Ch. 9: Safe Facilities and Pest Management Flashcards
Requirements for floors/walls/ceilings? (4)
Must be smooth and durable
Must be regularly maintained–fixing holes etc
Floors need coving–seal between wall and floor
If there’s standing water it needs to be removed ASAP
Equipment requirements? (5)
NSF certified Accredited by ANSI Easy to clean Durable Damage resistant
What needs to be true of stationary equipment? (2)
Easy to clean
Easy to clean around
What do you need to follow when installing equipment? (2)
Mfr. recommendations
Regulatory requirements
What needs to be true of floor-mounted equipment? (2)
at least 6” legs
or sealed to a masonry base
What needs to be true of tabletop equipment? (2)
at least 4” legs
or sealed to countertop
What must be done after equipment installation? (3)
Must be regularly maintained by qualified people
Set up maintenance schedule
Check equipment regularly
Where/how must dishwashers be installed? (4)
Reachable location
Convenient location
A place that keeps food-contact surfaces from from contaminants
Follow mfr. directions for installation, operation, and maintenance
What supplies to use for dishwasher?
Detergents and sanitizers approved by local reg. authority
What 3 settings does the dishwasher need to be able to measure? Where should this information be found? (4)
Water temp
Water pressure
Cleaning and Sani chemical concentration
Info on these settings needs to be on the machine
How frequently does the dishwasher need to be cleaned? (3)
As often as necessary
Follow mfr. recs
Follow local regulatory reqs
How large do 3 compartment sinks need to be?
Big enough to clean large equipment (but also be prepared to clean them in place)
2 places handwashing stations need to be
In restrooms or right next to them
In areas used for food prep, service, and dishwashing
Preventing cross-contamination for handwashing stations? (2)
Only use them for handwashing
Need adequate barriers on sides or to be far enough away from food/contact surfaces to not splash
When do handwashing stations need to be available
ALWAYS (don’t block or fill with dishes)
Handwashing stations must always be properly stocked. With what five things?
Hot and cold running water (drinkable, correct temp and pressure needs)
Soap (liquid, bar, powder)
Way to dry hands (paper towels or air blaster (room temp high speed or warm air))
Garbage container (if using paper towels)
Signage (saying ppl need to wash their hands)
What are utilities needed? (5)
Water Electricity Gas Sewage Garbage Disposal
What building systems are needed? (3)
Plumbing
Lighting
Ventilation
What’s required of utilities and building systems? (2)
Enough of them to meet operation needs
Must work correctly
What is potable water?
Drinkable water
Where can you get potable water (4)
Approved public water mains
Regularly tested and maintained private water sources
Closed, portable water containers
Water transport vehicles
What to do with an on-site septic system?
Make sure it’s properly tested and maintained
How to install and maintain plumbing? (2)
Correctly (if not, it can mix potable and non-potable water and cause FBIs)
By a professional
What is a cross-connection?
A physical link between safe and dirty water
What is backflow?
The reverse flow of contaminants through a cross-connection into a drinkable water supply
What is backsiphonage?
When high water use in one area creates a vacuum in the plumbing system that sucks contaminants back into the water supply
Ways to prevent backflow? (3)
Don’t attach a hose to a faucet unless there’s a backflow prevention device (like a vacuum breaker)
Other mechanical devices (double check valves, reduced pressure zone backflow preventers) (Must be checked periodically by a trained technician and documented)
Only sure way is to create an airgap
Ways to prevent grease condensation?
Grease trap
Grease trap rules? (3)
Put in by licensed plumber
Easy to access
Cleaned regularly according to mfr. recs
How is light intensity measured?
Foot-candles or lux
Which areas in a facility need to be brightest and why?
Prep areas, so you can see the condition of food and identify what needs to be cleaned
What to do after proper lighting is reached?
Monitor–replace bulbs if burned out and make sure they’re the correct size
What do lightbulbs need to protect food? (2)
Shatter-resistance
Protective covers
What does a good ventilation system do? (7)
Improves air quality in operation Removes heat, steam smoke fumes odors prevents grease and condensation buildup on walls
Why should garbage be removed from prep areas ASAP? (3)
To prevent odors
pests
possible contamination
How freq. and how should garbage containers be cleaned? (3)
Frequently
Inside and outside
Cleaned away from food prep and storage areas
Requirements for indoor garbage containers? (6)
Leakproof Waterproof Pestproof Easy to clean Covered when not in use Womens restrooms need a covered receptacle
Where must waste/recyclables be stored? (2)
Designated areas away from food/contact surfaces
Where they won’t create a public health hazard or nuisance
Requirements for outdoor garbage containers? (4)
On a smooth, durable, nonabsorbent surface
Tight-fitting lids
Kept covered at all times
Keep drain plugs in place
5 maintenance requirements
Clean operation regularly
Make sure all building systems work and are regularly checked
Make sure building has no leaks, holes, cracks
Control pests
Maintain outside of building
Most common crises that affect food safety? (4)
Power outages
Fires
Flooding
Sewage backups
What is an imminent health hazard?
A significant threat or danger to health that requires immediate correction or closure to prevent injury
Other threats to food safety? (3)
Temperature control (fridge breakdowns, power failures) Physical security (unauthorized people in facility) Drinkable water supply (threats, broken water mains, terrorist contam.)
What to do when having a food safety crisis? (6)
Determine if there’s a significant risk to food safety
If risk is significant, stop service
Notify regulatory authority
Throw possibly spoiled/contam. food out, as well as food in not intact packaging
Decide how to correct problem
Get approval from local reg. authority before continuing service
4 ways to correct problem of food safety crisis?
Establish time temp control of TCS food
Cleaning and sanitizing surfaces
Reestablishing physical security
Verify water supply is drinkable
3 rules for pest control
Deny access
Deny food, water, shelter
Work with licensed pest control operator (PCO)
Ways to deny shelter (10)
Toss garbage quickly and correctly
Keep garbage containers clean and in good condition
Keep containers tightly covered
Clean up spills around garbage immediately
Store recyclables in clean pest-proof containers
Keep recyclables as far away from building as regulation allows
Store all food and supplies correctly and quickly
Keep food and supplies away from ways and at least 6” off floor
Use FIFO
Clean up spills immediately including crumbs/scraps
Ways to deny access? (6)
Check all deliveries before they enter facility Refuse shipments w/ signs of pests Ensure pest access points are secured Screen windows & vents (patch/replace when needed) Seal cracks (floors, walls, around pipes) Install self closing doors or air curtains
If pests do get in what to do?
Immediately contact PCO if any signs are seen
