SERVSAFE MODULE 9 QUESTIONS
WITH ANSWERS.
It is important to recognize that you may need to consult your local _____________
_________________ before making changes to your operation. - Answers-regulatory
facility
When choosing flooring, wall, and ceiling materials, pick those that are _____________
and _____________. This makes __________________ easier. - Answers-smooth and
durable
cleaning
Once installed, flooring, walls, and ceilings must be ____________ _______________.
- Answers-maintained
Replace _____________ or _______________ ceiling tiles or flooring. Repair all
____________ in walls. - Answers-missing or broken
holes
Coving is - Answers-Curved, sealed edge placed between the floor and wall to eliminate
sharp corners or gaps that would be impossible to clean.
Coving should be - Answers-glued tightly to the wall
This also protects the wall from - Answers-moisture and pests
Foodservice equipment must meet certain _____________________ if it will come in
contact with food. - Answers-standards
NSF International is: - Answers-an accredited organization that sets those standards
NSF is accredited by the ________________ __________________ _______________
_______________ (_____) - Answers-American national standards institute
Standards for food equipment require that it be __________________,
______________, and __________ ______________. - Answers-nonabsorbent
smooth
corrosion resistant
easy to clean
durable
resistant to damage
Installing and Maintaining Equipment - Answers-follow manufacturer recs
check in with local regulatory authority
, Stationary equipment should be installed as follows: - Answers-Floor-mounted
equipment: legs at least 6 inch or seal to a masonry base
Tabletop equipment: sealed to countertop or mounted on legs 4 inches high
Once you have installed equipment, make sure it is maintained regularly by - Answers-
qualified people
Set up a maintenance schedule with your ______________ or ___________________.
- Answers-supplier or manufacturer
Check equipment __________________ to be sure it is working correctly - Answers-
regularly
When selecting and installing dishwashers consider the following guidelines: - Answers-
Installation: manufacturer instructions
Supplies:
Settings: ease of reach, convenient location, prevention of contamination
Purchase dishwashers that have the ability to measure the following: - Answers-water
temp and pressure
chemical concentration
Information about the correct settings should be _________________ on the machine. -
Answers-posted
Cleaning - Answers-dishwasher should be cleaned as often as needed
Three compartment sinks - Answers-Purchase sinks large enough to accommodate
large equipment and utensils.
Handwashing stations are required: - Answers-in specific areas: restrooms or directly
next to them, food prep areas, service, and dishwasher areas
Handwashing sinks must be used only for _______________________ and not for any
other purpose. - Answers-hnadwashing
To prevent cross-contamination, make sure _______________ _______________ are
present on handwashing sinks or that there is an _____________ _______________
between handwashing sinks and food and food-contact surfaces. - Answers-adequate
barriers
adequate distance
Make sure handwashing stations work correctly and are _______ ___________ and
________________. - Answers-well stocked and maintained
WITH ANSWERS.
It is important to recognize that you may need to consult your local _____________
_________________ before making changes to your operation. - Answers-regulatory
facility
When choosing flooring, wall, and ceiling materials, pick those that are _____________
and _____________. This makes __________________ easier. - Answers-smooth and
durable
cleaning
Once installed, flooring, walls, and ceilings must be ____________ _______________.
- Answers-maintained
Replace _____________ or _______________ ceiling tiles or flooring. Repair all
____________ in walls. - Answers-missing or broken
holes
Coving is - Answers-Curved, sealed edge placed between the floor and wall to eliminate
sharp corners or gaps that would be impossible to clean.
Coving should be - Answers-glued tightly to the wall
This also protects the wall from - Answers-moisture and pests
Foodservice equipment must meet certain _____________________ if it will come in
contact with food. - Answers-standards
NSF International is: - Answers-an accredited organization that sets those standards
NSF is accredited by the ________________ __________________ _______________
_______________ (_____) - Answers-American national standards institute
Standards for food equipment require that it be __________________,
______________, and __________ ______________. - Answers-nonabsorbent
smooth
corrosion resistant
easy to clean
durable
resistant to damage
Installing and Maintaining Equipment - Answers-follow manufacturer recs
check in with local regulatory authority
, Stationary equipment should be installed as follows: - Answers-Floor-mounted
equipment: legs at least 6 inch or seal to a masonry base
Tabletop equipment: sealed to countertop or mounted on legs 4 inches high
Once you have installed equipment, make sure it is maintained regularly by - Answers-
qualified people
Set up a maintenance schedule with your ______________ or ___________________.
- Answers-supplier or manufacturer
Check equipment __________________ to be sure it is working correctly - Answers-
regularly
When selecting and installing dishwashers consider the following guidelines: - Answers-
Installation: manufacturer instructions
Supplies:
Settings: ease of reach, convenient location, prevention of contamination
Purchase dishwashers that have the ability to measure the following: - Answers-water
temp and pressure
chemical concentration
Information about the correct settings should be _________________ on the machine. -
Answers-posted
Cleaning - Answers-dishwasher should be cleaned as often as needed
Three compartment sinks - Answers-Purchase sinks large enough to accommodate
large equipment and utensils.
Handwashing stations are required: - Answers-in specific areas: restrooms or directly
next to them, food prep areas, service, and dishwasher areas
Handwashing sinks must be used only for _______________________ and not for any
other purpose. - Answers-hnadwashing
To prevent cross-contamination, make sure _______________ _______________ are
present on handwashing sinks or that there is an _____________ _______________
between handwashing sinks and food and food-contact surfaces. - Answers-adequate
barriers
adequate distance
Make sure handwashing stations work correctly and are _______ ___________ and
________________. - Answers-well stocked and maintained
