Food Service Materials And Equipment Requirements

Question 1

Fixed equipment must be intended to clean and sanitize using what method

Answer 1

using pressure spray methods

Question 2

Temperature measuring devices shall be located where

Answer 2

warmest part of a fridge

coolest part of a hot food storage unit

Question 3

Ware-washing machines shall be equipped with what

Answer 3

A temperature measuring device that indicates the temperature of the water

Question 4

Shipboard food service equipment must comply with

Answer 4

NAVSUP PUB 533

Question 5

All food service equipment and utensils used in Food establishments shall meet the standards of

Answer 5

NSF international

Underwriters laboratories

USDA

BISSC

Question 6

A sink must be provided with how many compartments for ware-washing

Answer 6

Three compartments

Washing
Rinsing
Sanitizing

Question 7

What must be provided and used any time a chemical sanitizer is used

Answer 7

A test kit measuring the concentration in milligrams per liter or in PPM

Question 8

Counter mounted or table mounted equipment shall be installed to allow cleaning of equipment by being

Answer 8

Sealed

Elevator on legs to provide at least 4 inches

Question 9

Use limitation for warewashing sinks

Answer 9

Not used for handwashing

Question 10

cleaning solutions like iodine should be how many degrees

Answer 10

If Iodine used it should be 68°

Question 11

If immersion in hot water is used for sanitizing , The temperature of water shall be maintained at

Answer 11

171°F or above

Question 12

What are the three recommended sanitizers in food service

Answer 12

Chlorine
Iodine
Quats 

Question 13

Food temperature measuring devices shall be calibrated accordance with

Answer 13

Manufacturers specifications

Question 14

Ice machines shall be clean and sanitize at least

Answer 14

Cleaned and sanitized at least every 30 days

Question 15

Ice machine water and air filter shall be change how frequent

Answer 15

At least every six months

Recommended by manufacturers

Question 16

If used with PHF,equipment food contact surfaces and utensils shall be clean throughout the day at least

Answer 16

Every four hours

Question 17

surfaces of utensils and equipment containing foods that it’s not PHF shall be cleaned
Ice tea
Self service utensils

Answer 17

24 hours for ice tea dispensers

8 hours for consumers self-service utensils

Question 18

equipment food contact surfaces and utensils shall be sanitized in

Answer 18

Manual immersion for 30 seconds

Mechanical at least 160°F

Question 19

What is the percentage for lead allowed in soldering

Answer 19

. 2

Question 20

Copper may not be use with a pH level of what

Answer 20

pH below 6 such as vinegar

Question 21

Manual warewashing equipment

Needs an integral

Answer 21

heating device

No less than 171°F

Question 22

What is the minimum concentration when using chlorine sanitizer in the the three compartment sink

Answer 22

Water temp 75°F

7 seconds 50 ppm

Question 23

Equipment food contact surfaces and utensils shall be cleaned how often

Answer 23

Each time there is a change from working with raw food to working with ready to eat foods

Question 24

Dry wiping cloths should be laundered

Answer 24

As necessary to prevent contamination of food and clean serving utensils

Question 25

Equipment and utensils need to be dried how

Answer 25

After cleaning and sanitizing

Shall be air dried or used after adequate draining.

Question 26

Equipment and utensils shall be designed and constructed to

Answer 26

Be durable and retain their characteristics qualities under normal use conditions