Chapter 11, Safe Facilities and Equipment

Question 1

The extent that a material will absorb liquids

Answer 1

Porosity

Question 2

A material that can react to a shock without breaking or cracking.

Answer 2

Resiliency

Question 3

A curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps.

Answer 3

Coving

Question 4

An organization that creates certain standards for food service equipment.

Answer 4

NSF/ANSI (American National Standards Institute

Question 5

water that is drinkable that can be used for prepping food and come in contact with food-contact surfaces.

Answer 5

“potable” water

Question 6

Used to maintain water temperature

Answer 6

booster heater

Question 7

A physical link between safe water and dirty water

Answer 7

cross-connection

Question 8

The reverse flow of contaminants through a cross-connection into a drinkable water supply.

Answer 8

Backflow

Question 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

Answer 9

backsiphonage

Question 10

A mechanical device that prevents backsiphonage.

Answer 10

vacuum breaker

Question 11

An air space that separates a water supply outlet from a potentially contaminated soure.

Answer 11

air gap

Question 12

Five requirements for a hand-washing station are

Answer 12

• Hot and cold running water
• Soap (liquid, bar, or powder)
• A way to dry hands
• Garbage container
• Signage (a visible sign or poster that tells staff to wash their hands)