ServSafe Certification Safe Facilities and Equipment 2

Question 1

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

Accepted Answer

50 foot-candles

Answer

10 foot-candles

Answer

25 foot-candles

Answer

75 foot-candles

Question 2

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

Accepted Answer

Quarry tile with non-slip grout

Answer

Smooth ceramic tile

Answer

Carpet with rubber backing

Answer

Polished hardwood

Question 3

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

Accepted Answer

To prevent backflow contamination

Answer

To increase water pressure

Answer

To reduce water temperature

Answer

To filter sediment from water

Question 4

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

Accepted Answer

Hot water, soap, and paper towels or air dryer

Answer

Hot water, soap, and hand sanitizer

Answer

Soap, paper towels, and hand sanitizer

Answer

Cold water, soap, and a shared cloth towel

Question 5

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

Accepted Answer

6 inches

Answer

2 inches

Answer

4 inches

Answer

12 inches

Question 6

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

Accepted Answer

Galvanized metal

Answer

Stainless steel

Answer

Food-grade plastic

Answer

Food-grade rubber

Question 7

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

Accepted Answer

Wash, rinse, sanitize

Answer

Rinse, wash, sanitize

Answer

Sanitize, wash, rinse

Answer

Wash, sanitize, rinse