ServSafe Unit III: Sanitary Facilities and Pest
Management;NRA ServSafe Fifth Edition 2023 (including
ServSafe 6th Edition New Content Updates to Ch 4, 6, 7, 9,
11, and 12)
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.
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).
True or False. Handwashing stations are required in dishwashing and service
areas.
True.
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.
Grease on an establishment's ceiling can be a sign of inadequate ventilation.
True.
Porosity
The extent to which a material will absorb liquids.
Resiliency
The ability to react to a shock without breaking or cracking.
what is one of the most important considerations when choosing flooring for
food-preparation areas?
Material porosity.
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.
What can be done to prevent backflow in an establishment?
Install vacuum breakers on threaded faucets and install air gaps wherever practical and
possible. An air gap is the only completely reliable method.
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.
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.
Locations: Handwashing stations are required in food-prep areas, service areas,
dishwashing areas, and restrooms.
Generally, operations that use a private water source, such as a well, must have it
tested at least...
Once a year
What is the only ompletely reliable method for preventing backflow?
Air gap
When installing tabletop equipment on legs, the space between the base of the
equipment and the table top must be at least ...
4 inches
How hot should the hot water at a handwashing station get?
at least 100 F.
Foodservice equipment that has been certified as meeting certain standards may
be stamped with the ____ mark.
NSF (historically - National Sanitation Foundation)
What information should be posted on or near a dishwasher?
Water temperature, conveyor speed, and water pressure.
To keep food from being contaminated by lighting, use
shields on heat lamps.
Name is a source of potable water?
Water transport vehicles.
Outdoor garbage containers should be...
kept covered with tight-fitting lids.
What is a cross-connection?
link between sources of safe and dirty water.
Backflow is when water...
flows opposite its normal direction because of water pressure.
True or False. Chemicals can be stored in food preparation areas if they are
properly labeled.
False. Cleaning tools and chemicals should be placed in a storage area away from food
and food-prep areas.
True or False. The temperature of the final sanitizing rinse in a high-tmperature
dishwashing machine should be 140 F.
False. The temp of the final sanitizing rinse must be at least 180 F.
True or False. Cleaning reduces the number of microorganisms on a surface to
safe levels.
False.Cleaning removes food and soil; Sanitizing reduces the number of
microorganisms.
True or False. Utensils cleaned and sanitized in a three-compartment sink should
be dried with a clean towel.
False. Allow to air-dry.
True or False. Tableware and utensils that have been cleaned and sanitized
should be stored at least two inches off the floor.
False. Store tableware, utensils and equipment at least 6 inhes off the floor.
Four categories of cleaners:
Management;NRA ServSafe Fifth Edition 2023 (including
ServSafe 6th Edition New Content Updates to Ch 4, 6, 7, 9,
11, and 12)
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.
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).
True or False. Handwashing stations are required in dishwashing and service
areas.
True.
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.
Grease on an establishment's ceiling can be a sign of inadequate ventilation.
True.
Porosity
The extent to which a material will absorb liquids.
Resiliency
The ability to react to a shock without breaking or cracking.
what is one of the most important considerations when choosing flooring for
food-preparation areas?
Material porosity.
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.
What can be done to prevent backflow in an establishment?
Install vacuum breakers on threaded faucets and install air gaps wherever practical and
possible. An air gap is the only completely reliable method.
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.
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.
Locations: Handwashing stations are required in food-prep areas, service areas,
dishwashing areas, and restrooms.
Generally, operations that use a private water source, such as a well, must have it
tested at least...
Once a year
What is the only ompletely reliable method for preventing backflow?
Air gap
When installing tabletop equipment on legs, the space between the base of the
equipment and the table top must be at least ...
4 inches
How hot should the hot water at a handwashing station get?
at least 100 F.
Foodservice equipment that has been certified as meeting certain standards may
be stamped with the ____ mark.
NSF (historically - National Sanitation Foundation)
What information should be posted on or near a dishwasher?
Water temperature, conveyor speed, and water pressure.
To keep food from being contaminated by lighting, use
shields on heat lamps.
Name is a source of potable water?
Water transport vehicles.
Outdoor garbage containers should be...
kept covered with tight-fitting lids.
What is a cross-connection?
link between sources of safe and dirty water.
Backflow is when water...
flows opposite its normal direction because of water pressure.
True or False. Chemicals can be stored in food preparation areas if they are
properly labeled.
False. Cleaning tools and chemicals should be placed in a storage area away from food
and food-prep areas.
True or False. The temperature of the final sanitizing rinse in a high-tmperature
dishwashing machine should be 140 F.
False. The temp of the final sanitizing rinse must be at least 180 F.
True or False. Cleaning reduces the number of microorganisms on a surface to
safe levels.
False.Cleaning removes food and soil; Sanitizing reduces the number of
microorganisms.
True or False. Utensils cleaned and sanitized in a three-compartment sink should
be dried with a clean towel.
False. Allow to air-dry.
True or False. Tableware and utensils that have been cleaned and sanitized
should be stored at least two inches off the floor.
False. Store tableware, utensils and equipment at least 6 inhes off the floor.
Four categories of cleaners:
