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Food Service > 6.3 > Flashcards

6.3 Flashcards

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1
Q

Materials for construction and repair shall be:

A
  1. Safe
  2. Durable
  3. Withstand repeated ware washing
  4. Smooth, easily cleanable surface
  5. Resistant
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2
Q

Cast iron, use limitations:

A
  1. May be used as cooking surface
  2. May be used in utensils, if utensils are only used uninterrupted from cooking through service
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3
Q

Lead, use limitation:

A

must be less than 0.2

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4
Q

Copper, use limitation:

A

should not be used with food (pH below 6) due to causing
corrosion

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5
Q

Galvanized metal, use limitation:

A

may not be used in contact with acidic food

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6
Q

What is approved for food contact surfaces.

A

Stainless steel

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7
Q

Sponges may not be used on…

A

cleaned and sanitized or in-use food contact surfaces

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8
Q

wood may not be used as a food contact surface except:

A

close-grained wood for cutting boards or paddles

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9
Q

Package food may be stored on what type of pallets?

A

NSF approved plastic wood pallets

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10
Q

Food-contact surfaces shall be

A
  1. Smooth
  2. Free of imperfections
  3. Free of sharp angles
  4. Finished smooth weld/joints
  5. accessible for cleaning/inspection
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11
Q

Clean in place equipment must be:

A

Capable of being completely drained

have inspection access points

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12
Q

Fixed equipment is intended to be cleaned by what method?

A

Cleaned and sanitized using pressure spray methods

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13
Q

Can openers shall be

A

removable and replaceable

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14
Q

Non-food contact surfaces shall be free of:

A

ledges, projections, crevices, and allow easy cleaning

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15
Q

Food thermometers scaled to C/F* must be accurate

A

+/- 1*C

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16
Q

Food thermometers scaled to F* must be accurate

A

+/- 2*F

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17
Q

Thermometers for air/water C/F* must be accurate

A

+/- 1.5*C

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18
Q

Thermometers for air/water F* must be accurate

A

+/- 3F*

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19
Q

Exhaust ventilation hood systems in food preparation and ware washing shall be designed to prevent:

A

grease or condensation from draining or dripping onto food
and equipment

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20
Q

Ventilation is use to remove

A

dust, grease, humidity, heat, smoke and odor

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21
Q

A cover or lid for equipment shall overlap the opening and be

A

sloped to drain

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22
Q

Bulk milk dispensers shall meet the requirements of

A

NSF International Standard

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23
Q

The bulk milk container dispensing tube shall be cut:

A

on the diagonal, no more than 1 inch protruding from the chilled dispensing head

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24
Q

Vending machine shall be equipped with a

A

self-closing door

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25
Q

Shall be located to measure the air temperature in the _______ of a mechanically refrigerated unit and in the _______ of a hot food storage unit.

A
  1. warmest part
  2. coolest part
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26
Q

Food/water temperature measuring devices on ware washing machines shall have a numerical scale in increments no greater than…

A

2ºF or 1°C

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27
Q

Manual ware washing equipment:

A
  1. water temp not less than 171°F
  2. rack/basket to allow complete immersion
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28
Q

Ware washing machines

A
  1. Automatically dispense detergents and sanitizers
  2. visual or audible alarm to signal if the detergents and sanitizers are not delivered
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29
Q

Shipboard food service equipment must comply with

A

NAVSUP PUB 533

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30
Q

All foodservice equipment/utensils shall meet criteria of:

A
  1. NSF International
  2. Underwriters Laboratories
  3. USDA
  4. BISSC
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31
Q

What are the 3 compartments of the sink

A
  1. washing
  2. rinsing
  3. sanitizing
32
Q

Manual ware washing is also known as…

A

3 sink method

33
Q

Alternative ware washing is also known as

A

2 compartment sink

34
Q

Before using the 2 compartment sink method the PIC must have it approved by who?

A

regulatory authority

35
Q

A 2 compartment sink may not be used for ware washing if:

A

solutions are used for continuous or intermittent flow

36
Q

foodservice equipment shall be installed using guidance from:

A
  1. NSF
  2. USACHPPM TG No. 194
  3. FDA
37
Q

Ice machines shall be installed so that they do not present a risk for

A

ice contamination

38
Q

Fixed equipment shall be installed allowing

A

access for cleaning

39
Q

Counter-mounted or table mounted equipment must allow how much clearance between the floor and the equipment?

A

at least 4 inches

40
Q

Floor-mounted equipment must allow how much clearance between the floor and the equipment?

A

at least a 6 inches

41
Q

Who may authorize use of foodservice equipment/utensils that do not meet NSF standards?

A

the regulatory authority

42
Q

Ware washing Equipment must be washed

A

daily

43
Q

A ware washing sink may not be used for

A

handwashing

44
Q

If iodine is used, it should be

A

68*F

45
Q

The temperature of the wash solution in manual ware washing equipment shall be maintained at not less than

A

110ºF

46
Q

The temperature of the rinse solution in manual ware washing equipment shall be maintained at not less than

A

120ºF

47
Q

If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at

A

171ºF or above

48
Q

What are the 3 recommended sanitizers in food service?

A
  1. Chlorine
  2. Iodine
  3. Quats
49
Q

Concentration of the sanitizing solution in manual and mechanical ware washing shall be accurately determined by using a

A

test kit

50
Q

Chlorine sanitizing solution is prepared by mixing _____ of Free Available Chlorine (FAC) sanitizing solution concentration, by mixing ______ of bleach in _____ of water

A
  1. 100-ppm
  2. two tablespoons (1 ounce)
  3. 4 gallons
51
Q

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.

A
  1. 75°F
  2. 50
  3. 7 seconds
52
Q

5 Proper steps in manual and mechanical dishwashing:

A
  1. Scrap
  2. Wash
  3. Rinse
  4. Sanitize
  5. Air dry
53
Q

Food temperature measuring devices shall be calibrated in accordance with ________ specifications.

A

manufacturer’s

54
Q

Shells may not be used more than once as

A

serving containers

55
Q

Ice machines shall be cleaned

A

monthly/30 days

56
Q

Procedures and frequency for cleaning and sanitizing ice machines shall be provided in a

A

standard operating procedure (SOP)

57
Q

Ice machine water and air filters shall be changed

A

at least every 6 months

58
Q

Equipment food-contact surfaces and utensils shall be cleaned before each use when:

A
  1. different type of raw animal food
  2. change from raw foods to working with ready-to-eat foods
  3. Between raw FF&V and PHF(TSC) foods
  4. Before using or storing a thermometer
  5. Any time contamination may have occurred
59
Q

If used with PHF (TSC) food, equipment food contact surfaces and utensils shall be cleaned

A

at least every 4 hours

60
Q

iced tea dispensers must be cleaned

A

At least every 24 hours

61
Q

Self-service utensils such as tongs are cleaned

A

every 8 hours

62
Q

Surfaces that accumulate grease, sugars, and syrup shall be cleaned and sanitized how often

A

daily

63
Q

food contact services for cooking and baking equipment shall be cleaned

A

daily/24hrs

64
Q

Use of flammable solvents or other flammable cleaning products is strictly

A

prohibited

65
Q

Wet cleaning using a 3 compartment sink:

A
  1. Sinks shall be thoroughly cleaned, rinsed, and sanitized before each use
  2. Wash equipment and utensils in the first compartment with a hot detergent
    solution.
  3. Drain and prepare a fresh detergent solution when the water becomes visibly
    soiled.
  4. Approved wash solutions shall be used per manufacturer’s instruction
66
Q

When using a 2 compartment sink:

A
  1. Equipment shall be disassembled as necessary
  2. Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation
67
Q

Can you use steel wool for cleaning?

A

No

68
Q

Equipment food-contact surfaces and utensils shall be sanitized before use after

A

cleaning

69
Q

Hot water manual operations for a 3 compartment sink must be sanitized

A

for at least 30 seconds

70
Q

Wet wiping cloths shall be laundered how often

A

daily

71
Q

Dry wiping cloths shall be laundered how often

A

as necessary

72
Q

Wiping cloths may be laundered in

A
  1. mechanical washer
  2. sink designated only for laundering wiping cloths
  3. ware washing/food preparation sink
73
Q

Equipment and utensils must be

A

air dryed

74
Q

Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not

A

contaminate food-contact surfaces

75
Q

Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored:

A
  1. locker rooms
  2. toilet rooms
  3. garbage rooms
  4. mechanical rooms
  5. Under sewer lines
  6. Under leaking water lines
  7. Under open stairwells
  8. Under other sources of contamination
76
Q

Knives, forks, and spoons that are not pre-wrapped shall be presented so

A

only the handles are touched

Food Service (12 decks)

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