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

The material type that can react to shock without breaking or cracking.

Question 3

Coving

Answer 3

Tiles placed between the floor and the wall that would otherwise be impossible to clean. These corners are curbed and not as sharp to clean.

Question 4

NSF

Answer 4

An organization that requires food equipment nonabsorbent, smooth, corrosion resistant, and clean, durable, and resistant to damage. These items must display the NSF mark.

Question 5

Potable

Answer 5

Drinking water that comes from:

• Approved public water mains
• Private water sources that are regularly used and maintained.
• Closed, portable water containers
• Water transport vehicles

Question 6

Booster Heater

Answer 6

Used to keep water at an appropriate temperature, mainly used for sanitation.

Question 7

Cross-Connection

Answer 7

A physical link between safe water and dirty water. which can come from drains, sewers, or other wastewater sources.

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 pressure in one area sucks back the contaminants into the water supply.

Question 10

Vacuum Breaker

Answer 10

A mechanical device that prevents backsiphonage.

Question 11

Air Gap

Answer 11

An air space that separate a water supply outlet from a potentially contaminated source.

Question 12

Five Requirements for a Hand washing Station

Answer 12

The requirements for a hand washing station are:

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