HACCP Chapter 11
Sofia's chapter 11
- 1.
Which of the following can help prevent backflow?
- A.
Grease trap
- B.
Vacuum breaker
- C.
Cross-connection
- D.
Cantilever-mounted equipment
Correct Answer
B. Vacuum breakerExplanation
A vacuum breaker is a device that prevents backflow in plumbing systems. It is designed to allow air into the system, creating a siphon break and preventing the reverse flow of water or other fluids. This helps to protect the potable water supply from contamination. By installing a vacuum breaker, the risk of backflow is minimized, ensuring the safety and integrity of the plumbing system.Rate this question:
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- 2.
Which of the following would be a feature of a piece of kitchen equipment that carries an NSF International symbol?
- A.
Food-contact surfaces that do not require sanitizin
- B.
Solder or caulk used to round off edges
- C.
Self cleaning
- D.
Easy to clean
Correct Answer
D. Easy to cleanExplanation
The feature of a piece of kitchen equipment that carries an NSF International symbol would be "Easy to clean". The NSF International symbol indicates that the equipment meets the standards set by the NSF for sanitation and cleanliness. Therefore, it is expected that the equipment would be designed in a way that makes it easy to clean and maintain hygiene standards.Rate this question:
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- 3.
Whichof the following statements about clean-in-place equipment is correct?
- A.
The machines should be cleaned once a week unless indicated otherise by the manufacturer
- B.
The machines should use cold water to rinse
- C.
Used cleaning solution should be collected regularly from the machine and discarded.
- D.
Cleaning and sanitizing solutions should be held in the tubes or pipes for a specific amount of time.
Correct Answer
D. Cleaning and sanitizing solutions should be held in the tubes or pipes for a specific amount of time.Explanation
Cleaning and sanitizing solutions should be held in the tubes or pipes for a specific amount of time. This is important because it allows the solution to effectively clean and sanitize the equipment. If the solution is not given enough time to work, it may not fully clean and sanitize the equipment, which can lead to contamination. Holding the solution in the tubes or pipes for a specific amount of time ensures that the equipment is properly cleaned and sanitized.Rate this question:
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- 4.
Handwashing stations
- A.
Must be located so employees can easily wash their hands often
- B.
Must be designed so that employees can wash and dry their hands in 10 seconds
- C.
Should allow employees to use them without having to bend over
- D.
Should not be located close to food-prep areas
Correct Answer
A. Must be located so employees can easily wash their hands oftenExplanation
Handwashing stations must be located so employees can easily wash their hands often. This is important because frequent handwashing is essential for maintaining proper hygiene and preventing the spread of germs and diseases. If the handwashing stations are conveniently located, employees are more likely to use them regularly, ensuring that their hands are clean and reducing the risk of contamination in the workplace.Rate this question:
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- 5.
Which of the following is an example of a proper container for garbage?
- A.
Enclosed wire-mesh bin
- B.
Ceramic tile-lined container
- C.
Covered, galvanized metal container
- D.
Paper bags
Correct Answer
C. Covered, galvanized metal containerExplanation
A covered, galvanized metal container is an example of a proper container for garbage because it is enclosed, which helps to prevent odors and pests from escaping. Additionally, the galvanized metal material is durable and resistant to rust, ensuring that the container will last for a long time. The cover also helps to keep rainwater out, preventing the garbage from becoming wet and potentially creating a mess. Overall, this type of container provides a secure and effective way to store and dispose of garbage.Rate this question:
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- 6.
A plumbing problem has caused a backup of raw sewage in the bathroom. What is the proper course of action?
- A.
Close the bathroom to customers
- B.
Close the bathroom, wait for the sewage to drain, and then clean and sanitize the area
- C.
Close the bathroom and call a plumber
- D.
Immediately close the establishment
Correct Answer
D. Immediately close the establishmentExplanation
Closing the establishment immediately is the proper course of action because a backup of raw sewage poses a health hazard and can contaminate the entire premises. It is important to prioritize the safety and well-being of customers and employees by closing the establishment and addressing the plumbing problem as soon as possible.Rate this question:
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- 7.
Where should the kitchen trash containers be cleaned?
- A.
In the first sink of the three-compartment sink
- B.
Any place in the kitchen where there is a floor drain
- C.
In an area away from food-storage or food-prep area
- D.
In a chemical-sanitizing warewasher
Correct Answer
C. In an area away from food-storage or food-prep areaExplanation
The kitchen trash containers should be cleaned in an area away from food-storage or food-prep area to avoid any contamination or cross-contamination of food. Cleaning the trash containers in a separate area ensures that any potential bacteria or odors from the trash do not come into contact with food or food preparation surfaces, maintaining a safe and hygienic environment in the kitchen.Rate this question:
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- 8.
The greatest threat to water supplies in foodservice facilities is
- A.
An air gap
- B.
Cross-connections
- C.
Leaking pipes
- D.
Local plumbing codes
Correct Answer
B. Cross-connectionsExplanation
Cross-connections pose the greatest threat to water supplies in foodservice facilities. A cross-connection occurs when the potable water supply comes into contact with a non-potable source, such as contaminated water or chemicals. This can happen due to faulty plumbing or improper installation of equipment. Cross-connections can lead to the contamination of the water supply, putting the health and safety of consumers at risk. Therefore, it is essential for foodservice facilities to have proper backflow prevention devices in place to prevent cross-connections and ensure the safety of the water supply.Rate this question:
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- 9.
Which of the following is an example of an air gap?
- A.
A faucet that is at the same level as the flood rim of the sinl
- B.
Waste water that is channeled into a floor drain
- C.
Air space between the drainpipe of a sink and the floor drain
- D.
A hose that is left submerged in a bucket
Correct Answer
C. Air space between the drainpipe of a sink and the floor drainExplanation
The air space between the drainpipe of a sink and the floor drain is an example of an air gap. An air gap is a physical separation between a water supply system and a potential source of contamination, such as a drain or waste pipe. It prevents backflow of contaminated water into the clean water supply by creating a barrier of air. In this case, the air space between the drainpipe and the floor drain acts as a protective barrier, ensuring that any wastewater or contaminants cannot flow back into the sink's water supply.Rate this question:
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- 10.
Because a water main in the street has broken, your establishment suddenly has no running water. Which of the following is an appropriate response?
- A.
Cross-connect the hot and cold water lines to prevent backflow
- B.
Close the bathrooms
- C.
Call the local health department
- D.
Purchase ice and use bottled water
Correct Answer
D. Purchase ice and use bottled waterExplanation
In the given scenario, the establishment is facing a sudden loss of running water due to a broken water main in the street. In such a situation, purchasing ice and using bottled water is an appropriate response. This will help in ensuring that the establishment can still provide basic water-related services to its customers, such as serving drinks with ice and offering bottled water for drinking purposes. It is a practical solution to temporarily overcome the water shortage until the main water supply is restored.Rate this question:
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- 11.
Why must handwashing stations be located close to food-prep areas?
- A.
So that handwashing sinks can also be used to wash fresh produce
- B.
To allow the floor drain in the food prep area to also serve the handwashing station
- C.
So that foodhandlers have easy access to paper towels
- D.
To allow foodhandlers to wash their hands often
Correct Answer
D. To allow foodhandlers to wash their hands oftenExplanation
Handwashing stations must be located close to food-prep areas to allow foodhandlers to wash their hands often. This is crucial for maintaining proper hygiene and preventing the spread of bacteria and contaminants. By having handwashing stations conveniently located, foodhandlers can easily and regularly wash their hands before, during, and after food preparation, reducing the risk of foodborne illnesses.Rate this question:
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- 12.
A handwashing station must provide all of the following, except
- A.
Hot running water
- B.
Cold running water
- C.
Soap
- D.
A cloth towel
Correct Answer
D. A cloth towelExplanation
A handwashing station must provide hot running water, cold running water, soap, and a cloth towel. However, the exception is a cloth towel. While it is ideal to have a cloth towel for drying hands, it is not a mandatory requirement for a handwashing station. Other alternatives such as paper towels or air dryers can be used instead.Rate this question:
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- 13.
What is potable water?
- A.
Water that can be used only for cleaning and sanitizing
- B.
Water that has been contaminated due to cross-connection
- C.
Water that is safe to drink
- D.
Water that has a pleasant taste
Correct Answer
C. Water that is safe to drinkExplanation
Potable water refers to water that is safe for consumption. It is free from harmful contaminants and meets the necessary quality standards to be consumed without posing any health risks. This type of water is suitable for drinking and can be used for various purposes such as cooking, bathing, and irrigation. It is essential for maintaining good health and preventing waterborne diseases.Rate this question:
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- 14.
What is the purpose of a vacuum breaker?
- A.
It grinds food and other types of waste to make disposal easier
- B.
It is used to prevent cross-connections between piping systems or betwen a hose and faucet
- C.
It is used to prevent grease condensation in pipes
- D.
It is used to prevent floor-cleaning machines from becoming clogged
Correct Answer
B. It is used to prevent cross-connections between piping systems or betwen a hose and faucetExplanation
A vacuum breaker is used to prevent cross-connections between piping systems or between a hose and faucet. Cross-connections can occur when there is a drop in water pressure, causing contaminated water to be siphoned back into the clean water supply. The vacuum breaker creates a barrier that allows air to enter the system, breaking the vacuum and preventing the backflow of contaminated water. This helps to ensure the safety and purity of the water supply.Rate this question:
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- 15.
A running faucet is located below the flood rim of a sink. This is an example of
- A.
Vacuum breaker
- B.
Cross-connection
- C.
Air gap
- D.
Work flow
Correct Answer
B. Cross-connectionExplanation
A cross-connection refers to a connection between a potable water supply and a non-potable source or a contaminated substance. In this scenario, the running faucet is located below the flood rim of the sink, which means there is a potential for water to flow back into the potable water supply. This creates a cross-connection, as the non-potable water from the sink can contaminate the drinking water. Therefore, the correct answer is cross-connection.Rate this question:
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- 16.
If there is a sudden drop in water pressure, a possible result is
- A.
Backflow
- B.
Work flow
- C.
Grease condensation
- D.
Porosity
Correct Answer
A. BackflowExplanation
A sudden drop in water pressure can cause backflow, which is the reverse flow of water in a plumbing system. This can occur when there is a significant decrease in pressure in the supply line, causing water to flow backwards into the main water supply. Backflow can be a result of various factors such as a burst pipe, a sudden increase in demand for water, or a malfunctioning valve. It can lead to contamination of the water supply, posing health risks to consumers.Rate this question:
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- 17.
Backflow is a food safety danger because
- A.
Contaminated water can enter the potable water supply
- B.
The taste of water can be affected
- C.
Service sinks can overflow
- D.
Slip-and-fall accidents are more likely
Correct Answer
A. Contaminated water can enter the potable water supplyExplanation
Backflow is a food safety danger because contaminated water can enter the potable water supply. This can lead to the consumption of harmful bacteria or chemicals, posing a risk to human health. It is important to prevent backflow by implementing proper plumbing systems and backflow prevention devices to safeguard the quality and safety of the potable water supply.Rate this question:
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- 18.
A hose connected to a running faucet is left submerged in a bucket. This is an example of
- A.
Air gap
- B.
Vacuum breaker
- C.
Cross-connection
- D.
Potable water
Correct Answer
C. Cross-connectionExplanation
A cross-connection occurs when a plumbing system is connected to a non-potable water source, creating a potential for contamination. In this scenario, the hose connected to the faucet is submerged in a bucket, which could contain non-potable water. This creates a cross-connection between the potable water supply and the potentially contaminated water in the bucket.Rate this question:
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- 19.
What is the only fully reliable method for preventing backflow?
- A.
Air gap
- B.
Booster heater
- C.
Coving
- D.
Solvent cleaners
Correct Answer
A. Air gapExplanation
An air gap is the only fully reliable method for preventing backflow. An air gap is a physical separation between the water supply outlet and the receiving vessel, creating a literal gap of air that prevents any backflow of contaminated water into the clean water supply. This method is highly effective in preventing contamination and is widely recognized as the most reliable solution for backflow prevention.Rate this question:
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Feb 06, 2024Quiz Edited by
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Sep 18, 2010Quiz Created by
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