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Facilities, Cleaning & Sanitizing, and Pest Management Flashcards

7 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 7 Facilities, Cleaning & Sanitizing, and Pest Management flashcards as text

  1. What is the minimum air gap required between a water supply inlet and the flood level rim of a sink to prevent backflow?

    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.

  2. Which of the following is a sign of a cockroach infestation in a food establishment?

    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.

  3. A food establishment uses a mechanical dishwasher. At what minimum temperature must the final sanitizing rinse water be in a high-temperature machine?

    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.

  4. Why should pesticides NEVER be stored in a food establishment's dry storage area?

    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.

  5. What is the purpose of using a test kit when preparing a sanitizing solution?

    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).

  6. A floor drain in a prep area is draining slowly. What hazard does this primarily create?

    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.

  7. When using a three-compartment sink, what should be placed in the third compartment?

    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.