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Serv Safe Chapter 9.

QuestionAnswer
What is the only reliable method for preventing backflow? Ball valve.
Operations that use a private water source must have it tested at least every what? Every 12 month.
Outdoor garbage and recycle containers should be what? Kept covered with tight-fitting lids to keep rodents out.
How many inches off the floor should equipment be installed? 6 inches
What should be the Light Intensity all food preparation area? At least 540 lux (50 foot candles).
What areas required Hand Washing Stations? Food preparation areas, service areas, restrooms.
What is a cross-connection? The link between sources of safe and dirty water.
How hot should the hot water at a handwashing station get? At least 100F.
What material should the doors be? Smooth and durable.
What material should the ceiling be? Smooth durable and easy to clean
To keep food from being contaminated by lighting what should we use? Shields on heat lamps.
What material should the floor be? Smooth durable, easy to clean and nonabsorbent.
What material should the walls be? Smooth durable and light colored.
When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least? 4 inches
What should be the Light Intensity in Dry food storage areas? At least 108 lux (10 foot candles)
What items are needed in a handwashing station? Hot and cold running water, a way to dry hands, garbage container, signage indicating employees must wash their hands, and Soap.
Created by: luisparedes
 

 



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