Food Service Materials And Equipment Requirements Flashcards
Fixed equipment must be intended to clean and sanitize using what method
using pressure spray methods
Temperature measuring devices shall be located where
warmest part of a fridge
coolest part of a hot food storage unit
Ware-washing machines shall be equipped with what
A temperature measuring device that indicates the temperature of the water
Shipboard food service equipment must comply with
NAVSUP PUB 533
All food service equipment and utensils used in Food establishments shall meet the standards of
NSF international
Underwriters laboratories
USDA
BISSC
A sink must be provided with how many compartments for ware-washing
Three compartments
Washing
Rinsing
Sanitizing
What must be provided and used any time a chemical sanitizer is used
A test kit measuring the concentration in milligrams per liter or in PPM
Counter mounted or table mounted equipment shall be installed to allow cleaning of equipment by being
Sealed
Elevator on legs to provide at least 4 inches
Use limitation for warewashing sinks
Not used for handwashing
cleaning solutions like iodine should be how many degrees
If Iodine used it should be 68°
If immersion in hot water is used for sanitizing , The temperature of water shall be maintained at
171°F or above
What are the three recommended sanitizers in food service
Chlorine
Iodine
Quats 
Food temperature measuring devices shall be calibrated accordance with
Manufacturers specifications
Ice machines shall be clean and sanitize at least
Cleaned and sanitized at least every 30 days
Ice machine water and air filter shall be change how frequent
At least every six months
Recommended by manufacturers
If used with PHF,equipment food contact surfaces and utensils shall be clean throughout the day at least
Every four hours
surfaces of utensils and equipment containing foods that it’s not PHF shall be cleaned
Ice tea
Self service utensils
24 hours for ice tea dispensers
8 hours for consumers self-service utensils
equipment food contact surfaces and utensils shall be sanitized in
Manual immersion for 30 seconds
Mechanical at least 160°F
What is the percentage for lead allowed in soldering
. 2
Copper may not be use with a pH level of what
pH below 6 such as vinegar
Manual warewashing equipment
Needs an integral
heating device
No less than 171°F
What is the minimum concentration when using chlorine sanitizer in the the three compartment sink
Water temp 75°F
7 seconds 50 ppm
Equipment food contact surfaces and utensils shall be cleaned how often
Each time there is a change from working with raw food to working with ready to eat foods
Dry wiping cloths should be laundered
As necessary to prevent contamination of food and clean serving utensils
Equipment and utensils need to be dried how
After cleaning and sanitizing
Shall be air dried or used after adequate draining.
Equipment and utensils shall be designed and constructed to
Be durable and retain their characteristics qualities under normal use conditions
