Servsafe Pest management

What is the preferred method of the health inspector for achieving results?

• Focusing solely on big chains

• Ignoring minor issues

• Collaborative work with managers and owner operators

• Using an iron fist

Over how many years on the job did the health inspector not have a single closure or foodborne illness outbreak?

• 6 years

• 3 years

• 1 year

• 10 years

What is fundamental to start with for ensuring food safety?

• Regular health inspections

• Sanitary facilities and equipment

• Employee training

• Customer feedback

What is the minimum temperature for hot water at hand-washing stations?

• 80 degrees Fahrenheit

• 90 degrees Fahrenheit

• 100 degrees Fahrenheit

• 120 degrees Fahrenheit

What is the minimum clearance between the base of stationary equipment and the floor?

• 4 inches

• 6 inches

• 8 inches

• 10 inches

What is the correct sequence for cleaning and sanitizing in a three-compartment sink?

• Wash, sanitize, rinse

• Sanitize, wash, rinse

• Rinse, wash, sanitize

• Wash, rinse, sanitize

What is the minimum temperature for the final sanitizing rinse in a high-temperature dishwashing machine?

• 180 degrees Fahrenheit

• 160 degrees Fahrenheit

• 165 degrees Fahrenheit

• 175 degrees Fahrenheit

Which of the following is NOT a type of chemical sanitizer mentioned?

• Hydrogen peroxide

• Quaternary ammonium compounds

• Iodine

• Chlorine

What is the purpose of a plan review in the context of sanitary equipment and facilities?

• To review the menu for health compliance

• For new construction or extensive remodeling

• To evaluate employee performance

• To assess food safety practices

What is required for a surface to be considered sanitized?

• It must be inspected by a health inspector

• The number of pathogens must be reduced to safe levels

• It must be rinsed with water only

• It must be wiped with a dry cloth