6-4 Structural Standards for Food Service Facilities

Question 1

Before being placed into service what is required for a drinking water system?

Answer 1

flushed and disinfected

Question 2

When a drinking water line is flushed, who needs to be notified?

Answer 2

Regulatory authority

Question 3

What does OEBGD stand for?

Answer 3

Overseas Environmental Baseline Guidance Document

Question 4

Whos is responsible for the chlorine residual when dealing with a bulk water sources?

Answer 4

Food service manager

Question 5

When a handwashing sink is installed, what temp water must it provide?

Answer 5

• at least 100 F

- but Shall not exceed 120 F

Question 6

If a service sink is provided, how many floor drains are required?

Answer 6

-At least one floor drain

Question 7

What are the main requirements for a receptacle (trash can)?

Answer 7

• Insect/Rodent-resistant
• Nonabsorbent
• Leakproof
• tight fitting lid
• Durable

Question 8

What is the best way to clean large garbage receptacles?

Answer 8

Hot, high pressure water and detergent

Question 9

What are characteristics of walls in food service areas?

Answer 9

• light colored

- wall-floor intersection shall be covered and sealed

Question 10

Light bulbs must be ______ if placed in a food service area?

Answer 10

shatterproof

Question 11

What are 3 ways to dry your hands in a food service area?

Answer 11

• Individual disposable towels
• heated-air hand drying device
• knife hand system

Question 12

All handwashing sinks must have what?

Answer 12

a designated sign

Question 13

What intensity of light should be used in a walk in refrigerator?

Answer 13

-108 lux or 10 foot candles

Question 14

What light intensity should be used at self service salad bars?

Answer 14

• 215 Lux

- 20 foot candles

Question 15

What light intensity should be used when preparing PHF and working with knives?

Answer 15

• 540 Lux

- 50 foot candles

Question 16

How do you properly dry a mop?

Answer 16

• Head down not touching the floor ar walls

- Angle rack

Question 17

What does IPM stand for ?

Answer 17

Integrated Pest Management

Question 18

Who should the pic contact to eliminate pests?

Answer 18

-Licensed Pest Control Operator

Question 19

When dealing with pest management, if a treatment is applied you need to gather what information?

Answer 19

• Date/Time

- Chemicals/procedures

Question 20

Before treating with pesticides, what must you do?

Answer 20

• Cover immovable objects
• remove food
• Rinse all items 24 hours post treatment

Question 21

How can you identify the presence of cockroaches?

Answer 21

• Oily odor
• Droppings appear like pepper
• brown, black and maroon egg casings

Question 22

What are the three types of flies usually found in a food service area?

Answer 22

• House fly
• Fruit flies
• Blow flies

Question 23

What are house flies known to spread?

Answer 23

• E. Coli
• Salmonella
• Shigella

Question 24

What color are blow flies?

Answer 24

shiny blue, green or bronze color

Question 25

What are some signs of rodent infestation?

Answer 25

gnawing, nesting, holes, droppings or rub marks

Question 26

when storing poisonous or toxic items should they be placed in the same areas as food?

Answer 26

No they should not

Question 26

when storing poisonous or toxic items should they be placed in the same areas as food?

Answer 26

No they should not

Question 27

When placing bait stations, what should you annotate?

Answer 27

Where the stations are located

Question 28

What types of tracking powders can be used?

Answer 28

• Talcum

- Flour

Question 29

What is a working container and how should it be labeled?

Answer 29

• Labeled with common name

- storing poisonous or toxic