ServSafe ServSafe Facility Design & Equipment Maintenance 1 — Questions and Answers
Question 1: What is the minimum number of handwashing sinks required in a food preparation area?
- One sink shared with food prep is acceptable
- At least one dedicated handwashing sink (Correct answer)
- A handwashing sink is only required near restrooms
- Two sinks — one for food prep and one for handwashing
Correct answer: At least one dedicated handwashing sink
At least one dedicated handwashing sink must be present in the food preparation area, separate from food prep and utility sinks.
Question 2: What is the correct material for food-contact surfaces according to ServSafe guidelines?
- Wood, because it is natural and non-toxic
- Smooth, non-porous, and easy-to-clean materials (Correct answer)
- Porous materials that absorb moisture to prevent pooling
- Any material approved by the supplier
Correct answer: Smooth, non-porous, and easy-to-clean materials
Food-contact surfaces must be smooth, non-porous, and easy to clean to prevent harboring pathogens and facilitate sanitation.
Question 3: How should equipment be positioned to allow proper cleaning underneath?
- Sealed directly to the floor with no gap
- Elevated at least 6 inches off the floor (Correct answer)
- Placed on rubber mats to absorb spills
- Pushed against the wall to minimize exposed surface area
Correct answer: Elevated at least 6 inches off the floor
Equipment must be elevated at least 6 inches off the floor to allow cleaning and to deter pest harborage underneath.
Question 4: Which lighting requirement applies in a walk-in refrigerator under ServSafe and food code standards?
- At least 10 foot-candles of light at 30 inches above the floor (Correct answer)
- At least 50 foot-candles throughout the entire space
- Lighting is optional if the unit has a clear door
- Natural light is preferred over artificial light
Correct answer: At least 10 foot-candles of light at 30 inches above the floor
Walk-in refrigerators must have at least 10 foot-candles of light at 30 inches above the floor to allow safe inspection and cleaning.
Question 5: What is the purpose of a grease trap in a commercial kitchen?
- To heat grease for reuse in cooking
- To prevent fats, oils, and grease from entering the sewer system (Correct answer)
- To filter airborne grease from exhaust vents
- To store used fryer oil safely
Correct answer: To prevent fats, oils, and grease from entering the sewer system
Grease traps intercept fats, oils, and grease before they enter the sewer, preventing clogs and regulatory violations.
Question 6: Floors in a food preparation area must be constructed of materials that are:
- Carpeted for noise reduction
- Smooth, durable, non-absorbent, and easy to clean (Correct answer)
- Made of untreated concrete for durability
- Covered with rubber mats at all times
Correct answer: Smooth, durable, non-absorbent, and easy to clean
Food prep area floors must be smooth, durable, non-absorbent, and easy to clean to prevent microbial harborage and facilitate sanitation.
ServSafe ServSafe Facility Design & Equipment Maintenance 1
What is the minimum number of handwashing sinks required in a food preparation area?