servesafe manager chapter 9
Authored by Ann Schulman
Life Skills
12th Grade
Used 3+ times
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14 questions
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1.
MULTIPLE SELECT QUESTION
15 mins • 1 pt
In which situation(s) was the hand care guidelines and handwashing procedure correctly followed
1
2
3
4
5
2.
CATEGORIZE QUESTION
3 mins • 1 pt
Which are safe and unsafe practices
Groups:
(a) safe practices
,
(b) unsafe practices
throwing out empty cans into the recycling container, which is stored in the prep area
setting garbage bags on the asphalt next to the dumpster and then throwing each bag inside
John cleans a garbage can on the floor drain grate, which is next to the grill
throwing a burned hamburger into the open garbage can next to the sandwich line
stacking garbage bags next to the prep table to take all out at once
3.
CATEGORIZE QUESTION
3 mins • 1 pt
which situations can lead to pests
Groups:
(a) lead to pests
,
(b) doesn't lead to pests
recyclables are stored overnight in a clean container in the kitchen
food in dry storage is stored against the wall and 6 inches off the floor
a delievery is rejected cuz it contains packages with gnaw marks
food is rotated during storage so that the oldest products are used first
a dumpster is left open during the day to let it air out
the exterior of the operation has a 3 inch hole
air curtains are installed around the back door of a kitchen
a delievery driver brings a food delievery into the kitchen to be inspected
4.
MULTIPLE SELECT QUESTION
15 mins • 1 pt
What three items are missing
Soap
A garbage can
A sign telling employees to wash your hands before going back to work
A pug that follows you into the bathroom
5.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
6.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
What organization creates a national standard for food service equipment
CDC
EPA
FDA
NSF
7.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least
2 inches
4 inches
6 inches
8 inches
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