Chapter 11, Safe Facilities and Equipment

Question 1

Porosity

Answer 1

Extent to which liquids are absorbed by a material. The term is usually used in relation to flooring material.

Question 2

Resiliency

Answer 2

Ability of a surface to react to a shock without breaking or cracking; usually used in relation to a flooring material.

Question 3

Coving

Answer 3

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Coving also eliminates hiding places for pests and prevents moisture from deteriorating walls.

Question 4

NSF

Answer 4

Organization that develops and publishes standards for the design of sanitary equipment. It also assesses and certifies that equipment has met these standards.

Question 5

Potable

Answer 5

Drinkable; for example, potable water is water that is safe to drink.

Question 6

Booster Heater

Answer 6

Water heated attached to hot-water lines leading to dish-washing machines or sinks. Raises water to the temperature required for the heat sanitizing of tableware and utensils.

Question 7

Cross-Connection

Answer 7

Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example.

Question 8

Backflow

Answer 8

Unwanted reverse flow of contaminants through a cross-connection into a drinkable-water system.

Question 9

Backsiphonage

Answer 9

A backflow that occurs when high water use in one area of an operation creates a vacuum that sucks contaminants into the drinkable water supply.

Question 10

Vacuum Breaker

Answer 10

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

Question 11

Air Gap

Answer 11

Air space used to separate a water supply outlet from any potentially contaminated source; for example, the air space between a floor drain and the drainpipe of a sink.

Question 12

Five Requirements for a Hand-washing Station

Answer 12

1. ) Hot and cold running water. The water must be drinkable and meet temperature and pressure requirements.
2. ) Soap. The soap can be liquid, bar, or powder.
3. ) A way to dry hands. Disposable paper towels or a continuous towel system that supplies the user with a clean towel can be used. Hands can also be dried with a hand dryer using either warm air or room temperature air delivered at high velocity.
4. ) Garbage container. Garbage containers are required if disposable paper towels are used.
5. ) Signage. A clearly visible sign or poster must tell staff to wash hands before returning to work.