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Question 1

General areas commonly found in retail food establishments are:

Answer 1

• Delivery and receiving
• Storage
• Preparation
• Hot-and-cold holding
• Display
• Handling and service
• Warewashing, cleaning, and sanitizing
• Waste storage and pickup
• Housekeeping
• Toilet facilities

Question 2

When planning a retail food establishment:

Answer 2

• Understand and visualize each function that conducted within different departments.

• Determine specific tasks employees must complete when performing function

• Arrange tasks in a way that allows a smooth and sequential flow within department or area.

Question 3

Comply with national, state, and local standards and codes related to:

Answer 3

• Health
• Safety
• Building
• Fire
• Zoning
• Environmental code standards

Question 4

Comply with national, state, and local standards and codes related to:

Answer 4

• Health
• Safety
• Building
• Fire
• Zoning
• Environmental code standards

Question 5

The department in a retail food establishment are commonly organized

Answer 5

into work centers - group of closely related tasks are performed by individual

Question 6

A properly designed work center will provide adequate facilities and space for:

Answer 6

• Efficient production
• Fast handling and service
• A pleasant environment
• Effective cleanup

Question 7

Compare different pieces of equipment for a particular job and look at such features as:

Answer 7

• Design
• Construction
• Durability
• Ability to clean easily
• Size
• Cost
• Safety
• Overall ability to do the job

Question 8

Design is

Answer 8

important feature of food equipment

Question 9

Equipment that sits on the floor must be:

Answer 9

• Elevated on 6-inch (15 cm) legs, or
• Sealed to the floor, or
• Mounted on centers to make it easily movable

Question 10

Clearance space and mobility

Answer 10

make it easier to clean the floor under and behind the equipment.

Question 11

Counter-mounted equipment (that is not easily movable)

Answer 11

should be 4-inch (10-cm) legs.

This provides clearance between counter top and bottom of the equipment and makes it easier to clean under and around the equipment.

Question 12

Major Costs Associated with the Purchase of Equipment:

Answer 12

• Purchase price
• Installation cost
• Operating costs
• Maintenance costs
• Finance charges

Answer 13

The FDA Food Code and construction standards, such as those from ANSI, require food
equipment and utensils to:
• Be smooth
• Be seamless
• Be easily cleanable
• Be easy to take apart
• Be easy to reassemble
• Have rounded corners and edges

Materials used in construction of utensils and food-contact surfaces of equipment must be nontoxic and not impart colors, odors, or tastes to foods.

Under normal use, these materials must also be safe; durable, corrosion-resistant; and resistant to chipping, pitting and deterioration.

Question 14

Metals -
Chromium over steel -
Noncorrosive metals -

Answer 14

• very popular materials in retail food establishments
• gives an easily cleanable, higher-luster finish. It is commonly used in conjunction with small appliances.
• formed by the alloys of iron, nickel, and chromium may be used in the construction of food equipment.

Lead, brass, copper, cadmium, and galvanized metal - cause a chemical poisoning when they
come into contact with high-acid foods (foods that have a low pH).

Question 15

Stainless steel

Answer 15

• material of choice for food containers, counter tops, sinks, dish tables, dishwashers, and ventilation hood systems.
• has a durable, shiny surface that easily shows soil and is easy to clean and maintain.
• resists high temperatures, rust, and stain formation.

Question 16

Plastic

Answer 16

buy food equipment that is made of only food-grade plastics.

The harder, more durable plastics
are easier to clean and sanitizer.

Some examples of plastics used in retail food establishments
are:

• Acrylics (used to make covers for food containers)
• Fiberglass (used in boxes, bus trays, and trays)
• Polyethylene (used in storage containers and bowls)

Question 17

Wood

Answer 17

The FDA Food Code permits limited use of wood materials including hard maple or an equally
hard, close-grained wood for cutting boards, cutting blocks, and baker’s tables.

Wood is also
approved for paddles used in pizza operations.

Advantages of Wood:
• Light in weight
• Economical

Disadvantages of Wood:
• Porous to bacteria and moisture
• Absorbs food odors and stains
• Wears easily under normal use
• Requires frequent maintenance and replacement

Question 18

Cooking equipment

Answer 18

Types and quantities of food prepared, ease of cleaning, durability, and energy conservation.

The frame, door, exterior, and interior materials of cooking equipment should contribute to the durability and cleanability of the equipment.

Question 19

Ovens -

Answer 19

• important pieces of equipment in the bakery and used by other departments in a retail food establishment.
• heat in an oven is distributed by radiation, conduction, or convection, depending on the type oven being used.
• Good oven’s temperature
  should rise to 450℉ (232℃) within 20 minutes, and proper heat circulation is important.
• Ovens should be able to cool quickly when a drop-in temperature is required.

Question 20

Range Primary Department: Bakery

Answer 20

Heat Distribution Conduction
• used in small operations
• Cooking surface on top of oven

Rotisserie Primary Department: Deli

Heat Distribution: Convection
• cook and hold poultry and meats
• Powered by gas, electricity or wood burning

Deck Primary Departments: Bakery, Deli

Heat Distribution: Conduction
• Multiple ovens stacked on top of one another
• Each oven contains separate heating elements

Convection Primary Departments: Bakery, C-Store

Heat Distribution: Convectionl
• High-speed fan circulates heated air around food to reduce cooking
time
• Multiple racks allow for more cooking in a smaller space

Microwave Primary Department: C-Store

Heat Distribution: Radiation
• Used for thawing, heating, and reheating foods
• Cooks small quantities of food quickly

Question 21

Other types of ovens

Answer 21

rotary,
infrared,
conveyor,
roll-in unit

Question 22

Refrigeration -

Cold-
holding permits us -

Answer 22

important feature of the safe transport and storage of perishable foods.

• to have an ample supply of meats, poultry, fish, dairy products, fruits, and vegetables throughout the country during all seasons of the year.

Question 23

Refrigerators and freezers -

Retail food establishments can

Answer 23

• keep perishable foods fresh and preserve the safety and wholesomeness of potentially hazardous foods (time/temperature control for safety foods).
• reduce spoilage, waste, and shrinkage by keeping foods at lower temperatures until they are used.

Question 24

Proper cooling -

Answer 24

requires removing heat from food quickly enough to prevent microbial growth.

Improper cooling of potentially hazardous foods (TCS foods) - identified as one of
the leading contributors to foodborne illness.

Bacteria grow best at temperatures between:

70℉ (21℃) 𝑎𝑛𝑑 120℉ (49℃).

Question 25

Storage of food in shallow containers

Answer 25

• to permit good circulation of the chilled air is essential for both short – and long-term storage.

Do not line shelves in refrigerators and freezers with sheet pans, foil, plastic, or cardboard. This decreases airflow in the storage compartment

• Store raw products under cooked and ready-to-eat foods to prevent cross contamination.

Question 26

• If your targeted food product temperature is 41℉ (5℃) or lower,

Answer 26

• you will most likely need to maintain the air temperature in the refrigeration unit at a lower temperature, such as
  37℉ − 38℉ (2.8℃ − 3.3℃).

Question 27

The inside walls, floor, shelves, and other accessories of a walk-in

Answer 27

• refrigeration unit must be cleaned regularly to remove spills and debris. Don’t forget to clean
  the fan grates and condenser as part of your routine cleaning.

Question 28

Reach-in Refrigeration

Answer 28

Reach-in Primary Departments:
• Bakery
• Deli
• C-Store
▪ Models range in capacity
▪ Can have multiple doors
▪ May have external thermometer attached to a sensing device inside the warmest part of the refrigeration unit

Walk-in Primary Departments:
• Dairy
• Meat
• Seafood
• Deli
• Produce
• C-Store
▪ Stores large quantities of perishable foods between 32℉ (0℃) 𝑎𝑛𝑑 41℉ (5℃)
▪ Used to thaw products
▪ Can be combined with reach-in dairy/deli display cases that are located from inside the walk-in
▪ Should be located at a site that is easy to get to from the receiving and production areas
▪ Door openings may have 4-inch-wide plastic strips called strip curtains, which reduce cool air loss when the door is open.
▪ May have external thermometer attached to a sensing device placed at the warmest location in the refrigeration unit

Display Primary Departments:
• Grocery
• Meat
• Seafood
• Deli
• Dairy
• Produce
• C-Store
▪ Keep cold foods out of the temperature danger zone and frozen foods
solidly frozen while on display
▪ Avoid stocking above the maximum load line.
▪ Avoid covering vents and return air-openings
▪ Properly control defrost cycles
▪ May be open air or have closing doors

Question 29

Cook-chill is a system in which food is:

Answer 29

• Cooked using conventional cooking methods
• Rapidly chilled using a chiller
• Stored for a limited time
• Reheated before service to the customer

The food is typically chilled to 37℉ (4℃) in 90 minutes or less and stored between 33℉ (1℃) 𝑎𝑛𝑑 38℉ (3℃) for 5 days

The advantages of this system include:
- reduction of peaks and valleys in production
- readily available foods.

The disadvantages of this system include the:

• high cost of the chiller
• storage space requirements.

Rapid-chill systems - designed to cool hot foods very quickly. This type of equipment can typically get a few hundred pounds of hot food through the temperature danger zone in 2 hours or less.

Question 30

Be Prepared in Case of a Power Failure:

Answer 30

1. Keep refrigerator doors closed
2. Monitor product temperatures
3. Discard products that are in the temperature danger zone for more than 4 hours

Question 31

Hot-holding Equipment

Answer 31

Potentially hazardous food (time/temperature control for safety food) held at 135 ℉ (57℃) or above.

In order for hot-holding equipment to work properly, the food must be at 135℉ (57℃) or above

Hot-holding equipment uses steam, heating elements,

Maintained at 135℉ (57℃) or above.

Question 32

Slicers

Answer 32

• includes a circular knife blade and carriage that passes under the
  blade.

Foods to be sliced are placed on the carriage and fed either automatically or by hand.

Question 33

Mixers, Grinders, Choppers, Tenderizers, and Saws

Answer 33

Mixers - shred and grind

Floor model mixers have three standards attachments:

(1) a paddle beater for general mixing, which can be used to mash, mix, or blend foods and ingredients;

(2) a whip to incorporate air into
products;

(3) a dough hook used to mix and knead dough.

Mechanical tenderizers - improve edible quality of meat.

• Tenderizers cut connective tissue in meats and poultry by making incisions with stainless steel blades.

Question 34

Mixers, Grinders, Choppers, Tenderizers, and Saws

Answer 34

Mixers - shred and grind

Floor model mixers have 3 standards attachments:

(1) Paddle beater - for general mixing, to mash, mix, or blend foods and ingredients;

(2) Whip - incorporate air into products;

(3) Dough hook - to mix and knead dough.

Mechanical tenderizers - improve edible quality of meat.

Tenderizers - cut connective tissue

Grinders and choppers - work well with variety of fresh foods

Band saws - used in meat and fish processing areas.

Heavy-duty saws - best suited
for large volume

Counter-top and light-duty saws - used in small delis, meat shops, cutting
boneless meats, chicken, and fish.

Band saws - durable, easily cleanable

Band saws - have a “dead man” switch

Question 35

Ice Machines

Answer 35

• chill beverages and preserve
  the freshness of fish
• made from potable water
• drain line from ice machine must be equipped with air gap to protect the ice from contamination
  due to backflow.

Question 36

Ambient Temperature Display Equipment

Answer 36

Displayed at room temperature include shelf- stable products, certain types of produce, bakery items that have a low water activity (bagels, cookies, doughnuts, etc.) and bulk foods, such as candy, peanuts, and cereals.

These are not considered PHF (TCS), and they can be held safely at room temperature.

Question 37

Live Seafood Display and Holding Tanks

Answer 37

Fish, crustacean shellfish (crabs, lobsters, and shrimp), and molluscan shellfish (oysters, clams,
and mussels in the shell) are live and perishable products that must be protected to remain safe,
wholesome, and attractive to customers.

Water quality is critical, and the key to maintaining optimum water quality is filtration.

There are 2 different types of seafood display tanks:
fish
molluscan shellfish.

Question 38

Single-service and Single-use Articles

Answer 38

Single-service articles include: tableware, carryout utensils, and other items, such as bags,
containers, stirrers, straws, and wrappers designed and constructed to be used only one time by
only one person.

After one use, the article is discarded.

Single-use articles include: wax paper, butcher paper, deli paper, plastic wrap

Question 39

Warewashing Equipment

Answer 39

Warewashing - to clean and sanitize the equipment, utensils, dishes, glasse, that are used during the preparation, handling, and consumption of foods.

Proper warewashing - most important jobs in a retail food establishment.

Warewashing areas must be: well lighted and well ventilated.

Some of the items most frequently washed and sanitized in a retail food establishment are:

• Utensils, such as knives, forks, spoons, and tongs
• Kitchenware, such as pots, pans, cutting boards, slicers, grinders, and mixers
• Tableware, such as dishes, glasses, and eating utensils

The purpose of warewashing is to clean and sanitize equipment and utensils.

It consists of two phases:
1. Cleaning phase - visible soil is removed
2. Sanitizing phase - number of disease-causing microorganisms on a cleaned
task surface is reduced to safe levels.

Cleaning and sanitizing: performed either manually or mechanically.

Question 40

Manual Warewashing

Answer 40

Manual Warewashing: provide adequate space to store soiled equipment

• Items to be cleaned must be pre-flushed, or pre-scraped and, if necessary, pre-soaked to remove food particles and soil.

Hose and nozzle - into a garbage container

• must be located at soiled end of the warewashing operation to avoid contaminating cleaned

Manual warewashing can also be performed - using a bucket and brush, wall-mounted hose units,
and spray units.

Three-compartment sink : large enough to accommodate
largest pieces of equipment

• Supply each compartment with hot and cold potable running water.
• Provide drainboards or easily movable dish tables of adequate size for proper handling of soiled utensils prior to washing and for air- drying cleaned and sanitized items.

Question 41

Mechanical Warewashing

Answer 41

Dishwashing machines - do not have electrical parts

Single-tank, stationary-rack dishwashing machine: placed on racks

They are operated by opening a door, inserting a rack of dishes, closing the door, and starting the machine.

Dishwashing machine: automatically dispense detergents

Low-temperature dishwashers : similar in design to the single-tank,

allows lower water temperatures, conserve energy.

Question 42

Installation

Answer 42

Proper installation is required to assure equipment functions properly.

Question 43

Maintenance and Replacement

Answer 43

Successful maintenance of equipment requires definite plans to prolong its life and maintain its usefulness.

Such plans place emphasis on a few simple procedures:
• Keep the equipment
• Follow the manufacturer’s printed directions for care and operation.
• Post the instruction card for a piece of equipment near it
• Stress careful operation and maintenance schedules.
• Make needed repairs promptly
Some valuable suggestions for the care of equipment are:
• Assign the care of a machine to a responsible person
• Check the cleanliness of machines daily
• Have repairs performed promptly and by a properly trained person

Question 44

Lighting

Answer 44

Proper lighting in production and dishwashing areas:
• Increases productivity
• Improves workmanship
• Reduces eye fatigue and employee irritability
• Decreases accidents and waste due to employee error
• Shows when a surface is soiled and when it has been properly cleaned

Question 45

Heating, Ventilation, and Air Conditioning (HVAC)

Answer 45

• Air conditioning in retail food establishments includes heating, humidity control, circulation, filtering, and cooling of the air.

HVAC systems - filter, warm. humidify, and circulate the air in the winter and maintain comfortable air temperature in the summer.

Ventilation - provided by mechanic exhaust hood systems.

These systems keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.

Standard ventilation system - consists of a hood, fan, and intake and exhaust air ducts and vents.

• Ventilation hood systems designed and constructed to prevent grease or condensation from
  dripping onto food, equipment, utensils, linens, or single-service and single-use articles.

Hoods - constructed of stainless steel or a comparable material that provides a durable,
smooth, and easily cleanable surface.

Filters and other grease-removal equipment must be:
• Easily removed for cleaning and replacement
• Designed to be cleaned in place