Chapter 11- Safe Facilities and Equipment

Question 1

Porosity

Answer 1

The extent to which a material will absorb liquids

Question 2

Resiliency

Answer 2

when a material can react to a shock without breaking or cracking

Question 3

Coving

Answer 3

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

Question 4

NSF

Answer 4

American National Standards Institute; an organization that creates national standards for food service equipment

Question 5

Potable

Answer 5

drinkable water; comes from: approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, water transport vehicles

Question 6

Booster Heater

Answer 6

maintains water temperature in your water heater; found in many dishwashers

Question 7

Cross-Connection

Answer 7

a physical link between safe water and dirty water, can come from drains, sewers, or other water waste systems

Question 8

Back flow

Answer 8

the reverse flow of contaminants through a cross-connection into a drinkable water supply; can be the result of pressure pushing contaminants back into the water supply

Question 9

Backsiphonage

Answer 9

when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply

Question 10

Vacuum Breaker

Answer 10

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

Question 11

Air Gap

Answer 11

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

Question 12

Five Requirements for Hand washing Station

Answer 12

1. Running, drinkable water
2. Apply soap
3. Dry hands- either an air dryer or paper towels
4. Dispose of paper towels in garbage container
5. Must be signage to tell staff to wash hands before returning to work