6-3 Food Service Materials and Equipment Requirements

Question 1

Multiuse equipment or utensils need to have what characteristics?

Answer 1

corrosion-resistant, non-absorbent, withstand repeated washing, easily cleanable

Question 2

If using lead cookware the solder lead must be less than what number?

Answer 2

0.2

Question 3

What are some limitations of copper?

Answer 3

corrosive when exposed to acidic substances.

Question 4

What are some limitations of galvanized metal

Answer 4

may become corrosive when exposed to acidic substances

Question 5

What are some limitation of wood?

Answer 5

cracking, splitting, crevasses that allow bacteria

Question 6

When is it safe to use plastic pallets?

Answer 6

When approved the the NSF

Question 7

Single service and single use items may not:

Answer 7

allow migrations of substances

impart colors, odors, or tastes

Question 8

What type of glass must be used on a temperature measuring device?

Answer 8

Shatterproof glass

Question 9

How is fixed equipment intended to be cleaned?

Answer 9

using pressure spry

Question 10

Can openers must be what?

Answer 10

easily removable and cleanable.

Question 11

Food temp measuring deices must be accurate to what degrees C and F?

Answer 11

1 C

2 F

Question 12

Ambient air temp measuring devices must be accurate within what degrees C and F?

Answer 12

1.5 C

3 F

Question 13

What line may not pass through a ice machine or ice storage bin?

Answer 13

liquid waste line

Question 14

What are the requirements for condenser separation?

Answer 14

Separated from food and food storage space by a dustproof barrier.

Question 15

Where is a temp measuring device placed in an oven or a refrigerator?

Answer 15

Oven - coolest portion

Refrigerator - Warmest Portion

Question 16

Wear washing machines temps should be maintained within what degree C/F

Answer 16

C 1

F 2

Question 17

What is another name for manual ware washing?

Answer 17

The three sink method

Question 18

What are the approved sources to buy food equipment?

Answer 18

NSF International
Underwriter Labs
USDA
Baking Industry Sanitation Standards Committee (BISSC)

Question 19

What are the manual ware washing station requirements?

Answer 19

Three Sinks

Can accommodate immersion

Question 20

Who needs to approve the use of the two compartment sink?

Answer 20

Regulatory authority

Question 21

For the 3 sink method, what are the compartments and what are their temps?

Answer 21

1. Wash - 110 F
2. Rinse - 120 F
   3 Sanitize - 171 F

Question 22

Using the 3 sink method, what compartments need to be have thermometers?

Answer 22

Sinks 2 and 3

Question 23

Using the 3 sink method, which sink requires a testing kit?

Answer 23

Sink 3 - Sanitizer

Question 24

If using a counter mounted table that has sealed legs, how much clearance is required?

Answer 24

4 Inches

Question 25

Floor mounted equipment that is not easily movable shall have what clearance?

Answer 25

At least 6 inches

Question 26

How often should maintenance be performed on food service equipment?

Answer 26

Semi-annually

Question 27

When should cutting surfaces be resurfaced?

Answer 27

When they can no longer be cleaned or sanitized. | Discard if they are not salvageable

Question 28

When should warewashing machines be cleaned?

Answer 28

Before use | if, used at least every 24 hours

Question 29

A ware washing sink should not be used for what?

Answer 29

Hand washing

Question 30

If using iodine in a ware washing machine, what temp is preferred?

Answer 30

68 F

Question 30

If using iodine in a ware washing machine, what temp is preferred?

Answer 30

68 F

Question 31

What are the 3 types of sanitizers used in a warewashing machine?

Answer 31

Chlorine, Iodine and Quats

Question 32

When using chlorine as a sanitizer what are the requirements.

Answer 32

- 5-6% chlorine concentrate | - 100-ppm FAC in 4 gal of water

Question 33

What is the minimum concentration and contact time when using chlorine sanitizer in a 3 compartment sink?

Answer 33

75 F | 7 Seconds

Question 34

Food temp measuring devices shall be calibrated in compliance with what?

Answer 34

Manufacturers specifications

Question 35

How often should ice machines be cleaned and sanitized?

Answer 35

30 days | 1 month

Question 36

When is it appropriate to change ice machine air and water filters?

Answer 36

- manufactures recommendation | - 6 month

Question 37

If in contact with PHF, how often should utensils and contact surfaces be cleaned?

Answer 37

- Throughout the day | - At least every 4 hours

Question 38

Surfaces and utensils not in contact with PHF should be cleaned how often?

Answer 38

- 24 hours for ice tea dispensers | - 8 hours for utensils

Question 39

Cooking and baking equipment shall be cleaned how often?

Answer 39

-At least every 24 hours

Question 40

What is the dry cleaning method?

Answer 40

brushing, scraping and vacuuming

Question 41

What is the objective of sanitizing?

Answer 41

-Reduce microbes on a clean surface to a safe level.

Question 42

When sanitizing in the 3rd compartment, how long should immersion be?

Answer 42

30 seconds

Question 43

How often are wet wiping cloths washed?

Answer 43

daily

Question 44

What type of method is used for drying utensils and flatware?

Answer 44

air-drying

Question 45

How many inches above the floor must utensils be stored?

Answer 45

6 inches

Question 46

To prevent contamination of prewrapped knives, forks and spoons, how are the items presented?

Answer 46

-So only the handles will be touched

Question 47

Shipboard food service equipment must comply with what?

Answer 47

NAVSUP PUB 533