ServSafe Unit III: Sanitary Facilities and Pest Management
1. True or False. A hose attached to a utility-sink faucet and
left sitting in a bucket of dirty water could contaminate the
water supply.: True.
2. True or False. There must be a minimum of twenty foot-
candles (215 lux) of light in a food-preparation area.: False.
Minimum lighting intensity for food-prep areas is 50 foot-candles (540
lux).
3. True or False. Handwashing stations are required in
dishwashing and service areas.: True.
4. True or False. When mounted on legs, tabletop equipment
must be at least two inches off the floor.: False. Floor mounted
is 6 inches off floor. Tabletop is 4 inches of clearance.
5. Grease on an establishment's ceiling can be a sign of
inadequate ventila- tion.: True.
6. Porosity: The extent to which a material will absorb liquids.
7. Resiliency: The ability to react to a shock without breaking or
cracking.
8. what is one of the most important considerations when
choosing flooring for food-preparation areas?: Material
porosity.
9. What action must be taken in the event of a backup of raw
sewage in an establishment?: Immediate closure of the area,
correction of the problem and thorough cleaning.
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, 10.What can be done to prevent backflow in an
establishment?: Install vac- uum breakers on threaded faucets
and install air gaps wherever practical and possible. An air gap is the
only completely reliable method.
11.What are some potable-water sources for an establishment?
What are the testing requirements for nonpublic water
systems?: Approved public water mains; Private water sources
regularly maintained and tested; Clsed portable water containers filled
with potable water; Properly maintained watertransport vehicles;
Check with local regulatory agency on inspections, testing and other
requirements. Generally, nonpublic systems should be tested at least
annually and the report kept on file.
12.What are the requirements of a handwashing station? In
what areas of an establishment are handwashing stations
required?: Requirements: Hot and cold running water supplied
through a mixing valve or combination faucet at a temperature of at
least 100 F., Soap, Means to dry hands (usually disposable paper
towels), Waste container for disposable paper towels, Signage must
indicate employees are required to wash hands before returning to
work.
2/
1. True or False. A hose attached to a utility-sink faucet and
left sitting in a bucket of dirty water could contaminate the
water supply.: True.
2. True or False. There must be a minimum of twenty foot-
candles (215 lux) of light in a food-preparation area.: False.
Minimum lighting intensity for food-prep areas is 50 foot-candles (540
lux).
3. True or False. Handwashing stations are required in
dishwashing and service areas.: True.
4. True or False. When mounted on legs, tabletop equipment
must be at least two inches off the floor.: False. Floor mounted
is 6 inches off floor. Tabletop is 4 inches of clearance.
5. Grease on an establishment's ceiling can be a sign of
inadequate ventila- tion.: True.
6. Porosity: The extent to which a material will absorb liquids.
7. Resiliency: The ability to react to a shock without breaking or
cracking.
8. what is one of the most important considerations when
choosing flooring for food-preparation areas?: Material
porosity.
9. What action must be taken in the event of a backup of raw
sewage in an establishment?: Immediate closure of the area,
correction of the problem and thorough cleaning.
1/
, 10.What can be done to prevent backflow in an
establishment?: Install vac- uum breakers on threaded faucets
and install air gaps wherever practical and possible. An air gap is the
only completely reliable method.
11.What are some potable-water sources for an establishment?
What are the testing requirements for nonpublic water
systems?: Approved public water mains; Private water sources
regularly maintained and tested; Clsed portable water containers filled
with potable water; Properly maintained watertransport vehicles;
Check with local regulatory agency on inspections, testing and other
requirements. Generally, nonpublic systems should be tested at least
annually and the report kept on file.
12.What are the requirements of a handwashing station? In
what areas of an establishment are handwashing stations
required?: Requirements: Hot and cold running water supplied
through a mixing valve or combination faucet at a temperature of at
least 100 F., Soap, Means to dry hands (usually disposable paper
towels), Waste container for disposable paper towels, Signage must
indicate employees are required to wash hands before returning to
work.
2/
