ServSafe ServSafe Facility Design & Equipment Maintenance 1

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

At least one dedicated handwashing sink must be present in the food preparation area, separate from food prep and utility sinks.

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

Food-contact surfaces must be smooth, non-porous, and easy to clean to prevent harboring pathogens and facilitate sanitation.

Question 3

How should equipment be positioned to allow proper cleaning underneath?

Accepted Answer

Elevated at least 6 inches off the floor

Answer

Equipment must be elevated at least 6 inches off the floor to allow cleaning and to deter pest harborage underneath.

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

Walk-in refrigerators must have at least 10 foot-candles of light at 30 inches above the floor to allow safe inspection and cleaning.

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

Grease traps intercept fats, oils, and grease before they enter the sewer, preventing clogs and regulatory violations.

ServSafe Practice Test