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IDC School Class 22005 > 6-3 Food Service Materials and Equipment Requirements > Flashcards

6-3 Food Service Materials and Equipment Requirements Flashcards

1
Q

Multiuse equipment or utensils need to have what characteristics?

A

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

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2
Q

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

A

0.2

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3
Q

What are some limitations of copper?

A

corrosive when exposed to acidic substances.

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4
Q

What are some limitations of galvanized metal

A

may become corrosive when exposed to acidic substances

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5
Q

What are some limitation of wood?

A

cracking, splitting, crevasses that allow bacteria

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6
Q

When is it safe to use plastic pallets?

A

When approved the the NSF

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7
Q

Single service and single use items may not:

A

allow migrations of substances

impart colors, odors, or tastes

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8
Q

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

A

Shatterproof glass

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9
Q

How is fixed equipment intended to be cleaned?

A

using pressure spry

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10
Q

Can openers must be what?

A

easily removable and cleanable.

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11
Q

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

A

1 C

2 F

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12
Q

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

A

1.5 C

3 F

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13
Q

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

A

liquid waste line

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14
Q

What are the requirements for condenser separation?

A

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

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15
Q

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

A

Oven - coolest portion

Refrigerator - Warmest Portion

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16
Q

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

A

C 1

F 2

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17
Q

What is another name for manual ware washing?

A

The three sink method

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18
Q

What are the approved sources to buy food equipment?

A

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

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19
Q

What are the manual ware washing station requirements?

A

Three Sinks

Can accommodate immersion

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20
Q

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

A

Regulatory authority

21
Q

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

A
  1. Wash - 110 F
  2. Rinse - 120 F
    3 Sanitize - 171 F
22
Q

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

A

Sinks 2 and 3

23
Q

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

A

Sink 3 - Sanitizer

24
Q

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

A

4 Inches

25
Q

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

A

At least 6 inches

26
Q

How often should maintenance be performed on food service equipment?

A

Semi-annually

27
Q

When should cutting surfaces be resurfaced?

A

When they can no longer be cleaned or sanitized.

Discard if they are not salvageable

28
Q

When should warewashing machines be cleaned?

A

Before use

if, used at least every 24 hours

29
Q

A ware washing sink should not be used for what?

A

Hand washing

30
Q

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

A

68 F

30
Q

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

A

68 F

31
Q

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

A

Chlorine, Iodine and Quats

32
Q

When using chlorine as a sanitizer what are the requirements.

A
  • 5-6% chlorine concentrate

- 100-ppm FAC in 4 gal of water

33
Q

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

A

75 F

7 Seconds

34
Q

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

A

Manufacturers specifications

35
Q

How often should ice machines be cleaned and sanitized?

A

30 days

1 month

36
Q

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

A
  • manufactures recommendation

- 6 month

37
Q

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

A
  • Throughout the day

- At least every 4 hours

38
Q

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

A
  • 24 hours for ice tea dispensers

- 8 hours for utensils

39
Q

Cooking and baking equipment shall be cleaned how often?

A

-At least every 24 hours

40
Q

What is the dry cleaning method?

A

brushing, scraping and vacuuming

41
Q

What is the objective of sanitizing?

A

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

42
Q

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

A

30 seconds

43
Q

How often are wet wiping cloths washed?

A

daily

44
Q

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

A

air-drying

45
Q

How many inches above the floor must utensils be stored?

A

6 inches

46
Q

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

A

-So only the handles will be touched

47
Q

Shipboard food service equipment must comply with what?

A

NAVSUP PUB 533

IDC School Class 22005 (11 decks)

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