ServSafe Cert Facilities and Maintenance Information

Front

When is the regulatory authority required to review an establishment’s construction plans?

Back

When starting new construction or large remodeling

Front

What is the advantage of having the regulatory authority review construction plans?

Back

It ensures that the facility will be constructed correctly.

Front

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Back

Smooth and durable

Front

What should be considered when constructing restrooms?

Back

Patrons should not pass-through prep areas to reach them.

Front

What must be included in restrooms? Hand sanitizers, Signage, Warm-air hand dryer, Garbage containers if paper towels are provided

Back

Signage

Front

Where are handwashing stations required? Options: Receiving areas, Dishwashing areas, Dry storage areas, Breakroom areas

Back

Dishwashing areas

Front

What is an acceptable method for drying hands at a handwashing station? A common-cloth towel, A cold air hand dryer, A continuous towel system, A freshly laundered apron

Back

A cold air hand dryer

Front

Food contact surfaces must be easy to clean, durable, resistant to damage, and

Back

smooth.

Front

Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the

Back

National Sanitation Foundation (NSF).

Front

How high above the floor should floor-mounted equipment be?

Back

At least 4 inches (10 centimeters)