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Chapter 11

19 Questions
Chapter 11

Sofia's chapter 11

Questions and Answers
  • 1. 
    Which of the following can help prevent backflow?
    • A. 

      Grease trap

    • B. 

      Vacuum breaker

    • C. 

      Cross-connection

    • D. 

      Cantilever-mounted equipment

  • 2. 
    Which of the following would be a feature of a piece of kitchen equipment that carries an NSF International symbol?
    • A. 

      Food-contact surfaces that do not require sanitizin

    • B. 

      Solder or caulk used to round off edges

    • C. 

      Self cleaning

    • D. 

      Easy to clean

  • 3. 
    Whichof the following statements about clean-in-place equipment is correct?
    • A. 

      The machines should be cleaned once a week unless indicated otherise by the manufacturer

    • B. 

      The machines should use cold water to rinse

    • C. 

      Used cleaning solution should be collected regularly from the machine and discarded.

    • D. 

      Cleaning and sanitizing solutions should be held in the tubes or pipes for a specific amount of time.

  • 4. 
    Handwashing stations
    • A. 

      Must be located so employees can easily wash their hands often

    • B. 

      Must be designed so that employees can wash and dry their hands in 10 seconds

    • C. 

      Should allow employees to use them without having to bend over

    • D. 

      Should not be located close to food-prep areas

  • 5. 
    Which of the following is an example of a proper container for garbage?
    • A. 

      Enclosed wire-mesh bin

    • B. 

      Ceramic tile-lined container

    • C. 

      Covered, galvanized metal container

    • D. 

      Paper bags

  • 6. 
    A plumbing problem has caused a backup of raw sewage in the bathroom. What is the proper course of action?
    • A. 

      Close the bathroom to customers

    • B. 

      Close the bathroom, wait for the sewage to drain, and then clean and sanitize the area

    • C. 

      Close the bathroom and call a plumber

    • D. 

      Immediately close the establishment

  • 7. 
    Where should the kitchen trash containers be cleaned?
    • A. 

      In the first sink of the three-compartment sink

    • B. 

      Any place in the kitchen where there is a floor drain

    • C. 

      In an area away from food-storage or food-prep area

    • D. 

      In a chemical-sanitizing warewasher

  • 8. 
    The greatest threat to water supplies in foodservice facilities is
    • A. 

      An air gap

    • B. 

      Cross-connections

    • C. 

      Leaking pipes

    • D. 

      Local plumbing codes

  • 9. 
    Which of the following is an example of an air gap?
    • A. 

      A faucet that is at the same level as the flood rim of the sinl

    • B. 

      Waste water that is channeled into a floor drain

    • C. 

      Air space between the drainpipe of a sink and the floor drain

    • D. 

      A hose that is left submerged in a bucket

  • 10. 
    Because a water main in the street has broken, your establishment suddenly has no running water. Which of the following is an appropriate response?
    • A. 

      Cross-connect the hot and cold water lines to prevent backflow

    • B. 

      Close the bathrooms

    • C. 

      Call the local health department

    • D. 

      Purchase ice and use bottled water

  • 11. 
    Why must handwashing stations be located close to food-prep areas?
    • A. 

      So that handwashing sinks can also be used to wash fresh produce

    • B. 

      To allow the floor drain in the food prep area to also serve the handwashing station

    • C. 

      So that foodhandlers have easy access to paper towels

    • D. 

      To allow foodhandlers to wash their hands often

  • 12. 
    A handwashing station must provide all of the following, except
    • A. 

      Hot running water

    • B. 

      Cold running water

    • C. 

      Soap

    • D. 

      A cloth towel

  • 13. 
    What is potable water?
    • A. 

      Water that can be used only for cleaning and sanitizing

    • B. 

      Water that has been contaminated due to cross-connection

    • C. 

      Water that is safe to drink

    • D. 

      Water that has a pleasant taste

  • 14. 
    What is the purpose of a vacuum breaker?
    • A. 

      It grinds food and other types of waste to make disposal easier

    • B. 

      It is used to prevent cross-connections between piping systems or betwen a hose and faucet

    • C. 

      It is used to prevent grease condensation in pipes

    • D. 

      It is used to prevent floor-cleaning machines from becoming clogged

  • 15. 
    A running faucet is located below the flood rim of a sink. This is an example of
    • A. 

      Vacuum breaker

    • B. 

      Cross-connection

    • C. 

      Air gap

    • D. 

      Work flow

  • 16. 
    If there is a sudden drop in water pressure, a possible result is
    • A. 

      Backflow

    • B. 

      Work flow

    • C. 

      Grease condensation

    • D. 

      Porosity

  • 17. 
    Backflow is a food safety danger because
    • A. 

      Contaminated water can enter the potable water supply

    • B. 

      The taste of water can be affected

    • C. 

      Service sinks can overflow

    • D. 

      Slip-and-fall accidents are more likely

  • 18. 
    A hose connected to a running faucet is left submerged in a bucket. This is an example of
    • A. 

      Air gap

    • B. 

      Vacuum breaker

    • C. 

      Cross-connection

    • D. 

      Potable water

  • 19. 
    What is the only fully reliable method for preventing backflow?
    • A. 

      Air gap

    • B. 

      Booster heater

    • C. 

      Coving

    • D. 

      Solvent cleaners