Floors In A Food Prep Area Must Be Servsafe

October 28, 2022

Servsafe Ch 9

6 inches off the ground

Chemical solutions used in food service to reduce the number of pathogens on clean surfaces are called...? Disinfectants

Food handlers should wash their hands with a water temperature of at least...? Scrape pot, wash in detergent, rinse, sanitize, air dry

After finishing cleaning the floor, a food handler should...? empty bucket, rinse mop and hang mop to dry

What should you do to ensure that a sanitizing solution for a food preparation surface will work properly? In a separate area, away from dining and preparation areas

At what minimum height from the floor should a new dishwasher be installed? cleaning

Connecting a pipeline between a source of drinking water and a source of water of unknown quality is...? Work with a licensed pest control operator

Clean, sanitized and dry cups and glasses should be stored...? 110 degrees F

What should a food handler do when transferring chemicals to a new container?

The Ultimate Guide To The Servsafe Exam: The Flow Of Food

Storage in a cooler requires certain items per shelf in a specific order from top to bottom:

RTE foods

Seafood

Whole cuts of pork and beef

Ground meat and ground fish

Ground and whole poultry

Storage area

Food should be stored in cool, dry, clean areas and never in: locker rooms/changing rooms, restrooms, garbage cans, mechanical rooms, under stairwells, or under water or sewer lines.

When selecting dishwashing equipment, ensure that the detergents and disinfectants used are approved by the local regulatory authority; they have the ability to measure water temperature, water pressure, and the concentration of cleaning and sanitizing chemicals; and that information about the correct settings is displayed on the machine. Physical bonding is dangerous because it increases the chance of unwanted backflow or reverse flow of contaminants, such as those from drains, sewers, or other wastewater sources, into the facility's drinking water system. This occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply. Physical bonding is dangerous because it increases the chance of unwanted backflow or reverse flow of contaminants, such as those from drains, sewers, or other wastewater sources, into the facility's drinking water system. This occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply. Pest management Three pest prevention rules: Deny pest access to the farm; Deny pests food, water and shelter Work with a licensed pest control operator (PCO). To prevent pests from sheltering (indoors): store food and supplies quickly and properly; keep them away from walls and at least 15 centimeters off the ground; Alternate First In, First Out (FIFO) products so pests can't take hold and reproduce; thoroughly clean restoration operations; clean up food and drink spills immediately; clean rest rooms after use; keep cleaning tools and supplies clean and dry.