Basic Consideration For Food Establishments Flashcards
Wet wiping rag should be kept in a sanitary solution between uses.
True
Watching vegetables and portioning cold cooked meats should be done side by side
False
Installing carpet and food areas is a good idea
False
Hand washing things are separate from other sinks in the establishment.
True
Use only clean, light colored plastic cutting boards for food preparation.
True
Only store raw meats foods beneath other types of foods
True
Mobile units must follow All the provisions of the food Code
True
That way it’s right what is the purpose of installing effective ventilation systems in your food service establishment?
1 prevention of high temperatures and humidity 2 prevent steam in condensation from collecting 3. Removing contaminated air grease and unpleasant smells
Oh well designed buildings should have all the following…….
Designated food prep area labeled exits in self-closing doors
Which types of floors are best suited for food prep areas?
Floors made of hard non-purpose materials floors with beveled areas where the floor and wall meet floors with ample drains
What kind of flooring should be used in food prep areas
Fire resistance, non-slip & non-flaking
It is important that all wouldn’t utensils be
Tight grain Andy butcher’s block
All right when it comes to your ventilation system
It must have an intake and exhaust ducts to be routinely clean filters and air ducts must be changed out to ensure that there are no physical contaminations from dirt and dust.
When your food establishment is without water for 2 hours it is important that…..
Make sure local health department is aware of the problem and follow the instructions that you are given
When storing foods on the same rack which one should be in the bottom
Raw meats
