Please note: This product was updated in March 2009 with the 2007 Supplement to the 2005 FDA Food Code, and reflects minor changes.

ServSafe Facilities, Cleaning and Sanitizing, and Pest Management Covers:

Sanitary Facilities and Equipment
- Guidelines for facility design and plan review
- Requirements for interior flooring materials
- Requirements for handwashing stations
- Sanitation standards for equipment
- Requirements for installing dishwashing machines
- Requirements for installing and maintaining kitchen equipment
- Requirements for water supply and plumbing
- Lighting and ventilation requirements
- Requirements for garbage disposal

Cleaning and Sanitizing
- Difference between cleaning and sanitizing
- Cleaning agents and their proper use
- Methods of sanitizing
- Dishwashing machines and their proper operation
- How to clean and sanitize equipment using a three-compartment sink
- How to store utensils, tableware, and equipment
- How to store cleaning tools and supplies
- How to use and store hazardous materials

Integrated Pest Management
- How to develop and implement an Integrated Pest Management program
- How to identify different pests
- How to use and store pesticides