Pest control, facility design, and equipment maintenance concepts for food safety tested on the ServSafe Manager exam.
29 cards · basic cards · AI-written, checked twice. Edit anything.
- What material should facility floors be made of to prevent pest entry?
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Smooth, durable, non-absorbent material that is easy to clean and sanitize.- How often should pest control inspections be conducted at a food facility?
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At least monthly to detect signs of pest activity early.- What is the primary purpose of a pest control program in a food facility?
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To prevent pests from entering, harboring, and contaminating food and food-contact surfaces.- What signs indicate rodent activity in a food facility?
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Droppings, gnaw marks, grease marks along walls, and holes in walls or floors.- What signs indicate insect activity in a food facility?
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Dead insects, egg cases, fecal matter, and damaged food packages.- What should be stored at least 6 inches above the floor?
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All food and food-contact items to prevent pest access and contamination.- How should exterior openings in a facility be sealed?
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With screens, caulk, or other materials to prevent pests from entering while allowing necessary ventilation.- What type of thermometer should be used to check food temperatures during cooking?
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A calibrated probe thermometer with a range of at least 0 degrees F to 220 degrees F.- How often should food thermometers be calibrated?
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At least daily before use to ensure accurate temperature readings.- What is the correct method to calibrate a thermometer using ice water?
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Place the thermometer in a mixture of ice and water, wait 30 seconds, and adjust to 32 degrees F if needed.- What is the correct method to calibrate a thermometer using boiling water?
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Place the thermometer in boiling water, wait 30 seconds, and adjust to 212 degrees F (100 degrees C) if needed.- What are the minimum handwashing station requirements in a food facility?
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Hot and cold running water, soap, and single-use towels, located in food prep and restroom areas.- What temperature must hot water at handwashing stations reach?
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At least 100 degrees F, but 110 degrees F is recommended for effective handwashing.- How should a handwashing station be designed to prevent backflow contamination?
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The faucet must be mounted to prevent water from flowing back into the water supply.- Why must equipment be spaced at least 6 inches from walls?
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To allow for cleaning, prevent pest harborage, and ensure air circulation for proper equipment function.
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