Free ServSafe Safe Facilities and Equipment Questions and Answers 1

Question 1

What is the best way to prevent backflow in a food service operation?

Accepted Answer

An air gap

Answer

A vacuum breaker

Answer

A cross-connection

Answer

A grease trap

Question 2

Which organization creates national standards for foodservice equipment?

Accepted Answer

NSF

Answer

FDA

Answer

USDA

Answer

CDC

Question 3

What is a requirement for a handwashing station in a food service establishment?

Accepted Answer

Hot and cold running water

Answer

A common cloth towel

Answer

Hand sanitizer

Answer

A clock with a second hand

Question 4

A physical link between sources of safe water and dirty water is called a:

Accepted Answer

Cross-connection

Answer

Backflow

Answer

Air gap

Answer

Potable link

Question 5

Flooring material in food preparation areas must be:

Accepted Answer

Smooth and durable

Answer

Absorbent and soft

Answer

Porous and textured

Answer

Carpeted and dark-colored

Question 6

In which area of a food service operation are the brightest lights required?

Accepted Answer

Preparation areas

Answer

Dry-storage areas

Answer

Dining rooms

Answer

Walk-in coolers and freezers