Chapter 11 Safe Facilities and Equipment

Question 1

Porosity

Answer 1

The extent to which a material will absorb liquids. Avoid high-porosity flooring. Absorbency promotes pathogen growth.

Question 2

Resiliency

Answer 2

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

Organization that creates national standards that Foodservice equipment must meet if it will come in contact with food.

Question 5

Potable

Answer 5

Drinkable water

Question 6

Booster Heater

Answer 6

Water heater attached to hot-water lines leading to dishwashing 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 contaminates 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 n 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

5 requirements for a handwashing station

Answer 12

Hot and cold running water
Soap
A way to dry hands
Garbage container
Signage