Facilities Maintenance and Equipment

Question 1

What are the 3 must’s of large equipment installation?

Answer 1

sealed to the floor
6 in from the floor
wall mounted

Question 2

How far off the ground must a table top be? What else can be done?

Answer 2

4 in

sealed to the counter top

Question 3

T/F: Any plumber (licensed or not) can install and maintain

Answer 3

F: must be licensed

Question 4

What is the greatest challenge in the plumbing?

Answer 4

cross connection: a physical link of safe and dirty water (back flow)

Question 5

What is Back flow?

Answer 5

potable water becomes contaminated with non potable water

Question 6

How do you prevent cross- connections? How many air gaps does a sink usually have?

Answer 6

create an air gap
do not attach a hose to a faucet
2

Question 7

What are the 4 types of sinks?

Answer 7

handwashing
food prep
service
dishwashing (3 vat)

Question 8

What needs to be next to the handwashing sink? Why should this sink be monitored? How?

Answer 8

soap, single use towels, trash can
to make sure employees are washing their hands
- check trash/ fill soap

Question 9

T/F: prep table can be used for handwashing and prepping the food

Answer 9

F: This is a critical violation

Question 10

What is the order of cleaning/ sanitizing the dishes in a 3 vat sink?

Answer 10

(scrape) wash rinse sanitize

Question 11

What is the utility sink used for?

Answer 11

for mopping

Question 12

What are characteristics the flooring in a restaurant should have?

Answer 12

smooth, durable, non- absorbent (non- porous), easily cleaned, non- slip kitchen

Question 13

What is the biggest factor in keeping the kitchen clean? Where should the brightest area be?

Answer 13

lights

prep area

Question 14

T/F: Lights must be covered

Answer 14

T

Question 15

Why is florescent lighting preferred? How many foot- candles must there be?

Answer 15

causes less heat, does not cast shadows over work area

50

Question 16

What are the 3 steps to deal with a fluorescent light bulb break?

Answer 16

1. leave area for 20 min
2. gently pick up pieces (don’t sweep)
3. clean up remainder with damp cloth

Question 17

T/F: light above a food bar can produce minimal measurable heat and must emit 20 foot- candles

Answer 17

F: not produce measurable heat

Question 18

What does ventilation remove?

Answer 18

heat, steam, smoke

Question 19

T/F: Bimetallic stemmed thermometers are inexpensive, easy to use, can be calibrated, and must be accurate to +/- 2 F

Answer 19

T

Question 20

T/F: to test temperatures test the center first and then stir

Answer 20

F: stir than test center

Question 21

How do you measure vacuum packed food?

Answer 21

place thermometer btw 2 unopened packages

Question 22

What are the adv and dis of thermocouples?

Answer 22

a: instant read, easy to see, v accurate
d: expensive, require batteries

Question 23

What are adv of infrared thermometers? dis?

Answer 23

quick and easy to read
reduces chance of cross contamination
can’t take interior temp
stir food first

Question 24

What is a TTI (time temp indicator)?

Answer 24

self- adhesive tag directly placed on the package

Question 25

Where do you see hanging thermometers usually? dis?

Answer 25

each zone of the walk- in

can’t be calibrated

Question 26

Can silverware be polished?

Answer 26

No air dry only

Question 27

How often must disposable gloves be changed? Do your hands need to be washed before putting on gloves? When do you change gloves?

Answer 27

4 hrs
YES
between different activities

Question 28

When do you wear gloves?

Answer 28

handling ready- to- eats foods/ any food that will not be cooked

Question 29

When do you wear a finger cot?

Answer 29

to cover a sore/ cut

Question 30

Which wood cutting boards were found to kill bacteria?

Answer 30

oak/ walnut

Question 31

A red cutting board is usually for ______ use. A yellow cutting board is used for ______ use.

Answer 31

raw meat

poultry

Question 32

Which cutting board is unacceptable?

Answer 32

glass

soft woods- pine

Question 33

What can build up on stainless steel (similar to what builds up on your teeth)?

Answer 33

plaque

Question 34

How far off the ground are food bars kept? Can you use ice to keep things cold? What must be washed at the end of each shift?

Answer 34

48 in
Yes
garnishes

Question 35

T/F: The salad dressings must be labeled and the utensils are laid on a holder or a plate

Answer 35

T

Question 36

How far above can the sneeze guard be above food? And how far back must it extend?

Answer 36

14 in

7 in

Question 37

What are some must’s of a temporary kitchen unit?

Answer 37

health permit, commercial kitchen where food is prepped, sidewalls with screens, hand washing station

Question 38

What are must’s for a food truck?

Answer 38

4 sinks, health permit, hot/ cold running water, sewage holding

Question 39

What are must’s for vending kitchens?

Answer 39

central kitchen, food labled w/ expiration date, locking mechanism on the machine if entered the TDZ

Question 40

Catering must’s ?

Answer 40

temporary sink, maintain hot food above 135, non- porous containers to transport,

Question 41

If leftovers are given to customers what must the company provide?

Answer 41

discard date
storing instructions
reheating temp/ time