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ServSafe Mngr Chp 9
Pest Management
| Question | Answer |
|---|---|
| when choosing flooring, wall, and ceiling materials, pick those that are ____ and _____ | smooth and durable |
| floors should always have _____, which is a curved, sealed edge between wall and floor | coving |
| ANSI | American National Standards Institute |
| put floor mounted equipment on legs at least ___ inches off the floor | six inches |
| tabletop equipment on legs must be at least ____ inches off the counter for cleaning purposes | four inches |
| what five things are required at a handwashing station | running water soap way to dry hands garbage container signage |
| what temperature must running water in a handwashing station reach | 85F |
| where are handwashing stations required | - in restrooms or directly near them - in areas used for food prep, service, and dishwashing |
| drinkable water is also called | potable water |
| potable water used in restaruants can come from these four sources | - approved public water mains - private water sources that are regularly tested - closed, portable containers - water transport vehicles |
| what is cross-connection | a physical link between safe water and dirty water |
| what is backflow | the reverse flow of contaminants through a cross-connection into a drinkable water supply |
| what is backsiphonage | when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply |
| what is an example of cross-connection | - a running faucet below the flood rim of a sink - a running hose in a mop bucket |
| what is a vacuum-breaker | a mechanical device that prevents backsiphonage |
| an air space that separates a water supply outlet from a potentially contaminated source is called an: | air gap |
| a correctly designed sink has how many air gaps? | two , one between the faucet and flood rim, and one between the drain pipe and floor drain |
| a significant threat or danger to health that requires immediate corrective action is called an: | immunent health hazard |
| three basic rules to pest prevention | 1. deny pests access to the operation 2. deny pests food, water, shelter 3. work with a licenses pest control operator (PCO) |
| what organization creates national standards for foodservice operations | NSF |
| an operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? | the ventilation system is not working correctly |
| what is the only completely reliable method for preventing backflow? a.) air gap b.) ball valve c.) cross-connection d.) vacuum breaker | air gap |
| a food handler drops the end of a house into a mop bucket and turns the water on to fill it. What has the food handler done wrong? a.) created a cross connection b.) created an air gap separation c.) prevented backflow | created a cross connection |
| what should the surface under a dumpster be made of? | concrete or asphalt |
| a broken water main has caused the water in an operation to appear brown. What should the manager do? | contact local regulatory authority before use |
| what is the best way to eliminate pests that have entered the operation | work with the licensed pest control operator (PCO) |
Created by:
24nuttingl
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