ServSafe Coursebook Chapter 11 - Sanitary Facilities And Equipment

20 Questions  I  By Vneely
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SERVSAFE Quizzes & Trivia
A quiz based on the material taught in the ServSafe coursebook, chapter 11.

  
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Questions and Answers

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1.  What is a cross-connection?
A.
B.
C.
D.
2.  Which type of flooring would you NOT want to install in a professional kitchen?
A.
B.
C.
D.
3.  Which of these is NOT a concern in the design of a dry storeroom?
A.
B.
C.
D.
E.
4.  To keep food from being contaminated by lighting, use...
A.
B.
C.
D.
5.  How hot should the hot water at a handwashing station get?
A.
B.
C.
D.
6.  Which materials should be used for walkways and parking lots?
A.
B.
C.
7.  What is a source of potable water?
A.
B.
C.
D.
8.  This is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be difficult or impossible to clean. What is it called?
9.  Finishes for walls and ceilings must be which of the following?
A.
B.
C.
D.
E.
F.
10.  A sink can be multipurpose--that is, you may designate a sink to be used for both washing hands and food preparation.
A.
B.
11.  When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least...
A.
B.
C.
D.
E.
12.  Which is the BEST wall finish in cooking areas?
A.
B.
C.
13.  Foodservice equipment that has been certified as meeting certain standards may be stamped with the _________ mark.
A.
B.
C.
D.
14.  Backflow is when water...
A.
B.
C.
D.
15.  Grease on an establishment's ceiling could be a sign of inadequate ventilation.
A.
B.
16.  The extent to which a material will absorb liquids is called what?
17.  What is the most important consideration when selecting construction materials for your establishment?
A.
B.
C.
18.  What is the only completely reliable method for preventing backflow?
A.
B.
C.
D.
19.  A dishwashing machine should be raised how many inches from the floor?
A.
B.
C.
20.  From a sanitation perspective, a well-designed kitchen will address which of the following?
A.
B.
C.
D.
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