Floors, Walls, and Ceilings

Surfaces in a food operation must be smooth, durable, and easy to clean. The exam asks this in the language of materials and junctions.

Key points:

Floors should be smooth, nonabsorbent, and easy to clean, with coving at the wall junction.
Repair cracked or missing tile, and seal surfaces so water cannot get under them.
Walls and ceilings must be light-colored, smooth, and cleanable where food is prepared.
Clean ceilings, vents, and light fixtures so dust does not fall into food.

Managers get these items wrong when they answer from habit instead of from the rule. Read the number, then connect it to the task.

Free practice bank: FoodSafe Prep.