6.4 Structural Standards For Food Service Facilities

Question 1

What are approved water sources?

Answer 1

A public water system,

A non-public water system that is constructed, maintained, and operated according to law.

Question 2

Bottled and packaged drinking water shall be obtained from what?

Answer 2

Approved sources.

Question 3

Water from a non-public water system shall meet what standards?

Answer 3

State drinking water quality standards.

Question 4

Drinking water quality for military installations in CONUS shall be in accordance with what instructions/guidance?

Answer 4

(Army) TB MED 576,

(AirForce)AFI48-144,

(Navy/Marine Corps) OPNAVINST 5090.1 Series/MCO P-5090,

TBMED 577,

NAVMED P-5010,

AFMAN 48-139.

Question 5

What three instructions make up the Tri service food code?

Answer 5

TB MED 577,

NAVMED P-5010,

AFMAN 48-139.

Question 6

Non-drinking water shall be used only for what?

Answer 6

Non-culinary purposes such as air conditioning, non-food equipment cooling, and fire protection.

Question 7

The medical authority or designated representative shall ensure that the installation tests what?

Answer 7

The drinking water.

Question 8

Foodservice managers are responsible for ensuring chlorine residual of bulk supplied potable water is tested how often?

Answer 8

Daily.

Question 9

A handwashing sink must have a water temp of how much?

Answer 9

Shall be equipped to provide water at a temperature of at least 100 degrees F.

Question 10

A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least how many seconds?

Answer 10

15 seconds,

Without the need to reactivate the faucet.

Question 11

The temperature of the hand washing water shall not exceed what temp?

Answer 11

120 degrees F,

Desired range is 100F to 120F.

Question 12

How many toilets must be available?

Answer 12

At least 1.

Question 13

How many service sinks must be available?

Answer 13

At least 1.

Question 14

Walls and ceilings shall be light-colored in what areas?

Answer 14

All food preparation areas.

Question 15

Carpeting is authorized where?

Answer 15

In administrative and customer dining areas of a FOOD operation.

Question 16

What are the three hand drying provisions?

Answer 16

Individual disposable towels,

A heated-air hand drying device,

A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Question 17

10 foot candles?

Answer 17

Walk-in refrigeration units,

Dry food storage area.

Question 18

20 foot candles?

Answer 18

At a surface where food is provided for consumer self-service and salad bars or where fresh produce or packaged foods are sold or offered for consumption,

Inside equipment such as reach-in and under-counter refrigerators.

Areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.

Question 19

50 foot candles?

Answer 19

Food employee is working with TCS food,

Or

Equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Question 20

Lighting above food preparation areas must be what?

Answer 20

Shielded, coated or shatterproof.

Question 21

Fire extinguisher symbol?

Answer 21

Extinguisher with “Red Square B” symbol is used to fight gasoline, grease and solvents.

Question 22

What is the most common species of cockroaches?

Answer 22

The German cockroach.

Question 23

What are the three types of flies?

Answer 23

House flies,

Fruit flies,

Blow flies.

Question 24

What is the fly most likely to spread disease?

Answer 24

House fly.

Question 25

What is the most common problem moths and beetles?

Answer 25

The saw-toothed grain beetle,

The rice weevil,

The Indian meal moth.

Question 26

Moths and beetles feed on what?

Answer 26

Corn, rice, wheat, flour, beans, sugar, meal, and cereals.

Question 27

Rodents come out when?

Answer 27

At night.

Question 28

What are the signs of a rodent infestation?

Answer 28

Gnawing, nesting, holes, droppings, or rub marks.

Question 29

Containers of poisonous or toxic materials and personal care items shall bear what?

Answer 29

A legible manufacturer’s label.

Question 30

Chemicals that bear EPA’s registration or HAZCOM label shall be kept where?

Answer 30

In their original containers when required by law.

Question 31

Working containers used for storing poisonous or toxic materials taken from bulk supplies shall be clearly and individually identified with what?

Answer 31

The common name of the material.

Question 32

Poisonous or toxic materials shall be stored where?

Answer 32

In a separate locked cabinet or room with restricted access.

Question 33

What nontoxic tracking powder may be used?

Answer 33

Talcum or flour may be used.

Question 34

What is the EOD construction criteria manual?

Answer 34

4270.1