ServSafe Certification Safe Facilities and Equipment 3

Question 1

What is the correct water temperature for the wash compartment of a three-compartment sink?

Accepted Answer

At least 110°F (43°C)

Answer

The wash compartment of a three-compartment sink must have water maintained at a minimum of 110°F (43°C) to effectively remove grease and soil.

Question 2

Ventilation hoods above cooking equipment should be cleaned how often?

Accepted Answer

As needed based on use

Answer

Ventilation hoods should be cleaned as needed based on the volume of cooking and grease buildup to prevent fire hazards and contamination.

Question 3

What is the minimum distance food must be stored from the floor in a walk-in refrigerator?

Accepted Answer

6 inches

Answer

Food must be stored at least 6 inches off the floor to protect it from contamination and to allow for cleaning.

Question 4

Which pest control method is NOT acceptable in a food service establishment?

Accepted Answer

Open pesticide sprays near food storage

Answer

Open pesticide sprays near food storage can contaminate food and are not an approved pest control method; only licensed pest control operators should apply such chemicals.

Question 5

When should a food establishment's garbage cans be cleaned and sanitized?

Accepted Answer

After each use

Answer

Garbage cans should be cleaned and sanitized after each use to prevent odors, pest attraction, and cross-contamination.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification Safe Facilities and Equipment 3