Food Service Materials and Equipment Materials Flashcards

1
Q

characteristics of multiuse material for food safety facility

A

not allow the migration of deleterious substances or impart colors, odors, or tastes to food.

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2
Q

Cast Iron use limitation

A

may be used as a surface for cooking

may be used as utensil only as part of an uninterrupted process from cooking through service

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3
Q

lead use limitation

A

ceramic, china, decorative materials that are used in contact with food shall be lead free; solder lead must be less than .2

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4
Q

copper use limitation

A

copper may not be used in contact with a food that has a ph below 6 such as vinegar, fruit juice due to corrosion.

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5
Q

galvanized metal use limitation

A

may not be used for utensils or food contact surfaces that are used in contact with acidic food.

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6
Q

stainless steel

A

is approved as a food contact surfaces

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7
Q

sponges limitations

A

may not be used in contact with cleaned and sanitized or in use food contact surfaces

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8
Q

wood and wood wicker may not be used as a food contact surface except

A

hard maple/hard close grained wood for cutting boards, paddles, dowels, salad bowls.

wooden paddles in confectionary operations

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9
Q

what shall nonfood contact surfaces be constructed of

A

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

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10
Q

paint or other coatings, application

A

if not approved, may not be applied to a food contact surface or splash zone

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11
Q

plastic, use prohibition

A

soft plastic such as deli packages or milk jugs may not be reused for food storage.

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12
Q

single service and single use characteristics

A

may not allow the migration of deleterious substances, impart colors, odors, or tastes to food shall be safe and clean

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13
Q

Temperature measuring devices accuracy: food

A

+ or - 1 degree if scaled in C or dual C and F.

+ or - 2 if scaled only in F

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14
Q

Temperature measuring devices accuracy: water

A

scaled to C or C and F = + or - 1.5

Scaled to F= + or - 3 F

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15
Q

food temperature measuring devices shall have a numerical scale or digital readout to greater than…

A

2 degrees F or 1 degree C

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16
Q

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

A

171

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17
Q

manual warewashing sink compartment requirements

A

a sink with three compartments.

large enough to accommodate immersion of the largest equipment

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18
Q

alternative manual warewashing equipment

A

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

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19
Q

two compartment sinks for manual warewashing criteria before use

A

approval from regulatory authority

20
Q

fixed equipment spacing from adjoining equipment must not be of a distance more than how many inches

A

one thirty second inch

21
Q

counter mounted equipment that is not easily movable shall be installed to allow cleaning by being what?

A

sealed

elevated on legs that provide at least 4 inches clearance.

22
Q

fixed equipment elevation shall be elevated on legs that provide how many inches clearance between the floor and equipment

A

6 inches

23
Q

cleaning periodicity of warewashing machine

A

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

24
Q

temperature ranges for manual warewashing sinks

A

wash solution sink 110
rinse solution sink 120

sanitization temperatures 171

25
Q

the recommended sanitizers in food service

A

chlorine, iodine, and quats

26
Q

if using chlorine or iodine sanitizers what should be checked for accuracy

A

the ph of the sanitizing solution

27
Q

chlorine sanitizing solution preparation

A

prepare a 100 ppm Free available chlorine sanitizing solution concentration by mixing 1 once of bleach in 4 gallons of water

28
Q

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

A

50 ppm for 7 seconds

29
Q

Ice machines shall be cleaned and sanitized at what periodicity

A

every 30 days (procedures provided in an SOP)

30
Q

ice machine water and air filters shall be changed at a frequency recommended by the manufacturer or at what periodicity

A

at least once every 6 months

31
Q

if used with PHF (TSC) food, equipment food contact surfaces and utensils shall be cleaned through the day at least every how many hours?

A

4 hours

32
Q

surfaces of utensils and equipment contacting food that is not PHF (TCS), shall be cleaned at what periodicity

A

24 hours…. .

8 hours for self service utensils such as tongs, scoops, or ladles

33
Q

After being cleaned, food contact surfaces and utensils shall be sanitized in

A

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

34
Q

drying of equipment and utensils

A

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.

35
Q

storing of equipment, utensils, linens, and single service and single use articles shall be stored

A

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)

36
Q

List some areas where cleaned and sanitized equipment may not be stored:

A
locker rooms
toilet rooms
garbage rooms 
mechanical rooms 
under sewer lines 
under open stairwells 
sources of contamination
37
Q

the construction requirements of food service facility must abide by

A

DOD Criteria Construction Manual

38
Q

temperature measuring devices shall be located where

A

in the warmest part of a mechanically refrigerated unit, and in the coolest part of a hot storage unit.

39
Q

hot or cold holding equipment for PHF (TCS) shall be equipped with what

A

at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the devices temperature display

40
Q

Shipboard food service equipment must comply with what publication

A

NAVSUP PUB 533 Shipboard Food Equipment Catalog

41
Q

how often should equipment food contact surfaces be SANITIZED

A

before use and after cleaning.

42
Q

equipment food contact surfaces and utensils shall be sanitized how

A

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

43
Q

wet wiping cloths shall be laundered

A

daily

44
Q

dry wiping cloths shall be laundered

A

as necessary

45
Q

how shall equipment and utensils be dried

A

air dried or used after adequate draining