Chapter 11: safe facilities and equipment

Question 1

Porosity

Answer 1

extent to which a material will absorb liquid

Question 2

resiliency

Answer 2

how well a material can respond to shock without breaking

Question 3

coving

Answer 3

a curved sealed edge between the floor and the wall

Question 4

nsf

Answer 4

the orginization that creates the standards kitchen equipment needs to meet

Question 5

potable

Answer 5

drinking water

Question 6

booster heater

Answer 6

a device that maintains hot water for dishwashers

Question 7

cross-connection

Answer 7

a physical link between clean and dirty water

Question 8

backflow

Answer 8

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

Question 9

backsiphonage

Answer 9

when high water use in one area creates a vacuum which can suck in contaminants

Question 10

vacuum breaker

Answer 10

a mechanical device that prevents backsiphonage

Question 11

air gap

Answer 11

an air space that seperates the water supply from potential contaminates

Question 12

5 requirments for handwashing station

Answer 12

hot and cold running water, soap, a way to dry hands, garbage container, signage