Module Nine


Module Nine, ServSafe Manager Practice Test

1 / 118

What can you have installed in your buildings exterior doorways that will deny pests access to your operation?

2 / 118

If you need to use poisonous or toxic pest-control materials in your operation, who should apply them?

3 / 118

What should you do if you see signs of pests or any pest-related problems?

4 / 118

Besides seeing insects, rodents, or other pests, what else can be a sign that you may have a pest infestation?

5 / 118

What could be possible even if you only see a few pests?

6 / 118

How can you deny pests access to your operation by keeping the buildings points of entry secure?

7 / 118

How can you deny pests access to your operation during deliveries?

8 / 118

How can pests get into your operation?

9 / 118

What should be done in storage areas to deny pests food?

10 / 118

How can using the FIFO system to rotate products in storage help control pests?

11 / 118

Where should food and supplies be stored to deny pests food and shelter?

12 / 118

How should food and supplies be stored to deny pests food and shelter?

13 / 118

To deny pests food and shelter, where should outdoor garbage containers kept?

14 / 118

What kind of containers should recyclables be stored in to deny pests food and shelter?

15 / 118

No Question

16 / 118

How should outdoor garbage containers be kept to deny pests food and shelter?

17 / 118

How should garbage containers be kept to help deny pests food and shelter?

18 / 118

To deny pests food and shelter, how should garbage be thrown out?

19 / 118

Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests?

20 / 118

What is critical to controling pests?

21 / 118

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)

22 / 118

Pests like rodents and insects can damage food, supplies, and the building. But what is the biggest risk caused by pests?

23 / 118

When may the following measures be necessary?
• Regain temperature control of TCS food
• Restore physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

24 / 118

After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food?

25 / 118

After correcting any food safety problems caused by a crisis in your operation, who do you need to get approval from to continue service?

26 / 118

When a crisis occurs in your operation you must conclude 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?

27 / 118

What is the first thing you must decide if a crisis occurs in your operation?

28 / 118

Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated?

29 / 118

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

30 / 118

What areas of the operation could unauthorized people be a risk?

31 / 118

What can happen during a power failure or a refrigeration problem?

32 / 118

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”?

33 / 118

What area outside of the facility needs regular maintenance?

34 / 118

What kind of emergencies are listed here?
• Power failure
• Fire
• Flood
• Sewer backup

35 / 118

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

36 / 118

What can weaken the foundation and floors of your facility as well as it’s ceilings and windows?

37 / 118

What can happen if your facility is poorly maintained?

38 / 118

Always keep outdoor garbage containers covered with tight-fitting lids. How should the drain plugs for these containers be kept?

39 / 118

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

40 / 118

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

41 / 118

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

42 / 118

When do garbage containers need to be covered?

43 / 118

What should have these features?
• Leakproof
• Waterproof
• Pestproof
• Easy to clean

44 / 118

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

45 / 118

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

46 / 118

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

47 / 118

How can you prevent grease and condensation from building up on your walls and ceilings?

48 / 118

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

49 / 118

How does ventilation improve the air inside your operation?

50 / 118

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

51 / 118

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

52 / 118

Light intensity can be different in each area of your operation, but your local regulatory authority may require food prep areas to be the brightest. Why?

53 / 118

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

54 / 118

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

55 / 118

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

56 / 118

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

57 / 118

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

58 / 118

What is a buildup of grease in pipes called?

59 / 118

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

60 / 118

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 the open space called?

61 / 118

Why is an air gap important?

62 / 118

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?

63 / 118

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?

64 / 118

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

65 / 118

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

66 / 118

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

67 / 118

What is the best way to prevent backflow?

68 / 118

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

69 / 118

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?

70 / 118

What can cause a backflow?

71 / 118

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

72 / 118

Why is a cross-connection dangerous?

73 / 118

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

74 / 118

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

75 / 118

Who should work on the plumbing in your operation?

76 / 118

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

77 / 118

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

78 / 118

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

79 / 118

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

80 / 118

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

81 / 118

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

82 / 118

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

83 / 118

Other than being enough to meet the needs of your operation, what else do your building’s systems and utilities need to be?

84 / 118

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

85 / 118

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

86 / 118

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?

87 / 118

When does a garbage container need to be available at a handwashing station?

88 / 118

Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided?

89 / 118

Handwashing stations must have hot and cold running water. What is another requirement for the water?

90 / 118

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

91 / 118

Besides washing hands, what else can handwashing stations be used for?

92 / 118

What should be avoided so handwashing stations remain available for staff?

93 / 118

How can handwashing stations be maintained?

94 / 118

Make frequent handwashing easy for staff by putting handwashing stations in convenient locations. Where are handwashing stations required?

95 / 118

What alternative can be used to clean and sanitize large equipment and utensils when a three-compartment sink is unavailable?

96 / 118

What should you consider when purchasing a three-compartment sink to clean and sanitize items manually?

97 / 118

Make sure the dishwasher gets cleaned when it’s needed. In what way does the dishwasher need to be cleaned?

98 / 118

Where should the correct settings for the dishwasher be posted?

99 / 118

Dishwasher detergents and sanitizers should be approved by what agency?

100 / 118

Why should handwashing stations be in convienent locations?

101 / 118

What should be able to measure the following?
• Water pressure
• Water temperature
• Detergent concentration
• Sanitizer concentration

102 / 118

Dishwashers should be installed in a way that prevents them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

103 / 118

How do dishwashers sanitize items?

104 / 118

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?

105 / 118

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

106 / 118

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

107 / 118

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?

108 / 118

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?

109 / 118

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

110 / 118

What must have the following features if it will have contact with food?
• Durable
• Easy to clean
• Damage-resistant

111 / 118

What must have the following features if it will have contact with food?
• Smooth
• Nonabsorbent
• Corrosion-resistant

112 / 118

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

113 / 118

What organization is NSF accredited by?

114 / 118

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

115 / 118

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

116 / 118

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

117 / 118

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

118 / 118

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