Ch 11

Question 1

Porosity

Answer 1

volume of the air space present in the food product. for frutis and veg, it can be measured by changes in volume by liquid displacement method.

Question 2

Resiliency

Answer 2

able to withstand and recover from disruptions in a way that ensures a sufficient supply of acceptable and accessible food for all.

Question 3

Coving

Answer 3

Curved, sealed edge between a floor and a wall. Term. The first step in cleaning and sanitizing items in a three-compartment sink is.

Question 4

NSF

Answer 4

Organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and foodservice managers should look for an NSF International Mark (or UL EPH product mark) on commercial foodservice equipment.

Question 5

Potable

Answer 5

safe to drink; drinkable.

Question 6

Booster Heater

Answer 6

a special type of water heater typically used with dishwashers to heat rinse water to proper sanitizing temperatures.

Question 7

Cross-Connection

Answer 7

Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example.

Question 8

Backflow

Answer 8

Unwanted reverse flow of contaminants through a cross-connection into a drinkable water system. It occurs when the pressure in the drinkable water supply drops below the pressure of the contaminated supply.

Question 9

Backsiphonage

Answer 9

The flowing back of used, contaminated, or polluted water from a plumbing fixture or vessel into a potable water supply because of negative pressure in the pipe. Branch—Any part of the piping system other than the main, riser, or stack.

Question 10

Vacuum Breaker

Answer 10

Device preventing the backflow of contaminants into a drinkable water system.

Question 11

Air Gap

Answer 11

Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow.

Question 12

Five requirements for a handwashing station

Answer 12

Sink designated for handwashing only. Handwashing stations must be conveniently located in restrooms, food- preparation areas, service areas, and dishwashing areas.

Hand washing stations should include hot and cold running drinkable water, soap, and a way to dry hands. They should also include a garbage container if paper towels are provided, and signage reminding staff to wash hands before returning to work. Plumbing must always be installed and maintained by a licensed plumber.