ServSafe Facilities, Cleaning & Sanitizing, and Pest Management 4

Question 1

A sanitizer solution is tested and found to be above the maximum concentration listed on the label. What is the main concern?

Accepted Answer

It may be toxic or leave harmful residues on food-contact surfaces

Answer

Sanitizer solutions above the maximum concentration can leave toxic residues on food-contact surfaces, posing a chemical hazard.

Question 2

Which type of lighting is required in a walk-in refrigerator used for food storage?

Accepted Answer

Shatter-resistant or protected lighting

Answer

Walk-in refrigerators must use shatter-resistant or protected light bulbs to prevent glass contamination of food if a bulb breaks.

Question 3

When should a food handler clean and sanitize a cutting board?

Accepted Answer

After cutting each different type of food and when switching tasks

Answer

Cutting boards must be cleaned and sanitized after each task and when switching between different types of food to prevent cross-contamination.

Question 4

A manager notices a small gap under the back door of the kitchen. What pest risk does this create?

Accepted Answer

It allows cockroaches and rodents to enter the facility

Answer

Gaps under doors are entry points for rodents and cockroaches, so all openings must be sealed to prevent pest entry.

Question 5

What is the correct order of steps when cleaning and sanitizing a surface manually?

Accepted Answer

Wash, rinse, sanitize, air-dry

Answer

The correct manual cleaning sequence is wash, rinse, sanitize, then allow to air-dry.

ServSafe Food Safety Test Prep Practice Test