ServSafe Manager: Facilities and Equipment Concepts
Importance ★★★★☆ · 15% (estimate)
Overview
This chapter covers the building and equipment that make safe food handling possible. Handwashing stations need hot and cold running water, soap, a way to dry hands, a garbage container, and a handwashing sign, and they are used only for washing hands.
Water must come from an approved source. A cross-connection is a link between safe water and dirty water, such as a hose left in a mop bucket, and it can cause backflow. An air gap between the faucet and the sink's flood rim is the only completely reliable way to prevent backflow.
Food-contact surfaces are smooth, durable, nonabsorbent, and easy to clean. Floor equipment is placed on legs at least 6 inches high or sealed to the floor, light bulbs in prep areas are shielded, and outdoor garbage containers have tight-fitting lids. Acidic food is not stored in galvanized containers because metal can leach into it.
An imminent health hazard is a serious threat that needs immediate action, such as a sewage backup, loss of water service, a power outage, a fire, or a serious pest infestation. In these cases the manager stops service, notifies the regulatory authority, and follows the emergency plan.
Key concepts
Handwashing station
Hot and cold running water, soap, paper towels or a hand dryer, a garbage container if paper towels are used, and a sign reminding employees to wash hands.
Memory tipWater, soap, dry, bin, sign.
Source: U.S. FDA Food Code 2022 · as of 2022
Cross-connection and backflow
A cross-connection is a physical link between safe water and contaminants. Backflow is the reverse flow of contaminants into the drinkable water supply through it.
Memory tipHose in a bucket = danger.
Air gap
An air space between a water outlet and the flood rim of a sink or fixture. It is the only completely reliable way to prevent backflow.
Memory tipAir cannot carry dirty water back.
Imminent health hazard
A significant threat that requires immediate correction or closing, such as a sewage backup, loss of water service, a power outage, a fire, or a serious pest infestation.
Memory tipStop service first.
Source: U.S. FDA Food Code 2022 · as of 2022
Often tested
- Floor equipment: on 6-inch legs or sealed to the floor.
- Acidic food in galvanized containers can cause toxic metal poisoning.
- Never leave a hose in a bucket, sink, or drain.
- Shield light bulbs in prep and storage areas.
3 sample questions
Verified practice questions from this unit.
Question 1. Which situation is an imminent health hazard that requires stopping service?
- ① A sewage backup in the kitchen
- ② A torn menu
- ③ A burned-out light bulb in the dining room
- ④ A full dumpster with its lid closed
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Answer: ① A sewage backup in the kitchen
Key point: Imminent hazards: sewage backup, no water or power, fire, pests
An imminent health hazard is a significant threat that requires immediate correction or closure. Examples include a sewage backup, interruption of water service, power outages, fire, and serious pest infestations. Stop service and notify the regulatory authority.
Wrong choices
- A burned-out light bulb in the dining room: A single burned-out bulb in the dining room is not an imminent health hazard.
- A torn menu: A torn menu is not a health hazard.
- A full dumpster with its lid closed: A closed dumpster is not an imminent hazard, although it should be emptied.
Question 2. Which is required at a handwashing sink?
- ① A cutting board
- ② Soap, a way to dry hands, and a garbage container
- ③ A food thermometer
- ④ A bowl of sanitizer for dipping hands
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Answer: ② Soap, a way to dry hands, and a garbage container
Key point: Handwashing station: water, soap, drying, bin, sign
A handwashing station must have hot and cold running water, soap, a way to dry hands (paper towels or a hand dryer), a garbage container if paper towels are used, and signage telling employees to wash hands.
Wrong choices
- A cutting board: Cutting boards belong in prep areas, not at handwashing sinks.
- A bowl of sanitizer for dipping hands: Dipping hands in sanitizer is not a handwashing station requirement.
- A food thermometer: Thermometers are not required at handwashing sinks.
Question 3. What is the only completely reliable way to prevent backflow?
- ① A vacuum breaker only in some cases
- ② An air gap
- ③ A drain screen
- ④ A hose attached to the faucet
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Answer: ② An air gap
Key point: Air gap = only completely reliable backflow prevention
Backflow is the reverse flow of contaminants through a cross-connection into the drinkable water supply. An air gap (air space between the water outlet and the flood rim of a sink) is the only completely reliable way to prevent backflow. Vacuum breakers and other devices can also be used.
Wrong choices
- A hose attached to the faucet: A hose can cause backflow; it does not prevent it.
- A vacuum breaker only in some cases: Vacuum breakers are mechanical devices that can fail. The only completely reliable method is an air gap.
- A drain screen: A drain screen catches food, but does not prevent backflow.
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