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ServSafe > Ch. 9: Safe Facilities and Pest Management > Flashcards

Ch. 9: Safe Facilities and Pest Management Flashcards

1
Q

Requirements for floors/walls/ceilings? (4)

A

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

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2
Q

Equipment requirements? (5)

A 
NSF certified
Accredited by ANSI
Easy to clean
Durable
Damage resistant
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3
Q

What needs to be true of stationary equipment? (2)

A

Easy to clean

Easy to clean around

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4
Q

What do you need to follow when installing equipment? (2)

A

Mfr. recommendations

Regulatory requirements

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5
Q

What needs to be true of floor-mounted equipment? (2)

A

at least 6” legs

or sealed to a masonry base

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6
Q

What needs to be true of tabletop equipment? (2)

A

at least 4” legs

or sealed to countertop

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7
Q

What must be done after equipment installation? (3)

A

Must be regularly maintained by qualified people
Set up maintenance schedule
Check equipment regularly

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8
Q

Where/how must dishwashers be installed? (4)

A

Reachable location
Convenient location
A place that keeps food-contact surfaces from from contaminants
Follow mfr. directions for installation, operation, and maintenance

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9
Q

What supplies to use for dishwasher?

A

Detergents and sanitizers approved by local reg. authority

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10
Q

What 3 settings does the dishwasher need to be able to measure? Where should this information be found? (4)

A

Water temp
Water pressure
Cleaning and Sani chemical concentration
Info on these settings needs to be on the machine

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11
Q

How frequently does the dishwasher need to be cleaned? (3)

A

As often as necessary
Follow mfr. recs
Follow local regulatory reqs

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12
Q

How large do 3 compartment sinks need to be?

A

Big enough to clean large equipment (but also be prepared to clean them in place)

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13
Q

2 places handwashing stations need to be

A

In restrooms or right next to them

In areas used for food prep, service, and dishwashing

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14
Q

Preventing cross-contamination for handwashing stations? (2)

A

Only use them for handwashing

Need adequate barriers on sides or to be far enough away from food/contact surfaces to not splash

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15
Q

When do handwashing stations need to be available

A

ALWAYS (don’t block or fill with dishes)

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16
Q

Handwashing stations must always be properly stocked. With what five things?

A

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)

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17
Q

What are utilities needed? (5)

A 
Water
Electricity
Gas
Sewage
Garbage Disposal
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18
Q

What building systems are needed? (3)

A

Plumbing
Lighting
Ventilation

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19
Q

What’s required of utilities and building systems? (2)

A

Enough of them to meet operation needs

Must work correctly

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20
Q

What is potable water?

A

Drinkable water

21
Q

Where can you get potable water (4)

A

Approved public water mains
Regularly tested and maintained private water sources
Closed, portable water containers
Water transport vehicles

22
Q

What to do with an on-site septic system?

A

Make sure it’s properly tested and maintained

23
Q

How to install and maintain plumbing? (2)

A

Correctly (if not, it can mix potable and non-potable water and cause FBIs)
By a professional

24
Q

What is a cross-connection?

A

A physical link between safe and dirty water

25
Q

What is backflow?

A

The reverse flow of contaminants through a cross-connection into a drinkable water supply

26
Q

What is backsiphonage?

A

When high water use in one area creates a vacuum in the plumbing system that sucks contaminants back into the water supply

27
Q

Ways to prevent backflow? (3)

A

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

28
Q

Ways to prevent grease condensation?

A

Grease trap

29
Q

Grease trap rules? (3)

A

Put in by licensed plumber
Easy to access
Cleaned regularly according to mfr. recs

30
Q

How is light intensity measured?

A

Foot-candles or lux

31
Q

Which areas in a facility need to be brightest and why?

A

Prep areas, so you can see the condition of food and identify what needs to be cleaned

32
Q

What to do after proper lighting is reached?

A

Monitor–replace bulbs if burned out and make sure they’re the correct size

33
Q

What do lightbulbs need to protect food? (2)

A

Shatter-resistance

Protective covers

34
Q

What does a good ventilation system do? (7)

A 
Improves air quality in operation
Removes heat,
steam
smoke
fumes
odors
prevents grease and condensation buildup on walls
35
Q

Why should garbage be removed from prep areas ASAP? (3)

A

To prevent odors
pests
possible contamination

36
Q

How freq. and how should garbage containers be cleaned? (3)

A

Frequently
Inside and outside
Cleaned away from food prep and storage areas

37
Q

Requirements for indoor garbage containers? (6)

A 
Leakproof
Waterproof
Pestproof
Easy to clean
Covered when not in use
Womens restrooms need a covered receptacle
38
Q

Where must waste/recyclables be stored? (2)

A

Designated areas away from food/contact surfaces

Where they won’t create a public health hazard or nuisance

39
Q

Requirements for outdoor garbage containers? (4)

A

On a smooth, durable, nonabsorbent surface
Tight-fitting lids
Kept covered at all times
Keep drain plugs in place

40
Q

5 maintenance requirements

A

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

41
Q

Most common crises that affect food safety? (4)

A

Power outages
Fires
Flooding
Sewage backups

42
Q

What is an imminent health hazard?

A

A significant threat or danger to health that requires immediate correction or closure to prevent injury

43
Q

Other threats to food safety? (3)

A 
Temperature control (fridge breakdowns, power failures)
Physical security (unauthorized people in facility)
Drinkable water supply (threats, broken water mains, terrorist contam.)
44
Q

What to do when having a food safety crisis? (6)

A

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

45
Q

4 ways to correct problem of food safety crisis?

A

Establish time temp control of TCS food
Cleaning and sanitizing surfaces
Reestablishing physical security
Verify water supply is drinkable

46
Q

3 rules for pest control

A

Deny access
Deny food, water, shelter
Work with licensed pest control operator (PCO)

47
Q

Ways to deny shelter (10)

A

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

48
Q

Ways to deny access? (6)

A 
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
49
Q

If pests do get in what to do?

A

Immediately contact PCO if any signs are seen

ServSafe (10 decks)

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