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

The three-compartment sink method involves washing in hot soapy water, rinsing in clean water, and sanitizing in an approved chemical solution at proper concentration.

Question 2

What is the proper concentration of chlorine bleach sanitizing solution?

Accepted Answer

50-100 parts per million (ppm)

Answer

The proper concentration of chlorine bleach sanitizing solution is 50-100 ppm, which effectively kills bacteria without leaving harmful residues on food contact surfaces.

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

Food contact surfaces must be cleaned and sanitized after each use, when switching between different food types, and at minimum every 4 hours during continuous use.

Question 4

What is the correct order for cleaning food preparation surfaces?

Accepted Answer

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

Answer

The correct order is: scrape/remove food debris, wash with detergent and warm water, rinse with clean water, apply sanitizer, and allow to air dry.

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

IPM is a comprehensive, proactive approach that combines prevention (sealing entry points, proper sanitation), monitoring, and targeted treatment to effectively manage pests.

ServSafe Certification Practice Practice Test

ServSafe Certification Practice Practice Test

ServSafe Workplace Sanitation & Facility Management