Chapter 11 - Safe Facilities and Equipment Flashcards
Porosity
the extent to which a material will absorb liquids. You want floors that do not absorb liquids
Resiliency
a material can react to a shock without breaking or cracking
Best flooring
nonporous, and has a high resiliency
Coving
curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. It makes it easier to keep the floor clean
Where should handwashing stations be put?
In areas that will make it easy for staff to wash their hands often
Where are handwashing stations required?
Restrooms or directly next to them
In areas used for food prep, service, and dishwashing
Requirements for a Handwashing Station
1- Hot and cold running water 2- Soap 3- A way to dry hands 4- Garbage container 5- Signage
Floor mounted equipment should be located …
6 nched off the floor or sealed to a masonry base
Settings on a dishwasher
Water temperature
Water pressure
Cleaning and sanitizing chemical concentration
cutting boards
wooden or synthetic
need to be nontoxic and free of cracks and seams as well.
Tabletop equipment should be…… inches off the countertop or……..
4 inches or sealed to countertop
Potable water
drinkable water and can be used for prepping food and come in contact with food surfaces
Cross-connection
a physical link between safe water and dirty water
it can let backflow occur
backflow
reverse flow of contaminants through a cross-connection into a drinkable water supply
Backsiphonage
high water use in one are of an operation creates a vaccum in the plumbing system that sucks contaminants back into the water supply.
hose into a bucet is an example
