ServSafe Food Protection Manager: Chapter Nine: Safe Facilities and Pest Management Practice Questions and Answers (100% Pass)
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Course
Food safety manager
Institution
Food Safety Manager
ServSafe Food Protection Manager: Chapter Nine:
Safe Facilities and Pest Management Practice
Questions and Answers (100% Pass)
An organization that creates national standards for equipment that come
into contact with food is...
a. ACF
b. NRA
c. IQF
d. NSF - Answer️️ -d. NSF
Floor mount...
b. Grouped with other equipment that need a water source
c. Convenient to where employees need to wash their hands
d. Only where the owner wants them - Answer✔️✔️-c. Convenient to where
employees need to wash their hands
Besides a garbage container and a sign/poster telling staff to wash their
hands, hand washing stations are to be equipped with the following:
a. Bar soap, running hot and cold water, and a common towel
b. Soap dispenser, hot water and paper towels
c. Soap dispenser, a basin of tepid water and paper towels
d. Soap dispenser, hot and cold running water and paper towels -
Answer✔️✔️-d. Soap dispenser, hot and cold running water and paper
towels
Only water that is drinkable can be used for food preparation. This water
may come from:
a. Condensation from cooling equipment
b. Run of water extracted from ground seepage
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