ServSafe Workplace Sanitation & Facility Management

Question 1

What is the three-compartment sink method?

Accepted Answer

Wash in soapy water, rinse in clean water, sanitize in chemical solution

Answer

Use three separate sinks for three different food types

Answer

Wash dishes three times in the same water

Answer

Soak dishes in three different temperatures

Question 2

What is the proper concentration of chlorine bleach sanitizing solution?

Accepted Answer

50-100 parts per million (ppm)

Answer

500 ppm

Answer

1000 ppm

Answer

1 ppm

Question 3

How often should food contact surfaces be cleaned and sanitized?

Accepted Answer

After each use, when switching between food types, and at least every 4 hours during continuous use

Answer

Once a day at closing

Answer

Once a week during deep cleaning

Answer

Only when visibly dirty

Question 4

What is the correct order for cleaning food preparation surfaces?

Accepted Answer

Scrape, wash with detergent, rinse, sanitize, air dry

Answer

Sanitize first, then wash

Answer

Rinse only without washing

Answer

Wipe with a dry cloth only

Question 5

What is an integrated pest management (IPM) program?

Accepted Answer

A comprehensive approach combining prevention, monitoring, and targeted treatment to control pests

Answer

Using pesticides only when pests are visible

Answer

Ignoring pest problems until they become severe

Answer

Hiring an exterminator once a year

Question 6

What should be done if pest evidence is found in a food storage area?

Accepted Answer

Discard potentially contaminated food, deep clean the area, and contact pest management

Answer

Cover the food and continue using it

Answer

Ignore it if pests are not currently visible

Answer

Move food to a different shelf only