ServSafe Facility Design & Equipment Maintenance Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Facility Design & Equipment Maintenance flashcards as text
What is the minimum number of handwashing sinks required in a food preparation area?
Answer: At least one dedicated handwashing sink
At least one dedicated handwashing sink must be present in the food preparation area, separate from food prep and utility sinks.
What is the correct material for food-contact surfaces according to ServSafe guidelines?
Answer: Smooth, non-porous, and easy-to-clean materials
Food-contact surfaces must be smooth, non-porous, and easy to clean to prevent harboring pathogens and facilitate sanitation.
How should equipment be positioned to allow proper cleaning underneath?
Answer: Elevated at least 6 inches off the floor
Equipment must be elevated at least 6 inches off the floor to allow cleaning and to deter pest harborage underneath.
Which lighting requirement applies in a walk-in refrigerator under ServSafe and food code standards?
Answer: At least 10 foot-candles of light at 30 inches above the floor
Walk-in refrigerators must have at least 10 foot-candles of light at 30 inches above the floor to allow safe inspection and cleaning.
What is the purpose of a grease trap in a commercial kitchen?
Answer: To prevent fats, oils, and grease from entering the sewer system
Grease traps intercept fats, oils, and grease before they enter the sewer, preventing clogs and regulatory violations.
Floors in a food preparation area must be constructed of materials that are:
Answer: Smooth, durable, non-absorbent, and easy to clean
Food prep area floors must be smooth, durable, non-absorbent, and easy to clean to prevent microbial harborage and facilitate sanitation.