cleaning To remove hiding places for insects Neither Both Wrong! Thats right! 168 / 200 Category: Module 09 What is curved edging that is sealed between the floor and the wall? Coving A masonry base Neither Both Wrong! Thats right! 169 / 200 Category: Module 09 The floors, walls, and ceilings in your operation need regular maintenance. What is an example of how you can do this? Replace floor and ceiling tiles when they are broken or missing Repair holes and cracks in the walls Neither Both Wrong! Thats right! 170 / 200 Category: Module 09 Why should you choose smooth and durable materials for your operation’s ceilings, walls, and floors? Smooth and durable materials are easy to clean To make it difficult to access the food Neither Both Wrong! Thats right! 171 / 200 Category: Module 09 What is required in handwashing stations? A garbage container for disposing of paper towels used to dry hands Signage reminding staff to wash hands before returning to work Neither Both Wrong! Thats right! Signage simply means havings signs to notify, remind, or alert people of something. Signage reminding staff to wash hands should be in all languages used by staff in the operation. 172 / 200 Category: Module 09 How does careful cleaning prevent a pest infestation? By removing the pest’s food supply By destroying insect eggs and nests Neither Both Wrong! Thats right! 173 / 200 Category: Module 09 The brightness of the lights in your operation is called the light intensity. How can light intensity be measured? Light intensity can be measured in units called lux or lumens Light intensity can be measured in units called foot candles Neither Both Wrong! Thats right! How bright the lights are in the operation (lighting intensity) is usually measured in units called foot candles or lux (lumens per square meter) 174 / 200 Category: Module 09 Where are cockroaches typically found? Sewer and sewer pipes Warm, moist, and dark places Neither Both Wrong! Thats right! Usually when you see a cockroach, the cockroach is lost and has wandered away from the place that it lives. When you see a cockroach, there are many more wherever it came from. 175 / 200 Category: Module 09 Regarding pest prevention, what is a Certified Applicator? Someone certified to use poisonous chemicals like insecticides and pesticides This person could be your Pest Control Operator (PCO) or an associate Neither Both Wrong! Thats right! These dangerous materials should only be applied by a Certified Applicator and NOT by yourself. 176 / 200 Category: Module 09 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 Wrong! Thats right! Sometimes a hose is left sbmerged in a mop bucket or laying next to a floor drain. If the hose is also connected to a faucet, the air gap has been crossed. This is called a cross-connection because the faucet water is at risk of becoming contaminated by the mop bucket water or by water draining into the floor drain. 177 / 200 Category: Module 09 How to prevent backflow? Install vacuum breakers on threaded faucets Install air gaps wherever practical and possible Neither Both Wrong! Thats right! 178 / 200 Category: Module 09 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 Wrong! Thats right! 179 / 200 Category: Module 09 What is a cross-connection? Cross-connection is dangerous because it can let backflow occur A physical link between safe and unsafe water that allows backflow Neither Both Wrong! Thats right! A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination 180 / 200 Category: Module 09 Which is an example of a cross-connection? A running hose is left submerged in a mop bucket A running faucet below the flood rim of a sink Neither Both Wrong! Thats right! 181 / 200 Category: Module 09 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 Wrong! Thats right! 182 / 200 Category: Module 09 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 Wrong! Thats right! 183 / 200 Category: Module 09 What principles are an Integrated Pest Management (IPM) program based on? Avoiding the use of chemicals except as a last resort Denying pests access to food, water, and shelter Neither Both Wrong! Thats right! 184 / 200 Category: Module 09 What is a ‘Sink Center’ or a ‘Clean-up Work Center’? A work area with a sink, table, and drain that may also include a dishwasher and food disposal An area used for various tasks like washing dishes, prepping food, or soaking pots and pans Neither Both Wrong! Thats right! 185 / 200 Category: Module 09 The What does non-porous and porosity mean? A non-porous surface is smooth and sealed, so liquid cannot pass through The porosity of a material describes how easily air and liquids can pass through its surface Neither Both Wrong! Thats right! 186 / 200 Category: Module 09 Where are the air gaps on sinks that are properly designed and installed? The space between the faucet and the flood rim of a sink The space between the floor drain and the drainpipe of a sink Neither Both Wrong! Thats right! 187 / 200 Category: Module 09 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 Wrong! Thats right! 188 / 200 Category: Module 09 How should garbage containers be cleaned? Do NOT clean garbage containers near prep or food storage areas Clean the inside and outside of garbage containers regularly Neither Both Wrong! Thats right! 189 / 200 Category: Module 09 How can pests be prevented from entering your operation with deliveries? Check all deliveries before they enter your operation Refuse shipments in which you find pests or signs of pests Neither Both Wrong! Thats right! Some signs of pests include damage to packaging, egg cases, and body parts (wings, legs). 190 / 200 Category: Module 09 How can backflow be prevented? By creating an air gap Install a backflow prevention device Neither Both Wrong! Thats right! 191 / 200 Category: Module 09 Where are the two air gaps in a properly designed sink located? Between the faucet and the flood rim of the sink Between the drainpipe of the sink and the floor drain Neither Both Wrong! Thats right! 192 / 200 Category: Module 09 Why do pests need to be controlled in a food service operation? They can spread foodborne illness They can damage food, supplies, and the building Neither Both Wrong! Thats right! 193 / 200 Category: Module 09 Which is true about the National Sanitation Foundation (NSF)? Like ServSafe, the NSF is accredited by the American National Standards Institute (ANSI) The National Sanitation Foundation (NSF) establishes standards for food service equipment Neither Both Wrong! Thats right! Restaurant and foodservice managers should look for an NSF international mark (or ul eph product mark) on commercial foodservice equipment 194 / 200 Category: Module 09 How should stationary equipment be installed? Floor-mounted equipment should have legs at least six inches high or be sealed to a masonry base Tabletop equipment should have legs at least four inches high or be sealed to the countertop Neither Both Wrong! Thats right! 195 / 200 Category: Module 09 Which is an actual guideline for installing stationary equipment? Floor-mounted equipment must be on legs at least six inches high or be sealed to a masonry base Tabletop equipment must be mounted on legs at least four inches high or sealed to the countertop Neither Both Wrong! Thats right! 196 / 200 Category: Module 09 If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately? Notify regulatory authorities Stop all food service Neither Both Wrong! Thats right! 197 / 200 Category: Module 09 What should you do when confronted with a crisis in your operation? You need to determine if your operation has a significant risk to food safety If the risk to food safety is significant, stop service and notify your regulatory authority Neither Both Wrong! Thats right! You must have approval from your local regulatory authority before you can reopen and continue service 198 / 200 Category: Module 09 Unauthorized people inside your operation are a risk to food safety. When is this especially true? If they can weaken the facility’s security They can access food storage and processing areas Neither Both Wrong! Thats right! 199 / 200 Category: Module 09 Which is a possible threat to your operations drinkable water supply? A water treatment facility breakdown A broken water main Neither Both Wrong! Thats right! The FDA suggests that deliberate contamination of the water supply by terrorists could also be a threat. 200 / 200 Category: Module 09 Where should handwashing stations be located? In or near bathrooms, prep areas, service areas, and dishwashing areas In areas that make it easy for staff to wash their hands frequently Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter VKontakte
