Chapter 11

19 Questions  I  By Mrgoodwin23 on September 18, 2010
Sofia's chapter 11

  
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1.  Which of the following can help prevent backflow?
A.
B.
C.
D.
2.  Which of the following would be a feature of a piece of kitchen equipment that carries an NSF International symbol?
A.
B.
C.
D.
3.  Whichof the following statements about clean-in-place equipment is correct?
A.
B.
C.
D.
4.  Handwashing stations
A.
B.
C.
D.
5.  Which of the following is an example of a proper container for garbage?
A.
B.
C.
D.
6.  A plumbing problem has caused a backup of raw sewage in the bathroom. What is the proper course of action?
A.
B.
C.
D.
7.  Where should the kitchen trash containers be cleaned?
A.
B.
C.
D.
8.  The greatest threat to water supplies in foodservice facilities is
A.
B.
C.
D.
9.  Which of the following is an example of an air gap?
A.
B.
C.
D.
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.
B.
C.
D.
11.  Why must handwashing stations be located close to food-prep areas?
A.
B.
C.
D.
12.  A handwashing station must provide all of the following, except
A.
B.
C.
D.
13.  What is potable water?
A.
B.
C.
D.
14.  What is the purpose of a vacuum breaker?
A.
B.
C.
D.
15.  A running faucet is located below the flood rim of a sink. This is an example of
A.
B.
C.
D.
16.  If there is a sudden drop in water pressure, a possible result is
A.
B.
C.
D.
17.  Backflow is a food safety danger because
A.
B.
C.
D.
18.  A hose connected to a running faucet is left submerged in a bucket. This is an example of
A.
B.
C.
D.
19.  What is the only fully reliable method for preventing backflow?
A.
B.
C.
D.
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