6-3 Food Service Materials and Equipment Requirements Flashcards
Multiuse equipment or utensils need to have what characteristics?
corrosion-resistant, non-absorbent, withstand repeated washing, easily cleanable
If using lead cookware the solder lead must be less than what number?
0.2
What are some limitations of copper?
corrosive when exposed to acidic substances.
What are some limitations of galvanized metal
may become corrosive when exposed to acidic substances
What are some limitation of wood?
cracking, splitting, crevasses that allow bacteria
When is it safe to use plastic pallets?
When approved the the NSF
Single service and single use items may not:
allow migrations of substances
impart colors, odors, or tastes
What type of glass must be used on a temperature measuring device?
Shatterproof glass
How is fixed equipment intended to be cleaned?
using pressure spry
Can openers must be what?
easily removable and cleanable.
Food temp measuring deices must be accurate to what degrees C and F?
1 C
2 F
Ambient air temp measuring devices must be accurate within what degrees C and F?
1.5 C
3 F
What line may not pass through a ice machine or ice storage bin?
liquid waste line
What are the requirements for condenser separation?
Separated from food and food storage space by a dustproof barrier.
Where is a temp measuring device placed in an oven or a refrigerator?
Oven - coolest portion
Refrigerator - Warmest Portion
Wear washing machines temps should be maintained within what degree C/F
C 1
F 2
What is another name for manual ware washing?
The three sink method
What are the approved sources to buy food equipment?
NSF International
Underwriter Labs
USDA
Baking Industry Sanitation Standards Committee (BISSC)
What are the manual ware washing station requirements?
Three Sinks
Can accommodate immersion
Who needs to approve the use of the two compartment sink?
Regulatory authority
For the 3 sink method, what are the compartments and what are their temps?
- Wash - 110 F
- Rinse - 120 F
3 Sanitize - 171 F
Using the 3 sink method, what compartments need to be have thermometers?
Sinks 2 and 3
Using the 3 sink method, which sink requires a testing kit?
Sink 3 - Sanitizer
If using a counter mounted table that has sealed legs, how much clearance is required?
4 Inches
Floor mounted equipment that is not easily movable shall have what clearance?
At least 6 inches
How often should maintenance be performed on food service equipment?
Semi-annually
When should cutting surfaces be resurfaced?
When they can no longer be cleaned or sanitized.
Discard if they are not salvageable
When should warewashing machines be cleaned?
Before use
if, used at least every 24 hours
A ware washing sink should not be used for what?
Hand washing
If using iodine in a ware washing machine, what temp is preferred?
68 F
If using iodine in a ware washing machine, what temp is preferred?
68 F
What are the 3 types of sanitizers used in a warewashing machine?
Chlorine, Iodine and Quats
When using chlorine as a sanitizer what are the requirements.
- 5-6% chlorine concentrate
- 100-ppm FAC in 4 gal of water
What is the minimum concentration and contact time when using chlorine sanitizer in a 3 compartment sink?
75 F
7 Seconds
Food temp measuring devices shall be calibrated in compliance with what?
Manufacturers specifications
How often should ice machines be cleaned and sanitized?
30 days
1 month
When is it appropriate to change ice machine air and water filters?
- manufactures recommendation
- 6 month
If in contact with PHF, how often should utensils and contact surfaces be cleaned?
- Throughout the day
- At least every 4 hours
Surfaces and utensils not in contact with PHF should be cleaned how often?
- 24 hours for ice tea dispensers
- 8 hours for utensils
Cooking and baking equipment shall be cleaned how often?
-At least every 24 hours
What is the dry cleaning method?
brushing, scraping and vacuuming
What is the objective of sanitizing?
-Reduce microbes on a clean surface to a safe level.
When sanitizing in the 3rd compartment, how long should immersion be?
30 seconds
How often are wet wiping cloths washed?
daily
What type of method is used for drying utensils and flatware?
air-drying
How many inches above the floor must utensils be stored?
6 inches
To prevent contamination of prewrapped knives, forks and spoons, how are the items presented?
-So only the handles will be touched
Shipboard food service equipment must comply with what?
NAVSUP PUB 533
