Module Nine August 9, 2023August 8, 2023 by Brian Klein 33 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? Self-closing doors Air curtains Neither Both 2 / 118 If you need to use poisonous or toxic pest-control materials in your operation, who should apply them? A certified applicator Wrong Answer Neither Both 3 / 118 What should you do if you see signs of pests or any pest-related problems? Wrong Answer Contact your PCO (Pest Control Operator) Neither Both 4 / 118 Besides seeing insects, rodents, or other pests, what else can be a sign that you may have a pest infestation? Damage to products, packaging, or the facility Feces or nests Neither Both 5 / 118 What could be possible even if you only see a few pests? A pest infestation Wrong Answer Neither Both 6 / 118 How can you deny pests access to your operation by keeping the buildings points of entry secure? Repair or replace the screens in windows and vents Seal any cracks in the floors or walls, and around pipes Neither Both 7 / 118 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 8 / 118 How can pests get into your operation? Pests can be brought inside with deliveries Pests can get in through building openings Neither Both 9 / 118 What should be done in storage areas to deny pests food? Clean up food and beverage spills quickly Remove crumbs and scraps Neither Both 10 / 118 How can using the FIFO system to rotate products in storage help control pests? By destroying their nests By denying them shelter Neither Both 11 / 118 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 12 / 118 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both 13 / 118 To deny pests food and shelter, where should outdoor garbage containers kept? As far away from the building as regulations allow Wrong Answer Neither Both 14 / 118 What kind of containers should recyclables be stored in to deny pests food and shelter? In clean containers In pest-proof containers Neither Both 15 / 118 No Question Wrong Answer Wrong Answer Neither Both 16 / 118 How should outdoor garbage containers be kept to deny pests food and shelter? Wrong Answer Covered tightly Neither Both 17 / 118 How should garbage containers be kept to help deny pests food and shelter? Clean In good condition Neither Both 18 / 118 To deny pests food and shelter, how should garbage be thrown out? Correctly Quickly Neither Both 19 / 118 Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests? By destroying insect eggs By removing hiding places Neither Both 20 / 118 What is critical to controling pests? Wrong Answer Prevention Neither Both 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) Wrong Answer A pest-free operation Neither Both 22 / 118 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 Wrong Answer Neither Both 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 During a crisis that could affect the safety of food Wrong Answer Neither Both 24 / 118 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 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? Your local regulatory authority Wrong Answer Neither Both 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? Stop service Notify your local regulatory authority Neither Both 27 / 118 What is the first thing you must decide if a crisis occurs in your operation? Is the safety or security of the food at significant risk Wrong Answer Neither Both 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? Broken water mains Water treatment facilities problems Neither Both 29 / 118 What is an example of a threat to the physical security of your operation that could be a risk to food safety? Wrong Answer Severe Weather Neither Both 30 / 118 What areas of the operation could unauthorized people be a risk? Storage areas Processing areas Neither Both 31 / 118 What can happen during a power failure or a refrigeration problem? Unable to control the temperature of food Pathogens will begin growing Neither Both 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”? An imminent health hazard Wrong Answer Neither Both 33 / 118 What area outside of the facility needs regular maintenance? Parking lot Patio Neither Both 34 / 118 What kind of emergencies are listed here? • Power failure • Fire • Flood • Sewer backup Can make food unsafe Wrong Answer Neither Both 35 / 118 Why do cracks or holes in the exterior walls of your facility need to be filled? To keep out pests Wrong Answer Neither Both 36 / 118 What can weaken the foundation and floors of your facility as well as it’s ceilings and windows? Holes and cracks Leaks Neither Both 37 / 118 What can happen if your facility is poorly maintained? Food safety problems can develop Wrong Answer Neither Both 38 / 118 Always keep outdoor garbage containers covered with tight-fitting lids. How should the drain plugs for these containers be kept? Closed, with plugs in Wrong Answer Neither Both 39 / 118 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 40 / 118 What needs to be avoided when designating a storage area for garbage and recyclables? Creating a public health hazard Creating a nuisance Neither Both 41 / 118 Why do the garbage containers in a women’s restroom need to have a cover? For sanitary napkins Wrong Answer Neither Both 42 / 118 When do garbage containers need to be covered? When not in constant use Wrong Answer Neither Both 43 / 118 What should have these features? • Leakproof • Waterproof • Pestproof • Easy to clean Garbage containers Wrong Answer Neither Both 44 / 118 Why should the inside and outside of garbage containers be cleaned often? To prevent the contamination of food and food-contact surfaces To prevent odors and pests Neither Both 45 / 118 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? It should be removed as quickly as possible Wrong Answer Neither Both 46 / 118 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 47 / 118 How can you prevent grease and condensation from building up on your walls and ceilings? Clean and maintain the ventilation system Wrong Answer Neither Both 48 / 118 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 49 / 118 How does ventilation improve the air inside your operation? By removing heat, steam, and smoke By removing fumes and odors Neither Both 50 / 118 What should all lights have to prevent broken glass from contaminating food or food-contact surfaces? Protective covers Shatter-resistant lightbulbs Neither Both 51 / 118 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 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? So it’s easier to see the condition of the food So it’s easier to see what needs to be cleaned Neither Both 53 / 118 What kind of units are used to measure the light intensity or the brightness of light? Foot-candles Lux Neither Both 54 / 118 Why is it important to have good lighting in your operation? It makes it easier to clean It provides a safer work space Neither Both 55 / 118 Why should a grease trap be installed in a way that makes it easy to access? So staff can clean it regularly Wrong Answer Neither Both 56 / 118 If grease traps are not kept clean, dirty water can back up into the operation. What can this lead to? Contamination Odors Neither Both 57 / 118 What can be installed by a licensed plumber to prevent grease buildup from blocking a drain? Wrong Answer A grease trap Neither Both 58 / 118 What is a buildup of grease in pipes called? Grease condensation Wrong Answer Neither Both 59 / 118 Where is the air gap in a correctly designed and installed sink? Between the faucet and the flood rim of the sink Between the drainpipe of the sink and the floor drain of the operation Neither Both 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? Wrong Answer Air gap Neither Both 61 / 118 Why is an air gap important? It makes backflow impossible Wrong Answer Neither Both 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? Wrong Answer A trained and certified technician Neither Both 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? A double check valve Wrong Answer Neither Both 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? A double check valve A reduced pressure zone Neither Both 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? A vacuum breaker Wrong Answer Neither Both 66 / 118 What device must be used when a hose is attached to a faucet? Wrong Answer A backflow prevention device Neither Both 67 / 118 What is the best way to prevent backflow? Never create a cross-connection Wrong Answer Neither Both 68 / 118 What example does ServSafe give of a cross-connection that can lead to backsiphonage? A running faucet below the flood rim of a sink A running hose in a mop bucket Neither Both 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? Backsiphonage Wrong Answer Neither Both 70 / 118 What can cause a backflow? Wrong Answer Backsiphonage Neither Both 71 / 118 What is it called when contaminated water flows backward (in reverse) through a cross-connection and into a drinkable water supply? Wrong Answer Backflow Neither Both 72 / 118 Why is a cross-connection dangerous? Backsiphonage can occur Backflow can occur Neither Both 73 / 118 What is a physical link (like a pipe or a hose) between safe water and dirty water called? A cross-connection Wrong Answer Neither Both 74 / 118 What is the most important issue regarding water safety in your operation? A cross-connection Wrong Answer Neither Both 75 / 118 Who should work on the plumbing in your operation? A licensed plumber Wrong Answer Neither Both 76 / 118 What can happen if drinkable water becomes mixed with unsafe water? A foodborne-illness outbreak Wrong Answer Neither Both 77 / 118 What can happen if plumbing is not installed and maintained correctly? Drinkable water could mix with unsafe water Wrong Answer Neither Both 78 / 118 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 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 Potable Acceptable Neither Both 80 / 118 Only drinkable water can touch food and food-contact surfaces. What is this water called? Wrong Answer Potable water Neither Both 81 / 118 What government agency enforces the national standards for water in the U.S.? Local regulatory authorities Wrong Answer Neither Both 82 / 118 What will happen if your operation’s utilities and building systems are not working correctly? A higher risk of contamination Wrong Answer Neither Both 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? Wrong Answer Working correctly Neither Both 84 / 118 Plumbing, lighting, and ventilation are all examples of what? Building systems Wrong Answer Neither Both 85 / 118 Water, electricity, gas, sewage, and garbage disposal are all examples of what? Utilities Wrong Answer Neither Both 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? Wrong Answer Signage Neither Both 87 / 118 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands Wrong Answer Neither Both 88 / 118 Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided? A continous hand towel dispenser An automatic hand dryer Neither Both 89 / 118 Handwashing stations must have hot and cold running water. What is another requirement for the water? The water must be safe to drink The water must meet temperature and pressure requirements Neither Both 90 / 118 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 91 / 118 Besides washing hands, what else can handwashing stations be used for? Wrong Answer Nothing Neither Both 92 / 118 What should be avoided so handwashing stations remain available for staff? Blocking them with portable equipment Filling them with dirty equipment Neither Both 93 / 118 How can handwashing stations be maintained? By keeping them well stocked By ensuring they work correctly Neither Both 94 / 118 Make frequent handwashing easy for staff by putting handwashing stations in convenient locations. Where are handwashing stations required? In prep, service, and dishwashing areas Inside, or directly next to restrooms Neither Both 95 / 118 What alternative can be used to clean and sanitize large equipment and utensils when a three-compartment sink is unavailable? Clean them in place Wrong Answer Neither Both 96 / 118 What should you consider when purchasing a three-compartment sink to clean and sanitize items manually? The sinks are big enough for your largest items Wrong Answer Neither Both 97 / 118 Make sure the dishwasher gets cleaned when it’s needed. In what way does the dishwasher need to be cleaned? According to your local regulatory requirements According to the manufacturer’s recommendations Neither Both 98 / 118 Where should the correct settings for the dishwasher be posted? On the dishwasher Wrong Answer Neither Both 99 / 118 Dishwasher detergents and sanitizers should be approved by what agency? Your local regulatory authority Wrong Answer Neither Both 100 / 118 Why should handwashing stations be in convienent locations? To make frequent handwashing easier Wrong Answer Neither Both 101 / 118 What should be able to measure the following? • Water pressure • Water temperature • Detergent concentration • Sanitizer concentration A dishwasher Wrong Answer Neither Both 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? In a convienent location Easy to reach Neither Both 103 / 118 How do dishwashers sanitize items? Hot water Chemical sanitizers Neither Both 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? Schedule maintenance with your supplier Schedule maintenance with the manufacturer Neither Both 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? Seal it to the countertop Wrong Answer Neither Both 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? Seal it to a masonry base Wrong Answer Neither Both 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? Manufacturer recommendations Regulatory requirements Neither Both 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? Nonabsorbent and smooth Corrosion-resistant Neither Both 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? NSF International (National Sanitation Foundation) Wrong Answer Neither Both 110 / 118 What must have the following features if it will have contact with food? • Durable • Easy to clean • Damage-resistant Food service equipment, according to ServSafe Wrong Answer Neither Both 111 / 118 What must have the following features if it will have contact with food? • Smooth • Nonabsorbent • Corrosion-resistant Food service equipment, according to NSF/ANSI Wrong Answer Neither Both 112 / 118 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 Wrong Answer Neither Both 113 / 118 What organization is NSF accredited by? The American National Standards Institute (ANSI). Wrong Answer Neither Both 114 / 118 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 115 / 118 Why should your operation have coving to remove the corners and gaps between the floor and the wall? For easier cleaning Wrong Answer Neither Both 116 / 118 What is curved edging that is sealed between the floor and the wall? Coving Wrong Answer Neither Both 117 / 118 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 118 / 118 Why should you choose smooth and durable materials for your operation’s ceilings, walls, and floors? Smooth and durable materials are easy to clean Wrong Answer Neither Both Your score is LinkedIn Facebook Twitter VKontakte
