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IDC Unit 6 > 6.3 Food Service Material And Equipment > Flashcards

6.3 Food Service Material And Equipment Flashcards

1
Q

Lead use must have a solder of what?

A

0.2

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2
Q

Copper and copper alloys such as brass may not be used in contact with a food that has a pH below what?

A

6,

It causes corrosion.

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3
Q

What material is approved for contact surfaces?

A

Stainless steel.

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4
Q

What type of wood may be used as a contact surface?

A

Hard maple or an equivalently hard, close-grained wood.

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5
Q

Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to how much?

A

±2°F in the intended range of use.

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6
Q

Ambient air and water devices that are scaled only in Fahrenheit shall be accurate to

A

±3°F in the intended range of use.

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7
Q

Temperature measuring devices,

Shall be located to measure the air temperature where?

A

Warmest part of a mechanically refrigerated unit,

Coolest part of a hot food storage unit.

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8
Q

Shipboard food service equipment must comply with what instruction?

A

NAVSUP PUB 533,

Shipboard Food Equipment Catalog.

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9
Q

A sink with at least three compartments shall be provided for doing what?

A

Manually washing,

Rinsing,

Sanitizing.

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10
Q

The PIC shall get approval for a two part sink from who?

A

Regulatory authority.

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11
Q

A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) or in ppm of sanitizing solutions shall be provided and used when?

A

Any time a chemical sanitizer is used.

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12
Q

Counter-mounted or table mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being elevated on legs that provide at least how much clearance?

A

4 inches.

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13
Q

Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least how much clearance?

A

6 inch.

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14
Q

A warewashing sink may not be used for what?

A

Handwashing.

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15
Q

With warewashing sinks, if iodine is used, what temp should the water be at?

A

68 degrees.

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16
Q

The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than how many degrees?

A

110 degrees F.

17
Q

The temperature of the rinse solution in manual warewashing equipment shall be maintained at not less than how many degrees?

A

120 degrees F.

18
Q

If immersion in hot water is used for sanitizing in a manual operation, the temperature needs to be how many degrees?

A

171 degrees F.

19
Q

What are the three recommended sanitizers in food operations?

A

Chlorine, iodine, and quats.

20
Q

What are the 5 proper steps in manual and mechanical dishwashing?

A

Scrape,

Wash,

Rinse,

Sanitize,

Air dry.

21
Q

Mollusk, crustacean, and similar shells with the shellfish intact (as received in the natural state) may not be used more than once as what?

A

Serving containers.

22
Q

Ice machines shall be cleaned and sanitized at least how often?

A

Every 30 days.

23
Q

Ice machine water and air filters shall be changed at a frequency recommended by the manufacturer or at least once how often?

A

Every six months.

24
Q

If used with TSC food, equipment food contact surfaces and utensils shall be cleaned throughout the day at least how often?

A

Every 4 hours.

25
Q

How often is ice tea dispensers cleaned?

A

Every 24 hours.

26
Q

How often is consumer self-service utensils such as tongs, scoops, or ladles cleaned?

A

Every 8 hours.

27
Q

The food-contact surfaces of cooking and baking equipment shall be cleaned at least how often?

A

Every 24 hours.

28
Q

The cavities and door seals of microwave ovens shall be cleaned at least how often?

A

Every 24 hours.

29
Q

What may not be used for cleaning food-contact surfaces in any foodservice operation?

A

Steel wool or steel wool pads.

30
Q

Hot water manual operations by immersion in the third compartment of a three compartment sink for at least how many seconds?

A

30 seconds.

31
Q

Wet wiping cloths shall be laundered how often?

A

Daily.

32
Q

How shall linens be washed?

A

Mechanically.

33
Q

Equipment, utensils, linens, and single-service and single-use articles shall be stored how many inches above the floor?

A

6 inches.

34
Q

Items that are kept in closed packages may be stored less than how many inches?

A

6 inches,

Above the floor on dollies, pallets, racks, and skids.

IDC Unit 6 (13 decks)

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