#1. What is the purpose of a construction plan review?
#2. Which of the following is an acceptable flooring material in a food prep area?
#3. Which organization certifies commercial kitchen equipment for sanitation standards?
#4. What is the minimum height for legs on floor-mounted equipment?
#5. What is the purpose of coving in a commercial kitchen?
#6. What is the minimum lighting level required in food preparation areas?
#7. What should be done if sewage backs up in a foodservice operation?
#8. What is a cross-connection?
#9. Which term refers to a separation that prevents backflow in plumbing?
#10. Where should outdoor garbage containers be located?
#11. What is the primary purpose of ventilation systems in commercial kitchens?
#12. Which surface is considered a proper food-contact surface?
#13. Which type of water source is acceptable for use in a foodservice facility?
#14. What is required at every handwashing station?
#15. When should garbage containers be cleaned?
