Maintaining the Facility -Clean operation on a regular basis -Make sure all building systems work and are checked -Make sure the building is sound. Have their drain plugs in place. Ensure indoor trash cans are leakproof, pestproof, covered, and easy to clean. 1910.141 (b) (2) ServSafe® Food Handler Manager And Responsible Alcohol. $0 How high should floor-mounted equipment be from the floor? Floor-Mounted equipment- place 6 inched (15cm) high. Garbage. answer choices True SERVSAFE 10. Instructor Notes. Wash hands: Before starting work During food preparation When moving from one food preparation area to another Before putting on or changing gloves After using the restroom To keep foods and beverages safe, it is important that you manage your waste according to regulations set by FSSAI.These guidelines (Schedule 4) ensure that waste does not come in contact with food, either directly or indirectly, through flies and insects or through more serious contaminants like effluents.Cross contamination from flies and insects that have come in . Don't feed birds/wildlife 5. 4 inches . kept covered with tight-fitting lids. Three basic rules of an integrated pest management program are..? Outdoor garbage containers must be placed on a smooth, durable, nonabsorbent surface, and have tight-fitting lids for optimal maintenance. Cover containers when not in use. Instructor Notes Servsafe 6th Edition Practice Test 2014. SERVSAFE 8. answer choices It will be help full for both ServSafe Food Protection Manager test and ServSafe Food Handler certificate course preparation. Answer any questions that may arise as you reveal each answer. • Equipment must be installed to allow aisles and enough space, so employees can work without . • Use hot water, liquid soap, and disposable paper towels. 1910.141 (b) (1) (v) Open containers such as barrels, pails, or tanks for drinking water from which the water must be dipped or poured, whether or not they are fitted with a cover, are prohibited. • Wash hands after handling raw foods (uncooked meat, poultry, eggs, produce, etc.) A manager sees a food handler scooping some of this ice to fill a customer's drink. Emergencies that affect the facility Certain crisis can affect the safety of the food you serve. #8 A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A soap. A storage unit has four cans of tomatoes with the following use by dates: January 1, February 1, March 1, & April 1. ServSafe Practice Test Amp Answers April 2019 Edition. 100. 41 F and 135 F ( 5 C and 57 C) The best way to prevent pest is to Clean and sanitize the operation Cans of soda are stored on ice behind the bar. Page 5-8. . ServSafe Practice Test on Safe Facilities Pest Management (Chapter 9) based on ServSafe 7th Edition study guide. Outdoor garbage containers should be Wash hands. Make sure the containers have tight-fitting lids . recyclables: provide food and shelter for pests; store them in a clean, pest-proof container as far from building as possible. Provide a waste container at each hand washing sink or near the door in restrooms. 2) v.0809 www.ServSafe.com Name: Date: Score: How Food Can Become Contaminated Quiz Sheet TRUE OR FALSE T ___ F ___ 1. lined with plastic or wet strength paper. Keep their drain plugs in place. ServSafe Chp 10. True or False: If half or a majority of your staff speak a language other than English, signs reminding them to wash their hands in their language must be posted. Review. . Outdoor containers must have tight-fitting lids and must be kept covered at all times. Use a thermometer to check a food's internal temperature. 1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding place 3. work with a licensed PCO to eliminate pests that do enter. Store recyclables correctly. Call Pest Control Operator to remove hives/nests Outdoor containers must: Outdoor garbage containers must be equipped with lids that close Pathogens grow well between which temperatures? Maintaining the Facility Clean the operation on a regular basis. . A hair restraint/net. 1. deny pests access to the operation, 2. deny pests food, water, and a nesting or hiding place, 3. work with a licensed PCO to eliminate pests that do enter. You should remove garbage from prep areas as quickly as possible. Finally, food must be rejected if the packaging is damp, water-stained, or leaking. 1 points. Instructor Notes. As part of handwashing, foodhandlers must scrub their hands and arms for at least. Tell students that fish must be rejected if the flesh is slimy, sticky, or dry. Clean up spills around containers immediately. Clean garbage containers frequently. C kept away from customer parking areas. Maintain garbage containers and storage areas: o Keep containers clean and in good condition. from growing to unsafe levels. • Wear aprons if required. 80 Food Manager Practice Exam Questions. Outdoor garbage containers . Cover containers when not in use. A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) . 0.0: 52. Keep large cans separate from food areas and surfaces in order to avoid public health risks. Garbage Garbage zRemove from prep areas as quickly as possible zClean the inside and outside of containers frequently, zContainers must be leak proof, waterproof, and pest proof zOutdoor containers must be covered at all times 10-16 Outdoor containers-place on a smooth, nonabsorbent surface with tight-fitting lids covered at all times. When working around food, a food handler is required to wear? •Clean the inside and outside of garbage containers often. Make sure outdoor containers have tight-fitting lids and keep them covered. On-site food preparation must be done away from the patrons to prevent contamination. 9-19 Garbage. Keep hands washing sinks accessible anytime employees are present. Such area must be physically separated from other food operations; must be equipped to furnish approved potable water in accordance with applicable provisions of chapters 62-550 and 62-555 or chapter 64E-8, F.A.C. Check temperatures at least every four hours Throw out food not at 41˚F (5˚C) or lower Check temperatures every two hours to leave time for corrective action 9-2 Instructor Notes Use a thermometer to check a food's internal temperature. kept covered with tight-fitting lids. Some of the common include electrical power outages, fire, flooding, and sewage backups. Adherence to prescribed written procedures (inspection, swab testing, direct observation of personnel) should be continuously monitored, and . Keep containers as far away from the building as regulations allow . To work with food a foodhandler with an infection hand wound must. Indoor containers must be: Designated storage areas: (Another option is to seal it to a masonry base. #5 Outdoor garbage containers must be A washed frequently. Never use the temperature gauge on a holding unit to do it. A Threaded faucet B Device that prevents a vacuum C Brass valve that mixes hot and cold water Designing a Sanitary Operation. Close the lids on outdoor containers. Walk in cooler door is heavily dented and does not properly close. In order for a hose to be connected to a mop sink faucet, the mop sink MUST be equipped with? Store waste and recyclables separately from food and food-contact surfaces. Maintaining the Facility o To prevent food safety problems: Clean the operation on a regular basis Make sure all building systems work and are checked regularly Make sure the building is sound Control pests . waste, using the restroom, coughing or sneezing, etc. True or False: If you have an imminent emergency, such as a power outage, in your operation, you must have the local regulatory authorities permission before you can reopen. . 9-21. Be covered at all times. •Use trashcan liners. Place outdoor garbage containers on a surface that is smooth, durable and nonabsorbent. 100. . The material's porosity or the extent to which it will absorb liquids. #8 A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A soap. Practice Tests and Answer Keys Practice Test #5 Outdoor garbage containers must be A washed frequently. o Place outdoor garbage containers on a surface that is smooth, durable and nonabsorbent. Point out that cold TCS food must be received at 41˚F (5˚C) or lower. Servsafe Exam. usedFAQwhen can glass thermometers usedadminSend emailDecember 2021 minutes read You are watching when can glass thermometers used Lisbdnet.comContents1 When Can Glass Thermometers Used What kind thermometers have replaced glass. 2. cover outdoor garbage containers 3. remove dirty dishes asap 4. @ What is a cross-connection? • Use hot water, liquid soap, and disposable paper towels. TRASH AND GARBAGE •Remove the garbage from prep area as quickly as possible. Plans received by our department must be legible and include the following information: A floor plan showing equipment and activity locations Number of seats, indoor and outdoor Location of outdoor garbage disposal areas Floor, wall, ceiling materials Equipment cut sheets Menu Keep indoor containers covered when they are not in use. As we sail through chapters ten to fourteen of our quizzes on the proper safety protocols when handling, serving and cooking food, answer questions on lighting, water sources, hand washing stations and garbage containers. storage: keep food away from walls and at least 6 inches above ground. Outdoor containers must: Be placed on a smooth, durable . answer choices threaded faucet device that prevents a vacuum brass valve that mixes hot and cold water Dispose of contaminated or spoiled foods in closed containers to prevent rodent and fly harborage. Outdoor containers must be on smooth, durable surfaces that are non-absorbent, like asphalt or concrete, and should have tight-fitting lids. . Good workflow Keep food out of temperature danger zone as much as possible and reduce handling Reduction of cross-contamination Place equipment to prevent splashing and spilling. Check equipment regularly to make sure it is working correctly. rotate food items so that pests do not have a chance to settle in to them and breed. 41 F and 135 F ( 5 C and 57 C) The best way to prevent pest is to Clean and sanitize the operation Cans of soda are stored on ice behind the bar. safe water for cooking, dishwashing, hand washing, garbage containers stored away from food prep, storage, and serving areas to keep food in vending machines safe check product shelf life daily, refrigerated food prepped on site and not sold in seven days must be thrown out, wash and wrap fresh fruit with edible peels before putting in machine B kept covered with tight-fitting lids. When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least . before handling cooked foods. Outdoor garbage containers must be equipped with lids that close Pathogens grow well between which temperatures? SERVSAFE 10. Explain that cans that are dented must be rejected. C kept away from customer parking areas. Play this game to review Life Skills. A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) . A Threaded faucet B Device that prevents a vacuum C Brass valve that mixes hot and cold water •Close the lids on outdoor containers. 7. Temperature: NEVERuse hot-holding equipment to reheat food unless it's designed for it • Wear aprons if required. D lined with plastic or wet-strength paper. No leaks, holes, or cracks. 30 days after the last shellfish was sold or served from the container. 4-501.11; Core; Equipment shall be maintained in good repair. 9-25 Garbage Outdoor containers must: z Be placed on a smooth, durable, nonabsorbent surface: o Asphalt or concrete z Have tight-fitting lids z Be covered at all times z Have their drain plugs in place 9-26 Maintaining the Facility To prevent food safety problems due to the facility: z Clean the operation regularly. Must be covered at all times and keep drain plugs in place. Hot- and cold-running drinkable water Soap Garbage container Single-use paper towels or hand dryer Signage reminding you to wash your hands Question 16 30 seconds Q. •Do not clean garbage containers in or near food prep areas. Sanitary Facilities and Equipment. Subjects: exam servsafe . Throw out garbage quickly and correctly. A food handler who has just bus tables must do what before handling food. 9-24 T ___ F ___ 2. Incorrect. 100. . Ensure indoor trash cans are leakproof, pestproof, covered, and easy to clean. • Wear gloves if required. When receiving a delivery of food for an operation, it is important to. Toss garbage quickly and correctly Keep garbage containers clean and in good condition Keep containers tightly covered Clean up spills around garbage immediately Store recyclables in clean pest-proof containers Keep recyclables as far away from building as regulation allows Store all food and supplies correctly and quickly Advance the slideshow to reveal guidelines for handling garbage safely. 13. C a clock. Hot- and cold-running drinkable water Clock Garbage container Single-use paper towels or hand dryer Signage reminding you to wash your hands Question 13 30 seconds Q. Complete proper and safe disposal of condemned food items in a manner consistent with federal, state, and local solid waste storage, transportation, and disposal regulations, to ensure these products do not reappear as damaged or salvaged merchandise for human consumption. Electric zapper placed away from food 7. ServSafe® Study Outline Chapter 3 Ucanr Edu. SERVSAFE 7. C kept away from customer parking areas. 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