Food Service Materials and Equipment Materials Flashcards
characteristics of multiuse material for food safety facility
not allow the migration of deleterious substances or impart colors, odors, or tastes to food.
Cast Iron use limitation
may be used as a surface for cooking
may be used as utensil only as part of an uninterrupted process from cooking through service
lead use limitation
ceramic, china, decorative materials that are used in contact with food shall be lead free; solder lead must be less than .2
copper use limitation
copper may not be used in contact with a food that has a ph below 6 such as vinegar, fruit juice due to corrosion.
galvanized metal use limitation
may not be used for utensils or food contact surfaces that are used in contact with acidic food.
stainless steel
is approved as a food contact surfaces
sponges limitations
may not be used in contact with cleaned and sanitized or in use food contact surfaces
wood and wood wicker may not be used as a food contact surface except
hard maple/hard close grained wood for cutting boards, paddles, dowels, salad bowls.
wooden paddles in confectionary operations
what shall nonfood contact surfaces be constructed of
surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material
paint or other coatings, application
if not approved, may not be applied to a food contact surface or splash zone
plastic, use prohibition
soft plastic such as deli packages or milk jugs may not be reused for food storage.
single service and single use characteristics
may not allow the migration of deleterious substances, impart colors, odors, or tastes to food shall be safe and clean
Temperature measuring devices accuracy: food
+ or - 1 degree if scaled in C or dual C and F.
+ or - 2 if scaled only in F
Temperature measuring devices accuracy: water
scaled to C or C and F = + or - 1.5
Scaled to F= + or - 3 F
food temperature measuring devices shall have a numerical scale or digital readout to greater than…
2 degrees F or 1 degree C
manual warewashing equipment must be designed with an integral heating device that is capable of maintaining water at a temp not less than how many degrees F
171
manual warewashing sink compartment requirements
a sink with three compartments.
large enough to accommodate immersion of the largest equipment
alternative manual warewashing equipment
HP detergent sprayers
low or line pressure spray detergent foamers
task specific cleaning equipment
brushes
two compartment sinks
receptacles that substitute for the compartments of a multi compartment sink
two compartment sinks for manual warewashing criteria before use
approval from regulatory authority
fixed equipment spacing from adjoining equipment must not be of a distance more than how many inches
one thirty second inch
counter mounted equipment that is not easily movable shall be installed to allow cleaning by being what?
sealed
elevated on legs that provide at least 4 inches clearance.
fixed equipment elevation shall be elevated on legs that provide how many inches clearance between the floor and equipment
6 inches
cleaning periodicity of warewashing machine
before use
throughout the day at a frequency necessary to prevent contamination
at least every 24 hrs if used
drained and cleaned after each scheduled serving period
temperature ranges for manual warewashing sinks
wash solution sink 110
rinse solution sink 120
sanitization temperatures 171
the recommended sanitizers in food service
chlorine, iodine, and quats
if using chlorine or iodine sanitizers what should be checked for accuracy
the ph of the sanitizing solution
chlorine sanitizing solution preparation
prepare a 100 ppm Free available chlorine sanitizing solution concentration by mixing 1 once of bleach in 4 gallons of water
what is the minimum concentration and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink at 75 degrees is
50 ppm for 7 seconds
Ice machines shall be cleaned and sanitized at what periodicity
every 30 days (procedures provided in an SOP)
ice machine water and air filters shall be changed at a frequency recommended by the manufacturer or at what periodicity
at least once every 6 months
if used with PHF (TSC) food, equipment food contact surfaces and utensils shall be cleaned through the day at least every how many hours?
4 hours
surfaces of utensils and equipment contacting food that is not PHF (TCS), shall be cleaned at what periodicity
24 hours…. .
8 hours for self service utensils such as tongs, scoops, or ladles
After being cleaned, food contact surfaces and utensils shall be sanitized in
hot water manual operations by immersion in the third compartment for 30 seconds.
hot water mechanical operations by being cycled through and achieving a surface temperature of 160 degrees F
drying of equipment and utensils
air drying required.
may not be cloth dried except utensil that have been air dried may be polished with cloths that are maintained clean and dry.
storing of equipment, utensils, linens, and single service and single use articles shall be stored
clean, dry location at least 6 inches above the floor. (items that are kept in closed packaged may be stored less than 6 inches provided they are above the floor on dollies, pallets, racks and skids)
List some areas where cleaned and sanitized equipment may not be stored:
locker rooms toilet rooms garbage rooms mechanical rooms under sewer lines under open stairwells sources of contamination
the construction requirements of food service facility must abide by
DOD Criteria Construction Manual
temperature measuring devices shall be located where
in the warmest part of a mechanically refrigerated unit, and in the coolest part of a hot storage unit.
hot or cold holding equipment for PHF (TCS) shall be equipped with what
at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the devices temperature display
Shipboard food service equipment must comply with what publication
NAVSUP PUB 533 Shipboard Food Equipment Catalog
how often should equipment food contact surfaces be SANITIZED
before use and after cleaning.
equipment food contact surfaces and utensils shall be sanitized how
hot water manual operations by immersion in the third compartment sink for at least 30 seconds. in mechanical warewashinng till utensil surface temp reaches 160 F
wet wiping cloths shall be laundered
daily
dry wiping cloths shall be laundered
as necessary
how shall equipment and utensils be dried
air dried or used after adequate draining
