ServSafe Manager Facilities and Equipment Practice Test
Content area 7 of the ServSafe Manager exam · 12 of the 80 scored questions (15%)
90 questions across all seven content areas in 2 hours, with a score for every area so you know where you stand.
Free facilities and equipment drill- 50 original facilities and equipment questions, every option explained
- Written to the FDA Food Code and ServSafe’s 2021 blueprint
Where should pesticides be stored in a food establishment?
Facilities and Equipment on the ServSafe Manager exam
Facilities and equipment is 12 of the 80 scored questions. It covers the building and what is in it: surfaces and equipment that can be cleaned, handwashing stations, safe water and plumbing, lighting and ventilation, garbage, pest management and what to do in an emergency.
- Share of the exam
- 12 of the 80 scored questions (15%), from ServSafe’s 2021 blueprint
- Our drill
- 10 questions from 50 facilities and equipment questions, untimed, an explanation after every answer; one free attempt, unlimited with a pass
What facilities and equipment questions test
- Materials and equipment: smooth, durable, nonabsorbent surfaces, coving, certified equipment and installation clearances
- Handwashing stations: location, soap, a way to dry hands, a waste container and a sign
- Water and plumbing: approved sources, cross-connections, backflow, air gaps (twice the inlet diameter, at least 1 inch) and vacuum breakers
- Lighting, shielded bulbs, ventilation and garbage storage
- Integrated pest management: keep pests out, deny food and shelter, and work with a licensed pest control operator
- Imminent health hazards: sewage backups, water and power outages, fire and flood
Sit the full exam under the real clock
90 questions across all seven content areas in 2 hours, with a score for every area so you know where you stand.
Free facilities and equipment drillHow to study it
- Learn the signs of each pest and the three rules of integrated pest management.
- Know which emergencies are imminent health hazards and that the response is to stop operations and contact the regulatory authority.
- Understand backflow by picture: a hose lying in a mop bucket is a cross-connection.
Common questions
How many facilities and equipment questions are on the exam?
Facilities and equipment is 15% of the blueprint: 12 of the 80 scored questions.
What is the most reliable way to prevent backflow?
An air gap: an open space between the water supply outlet and the flood rim of the fixture, at least twice the diameter of the supply inlet and never less than 1 inch.
90 questions across all seven content areas in 2 hours, with a score for every area so you know where you stand.
Free facilities and equipment drillMore ServSafe Manager practice
- Management of Food Safety Practices
- Hygiene and Health
- Safe Receipt, Storage, Transportation and Disposal of Food
- Safe Preparation and Cooking of Food
- Safe Service and Display of Food
- Cleanliness and Sanitation
- ServSafe Temperature Chart and Practice Questions
- Food Protection Manager Practice Test
- ServSafe Manager practice exam (90 questions)
Sources
- ServSafe: ServSafe Manager (ANAB-CFP accreditation, test options)
- ServSafe: Exam Development FAQs (80 operational + 10 pilot items, blueprint from the 2021 Job Task Analysis)
- ServSafe Knowledge Center: passing scores (Food Protection Manager 70%)
- ServSafe Knowledge Center: number of questions on ServSafe exams
- ServSafe: Online Proctor Exam Instructions (2-hour time limit, retest policy, equipment)
- ServSafe Knowledge Center: Food Protection Manager retest policy
- ServSafe Knowledge Center: how long ServSafe certificates are valid
- ServSafe: ServSafe Manager Exam (Online Proctor), $99.00
- FDA Food Code (2026 edition and summary of changes; 2022 edition)
Original practice questions for exam preparation, written to the FDA Food Code and ServSafe’s published exam blueprint; they are not the official exam questions. Independent practice, not affiliated with or endorsed by the National Restaurant Association, ServSafe, NRFSP, StateFoodSafety, 360training or ANAB. ServSafe is a registered trademark of the National Restaurant Association.