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