ServSafe Facility Design & Equipment Maintenance Flashcards
6 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 6 ServSafe Facility Design & Equipment Maintenance flashcards as text
How often must a commercial dishwasher be cleaned according to ServSafe guidelines?
Answer: As often as needed to prevent buildup and at least daily
Dishwashers must be cleaned as needed and at least daily to prevent soil buildup, scale, and potential contamination of clean dishes.
What is the minimum internal temperature required for a high-temperature dishwasher's final sanitizing rinse?
Answer: 180°F (82°C)
High-temperature dishwashers must reach a final rinse temperature of at least 180°F (82°C) on dish surfaces to achieve proper sanitization.
A walk-in freezer door seal is cracked and no longer forms a tight seal. The correct action is to:
Answer: Repair or replace the seal immediately
A damaged door seal compromises temperature control and energy efficiency, requiring immediate repair or replacement to maintain safe storage conditions.
What is the purpose of having a three-compartment sink in a food service operation?
Answer: To wash, rinse, and sanitize equipment and utensils manually
A three-compartment sink provides dedicated compartments for washing, rinsing, and sanitizing equipment and utensils when a dishwasher is not used.
Ventilation hoods over cooking equipment must be maintained to:
Answer: Remove grease, heat, and odors and prevent grease buildup in the ductwork
Ventilation hoods remove grease-laden vapors and heat from the cooking area and must be cleaned regularly to prevent grease fires and code violations.
Which type of plumbing connection is required to prevent contaminated water from back-flowing into a potable water supply?
Answer: Air gap
An air gap — a physical space between the water supply outlet and a potential source of contamination — is the most reliable method to prevent backflow.