Facility and Equipment Standards

The short, testable list for Domain 6:

• Floor drains must be designed so that waste water cannot back up into food areas.

• Handwashing sinks must be used only for handwashing — never for food prep or dumping.

• Food-contact surfaces must be smooth, non-absorbent, and easy to clean.

• Light bulbs must be shielded or shatter-resistant over food and equipment.

• Ventilation must carry grease-laden air away from cooking areas; hood filters are cleaned on a schedule, not when visibly dirty.

• Garbage containers must be leakproof, insect-resistant, and covered. Outside containers need a tight-fitting lid.

Anything described in two or more pieces, with cracks, or that cannot be cleaned in place is the wrong answer on the exam.

Regulation and standards practice: FoodSafe Prep.