ServSafe ServSafe Facility Design & Equipment Maintenance

Question 1

What is the minimum number of handwashing sinks required in a food preparation area?

Accepted Answer

At least one dedicated handwashing sink

Answer

One sink shared with food prep is acceptable

Answer

A handwashing sink is only required near restrooms

Answer

Two sinks — one for food prep and one for handwashing

Question 2

What is the correct material for food-contact surfaces according to ServSafe guidelines?

Accepted Answer

Smooth, non-porous, and easy-to-clean materials

Answer

Wood, because it is natural and non-toxic

Answer

Porous materials that absorb moisture to prevent pooling

Answer

Any material approved by the supplier

Question 3

How should equipment be positioned to allow proper cleaning underneath?

Accepted Answer

Elevated at least 6 inches off the floor

Answer

Sealed directly to the floor with no gap

Answer

Placed on rubber mats to absorb spills

Answer

Pushed against the wall to minimize exposed surface area

Question 4

Which lighting requirement applies in a walk-in refrigerator under ServSafe and food code standards?

Accepted Answer

At least 10 foot-candles of light at 30 inches above the floor

Answer

At least 50 foot-candles throughout the entire space

Answer

Lighting is optional if the unit has a clear door

Answer

Natural light is preferred over artificial light

Question 5

What is the purpose of a grease trap in a commercial kitchen?

Accepted Answer

To prevent fats, oils, and grease from entering the sewer system

Answer

To heat grease for reuse in cooking

Answer

To filter airborne grease from exhaust vents

Answer

To store used fryer oil safely

Question 6

Floors in a food preparation area must be constructed of materials that are:

Accepted Answer

Smooth, durable, non-absorbent, and easy to clean

Answer

Carpeted for noise reduction

Answer

Made of untreated concrete for durability

Answer

Covered with rubber mats at all times