Safe Facilities and Equipment Flashcards
7 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 7 Safe Facilities and Equipment flashcards as text
A food establishment must have handwashing sinks that are:
Answer: Accessible and used only for handwashing
Handwashing sinks must be dedicated to handwashing only and never used for food preparation, equipment washing, or disposal of wastewater.
What is the purpose of coving (the curved juncture between the floor and wall) in a food preparation area?
Answer: To eliminate corners where soil and pests can hide
Coved junctures eliminate the 90-degree angle where walls meet floors, making it impossible for soil, moisture, and pests to accumulate and easier to clean.
When inspecting a walk-in cooler, which finding would be the MOST serious food safety concern?
Answer: Raw chicken stored on a shelf above ready-to-eat salad
Raw poultry stored above ready-to-eat foods creates a high risk of cross-contamination through drips and must be corrected immediately.
How should a food establishment handle a malfunctioning dishwasher that is not reaching sanitizing temperatures?
Answer: Stop using it and switch to manual sanitizing in a three-compartment sink
If a dishwasher cannot reach required sanitizing temperatures, it must be taken out of service and a three-compartment sink must be used to ensure proper sanitation.
What must be done before a newly purchased piece of food service equipment is put into service?
Answer: It must be cleaned and sanitized before first use
New equipment must be cleaned and sanitized before first use to remove manufacturing residues, dust, or contaminants from packaging and shipping.
Chemicals and cleaning supplies stored in a food establishment must be:
Answer: Kept in original containers or clearly labeled containers, stored away from food
Chemicals must be stored in their original containers or properly labeled containers, separate from food, utensils, and equipment to prevent contamination.
Which scenario best describes an acceptable use of a food-grade container?
Answer: Storing sliced tomatoes in a NSF-certified food-grade container with a lid
Only NSF-certified, food-grade containers designed for food storage should be used; hardware store buckets, garbage bags, and untested ceramics may leach harmful substances.