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UNIT 6- PREV MED TEST 1 > 6-3 FOOD SERVICE MATERIALS AND EQUIPMENT > Flashcards

6-3 FOOD SERVICE MATERIALS AND EQUIPMENT Flashcards

1
Q

LEAD EQUIPMENT USED IN CONTACT WITH FOOD SHALL BE LEAD FREE; SOLDER LEAD MUST BE LESS THAN:

A

0.2

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2
Q

COPPER MAY NOT BE USED IN CONTACT WITH A FOOD THAT HAS:

A

A PH BELOW 6

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3
Q

WHAT TYPE OF PALLETS MAY BE USED FOR FOOD STORAGE

A

NSF INTERNATIONAL LISTED PLASTIC OR WOOD

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4
Q

FOOD TEMPERATURE MEASURING DEVICES MAY NOT SENSORS OR STEMS CONSTRUCTED OF _____ GLASS, EXCEPT IF IT IS ENCASED IN ________ COATING

A
  • GLASS

- SHATTERPROOF

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5
Q

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.

A

-+1 C

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6
Q

FOOD TEMPERATURE MEASURING DEVICES THAT ARE SCALED ONLY FAHRENHEIT SHALL BE ACCURATE TO ____ IN THE INTENDED RANGE OF USE

A

-+2 F

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7
Q

TEMPERATURE MEASURING DEVICES, AMBIENT AIR AND WATER

DEVICES SCALED IN C OR DUALLY SCALED IN C AND F SHALL BE ACCURATE TO THE ____

A

-+1.5 C

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8
Q

TEMPERATURE MEASURING DEVICES, AMBIENT AIR AND WATER

DEVICES SCALED ONLY IN F SHALL BE ACCURATE TO THE ____

A

-+3

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9
Q

PRESSURE MEASURING DEVICES

SHALL HAVE INCREMENTS OF ______ OR SMALLER AND SHALL BE ACCURATE TO _________

A
  • 7 KILOPASCALS (1 POUND PER SQ INCH)

- + `4 KILOPASCALS (-+2 POUNDS PER SQ INCH)

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10
Q

VENTILATION IS USED TO REMOVE:

A

-DUST, GREASE, HUMIDITY, HEAT, SMOKE, ODOR

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11
Q

FOOD AND WATER TEMPERATURE MEASURING DEVICES SHALL HAVE A NUMERICAL SCALE AND INCREMENTS NO GREATER THAN

A

2F OR 1 C

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12
Q

ALL FOOD EQUIPMENT AND UTENSILS USED IN A FOOD ESTABLISHMENT SHALL MEET WHAT STANDARDS OR CRITERIA

A
  • NSF INTERNATIONAL
  • UNDERWRITERS LABS
  • USDA
  • BAKING INDUSTRY SANITATION STANDARDS COMMITTEE (BISSC)
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13
Q

MANUAL WAREWASHING IS DONE IN WHAT TYPE OF SINK?

A

3 COMPARTMENT SINKS

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14
Q

WHAT ARE THE THREE COMPARTMENTS FOR IN THE MANUAL WASHING SINK?

A
  • WASHING
  • RINSING
  • SANITIZING
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15
Q

FOOD SERVICE EQUIPMENT SHALL BE INSTALLED USING GUIDANCE PROVIDED IN

A
  • NSF INTERNATIONAL INSTALLATION MANUAL
  • USACHPPM
  • FDA FOOD ESTABLISHMENT PLAN REVIEW GUIDE
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16
Q

COUNTER MOUNTED OR TABLE MOUNTED EQUIPMENT SHOULD BE ELEVATED ON LEGS THAT PROVIDE AT LEAST ____ CLEARANCE BETWEEN THE FLOOR AND EQUIPMENT

A

4 INCHES

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17
Q

FIXED FLOOR MOUNTED EQUIPMENT THAT IS NOT EASILY MOVABLE SHALL BE ELEVATED ON LEGS THAT PROVIDE AT LEAST ____ CLEARANCE BETWEEN THE EQUIPMENT AND FLOOR

A

6 INCHES

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18
Q

HOW OFTEN SHOULD ELECTRIC MOTORS, REFRIGERATION COMPRESSORS, CONTROLS, AND OTHER AREAS NOT NORMALLY ACCESSED BE CLEANED?

A

SEMI ANNUALLY

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19
Q

WHEN SHOULD WARE WASHING MACHINES AND COMPARTMENTS OF SINKS WE CLEANED?

A
  • BEFORE USE
  • THROUGHOUT THE DAY
  • IF USED, AT LEAST EVERY 24 HOURS
  • AFTER EACH SERVING PERIOD
20
Q

WHAT TEMPERATURE SHOULD IODINE BE IF IT IS USED IN WARE WASHING EQUIPMENT?

A

68 DEGREES

21
Q

THE WASH SOLUTION OF THE MANUAL WARE WASHING SINK SHALL BE MAINTAINED AT _______

A

NOT LESS THAN 110 F

22
Q

THE RINSE SOLUTION OF THE MANUAL WARE WASHING SINK SHALL BE MAINTAINED AT _______

A

NOT LESS THAN 120 F

23
Q

FOR A STATIONARY RACK, SINGLE TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?

A

165 F

24
Q

FOR A STATIONARY RACK, DUAL TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?

A

150 F

25
Q

FOR A SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?

A

160 F

26
Q

FOR A MULTI TANK, CONVEYOR, MULTI TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN?

A

150 F

27
Q

THE TEMPERATURE OF THE SANITATION SOLUTION FOR THE MANUAL WARE WASHING MUST BE:

A

171 F OR ABOVE

28
Q

FOR A STATIONARY RACK, SINGLE TEMPERATURE MACHINE OF THE MECHANICAL WASHING SINK, THE TEMPERATURE OF THE HOT WATER SANITATION MAY NOT BE LESS THAN?

A

165 F

29
Q

MACHINE WARE WASHING:

THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTER MAY NOT BE MORE THAN:

A

194 F

30
Q

WARE WASHING EQUIPMENT:

WHAT ARE THE 3 RECOMMENDED SANITIZERS IN FOOD SERVICE

A
  • CHLORINE
  • IODINE
  • QUATS
31
Q

WHAT IS THE CONCENTRATION OF THE CALCIUM HYPOCHLORITE TO BE USED IN CHLORINE SANITIZING SOLUTIONS

A

5 TO 6 PERCENT CHLORINE CONCENTRATION

32
Q

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

A
  • 75 DEGREES
  • 50 PPM
  • 7 SECONDS
33
Q

WHAT IS THE PPM NEEDED PPM FREE AVAILABLE CHLORINE SANITIZING SOLUTION?
BY MIXING ____ OF BLEACH WITH _____ OF WATER?

A

100 PPM

  • 2 TABLESPOONS BLEACH
  • 4 GALLONS OF WATER
34
Q

WHAT ARE THE PROPER STEPS IN MANUAL AND MECHANICAL DISHWASHING?

A
  • SCRAP
  • WASH
  • RINSE
  • SANITIZE
  • AIR DRY
35
Q

ICE MACHINES SHALL BE CLEANED AND SANITIZED AT LEAST EVERY?

A

30 DAYS

36
Q

ICE MACHINE WATER AND AIR FILTERS SHALL BE CHANGED AS RECOMMENDED BY THE MANUFACTURER OR?

A

AT LEAST ONCE EVERY 6 MONTHS

37
Q

EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS USED WITH PHF SHALL BE CLEANED THROUGHOUT THE DAY OR?

A

AT LEAST EVERY 4 HOURS

38
Q

WHEN DOES UTENSILS AND EQUIPMENT THAT IS NOT IN CONTACT WITH PHF NEED TO BE CLEANED?

A
  • ANY CONTAMINATION TIME
  • 24 HOURS FOR DRINK DISPENSERS
  • 8 HOURS FOR SELF SERVICE UTENSILS (TONGS, SCOOPS)
  • BEFORE RESTOCKING CONDIMENT DISPENSERS
39
Q

FOOD CONTACT SURFACES OF COOKING AND BAKING EQUIPMENT AND THE CAVITIES/SEAL OF MICROWAVE OVENS SHALL BE CLEANED AT LEAST?

A

EVERY 24 HOURS

40
Q

IS STEEL WOOL AUTHORIZED FOR CLEANING FOOD CONTACT SURFACES?

A

NO

41
Q

SANITIZING REDUCES MICROBES ON A CLEAN SURFACE TO A _____ LEVEL

A

SAFE LEVEL

42
Q

FOR MANUAL WASHING: HOW LONG SHOULD EQUIPMENT, UTENSILS WE SUBMERGED IN THE SANITIZING SOLUTION?

A

30 SECONDS

43
Q

FOR MACHINE WASHING: WHAT TEMPERATURE SHOULD EQUIPMENT, UTENSILS SURFACE AREA ACHIEVE?

A

160 DEGREES F

44
Q

HOW OFTEN SHOULD WET WIPING CLOTHS BE LAUNDERED?

A

DAILY

45
Q

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

A

6 INCHES

LESS THAN 6 INCHES

46
Q

CLEANED AND SANITIZED EQUIPMENT, UTENSILS, LAUNDERED ITEMS, AND SINGLE USE ARTICLES MAY NOT BE STORED:

A
  • 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

UNIT 6- PREV MED TEST 1 (10 decks)

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