6.3 Flashcards
Materials for construction and repair shall be:
- Safe
- Durable
- Withstand repeated ware washing
- Smooth, easily cleanable surface
- Resistant
Cast iron, use limitations:
- May be used as cooking surface
- May be used in utensils, if utensils are only used uninterrupted from cooking through service
Lead, use limitation:
must be less than 0.2
Copper, use limitation:
should not be used with food (pH below 6) due to causing
corrosion
Galvanized metal, use limitation:
may not be used in contact with acidic food
What is approved for food contact surfaces.
Stainless steel
Sponges may not be used on…
cleaned and sanitized or in-use food contact surfaces
wood may not be used as a food contact surface except:
close-grained wood for cutting boards or paddles
Package food may be stored on what type of pallets?
NSF approved plastic wood pallets
Food-contact surfaces shall be
- Smooth
- Free of imperfections
- Free of sharp angles
- Finished smooth weld/joints
- accessible for cleaning/inspection
Clean in place equipment must be:
Capable of being completely drained
have inspection access points
Fixed equipment is intended to be cleaned by what method?
Cleaned and sanitized using pressure spray methods
Can openers shall be
removable and replaceable
Non-food contact surfaces shall be free of:
ledges, projections, crevices, and allow easy cleaning
Food thermometers scaled to C/F* must be accurate
+/- 1*C
Food thermometers scaled to F* must be accurate
+/- 2*F
Thermometers for air/water C/F* must be accurate
+/- 1.5*C
Thermometers for air/water F* must be accurate
+/- 3F*
Exhaust ventilation hood systems in food preparation and ware washing shall be designed to prevent:
grease or condensation from draining or dripping onto food
and equipment
Ventilation is use to remove
dust, grease, humidity, heat, smoke and odor
A cover or lid for equipment shall overlap the opening and be
sloped to drain
Bulk milk dispensers shall meet the requirements of
NSF International Standard
The bulk milk container dispensing tube shall be cut:
on the diagonal, no more than 1 inch protruding from the chilled dispensing head
Vending machine shall be equipped with a
self-closing door
Shall be located to measure the air temperature in the _______ of a mechanically refrigerated unit and in the _______ of a hot food storage unit.
- warmest part
- coolest part
Food/water temperature measuring devices on ware washing machines shall have a numerical scale in increments no greater than…
2ºF or 1°C
Manual ware washing equipment:
- water temp not less than 171°F
- rack/basket to allow complete immersion
Ware washing machines
- Automatically dispense detergents and sanitizers
- visual or audible alarm to signal if the detergents and sanitizers are not delivered
Shipboard food service equipment must comply with
NAVSUP PUB 533
All foodservice equipment/utensils shall meet criteria of:
- NSF International
- Underwriters Laboratories
- USDA
- BISSC
What are the 3 compartments of the sink
- washing
- rinsing
- sanitizing
Manual ware washing is also known as…
3 sink method
Alternative ware washing is also known as
2 compartment sink
Before using the 2 compartment sink method the PIC must have it approved by who?
regulatory authority
A 2 compartment sink may not be used for ware washing if:
solutions are used for continuous or intermittent flow
foodservice equipment shall be installed using guidance from:
- NSF
- USACHPPM TG No. 194
- FDA
Ice machines shall be installed so that they do not present a risk for
ice contamination
Fixed equipment shall be installed allowing
access for cleaning
Counter-mounted or table mounted equipment must allow how much clearance between the floor and the equipment?
at least 4 inches
Floor-mounted equipment must allow how much clearance between the floor and the equipment?
at least a 6 inches
Who may authorize use of foodservice equipment/utensils that do not meet NSF standards?
the regulatory authority
Ware washing Equipment must be washed
daily
A ware washing sink may not be used for
handwashing
If iodine is used, it should be
68*F
The temperature of the wash solution in manual ware washing equipment shall be maintained at not less than
110ºF
The temperature of the rinse solution in manual ware washing equipment shall be maintained at not less than
120ºF
If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at
171ºF or above
What are the 3 recommended sanitizers in food service?
- Chlorine
- Iodine
- Quats
Concentration of the sanitizing solution in manual and mechanical ware washing shall be accurately determined by using a
test kit
Chlorine sanitizing solution is prepared by mixing _____ of Free Available Chlorine (FAC) sanitizing solution concentration, by mixing ______ of bleach in _____ of water
- 100-ppm
- two tablespoons (1 ounce)
- 4 gallons
The minimum concentration and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink at a water temperature of_____ is ____ppm for ___ seconds.
- 75°F
- 50
- 7 seconds
5 Proper steps in manual and mechanical dishwashing:
- Scrap
- Wash
- Rinse
- Sanitize
- Air dry
Food temperature measuring devices shall be calibrated in accordance with ________ specifications.
manufacturer’s
Shells may not be used more than once as
serving containers
Ice machines shall be cleaned
monthly/30 days
Procedures and frequency for cleaning and sanitizing ice machines shall be provided in a
standard operating procedure (SOP)
Ice machine water and air filters shall be changed
at least every 6 months
Equipment food-contact surfaces and utensils shall be cleaned before each use when:
- different type of raw animal food
- change from raw foods to working with ready-to-eat foods
- Between raw FF&V and PHF(TSC) foods
- Before using or storing a thermometer
- Any time contamination may have occurred
If used with PHF (TSC) food, equipment food contact surfaces and utensils shall be cleaned
at least every 4 hours
iced tea dispensers must be cleaned
At least every 24 hours
Self-service utensils such as tongs are cleaned
every 8 hours
Surfaces that accumulate grease, sugars, and syrup shall be cleaned and sanitized how often
daily
food contact services for cooking and baking equipment shall be cleaned
daily/24hrs
Use of flammable solvents or other flammable cleaning products is strictly
prohibited
Wet cleaning using a 3 compartment sink:
- Sinks shall be thoroughly cleaned, rinsed, and sanitized before each use
- Wash equipment and utensils in the first compartment with a hot detergent
solution. - Drain and prepare a fresh detergent solution when the water becomes visibly
soiled. - Approved wash solutions shall be used per manufacturer’s instruction
When using a 2 compartment sink:
- Equipment shall be disassembled as necessary
- Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation
Can you use steel wool for cleaning?
No
Equipment food-contact surfaces and utensils shall be sanitized before use after
cleaning
Hot water manual operations for a 3 compartment sink must be sanitized
for at least 30 seconds
Wet wiping cloths shall be laundered how often
daily
Dry wiping cloths shall be laundered how often
as necessary
Wiping cloths may be laundered in
- mechanical washer
- sink designated only for laundering wiping cloths
- ware washing/food preparation sink
Equipment and utensils must be
air dryed
Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not
contaminate food-contact surfaces
Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored:
- locker rooms
- toilet rooms
- garbage rooms
- mechanical rooms
- Under sewer lines
- Under leaking water lines
- Under open stairwells
- Under other sources of contamination
Knives, forks, and spoons that are not pre-wrapped shall be presented so
only the handles are touched
