Ch. 9 - Safe Facilities & Pest Management Flashcards
What should you keep in mind when choosing materials, equipment, and utilities for your operation?
Food safety
What should you do before making facility/equipment changes to your operation?
Consult with local regulatory authority
What traits should you look for when choosing flooring, ceiling, and walling materials?
Smooth and durable
Coving
A curved, sealed edge between a floor and wall
Why are covings useful? (3)
- Make cleaning easier
- Removes places for insects to hide
- Protects wall from moisture
What should you do with standing water on the floor?
Remove as quickly as possible
What ANSI-accredited organizations should you look for equipment certifications from? (3)
- NSF
- UL EPH
- ETL
How should floor-mounted equipment be set-up? (2)
- 6 in/15 cm off floor
OR - With a masonry base
How should table-mounted equipment be set-up (2)
- 4 in/10 cm off table
OR - Sealed to tabletop
Who and when should equipment be maintained?
Regularly by qualified persons
Where should dishwashing machines be installed? (2)
- Somewhere reachable and convenient
- Away from contaminable areas
What supplies should you use in your dishwasher?
Only detergents & sanitizers approved by your local regulatory authorities
What settings MUST a dishwasher have?
- Water temp.
- Water pressure
- Sanitizer/Detergent concentration
Where should dishwasher setting info be posted?
On the machine
When should you clean your dishwasher? (2)
- Whenever necessary
- When recommended by manufacturer
Where are handwashing stations required? (2)
- In or by restrooms
- In areas used for food prep/service or dishwashing
How can you prevent contamination in handwashing stations? (2)
- Provide adequate barriers
- Provide adequate distance
What do all handwashing stations need? (5)
- Running water of at least 85F
- Soap
- Way to dry hands
- Garbage container
- Signage
Break Areas
Areas designated for employees to eat, drink, chew gum, and use tobacco products
Where must break areas be located?
Away from food, equipment, and single-use items
Utilities (5)
Water, electricity, gas, sewage, garbage disposal
Building Systems (3)
Lighting, plumbing, ventilation
Potable Water
Drinkable water than can be used in food preparation
Source of potable water (4)
- Approved public water mains
- Approved private sources that are tested/checked
- Closed, portable water containers
- Water transport vehicles
Who can install/maintain plumbing?
ONLY licensed plumbers
What is the greatest danger to water safety?
Cross connection
Cross-Connection
A physical link between safe and dirty water
Backflow
Reverse flow of contaminants through a cross-connection into a drinkable water supply
Backsiphonage
When heavy water use in one area of your operation creates a vacuum in the plumbing that sucks contaminants back into water supply
How can you prevent backflow? (2)
- Air gap
- Backflow prevention device
Vacuum Breaker
A device that prevents backsiphonage by closing a check valve and sealing the water line when flow is stopped
Air Gap
Air space that separates a water supply outlet from a potentially contaminated source
What is the only SURE way to prevent backflow?
Air gap
What can grease trap build-up lead to? (2)
- Odor
- Contamination
What are the benefits of good lighting? (2)
- Makes cleaning easier
- Makes environment safer
How is lighting intensity measured?
Foot-candles or lux
What area should be lit brighter than others?
Food prep areas
What are the benefits of bright lighting in a food prep area? (2)
- Can better see food condition
- Can better see what needs cleaning
What should your operation’s light bulbs be? (3)
- Replaced immediately when blown
- Shatter-proof
- Properly sized
What are the benefits of good ventilation? (3)
- Improved air
- Takes out heat, steam, smoke
- Eliminates fumes/odors
What are the consequences of poor ventilation?
Build up of grease/condensation on the walls & ceilings
When/how should garbage be removed?
Quickly and carefully to avoid contamination
Where/when should garbage containers be cleaned?
Away from food areas and frequently
What is required of indoor garbage containers? (3)
- Sealed
- Easy to clean
- Covered
What is required in women’s bathrooms?
Covered sanitary tissue receptacle
Where should waste/recyclables be kept?
Away from food areas
Where should outside garbage containers be kept?
On smooth, durable surface like asphalt or concrete
How should outside garbage containers be kept? (2)
- Covered
- With drainage plugs in once place
Imminent Health Hazard
Significant threat/danger to health that requires immediate correction or closure to prevent injury
Crisis Response Steps (3)
- Determine the risk to food safety
- If present, stop service immediately
- Notify local regulatory authorities
Pest Prevention Steps (3)
- Deny pests entry
- Deny pests food/water/shelter
- Work with a licensed pest control operator
How can you deny pests entry? (2)
- Reject deliveries with signs of pest damage
- Seal all entryways
How can you deny pests food/water/shelter? (3)
- Clean up food spills immediately
- Keep waste/recyclables as far from building as possible
- Store supplies off the wall and 6 in off ground
How many pests can indicate an infestation?
As few as 1
Signs of pests (4)
- Damage
- Feces
- Nests
- Living or dead pests
