Chapter 11- safe Facilities And Equipments Flashcards
1
Q
Porosity
A
Extent to which a material will absorb liquids
2
Q
Resiliency
A
Means a material can react to a shock without breaking or cracking
3
Q
Coving
A
Curved sealed edge between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean
4
Q
Nsf
A
An organization that creates national standards for food service equipment.
5
Q
Booster heater
A
Heating equipment used to heat up water to an appropriate temperature required for sanitizing
6
Q
Cross connection
A
Physical link between safe water and dirty water from sewers,drain, or other waste sources
7
Q
Back flow
A
Reverse flow of contaminants through a cross connection into a drinkable water supply
8
Q
Air gap
A
Airspace that separates a water supply outlet from a potential contaminated source
