Chapter 11 Safe Facilities and Equipment Flashcards

1
Q

Porosity

A

Is the extent to which a material will restore liquids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Resiliency

A

A material can react to a shock without breaking or cracking.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Coving

A

Is a curved sealed edge place between the floor in the wall to illuminate sharp corners or gaps that would be impossible to clean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

NSF

A

Is in organization that creates these national standards NSF is accredited by the American national standards institute

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Potable

A

I order that is grateful for prepping food and coming in contact with food contact surfaces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Booster heater

A

Water to temperature is required for hot water sanitizing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Cross connection

A

Is a physical link between safe water in dirty water which can come from drain sewers or other waste water sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Backflow

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Backsiphonage

A

Backflow can be the result of pressure pushing contaminants back into the water supply it can also happen when I water use in one area of the operation creates a vacuum in the plumbing system that sticks contaminants back into the water supply

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Vacuum breaker

A

Is a mechanical device that prevents backsiphonage I hit does this by closing a check valve and sealing the water supply line shut when water flow is stopped

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Airgap

A

Is in air space that separates a water supply outlet from a potential contaminated source.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Requirements at a handwashing station

A

Hot and cold running water the water must be drinkable and meat temperature and pressure requirements

Soap the soap can be liquid bar or powder

A way to dry hands disposable paper towels or a continuous towel system that supplies the user with a clean towel can be used Hantz can also be dried with a hand dryer using either warm air or temperature hair delivering at High velocity

Garbage container garbage containers are required if disposable paper towels are used

Signage a clearly visible sign or poster must tell staff to wash hands before returning to work

How well did you know this?
1
Not at all
2
3
4
5
Perfectly