6.3 Food Service Materials and Equipment Requirements Flashcards
Characteristics for multiuse utensils
safe
durable, non absorbent
sufficient in weight and thickness for repeated warewashing
finished to have smooth, easily cleanable surface
resistant to pitting, chipping, scratching
Lead
solder lead must be less than 0.2
Can copper be used?
yes, brass must be used with foods with a pH over 6
Pallet use
NSF international listed plastic pallets
wood pallets may not be used in food prep
Cleanability of food contact surfaces
smooth
free of breaks, cracks, chips
free of sharp internal angles, corners, crevices
Can openers
shall be readily removable
Accuracy of food temperature measuring devices
+/- 1 Celsius
+/- 2 Fahrenheit
Bulk milk dispensers
tubes shall meet NSF requirements
Where are the thermometers placed?
warmest part - for cold storage
coldest part - for warm storage
Manual warewashing equipment
can not be colder than 171F
Shipboard food service equipment must comply with what
NAVSUP PUB 533
Shipboard Food Equipment Catalog
Manual warewashing must have how many sinks?
3
2 upon approval
Counter mounted/table mounted equipment
should be sealed
elevated on legs that provide at least 4 inches of clearance for cleaning
Floor mounted equipment
elevated on legs that provide 6 inch clearance for cleaning
How often are motors, refrigeration compressors, controls cleaned?
semiannually
Manual warewashing equipment
was solution 110F
rinse solution 120F
Mechanical warewashing
wash solution must be more than 150F in most
sanitize solution not less than 120F
Chlorine sanitizing solution
5-6% chlorine
100 ppm FAC
two tablespoons bleach in 4 gallons of water
Proper steps in manual and mechanical warewashing
SCRAPE WASH RINSE SANITIZE AIR DRY
How often are ice machines cleaned and sanitized?
at least every 30 days
When should food contact surfaces be cleaned?
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
Equipment used with TSC foods shall be cleaned how often?
every four hours
How often are surfaces that accumulate grease, sugars and syrups cleaned?
daily
clean surfaces/ equipment that is NOT in contact with TSC foods how often?
anytime of contamination
every 24 hours
before restocking consumer self service
Can steel wool be used to clean?
NO
How often are linens laundered?
daily
between each use
