Chapter 9

Question 1

pick ________ and __________ materials for floors, walls, and ceilings

Answer 1

smooth and durable

Question 2

what does NSF stand for

Answer 2

National Sanitation Foundation

Question 3

The NSF require that equipment be…(6 possible answers)

Answer 3

-nonabsorbent
-smooth
-corrosion resistant
-easy to clean
-durable
-resistant to damage

Question 4

floor mounted equipment must be…

Answer 4

on legs 6 inches high or seal it to a masonry base

Question 5

table top equipment must be…

Answer 5

on legs 4 inches high or sealed to the countertop

Question 6

dishwashers must be _________ and _____________ located

Answer 6

reachable, convienently

Question 7

purchase dishwashers that have the ability to measure…(3 possible answers)

Answer 7

-water temp.
-water pressure
-cleaning/sanitizing chemical concentration

Question 8

information about the dishwashers correct setting should be posted where

Answer 8

on the machine

Question 9

Where are handwashing stations required (4 possible answers)

Answer 9

-in restrooms
-food prep areas
- service areas
-dishwashing areas

Question 10

true or false: handwashing sinks can be used for dishes

Answer 10

FALSE
handwashing stations are used only for handwashing

Question 11

what are the handwashing station requirements (5 possible answers)

Answer 11

-drinkable hot and cold running water
-soap (liquid, bar or powder)
-a way to dry hands(paper towels or hand dryers)
-garbage containers
-proper signage

Question 12

What should a hand washing station sign say

Answer 12

it should tell staff to wash hands before returning to work

Question 13

utilities include…
(5 possible answers)

Answer 13

-water
-electricity
-gas
-sewage
-garbage disposal

Question 14

food prep water can come from the following sources… (4 possible answers)

Answer 14

-approved public water mains
-private water sources
-portable water containers
-water transport vehicles

Question 15

define: cross connection

Answer 15

Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply

Question 16

define: backflow

Answer 16

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

Question 17

define: backsiphonage

Answer 17

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

Question 18

true or false:
attaching a hose to a faucet can create backflow

Answer 18

TRUE
never attach a hose to a faucet without a backflow prevention device is attached

Question 19

define: air gap

Answer 19

Air space used to separate a water-supply outlet from any potentially contaminated source.

Question 20

what are some backflow prevention devices(3 possible answers)

Answer 20

-vacuum breaker
-double check valves
-reduced pressure zone backflow preventers

Question 21

what is lighting intensity usually measured in

Answer 21

foot-candles or lux

Question 22

all lights should have _______-_________ light bulbs or ___________ ________.

Answer 22

shatter-resistant, protective covers

Question 23

ventilation removes… (5 possible answers)

Answer 23

-heat
-steam
-smoke
-fumes
-odors

Question 24

true or false:
if ventilation systems are not working correctly grease and condensation will build up on walls and ceilings

Answer 24

true
this can also happen if you don’t clean them properly

Question 25

garbage containers must be ________ proof, _________ _________, and _____ proof.

Answer 25

leak, water proof, pest

Question 26

true or false:
containers don’t have to be covered when not in use

Answer 26

FALSE
always make sure you garbage containers have covers so pest and animals can’t get to your trash

Question 27

true or false: garbage should be removed from prep areas as quickly as possible

Answer 27

true
the longer you trash is sitting there the more likely you will have pest, odors, and possible contamination

Question 28

garbage containers should be on a surface that is… (3 possible answers)

Answer 28

smooth
durable
non absorbent

Question 29

to prevent food safety problems…(5 possible answers)

Answer 29

-clean operation regularly
-check all building systems regularly
-make sure the building is sound
-control pests
-maintain the outside of the building

Question 30

the most common crisis in an establishment is… (4 possible answers)

Answer 30

-power outages
-fires
-flooding
-sewage backups

Question 31

what are some other threats to an establishment (3 possible answers)

Answer 31

-temp. control
-power failures
-threats to the drinkable water supply

Question 32

true or false:
if a risk is significant you can continue service

Answer 32

FALSE
if a risk is significant service must be stopped and the local regulatory authorities must be contacted

Question 33

rodents and insects are…

Answer 33

pests

Question 34

pests can damage…

Answer 34

food, supplies, and facilities

Question 35

true or false:
the greatest danger pests bring are diseases

Answer 35

true

Question 36

_________ is critical in pest control

Answer 36

prevention

Question 37

what are the 3 basic rules to keep your operation pest free

Answer 37

-deny access
-deny shelter
-PCO

Question 38

what does PCO stand for

Answer 38

pest control operator

Question 39

true or false:
pests can be brought inside with deliveries

Answer 39

true
check all of your deliveries for signs of pests