Chapter 11 - Safe Facilities and Equipment

Question 1

Porosity

Answer 1

the extent to which a material will absorb liquids. You want floors that do not absorb liquids

Question 2

Resiliency

Answer 2

a material can react to a shock without breaking or cracking

Question 3

Best flooring

Answer 3

nonporous, and has a high resiliency

Question 4

Coving

Answer 4

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

Question 5

Where should handwashing stations be put?

Answer 5

In areas that will make it easy for staff to wash their hands often

Question 6

Where are handwashing stations required?

Answer 6

Restrooms or directly next to them

In areas used for food prep, service, and dishwashing

Question 7

Requirements for a Handwashing Station

Answer 7

1- Hot and cold running water 
2- Soap
3- A way to dry hands 
4- Garbage container 
5- Signage

Question 8

Floor mounted equipment should be located …

Answer 8

6 nched off the floor or sealed to a masonry base

Question 9

Settings on a dishwasher

Answer 9

Water temperature
Water pressure
Cleaning and sanitizing chemical concentration

Question 10

cutting boards

Answer 10

wooden or synthetic

need to be nontoxic and free of cracks and seams as well.

Question 11

Tabletop equipment should be…… inches off the countertop or……..

Answer 11

4 inches or sealed to countertop

Question 12

Potable water

Answer 12

drinkable water and can be used for prepping food and come in contact with food surfaces

Question 13

Cross-connection

Answer 13

a physical link between safe water and dirty water

it can let backflow occur

Question 14

backflow

Answer 14

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

Question 15

Backsiphonage

Answer 15

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

Question 16

vaccum breaker

Answer 16

a mechanical device that prevents backsiphoonage

Question 17

backflow prevention devices

Answer 17

must be checked periodically to make sure they are working correctly

Question 18

the only sur way to prevent a backflow

Answer 18

create an air gap

Question 19

air gap

Answer 19

air space that separates a water supply outlet from a potentially contaminated source

Question 20

Minimum Lighting intensity in prep areas

Answer 20

50 foot candles

Question 21

Minimum Lighting intensity in handwashing and dishwashing

Answer 21

20 foot candles

Question 22

Minimum Lighting intensity inside walk in coolers

Answer 22

10 foot candles

Question 23

Minimum Lighting intensity in dry storage 10 foot candle

Answer 23

10 foot candles

Question 24

Minimum Lighting intensity in dining rooms

Answer 24

10 foot candles