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food safety > Chapter 11- Safe Facilities and Equipment > Flashcards

Chapter 11- Safe Facilities and Equipment Flashcards

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1
Q

A kitchen layout needs to be designed so it can be cleaned quickly and effectively. A well designed kitchen will address the following:

A

Work flow
Contamination
Equipment accessibility

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2
Q

Materials selected for interior construction should be easy to ______and maintain. They should also be _______ absorbent surfaces that resist the absorption of ______, moisture, and reflects light.

A

Clean, sound, grease

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3
Q

What should flooring be like?

A

Smooth durable, nonabsorbent, easy to clean, wear and resist slips

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4
Q

What is porosity?

A

Is the extent in which something absorbs liquid

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5
Q

Where are places to have non absorbent flooring?

A 
Walk in coolers
Prep and food storage 
Dishwashing areas
Restrooms 
Dressing rooms
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6
Q

Vinyl or rubber tiles are ______ which means that have the ability to react to shock without breaking or cracking.

A

Resilient

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7
Q

What are the advantages to vinyl flooring?

A

Very resilient
Non-slip
Easy to clean

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8
Q

What are the disadvantages to vinyl flooring?

A

Can only be used in light or modern traffic area.

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9
Q

What are the advantages to hard-surface flooring?

A

Durable

Non absorbent

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10
Q

What are the disadvantages hard-surface flooring?

A

Expensive
Hard to clean
Can crack or chip if something is dropped on it
Non sound absorbent

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11
Q

What is carpet good for and where is it found?

A

Absorbs sound
Easy to maintain
Found in dinning room

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12
Q

What could be a special floor need?

A

A rubber mat to avoid slips

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13
Q

What is coving?

A

A curved , sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to cleaning.

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14
Q

What properties should interior walls and ceiling must have?

A

Smooth, non absorbent, durable, easy to clean, color, free of cracks, holes and peeling paint.

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15
Q

What is the best finish in a cooking area?

A

Ceramic tile

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16
Q

What are common ceiling materials?

A

Acoustic tile, painted drywall, painted plaster, exposed concrete.

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17
Q

What are some support structures?

A

Studs, Pipes, Raptors, Joists (None of these should be seen)

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18
Q

What are properties of vinyl wall coverings?

A

Flexible, attractive, relativity inexpensive, easy to clean, durable.

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19
Q

What kind of flooring, walls, ceiling should a dry storage have?

A 
Easy to clean material 
Should be made or corrosion
resistant material or food grade plastic
windows should be frosted or shaded
cracks should be filled
Doors should be self closing 
Screens in windows and doors be free of tears
Temperature 50-70*F
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20
Q

Where should hand washing stations be at?

A

Required in restrooms, food prep, service stations dish washing areas should be stocked and maintained daily

21
Q

What should sinks be used for?

A

The intended purpose

22
Q

Restrooms should be made with intentions of:

A

They don’t have to pass through areas of the kitchen
they should be clean
Have self closing doors

23
Q

Dressing rooms are not required but they are not a

A

Storage place or to wash utensils

24
Q

How should the premise look?

A

Grated to water does pool

Concrete or asphalt is preferred

25
Q

What are sanitation standards for equipment?

A

They should be non absorbent, smooth, noncorrosive, durable and NSF

26
Q

Food contact surfaces should be nonabsorbent , smooth….

A

Corrosion resistant, easy to clean, durable, and resistant to damage

27
Q

Acceptable equipment in a food service establishment would have a….

A

NSF certified mark

UL mark

28
Q

Never use ______ _______ in place of food service equipment.

A

Household, equipment

29
Q

What are the requirements of a dish washing machine?

A

Washes with hot water or chemicals
6 inches off the floor
Pipes should be as short as possible to prevent heat loss
Use detergents and sanitizes that are approved
Dishwashers need to measure water temperature, pressure, and sanitation concentration
thermometers should be readable
Information should be posted on machine

30
Q

What are the requirements or refrigerators and freezers?

A

Most common are walk-in and reach-ins, doors should with stand heavy use
Sealed to floor and wall
Reach-ins should be six inches of floor

31
Q

A blast chiller can take a 135F thing down to a 35F in?

A

90 minuets

32
Q

What does a tumbler do?

A

Prepackaged hot food is placed into a drum that rotates resolved cold water.

33
Q

What does cook chill equipment do?

A

Food it partially cooked cooked, then cooled then held in storage.

34
Q

Cutting boards can be _____ or synthetic, if allowed by local regulatory authorities. _______ should be made from a non absorbent hardwood such as maple, or oak, no seems or cracks, cannot, leave any odor or taste to food.

A

Wooden, wooden

35
Q

How high should kitchen equipment be off the floor?

A

Mounted kitchen equipment is six inches

Counter tops are four inches

36
Q

What are the requirements for water supply?

A

It must be drinkable (Potable)

Should be tested annually (Yearly)

37
Q

What should a bolster heater do?

A

Used to maintain hot water temperature

Required for hot water sanitation

38
Q

What is a cross-connection?

A

A physical link for which contaminated can enter potable drinking water.

39
Q

The unwanted, reverse flow of contaminates through a cross-connection into a potable water system is a _________.

A

Backflow

40
Q

A __________ __________ can help prevent back flow.

A

Vacuum, breaker

41
Q

An ____ ____ is an air space used to separate a water supply from potentially contaminated source. Sinks typically have _____. One is between the faucet and the flood rim and the other is between the drain pipe and the floor drian

A

Air, gap, 2

42
Q

What is a grease trap?

A

A trap that stops grease from going into the floor and helps prevent a clog. (Should be cleaned correctly to prevent a back up and smells).

43
Q

If the sewage backed up what should you do?

A

Close until its taken care of

44
Q

50 ft. candles (540 Lux)

A

The brightest

Locates in prep areas

45
Q

20 ft. candles (215 Lux)

A

Second brightest
Located in hand washing and dish washing area, buffets and salads bars, displays for produce or packaged food, utensils, wait station, restrooms, reach-ins

46
Q

10 ft. candles (108 Lux)

A

Dimmest
Walk-ins
Dry storage
Dinning rooms

47
Q

What should ventilation do?

A

Eliminate odors, gasses, dirt and fume grease

48
Q

What are the requirements for a garbage disposal?

A

Leak proof
Durable, unbreakable
tight fitting lids
Put it somewhere flat

food safety (1 decks)

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