Ch 9-Safe Facilities & Pest Management Quiz

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A quick true/false on facility safety & pests.

Creada por

Juan G

Estados Unidos

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3	Yazmin Rodriguez Hernandez 31 de Agosto de 2025	% 100	00:50
4	Citlaly Ceballos 28 de Agosto de 2025	% 75	01:30

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Ch 9-Safe Facilities & Pest Management Quiz


Ch 9-Safe Facilities & Pest Management QuizVersión en línea A quick true/false on facility safety & pests. por Juan G 1 Coving is a curved, sealed edge between floor and wall that helps eliminate hiding places for insects and protects walls from moisture. Yes No 2 Pests must be denied access to food, water, and shelter, and waste should be managed to prevent infestations. Yes No 3 Water used for food preparation must be potable, from approved public mains or regularly tested private sources. Yes No 4 NSF/ANSI standards for food equipment require it to be nonabsorbent, smooth, corrosion resistant, easy to clean, durable, and resistant to damage. Yes No 5 Handwashing sinks must be used only for handwashing and must have barriers or sufficient distance to prevent water from splashing onto food-contact surfaces. Yes No 6 Floors, walls, and ceilings should be smooth and durable to facilitate cleaning. Yes No 7 Handwashing stations must be located in restrooms or directly next to them and in areas used for food prep, service, and dishwashing. Yes No 8 Floor-mounted equipment must be on legs at least six inches high or sealed to a masonry base. Yes No 9 Dishwashers must be installed so they are reachable and conveniently located to prevent contamination. Yes No 10 Backflow prevention devices include vacuum breakers, double check valves, and reduced pressure zone preventers, and they must be inspected by a trained, certified technician. Yes No 11 A cross-connection is a physical link between safe water and dirty water that can lead to backflow, and an air gap is the surest method to prevent it. Yes No 12 Tabletop equipment must be on legs at least four inches high or sealed to the countertop. Yes No

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Ch 9-Safe Facilities & Pest Management Quiz

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Ch 9-Safe Facilities & Pest Management QuizVersión en línea

por Juan G

Coving is a curved, sealed edge between floor and wall that helps eliminate hiding places for insects and protects walls from moisture.

Pests must be denied access to food, water, and shelter, and waste should be managed to prevent infestations.

Water used for food preparation must be potable, from approved public mains or regularly tested private sources.

NSF/ANSI standards for food equipment require it to be nonabsorbent, smooth, corrosion resistant, easy to clean, durable, and resistant to damage.

Handwashing sinks must be used only for handwashing and must have barriers or sufficient distance to prevent water from splashing onto food-contact surfaces.

Floors, walls, and ceilings should be smooth and durable to facilitate cleaning.

Handwashing stations must be located in restrooms or directly next to them and in areas used for food prep, service, and dishwashing.

Floor-mounted equipment must be on legs at least six inches high or sealed to a masonry base.

Dishwashers must be installed so they are reachable and conveniently located to prevent contamination.

Backflow prevention devices include vacuum breakers, double check valves, and reduced pressure zone preventers, and they must be inspected by a trained, certified technician.

A cross-connection is a physical link between safe water and dirty water that can lead to backflow, and an air gap is the surest method to prevent it.

Tabletop equipment must be on legs at least four inches high or sealed to the countertop.