10th -

12thgrade

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(Calli) Ch 9 ServSafe 7th Ed

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  • 1. Multiple Choice
    30 seconds
    1 pt

    The water provided to a handwashing sink must be:

    Hot water only.

    Cold water only.

    Drinkable water only.

    Fluoridated water only.

  • 2. Multiple Choice
    30 seconds
    1 pt

    What food safety features are the most important to look for when selecting flooring, wall and ceiling materials?

    Absorbent and durable.

    Hard and durable.

    Porous and durable.

    Smooth and durable.

  • 3. Multiple Choice
    30 seconds
    1 pt

    A handwashing station should have soap, hot and cold water, signage, a way to dry hands and:

    Gloves.

    A timer.

    A garbage container.

    A clock with a second hand.

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