6.4 Structural Standards for Service Facilities

Question 1

Where can water come from?

Answer 1

approved source

-public water system

Question 2

Non-drinking water

Answer 2

water used for air conditioning, non food equipment cooling and fire protection
approved by medical authority

Question 3

Who is responsible for ensuring chlorine residual of bulk supplied potable water is done daily?

Answer 3

Foodservice managers

Question 4

Hand washing sink

Answer 4

temps from 100F to 120F

must have backflow prevention

Question 5

Female toilet rooms

Answer 5

covered receptacle for sanitary napkins

Question 6

Where is carpeting authorized?

Answer 6

in admin spaces and customer dining areas of a food operation

Question 7

Mats and duckboards

Answer 7

shall be designed to be removable and easily cleanable

WOODEN pallets or duckboards are only allowed in the field

Question 8

Hand drying provisions

Answer 8

individual disposable towels

Question 9

Hand washing signage

Answer 9

sign shall be posted at all hand washing sinks used by food employees
MUST WASH HANDS PRIOR TO RETURNING TO WORK

Question 10

10 foot candles

Answer 10

walk in refers

dry storage food areas

Question 11

20 foot candles

Answer 11

hand washing
ware washing
toilet rooms

Question 12

50 foot candles

Answer 12

where food employees work with knives, slicers, grinders, saw
safety factors

Question 13

Fire extinguishers

Answer 13

Red Square B symbol is used to fight gasoline, grease and solvents

Question 14

Cleaning floors

Answer 14

only dustless methods of cleaning can be used

Question 15

Drying and maintaining mops

Answer 15

storing mops is head down

angled rack that allows mop head to hang freely

Question 16

Controlling pests

Answer 16

routinely inspect incoming shipments
routinely inspecting storage areas
first in first out

Question 17

Deny pests access to the establishment

Answer 17

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

Question 18

Deny pests food, water and shelter

Answer 18

clean up trash, garbage and spills
keep containers clean and covered
dispose of garbage frequently
store recyclables properly

Question 19

Who can you use to eliminate pests?

Answer 19

licensed Pest Control Operator

- ensure PCO is certified and licensed

Question 20

Using pesticides

Answer 20

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

Question 21

Cockroaches

Answer 21

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

Question 22

House flies

Answer 22

Most likely to spread disease

carry E Coli, Salmonella and Shigella

Question 23

Fruit Flies

Answer 23

smallest
decaying fruit
spread plant diseases

Question 24

Blow flies

Answer 24

larger than house flies
shiny blue and green
keen sense of smell

Question 25

Moths and beetles

Answer 25

saw toothed grain beetle
rice weevil
Indian meal moth

Question 26

Rodents

Answer 26

come out at night

signs of infestation - gnawing, nesting, holes, droppings and rub marks

Question 27

Original containers

Answer 27

shall bear a legible manufacturer’s label

Question 28

Working containers

Answer 28

common name
used for storing poisonous or toxic materials
shall be clearly labelled and individually identified

Question 29

Container prohibitions

Answer 29

keep locked
keep in original container
dispose of properly
a container previously used for poisonous materials should not be used for food

Question 30

Where are SDS kept?

Answer 30

on premises

accessible to all employees

Question 31

First aid kit

Answer 31

shall be accessible and in clear view of all employees