Servesafe Chapter 11
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Chapter 11 of Servsafe Manager
Topics of this game:
- When is the regulatory authority required to review and establishments construction plans?
- What is the advantage of having the regulatory authority review construction plans?
- What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
- What is the most important food safety consideration when selecting construction materials for the establishment?
- What should be considered when constructing restrooms?
- What must be included in restrooms?
- Where are handwashing stations required?
- What is an acceptable method for drying hands at a handwashing station?
- Food contact surfaces must be easy to clean, durable, resistant to damage, and
- Which organization develops standards for the sanitary design and construction of foodservice equipment?
- Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the
- What requirements must be met when selecting and installing dishwashing machines?
- How high above the floor should floor mounted equipment be?
- How high must legs be on table mounted equipment?
- Kitchen equipment should be maintained regularly by
- What is an approved source of potable water?
- How often should private wells be tested?
- What is a cross-connection?
- What is the lighting intensity requirement for a prep area?
- Grease and condensation buildup on surfaces can be avoided with correct
- What should employees do regularly to maintain ventilation hoods?
- Outdoor garbage containers must be
- Where should garbage cans be cleaned?
