ServSafe Facilities, Cleaning & Sanitizing, and Pest Management 5 — Questions and Answers
Question 1: What is the minimum air gap required between a water supply inlet and the flood level rim of a sink to prevent backflow?
- Two times the diameter of the supply pipe (Correct answer)
- One inch regardless of pipe diameter
- Half the diameter of the supply pipe
- Three inches for all fixtures
Correct answer: Two times the diameter of the supply pipe
An air gap must be at least twice the diameter of the supply pipe to provide adequate protection against backflow contamination.
Question 2: Which of the following is a sign of a cockroach infestation in a food establishment?
- Sawdust-like droppings near baseboards
- Grease smear marks along walls and small dark droppings (Correct answer)
- Small holes gnawed in food packaging
- Burrows near the exterior foundation
Correct answer: Grease smear marks along walls and small dark droppings
Cockroach infestations are indicated by grease smear marks along walls and small, dark, pepper-like droppings near harborage areas.
Question 3: A food establishment uses a mechanical dishwasher. At what minimum temperature must the final sanitizing rinse water be in a high-temperature machine?
- 150°F (66°C)
- 165°F (74°C)
- 180°F (82°C) (Correct answer)
- 212°F (100°C)
Correct answer: 180°F (82°C)
High-temperature dishwashers must reach a minimum final rinse temperature of 180°F (82°C) at the dish surface to sanitize effectively.
Question 4: Why should pesticides NEVER be stored in a food establishment's dry storage area?
- Pesticides lose effectiveness when stored near dry goods
- They can contaminate food through vapor, leaks, or spills (Correct answer)
- Regulatory agencies require outdoor storage for all pesticides
- Dry conditions cause pesticide containers to corrode
Correct answer: They can contaminate food through vapor, leaks, or spills
Pesticides stored near food can contaminate it through vapors, accidental leaks, or spills, creating a serious chemical hazard.
Question 5: What is the purpose of using a test kit when preparing a sanitizing solution?
- To measure the water temperature for sanitizing
- To verify the sanitizer concentration is within the effective range (Correct answer)
- To check that the sanitizer has a pleasant odor
- To confirm that the sanitizer is approved by the FDA
Correct answer: To verify the sanitizer concentration is within the effective range
Test kits ensure the sanitizer concentration is neither too weak (ineffective) nor too strong (potentially toxic or damaging).
Question 6: A floor drain in a prep area is draining slowly. What hazard does this primarily create?
- A fire hazard due to grease buildup
- A physical hazard from slip-and-fall risk and a biological hazard from standing water (Correct answer)
- Only an aesthetic problem with no food safety impact
- A chemical hazard from drain cleaning products
Correct answer: A physical hazard from slip-and-fall risk and a biological hazard from standing water
Slow floor drains create slip-and-fall hazards and allow standing water to accumulate, which can harbor pathogens and attract pests.
Question 7: When using a three-compartment sink, what should be placed in the third compartment?
- Hot soapy water for washing
- Clean rinse water to remove detergent
- A sanitizing solution at the correct concentration (Correct answer)
- A degreaser solution for heavy soiling
Correct answer: A sanitizing solution at the correct concentration
The three compartments are used in order: wash, rinse, sanitize — so the third compartment holds the sanitizing solution.
ServSafe Facilities, Cleaning & Sanitizing, and Pest Management 5
What is the minimum air gap required between a water supply inlet and the flood level rim of a sink to prevent backflow?