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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 |