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ServSafe
Chapter 9
| Question | Answer |
|---|---|
| How high off the ground must floor-mounted equipment be? | 6 inches |
| How high off the ground must tabletop equipment be? | 4 inches |
| What is the greatest challenge to water safety? | cross-connections - it's a physical link between safe water and dirty water. |
| How do you prevent cross-contamination? | avoid creating a cross-connection. Do not attach a host to a faucet unless a back flow prevention device is attached. |
| What is a mechanical device that prevents backsiphonage? | a vacuum breaker |
| what is the best way to prevent back flow? | create an air gap- an air space that separates a water supply outlet from a potentially contemned source |
| Purchase dishwashers that have the ability to do what? It must be listed on the machine | temperature, water pressure, cleaning an sanitizing chemical concentration |
| what are the most important food safety features to look for when selecting flooring, wall and ceiling materials? | smooth and durable |
| what organization creates national standards for food service equipment | NSF |
Created by:
watermelon25