Ch 9-Safe Facilities & Pest Management Quiz

Yes or No

Played 51 %Accuracy 94 Average time 00:50

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About this activity

A quick true/false on facility safety & pests.

Created by

Juan G

United States

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#	Player	Accuracy	time
1	Dominick Navarro August 28, 2025	% 100	00:14
2	Alexander Torres August 28, 2025	% 100	00:46
3	Yazmin Rodriguez Hernandez August 31, 2025	% 100	00:50
4	Citlaly Ceballos August 28, 2025	% 75	01:30

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Ch 9-Safe Facilities & Pest Management QuizOnline version A quick true/false on facility safety & pests. by 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

Ch 9-Safe Facilities & Pest Management QuizOnline version

A quick true/false on facility safety & pests.

by Juan G

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

Yes

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

Yes

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

Yes

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

Yes

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

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

Yes

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

Yes

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

Yes

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

Yes

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

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

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

Yes

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Ch 9-Safe Facilities & Pest Management Quiz

Yes or No

About this activity

Created by

Download the paper version to play

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Adjective Checker

Ch 9-Safe Facilities & Pest Management QuizOnline version

by 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.

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