6.4 Structural Standards for Service Facilities Flashcards
Where can water come from?
approved source
-public water system
Non-drinking water
water used for air conditioning, non food equipment cooling and fire protection
approved by medical authority
Who is responsible for ensuring chlorine residual of bulk supplied potable water is done daily?
Foodservice managers
Hand washing sink
temps from 100F to 120F
must have backflow prevention
Female toilet rooms
covered receptacle for sanitary napkins
Where is carpeting authorized?
in admin spaces and customer dining areas of a food operation
Mats and duckboards
shall be designed to be removable and easily cleanable
WOODEN pallets or duckboards are only allowed in the field
Hand drying provisions
individual disposable towels
Hand washing signage
sign shall be posted at all hand washing sinks used by food employees
MUST WASH HANDS PRIOR TO RETURNING TO WORK
10 foot candles
walk in refers
dry storage food areas
20 foot candles
hand washing
ware washing
toilet rooms
50 foot candles
where food employees work with knives, slicers, grinders, saw
safety factors
Fire extinguishers
Red Square B symbol is used to fight gasoline, grease and solvents
Cleaning floors
only dustless methods of cleaning can be used
Drying and maintaining mops
storing mops is head down
angled rack that allows mop head to hang freely
Controlling pests
routinely inspect incoming shipments
routinely inspecting storage areas
first in first out
Deny pests access to the establishment
use reputable suppliers check deliveries keep exterior openings closed tightly screen windows and vents cover drains with grates seal cracks in walls, floors and around equipment
Deny pests food, water and shelter
clean up trash, garbage and spills
keep containers clean and covered
dispose of garbage frequently
store recyclables properly
Who can you use to eliminate pests?
licensed Pest Control Operator
- ensure PCO is certified and licensed
Using pesticides
only certified PCO should apply
cover equipment and immovable food contact
remove food
wait until facility is closed
afterwards, wash rinse and sanitize food contact surfaces
Cockroaches
carry microorganisms live in dark, moist, hard to clean areas strong oily odor droppings like pepper egg casings brown, black, maroon most common - German cockroach
House flies
Most likely to spread disease
carry E Coli, Salmonella and Shigella
Fruit Flies
smallest
decaying fruit
spread plant diseases
Blow flies
larger than house flies
shiny blue and green
keen sense of smell
Moths and beetles
saw toothed grain beetle
rice weevil
Indian meal moth
Rodents
come out at night
signs of infestation - gnawing, nesting, holes, droppings and rub marks
Original containers
shall bear a legible manufacturer’s label
Working containers
common name
used for storing poisonous or toxic materials
shall be clearly labelled and individually identified
Container prohibitions
keep locked
keep in original container
dispose of properly
a container previously used for poisonous materials should not be used for food
Where are SDS kept?
on premises
accessible to all employees
First aid kit
shall be accessible and in clear view of all employees
