Study sets, textbooks, questions
Upgrade to remove ads
Chapter 9 of Servsafe
Terms in this set (10)
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
What organization creates national standards for foodservice equipment?
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches (10 centimeters)
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
The ventilation system is not working correctly
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hand and
What is the only completely reliable method for preventing backflow?
A food handler drops the end of a hose in a mop bucket and turns the water on to fill it. What has the food handler done wrong
Created a cross-connection
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
The surface underneath the dumpster should have been paved with concrete or asphalt
A broken water main has caused the water in an operation to appear brown. What should the manager do ?
Contact the local regulatory authority before use
What is the best way to eliminate pests that have entered the operation
Work with a licensed pest control operator or PCO
Other sets by this creator
Recommended textbook solutions
Chemistry for Engineering Students
Lawrence S. Brown, Thomas A. Holme
Fundamentals of Engineering Economic Analysis
David Besanko, Mark Shanley, Scott Schaefer
Chemical Reaction Engineering
Engineering Circuit Analysis
Jack E. Kemmerly, Steven M. Durbin, William H. Hayt
Other Quizlet sets
Lecture 3: Bones & joints
Week 3 quizlet