6-3 FOOD SERVICE MATERIALS AND EQUIPMENT Flashcards
LEAD EQUIPMENT USED IN CONTACT WITH FOOD SHALL BE LEAD FREE; SOLDER LEAD MUST BE LESS THAN:
0.2
COPPER MAY NOT BE USED IN CONTACT WITH A FOOD THAT HAS:
A PH BELOW 6
WHAT TYPE OF PALLETS MAY BE USED FOR FOOD STORAGE
NSF INTERNATIONAL LISTED PLASTIC OR WOOD
FOOD TEMPERATURE MEASURING DEVICES MAY NOT SENSORS OR STEMS CONSTRUCTED OF _____ GLASS, EXCEPT IF IT IS ENCASED IN ________ COATING
- GLASS
- SHATTERPROOF
FOOD TEMPERATURE MEASURING DEVICES THAT ARE SCALED ONLY IN CELSIUS OR DUALLY SCALED IN C OR F SHALL BE ACCURATE TO _____ IN THE INTENDED RANGE OF USE.
-+1 C
FOOD TEMPERATURE MEASURING DEVICES THAT ARE SCALED ONLY FAHRENHEIT SHALL BE ACCURATE TO ____ IN THE INTENDED RANGE OF USE
-+2 F
TEMPERATURE MEASURING DEVICES, AMBIENT AIR AND WATER
DEVICES SCALED IN C OR DUALLY SCALED IN C AND F SHALL BE ACCURATE TO THE ____
-+1.5 C
TEMPERATURE MEASURING DEVICES, AMBIENT AIR AND WATER
DEVICES SCALED ONLY IN F SHALL BE ACCURATE TO THE ____
-+3
PRESSURE MEASURING DEVICES
SHALL HAVE INCREMENTS OF ______ OR SMALLER AND SHALL BE ACCURATE TO _________
- 7 KILOPASCALS (1 POUND PER SQ INCH)
- + `4 KILOPASCALS (-+2 POUNDS PER SQ INCH)
VENTILATION IS USED TO REMOVE:
-DUST, GREASE, HUMIDITY, HEAT, SMOKE, ODOR
FOOD AND WATER TEMPERATURE MEASURING DEVICES SHALL HAVE A NUMERICAL SCALE AND INCREMENTS NO GREATER THAN
2F OR 1 C
ALL FOOD EQUIPMENT AND UTENSILS USED IN A FOOD ESTABLISHMENT SHALL MEET WHAT STANDARDS OR CRITERIA
- NSF INTERNATIONAL
- UNDERWRITERS LABS
- USDA
- BAKING INDUSTRY SANITATION STANDARDS COMMITTEE (BISSC)
MANUAL WAREWASHING IS DONE IN WHAT TYPE OF SINK?
3 COMPARTMENT SINKS
WHAT ARE THE THREE COMPARTMENTS FOR IN THE MANUAL WASHING SINK?
- WASHING
- RINSING
- SANITIZING
FOOD SERVICE EQUIPMENT SHALL BE INSTALLED USING GUIDANCE PROVIDED IN
- NSF INTERNATIONAL INSTALLATION MANUAL
- USACHPPM
- FDA FOOD ESTABLISHMENT PLAN REVIEW GUIDE
COUNTER MOUNTED OR TABLE MOUNTED EQUIPMENT SHOULD BE ELEVATED ON LEGS THAT PROVIDE AT LEAST ____ CLEARANCE BETWEEN THE FLOOR AND EQUIPMENT
4 INCHES
FIXED FLOOR MOUNTED EQUIPMENT THAT IS NOT EASILY MOVABLE SHALL BE ELEVATED ON LEGS THAT PROVIDE AT LEAST ____ CLEARANCE BETWEEN THE EQUIPMENT AND FLOOR
6 INCHES
HOW OFTEN SHOULD ELECTRIC MOTORS, REFRIGERATION COMPRESSORS, CONTROLS, AND OTHER AREAS NOT NORMALLY ACCESSED BE CLEANED?
SEMI ANNUALLY
WHEN SHOULD WARE WASHING MACHINES AND COMPARTMENTS OF SINKS WE CLEANED?
- BEFORE USE
- THROUGHOUT THE DAY
- IF USED, AT LEAST EVERY 24 HOURS
- AFTER EACH SERVING PERIOD
WHAT TEMPERATURE SHOULD IODINE BE IF IT IS USED IN WARE WASHING EQUIPMENT?
68 DEGREES
THE WASH SOLUTION OF THE MANUAL WARE WASHING SINK SHALL BE MAINTAINED AT _______
NOT LESS THAN 110 F
THE RINSE SOLUTION OF THE MANUAL WARE WASHING SINK SHALL BE MAINTAINED AT _______
NOT LESS THAN 120 F
FOR A STATIONARY RACK, SINGLE TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?
165 F
FOR A STATIONARY RACK, DUAL TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?
150 F
FOR A SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?
160 F
FOR A MULTI TANK, CONVEYOR, MULTI TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?
150 F
THE TEMPERATURE OF THE SANITATION SOLUTION FOR THE MANUAL WARE WASHING MUST BE:
171 F OR ABOVE
FOR A STATIONARY RACK, SINGLE TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE HOT WATER SANITATION MAY NOT BE LESS THAN?
165 F
MACHINE WARE WASHING:
THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTER MAY NOT BE MORE THAN:
194 F
WARE WASHING EQUIPMENT:
WHAT ARE THE 3 RECOMMENDED SANITIZERS IN FOOD SERVICE
- CHLORINE
- IODINE
- QUATS
WHAT IS THE CONCENTRATION OF THE CALCIUM HYPOCHLORITE TO BE USED IN CHLORINE SANITIZING SOLUTIONS
5 TO 6 PERCENT CHLORINE CONCENTRATION
THE MINIMUM CONCENTRATION AND CONTACT TIME WHEN USING CHLORINE SANITIZER IN THE FINAL RINSE OF A 3 COMPARTMENT SINK AT A WATER TEMPERATURE OF ______ DEGREES F IS ______ PPM FOR _______ SECONDS
- 75 DEGREES
- 50 PPM
- 7 SECONDS
WHAT IS THE PPM NEEDED PPM FREE AVAILABLE CHLORINE SANITIZING SOLUTION?
BY MIXING ____ OF BLEACH WITH _____ OF WATER?
100 PPM
- 2 TABLESPOONS BLEACH
- 4 GALLONS OF WATER
WHAT ARE THE PROPER STEPS IN MANUAL AND MECHANICAL DISHWASHING?
- SCRAP
- WASH
- RINSE
- SANITIZE
- AIR DRY
ICE MACHINES SHALL BE CLEANED AND SANITIZED AT LEAST EVERY?
30 DAYS
ICE MACHINE WATER AND AIR FILTERS SHALL BE CHANGED AS RECOMMENDED BY THE MANUFACTURER OR?
AT LEAST ONCE EVERY 6 MONTHS
EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS USED WITH PHF SHALL BE CLEANED THROUGHOUT THE DAY OR?
AT LEAST EVERY 4 HOURS
WHEN DOES UTENSILS AND EQUIPMENT THAT IS NOT IN CONTACT WITH PHF NEED TO BE CLEANED?
- ANY CONTAMINATION TIME
- 24 HOURS FOR DRINK DISPENSERS
- 8 HOURS FOR SELF SERVICE UTENSILS (TONGS, SCOOPS)
- BEFORE RESTOCKING CONDIMENT DISPENSERS
FOOD CONTACT SURFACES OF COOKING AND BAKING EQUIPMENT AND THE CAVITIES/SEAL OF MICROWAVE OVENS SHALL BE CLEANED AT LEAST?
EVERY 24 HOURS
IS STEEL WOOL AUTHORIZED FOR CLEANING FOOD CONTACT SURFACES?
NO
SANITIZING REDUCES MICROBES ON A CLEAN SURFACE TO A _____ LEVEL
SAFE LEVEL
FOR MANUAL WASHING: HOW LONG SHOULD EQUIPMENT, UTENSILS WE SUBMERGED IN THE SANITIZING SOLUTION?
30 SECONDS
FOR MACHINE WASHING: WHAT TEMPERATURE SHOULD EQUIPMENT, UTENSILS SURFACE AREA ACHIEVE?
160 DEGREES F
HOW OFTEN SHOULD WET WIPING CLOTHS BE LAUNDERED?
DAILY
EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ARTICLES WILL BE STORED AT LEAST ____ ABOVE THE FLOOR
OR LESS THAN _____ IF IN CLOSED PACKAGES AND ON DOLLIES, PALLETS, RACKS, AND SKIDS
6 INCHES
LESS THAN 6 INCHES
CLEANED AND SANITIZED EQUIPMENT, UTENSILS, LAUNDERED ITEMS, AND SINGLE USE ARTICLES MAY NOT BE STORED:
- IN LOCKER ROOMS
- IN TOILET ROOMS
- IN GARBAGE ROOMS
- IN MECHANICAL ROOMS
- UNDER SEWER LINES
- UNDER LEAKING WATER LINES
- UNDER OPEN STAIR WELLS
- UNDER CONTAMINATION SOURCES
