6.3 Food Service Materials and Equipment Requirements

Question 1

Characteristics for multiuse utensils

Answer 1

safe
durable, non absorbent
sufficient in weight and thickness for repeated warewashing
finished to have smooth, easily cleanable surface
resistant to pitting, chipping, scratching

Question 2

Lead

Answer 2

solder lead must be less than 0.2

Question 3

Can copper be used?

Answer 3

yes, brass must be used with foods with a pH over 6

Question 4

Pallet use

Answer 4

NSF international listed plastic pallets

wood pallets may not be used in food prep

Question 5

Cleanability of food contact surfaces

Answer 5

smooth
free of breaks, cracks, chips
free of sharp internal angles, corners, crevices

Question 6

Can openers

Answer 6

shall be readily removable

Question 7

Accuracy of food temperature measuring devices

Answer 7

+/- 1 Celsius

+/- 2 Fahrenheit

Question 8

Bulk milk dispensers

Answer 8

tubes shall meet NSF requirements

Question 9

Where are the thermometers placed?

Answer 9

warmest part - for cold storage

coldest part - for warm storage

Question 10

Manual warewashing equipment

Answer 10

can not be colder than 171F

Question 11

Shipboard food service equipment must comply with what

Answer 11

NAVSUP PUB 533

Shipboard Food Equipment Catalog

Question 12

Manual warewashing must have how many sinks?

Answer 12

3

2 upon approval

Question 13

Counter mounted/table mounted equipment

Answer 13

should be sealed

elevated on legs that provide at least 4 inches of clearance for cleaning

Question 14

Floor mounted equipment

Answer 14

elevated on legs that provide 6 inch clearance for cleaning

Question 15

How often are motors, refrigeration compressors, controls cleaned?

Answer 15

semiannually

Question 16

Manual warewashing equipment

Answer 16

was solution 110F

rinse solution 120F

Question 17

Mechanical warewashing

Answer 17

wash solution must be more than 150F in most

sanitize solution not less than 120F

Question 18

Chlorine sanitizing solution

Answer 18

5-6% chlorine
100 ppm FAC
two tablespoons bleach in 4 gallons of water

Question 19

Proper steps in manual and mechanical warewashing

Answer 19

SCRAPE 
WASH
RINSE
SANITIZE 
AIR DRY

Question 20

How often are ice machines cleaned and sanitized?

Answer 20

at least every 30 days

Question 21

When should food contact surfaces be cleaned?

Answer 21

before each use with different type of raw animal
between raw and ready to eat
between raw FF&V and TSC foods
before using food temp measuring device
at any time during ops when contamination could have occurred

Question 22

Equipment used with TSC foods shall be cleaned how often?

Answer 22

every four hours

Question 23

How often are surfaces that accumulate grease, sugars and syrups cleaned?

Answer 23

daily

Question 24

clean surfaces/ equipment that is NOT in contact with TSC foods how often?

Answer 24

anytime of contamination
every 24 hours
before restocking consumer self service

Question 25

Can steel wool be used to clean?

Answer 25

NO

Question 26

How often are linens laundered?

Answer 26

daily

between each use