9 Facility design

Question 1

considerations as realated to the location of the building include

Answer 1

-location of the site considered
-use of site (deli, sit down, store)
-volume of customer to be served
-hours of operation
-workflow or way work organized logically

Question 2

consideration as realated to the build out of the kitchen
-what physical features in the kitchen should be added into the design of the kitchen?

Answer 2

-adequate storage for food, chemical, trash
-appropriate lighgting, venalation, fire suppression, sprinkler
-employee restroom
-supply of potable water

Question 3

consideration as related to working in the kitchen

Answer 3

-suitable for washing food, preparing, cooking
-suitable for cleaning sanitizing utensils, dishes, equipment
-acces to all parts to make for easy sanitizing
-prevent pest infestation
-devices to control temp TCS along food flow
-prevent biological, chemical, hazards

Question 4

Workflow: cross contimation should be made physically impossible by measures that focus on Keeping _ away from _ and separating work centers for _ like washing vegetables and _ centers like portiong cold and cooked meats

Answer 4

raw foods
other kinds
dirty processes
clean process

Question 5

Inside building design should include

Answer 5

-easy navigate and clean
-labeled, easy exits not hindered
-hallways not cluttered
-restoom and locker area
-doors that are self closing / screens
-desingated food prep or storage

Question 6

construction material for kitchen
-walls, floors, and ceiling must be able to
-also address safety concerns like ______ and ______ where appropriate

Answer 6

-withstand heat, steam, condensation, greese
-fire resistant materials,
-non-slip floors where appropriate

Question 7

constructoin of the walls -material that will—
other things in walls include —-

Answer 7

-materal that will not bubble, peal, flake off
-water lines, ventilation ducting, electrical conduits

Question 8

walk in coolers and freezers doors should

Answer 8

be protected with strip curtains
or air curtains to reduct temp variation/ reduce contamination

Question 9

work surfaces characteristics
should be —- and if exposed to hot pans, then should be ______
kitchens should —— which causes a bio hazard

Answer 9

-smooth and nonporous
-if exposed to hot pans, then heat resistant
-no carpeting in kitchen (bio hazard)

Question 10

water in a facility should be—-
for all equipment like —–
a —- reduces cross contamination
drinkingwater pipe should be —–

Answer 10

-connected without interruption
-dishwashers, prep sinks, handwashing stations, restrooms
-a siponage reduces cross-contamination
-drinkingwater pipe should be clearly identified

Question 11

the purpose of a greese trap is to

Answer 11

-protect fryer oil and animal fats from entering the wastewater system
-if required, size and location determined by building code

Question 12

backflow or back-siphonage preventaion device must meet standards of the

Answer 12

American Socieity of Sanitary Engineering (ASSE) standards
-local codes for maintaining, inspecting, testing device

Question 13

Power supply: (electric and gas)

Answer 13

-easy access to plug
-dont reach accross equipment in case of emergency
-should be waterproof, not exposed to water/ wet conditions
-flexibal gas connections easy to clean around supply without damage

Question 14

Lighting concerns for kitchens should be
suitable for-
intensity shall be at least-
level applies to-
Dining rooms lighting can be-

Answer 14

-suitiable for working with out glare
-intensity shall be at least 108 lux at a distance of 30 inches above the floor
-level applies to walk in fridge/ freezers & dry storage
-dining rooms also required to have lights that can be adjusted to standards

Question 15

lighbulbs in walk in freezers/ fridges
made of-
Covered with-
comply with-

Answer 15

-made of shatterproof glass
-covered with guard to keep broken bulbs from falling into food -physical contaminatin
-prep area - comply with local / state code

Question 16

the purpose of the ventilation and air condition systems is
to keep-
to prevent -
to prevent collection of -
to reomve -

Answer 16

-to keep kitchen and customer cool
-prevent high temp and humidity
-prevent steam and condensation from collecting
-remove contaminated air, grease, and unpleasnt smells

Question 17

care of ventilation system incudes
proper cleaning of — and —
changing of — to prevent —

Answer 17

properly cleaned, maintained, cleaning, changeing filters
-cleaning intake and exhaustion ducts
-changing filters to prevent dust/ dirt contamination

Question 18

handwasing sinks
should be available in — and at least one in —-
material provided should include —–
a —- should be conveniently — for emergencies

Answer 18

-available in bathroom
-at least one in food prep area
-include washing & drying material
-first aid kit, conveniently located for emergencies

Question 19

restroom musts haves

Answer 19

-hot water
-clean, good working order
-single service soap, towel or hot air
-good supply of TP
-self closing doors
-post legible hand wasing sink
-ventilation

Question 20

personal hygine - mobile unit
can include a range of —
oversee protocol for —
Compliant for —- established guidelines

Answer 20

can include a range of units catering vehicles to push carts
-oversee protocol for food safety, maintenance, housekeeping of units
-FDA established guidelines compliant

Question 21

storage areas
should be near —
not to be carried through —
concern is to eliminate —- and reduce —, —, and —- contamination
and should be kept —–, ——, and ——-

Answer 21

-should be near the delivery area
not be carried through food preperation areas
-concern elimiate cross contamination
-reduce bio phy chem contamination
-neat, clean, sanitized, organized

Question 22

walk in cooler / freezer organiztion
keep meats stored on lowest shelves why?

Answer 22

thaw in container large enough to contain meat and any blood, water, or juice that may contain bio pathogens

Question 23

walk in cooler/ freezer org
leave ——- space between things to allow ____
because ove packed cooler/ freezers cause — for — to grow.

Answer 23

-3 to 6 inches allow cold air to circulate
-over packed cooler/ freezer causes warm spots that allow bio pathogens to grow

Question 24

walk in cooler/ freezer org
food on the floor can become —- by —-, —–, and —–
it also may be a safety —-

Answer 24

-no food on floor
-contaminated by shoes & pants, bio pathogens, and soapy mop water
-safety trip hazzard

Question 25

walk in cooler / freezer org
keep delicate items away from fans/ blowers, why?
Berries, salad greens, herbs can be ____
Blowers can affect —– and cause —–

Answer 25

-berries, salad greens, herbs, easily damaged
-blowers affect quaility and can cause freezer burn which can also affect quality

Question 26

walk in cooler/ freezer org
FIFO

Answer 26

-roate stock first itemt first out
-train employees to read use by date or best by date
-remined employees use open package first

Question 27

walk in cooler/ freezer org
Label everything
Food labels should specify the – date and the — date
Keep good supply of — and —- where employees can locate them
managment should —- about unmarked foods and —- to standard

Answer 27

label shelf space = where to put things
-label products date made, received , need to use by date
-keep good supply of markers and labels that employees can locate
-management should make /enforce rule about unmarked foods & hold accountable to standard

Question 28

general guidelines for dry storage include?
Ventilation controls — and helps to prevent — and —-
thermometer range is between — and is checked —-
dry storage should be kept away from ——- and be kept —– for better ——

Answer 28

-ventilation controls humidity, prevent mold & bacteria
-50F max life to 70F adequate
-place thermometer in storage check temp daily
-away from heat and light
-off the floor for air circulation

Question 29

general guideline for chemical storage
chemicals should be kept in —– in —- storage areas
never store with —–, never dump — into toilet, and never use —– to store food.

Answer 29

-original containers
-designated storage area
-never store with food
-never dump mop water or dirty liquids into toilet
-never use old chemical container to store food

Question 30

Food contact material
work spaces should be easy to —- and —-
—- is suitable
—- can be resurfaced if need
the goal is not to create a —– such as chips

Answer 30

use, easy to clean, non absorbant
stainless steel is suitable
hardwoods that can be resurfaced if needed
not cause physical contamination (chips)

Question 31

certain hard woods can be used for what situations and what are the requiements?
made from —-
must be able to be —–, —-, and —-

Answer 31

for cutting boards, blocks, pizza paddles
-close grain hardwoods
-board must be able to be resurfaced, cleaned and sanitized

Question 32

what species of wood can be used

Answer 32

closed grain hardwoods like
maple, oak, walnut, cherry

Question 33

what items are considered tableware?
— which area all non porous
keep free from cracks/ chips that might cause a — or —– contamination

Answer 33

dishes, cups, glasses, sandwhich plates, soup cups, crock
-all must be non porous
-keep free from cracks/ chips or might have physical or biologial contamination

Question 34

The goal of __ and __ in a food service env is removing the visible —, —-, or —-
and also removing any unseen —- and —- that may cuase foodborn illness.
The effectivness of one depends —

Answer 34

cleaning and sanitizing
dirt, dust, and debris
biological pathogens and chemical residues
the other

Question 35

organic matter from food residues such as –, —, or — can harbor bacteria than can actually prevent — from coming into physical contact with the surface to be sanizied.

Answer 35

food residues such as oils, grease, and proteins
prevent sanitizers

Question 36

common types of cleaning agent include?
– which reduce tentions between food and surfaces
— which is an agent that willdisolve greese
– which are used on mineral deposits
– like fine steel wool, cooper or nylon

Answer 36

Detergents- reduce tension beteen food and surface
Solvent cleaners- greese dissolving agent
Acid cleaners- used on mineral deposits
Abrasive cleaners- fine steel wool, cooper or nylon

Question 37

common types of sanitizing agent include?
— which is against sepsis- the body’s immune system has an exreme response to infection
– which is a germicide used to destroy vegetative cells
— which is used to kill micro organisims
– which helps prevent a specific group of micro orgs growth

Answer 37

Antiseptic- agsint sepsis (the body’s immune system has an extreme response to an infection)
Disinfection / germicide destroy vegetative cells
Bactericide- kills specifi group of micro org
Bacteriostate- prevents grow of specific group of microorganism (not necssarily kill them)

Question 38

4 steps to clean and sanitize?

Answer 38

-clean the surface
-rinse the surface
-sanitize the surface
-allow the surface to air dry

Question 39

when to clean and sanitize food contact surfaces?
after using —
before food handlers start —-
anytime food handlers are —
after — hours if area is in constant use

Answer 39

-after using a surface
-before food handlers start working with a differnt food type
-anytime food handlers are interrupted during a task and then items being used may have been contaminated
-after 4 hours if items are in constant use

Question 40

when water has been intrrupted for _ or more hours, concern for contamination of – and – surface arises

Answer 40

2 hours
contamination of food and food serice contact surfaces

Question 41

When water intrruption has occrued
note the —
evaluate –
inform the –
preform emergency —-
contact the —- if not possable and then —-

Answer 41

1. note the date/ time
2. evaluate ops affected
3. inform regulatory authority
4. emergency procedures if allowed
5. if contact to regulatory not possiable, then close

Question 42

measures for hand washing during a water interruption
use a — for hands
drinkable water from a
use — food code compliant hand sanitizer

Answer 42

chemicallytreated wet nap (prepackaged in restroom) for hands
-drinkable water from a sanitary container with a spigot. must also supply hand cleaner and disposable towels and trach container
-use FDA food code compliant hand sanitizer

Question 43

when water intruptions leave with inopperable restroom then?
provide a — or — ops.

Answer 43

provide portable or
discontinue ops