Safe Facilities and Equipment Flashcards

What is the minimum light intensity required in food preparation areas according to ServSafe standards?

Answer: 50 foot-candles

Food preparation areas must have at least 50 foot-candles of lighting to allow workers to see clearly and work safely.

Which type of flooring is most appropriate for a commercial kitchen to prevent slips and facilitate cleaning?

Answer: Quarry tile with non-slip grout

Quarry tile with non-slip grout provides a durable, slip-resistant, and easily sanitized surface suitable for kitchen environments.

What is the primary purpose of an air gap in a plumbing system?

Answer: To prevent backflow contamination

An air gap is a physical space between a water outlet and the flood rim of a fixture that prevents contaminated water from being siphoned back into the supply.

A handwashing sink in a food establishment must be stocked with which of the following at all times?

Answer: Hot water, soap, and paper towels or air dryer

Handwashing sinks must always have hot and cold running water, soap, and single-use paper towels or an air dryer for proper hygiene.

How far off the floor must shelving be installed in a dry storage area to allow for cleaning and pest inspection?

Answer: 6 inches

Shelving must be installed at least 6 inches off the floor to allow for proper cleaning and to enable inspection for pest activity.

Which material is NOT acceptable for food contact surfaces in a commercial kitchen?

Answer: Galvanized metal

Galvanized metal can leach zinc into acidic foods, making it unsafe for food contact surfaces; stainless steel, food-grade plastic, and rubber are acceptable.

A three-compartment sink must be set up in which order?

Answer: Wash, rinse, sanitize

The correct order is wash in the first compartment, rinse in the second, then sanitize in the third to effectively clean and sanitize equipment.