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U06 PM-1 > food service materials and equipment requirements > Flashcards

food service materials and equipment requirements Flashcards

1
Q

multiuse characteristics

A
  • not allow migration of deleterious substances or impart colors, odors, tastes to food and under normal use conditions.
  • safe
  • durable, corrosion-resistant, nonabsorbent
  • sufficient in weight and thickness to withstand repeated warewashing
  • finished to have smooth, easily cleanable surface
  • resistant to pitting, chipping, crazing, scratching, scoring, distortion, decomposition
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2
Q

cast iron, use limitation

A
  • used as a surface for cooking

- used in utensils for serving food if are used only as part of uninterrupted process from cooking through service

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3
Q

lead, use limitation

A
  • ceramic, china, crystal utensils, decorative utensils that are used in contact w/t food shall be lead-free; solder lead must be less than 0.2
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4
Q

copper, use limitation

A
  • copper, copper alloys such as brass may not be used in contact w/t a food that has PH below 6 such as vinegar, fruit juice (causing corrosion)
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5
Q

galvanized metal, use limitation

A
  • not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food
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6
Q

stainless steel

A
  • approved as food contact surfaces
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7
Q

sponges, use limitation

A
  • not be used in contact with cleaned and sanitized or in-use food-contact surfaces
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8
Q

wood, use limitation

A

(wood and wood wicker not be used as food-contact surface except)
- hard maple/equivalently hard, close-grained wood used for
cutting boards
cutting blocks
bakers’ tables
wooden paddles (used in confectionery operations)
utensils (rolling pins, doughnut dowels, salad bowls, sushi bamboo rolls, chopstick

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9
Q

nonfood-contact surfaces

A
  • equipment that are exposed to splash, spillage, other food soiling/require frequent cleaning, constructed of corrosion-resistant, nonabsorbent, smooth material
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10
Q

paint or other coating, application

A
  • not approved for application on food-contact surf,

- not applied to a food-contact surf. or splash zone

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11
Q

plastic, use prohibition

A
  • soft plastic containers not intended as multiuse equipment
  • single-use deli packages
  • pails
  • milk jugs
    not be reused for food storage
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12
Q

pallet use

A
  • package food stored on NSF international listed plastic pallets or wood pallets
  • wood pallets, not used in food preparation areas/anywhere unpackaged food is processed, prepared, handled
  • w/p, used for storage of bulk produce in retail stores where limited processing occurs (shipboard bulk storerooms)
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13
Q

single-service and single-use characteristics

A

(materials that are used to make single-service and single-use articles)
may not
- allow migration of deleterious substances
- impart colors, odors, or tastes to food
shall be
- safe and clean

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14
Q

single-service and single-use design and construction

A

durability and strength

  • equip and utensils - designed & constructed, durable and retain characteristic qualities under norm use conditions
  • food temp measuring devices- not have sensors/stems constructed of glass (except if encased shatterproof coating)
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15
Q

single-service and single-use sealing compounds

A
  • capable of withstanding full range operating temp (hot/cold) without cracking/unsealing
  • materials /equipment requiring use sealing compounds shall be physically secured before compounds are applied
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16
Q

cleanability food-contact surfaces

A
  • smooth
  • free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections
  • free of sharp internal angles, corners, crevices
  • finished to have smooth welds and joints
  • accessible for cleaning and inspection
  • ) without being disassembled
  • ) by disassembling without the use of tools
  • ) by easy disassembling w/t use of handheld tools commonly available to maintenance & cleaning personnel
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17
Q

cleanability, clean-in-place equipment

A
  • cleaning, sanitizing solutions circulate throughout a fixed system, contact all interior food-contact surfaces
  • system self-draining/capable of being completely drained
  • any CIP equip. that is not designed to be disassembled for cleaning shall be designed w/t inspection access points
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18
Q

cleanability, fixed equipment

A
  • intended to be cleaned and sanitized using pressure spray methods
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19
Q

cleanability, can openers

A
  • cutting/piercing parts of can openers shall be readily removable for cleaning and for replacement
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20
Q

cleanability, nonfood-contact surfaces

A
  • shall be free of unnecessary ledges, projections, crevices, designed, constructed to allow easy cleaning
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21
Q

accuracy, temp measuring devices, food

A
  • scaled only in Celsius/dually scaled in C/F shall be accurate to =1*C intended range of use
  • scaled only in Fahrenheit shall be accurate to =2*F intended range use
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22
Q

accuracy, temp measuring devices, ambient air and water

A
  • scaled in Celsius/dually scaled in C/F shall be designed to be easily readable and accurate to =1.5*C intended range of use.
  • scaled only in Fahrenheit shall be accurate to =3*F intended range of use.
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23
Q

accuracy, pressure measuring devices, mechanical warewashing equip.

A
  • display pressure in water supply line for fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) / smaller, shall be accurate to =14 kilopascals (=2 pound per square inch) (PSI)
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24
Q

functionality, ventilation hood systems, drip prevention

A
  • exhaust ventilation hood systems in food prep and warewashing, designed to prevent grease/condensation from draining/dripping onto food, equipment
  • ventilation is used to remove dust, grease, humidity, heat, smoke, odor
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25
Q

functionality, equipment openings, closures and deflectors

A
  • cover/lid for equip., overlap opening, sloped to drain
  • opening located top of unit that designed for use w/t cover/lid be flanged upward at least 2/10in (5millimeters) (dispensing equip., protection of equip., food)
  • dispensing tubes meet requirements of NSF international standard.
  • dispensing tube cut IAW manufacturers’ inst./diagonal leaving no more than 1in protruding from chilled dispensing head
  • other foods, delivery tube, chute, orifice shall be protected from manual contact such as by being recessed
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26
Q

functionality, vending machine, vending stage closure

A
  • dispensing compartment of a vending machine shall be equipped with a self-closing door or cover
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27
Q

functionality, ice units, separation of drains

A
  • liquid waste drain lines of any type may not pass through an ice machine or ice storage bin.
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28
Q

functionality, condenser unit, separation

A
  • the condenser unit separated from the food, food storage space by a dustproof barrier
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29
Q

functionality, can openers on vending machines

A
  • cutting/piercing parts of can openers on vending machines shall be protected from contamination
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30
Q

functionality, temp measuring devices

A
  • located to measure air temp in warmest part of mech ref unit, the coolest part of hot food storage unit
  • cold/hot hold equip. used for PHF equipped w/t 1 integral/permanently affixed temp measuring device located, easy viewing of display
  • designed to be easily readable
  • food, water temp device, warewash mech, numerical scale/digital readout increments no greater 2F/1C intended range use.
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31
Q

functionality, warewashing mech, data plate operating specifications

A
  • provided w/t easily accessible, readable data plate that indicates the mach design, operation specifications including
  • ) temp required for wash, rins, sanitiz
  • ) pressure required for fresh water sanitiz
  • ) conveyor speed for conveyor machines/cycle time for stationary rack machines
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32
Q

functionality, warewashing machines, internal baffles

A
  • wash, rinse tanks, equipped w/t baffles, curtains, other means to minimize internal cross-contam of solutions in wash, rinse tanks
  • baffles/ curtains kept in good repair, replaced as needed
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33
Q

functional, warewashing machines, temp measuring devices

A
  • equipped w/t temp measuring device that indicates temp of water
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34
Q

functionality, manual ware washing equipment, heaters and baskets

A
  • designed w/t an integral heating device capable of maintaining water temp not less than 171*F
  • provided w/t rack/basket to allow complete immersion of equipment, utensils into hot water
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35
Q

functionality, warewashing machines, automatic dispensing of detergents and sanitizers

A
  • automatically dispense detergents and sanitizers
  • incorporate visual means to verify detergents, sanitizers delivered/visual/audible alarm signal detergents, sanitizer not delivered
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36
Q

acceptability, food equipment, certification and classification

A
  • shipboard food services equipment must comply with NAVSUP PUB 533, shipboard food equipment catalog
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37
Q

acceptability, equipment and utensils, approval

A
  • all foodservice equip, utensils used in food establishment shall meet applicable standards/criteria of
  • ) NSF international
  • ) underwriters laboratories (UL)
  • ) USDA
  • ) baking industry sanitation standards committee (BISSC)
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38
Q

equipment, cooling, heating, holding capacities

A
  • be sufficient in number and capacity
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39
Q

equipment, cooling, heating, holding capacities

manual warewashing, sink compartment requirements

A
  • sink 3 compartments provided for manually washing, rinsing, sanitizing equip, utensils
  • large enough to accommodate immersion of largest equip, utensils routinely used
  • alternative manual warewashing equip used when special cleaning needs/constraints, use is approved
40
Q

alternative manual warewashing equipment may include

A
  • high-pressure detergents sprayers
  • low-or line-pressure spray detergent foamer
  • other task-specific cleaning equipment
  • brushes or other implements
  • two-compartment sinks
  • receptacles that substitute for the compartments of a multi-compartment sink
41
Q

two-compartment sink.

Before a two-compartment sink is used:

A
  • PIC have its use approved by the regulatory authority
  • PIC limit number of kitchenware items cleaned, sanitized, limit warewashing to batch operations
  • make up cleaning, sanitizing solutions immediately before use, drain them immediately after use
  • use detergent-sanitizer to sanitize, apply detergent-sanitizer in accordance w/t manufacturers label instructions
  • follow hot water sanitize immersion procedure
  • not be used for warewashing op where cleaning, sanitize solution used continuous/intermittent flow
  • labeled w/t instructions, wash, rinse, sanitize, air dry, steps prop prepare cleaning, chem sanitizing solutions
42
Q

utensils, consumer self-service

A
  • a food dispensing utensil available for each container displayed at consumer self-service unit such as buffet/salad bar
43
Q

utensils, consumer self-service food temp measuring devices

A
  • provided and readily accessible for use
  • suitable small diameter probe designed to measure temp of thin masses provided, readily accessible to measure temp in thin food
44
Q

utensils, temp measuring devices, manual ware washing

A
  • provided, readily accessible for frequently measuring the washing, sanitizing temp
  • test kit/other device that accurately measures concentration in milligrams per liter (mg/L) / ppm sanitizing solutions provided, used any time chemical sanitizer used
45
Q

location, general installation

A
  • foodservices equipment installed using guidance provided in
  • NSF International’s Installation Manual for food service Equipment
  • USACHPPM TG No. 194
  • FDA Food Establishment Plan Review Guide 2000
46
Q

location, Ice machine

A
  • installed in a clean area that allows adequate space for safe handling of ice, does not present a risk for ice contamination
47
Q

installation, fixed equipment, spacing/sealing

A
  • equipment that is fixed bc it is not easily movable installed so that
  • ) spaced to allow access for cleaning along the sides, behind, above equipment
  • ) spaced from adjoining equipment, walls, ceilings distance of not more than one thirty-second (1/32)inch (1 millimeter)
  • ) sealed adjoining equipment/walls, if exposed to spillage/seepage
  • counter-mounted/ table mounted equipment not easily movable installed to allow cleaning of equipment, areas underneath, around equipment
  • ) sealed
  • ) elevated on legs that provide at least 4inch (10cm) clearance between floor, and equipment
48
Q

installation, fixed equipment, elevation or sealing

A
  • floor-mounted dequipment that is not easily moveable, sealed to the floor/elevated on legs that provide at least 6in (15cm) clearance between floor, equipment
49
Q

maintenance and operation program

A
  • semiannual cleaning program should be established for electric motors, ref, compressors, controls, other areas foodservice equip not normally accessed by food employees
50
Q

maintenance, op program good repair, prop adjustment

A
  • equipment maintained in good repair
  • components (doors, seals, hinges, fasteners, kick plates kept intact, tight, adjusted IAW manufacturers specifications
  • cutting/ piercing parts of can openers kept sharp to minimize creation of metal fragments
  • regulatory authority may authorize continued use of foodservice equipment/ utensils do not meet NSF International standards but are approved as specified under
    (4-205.10, 4-205.11, 4-205.12, of NAVMED P5010 CH1) Serviceable, not present hazard.
51
Q

maintenance, cutting surfaces

A
  • cutting blocks, boards that are subject to scratching, scoring resurfaced, if can no longer be effectively cleaned, sanitized, discarded if they are not capable of being resurfaced
52
Q

maintenance, microwave ovens

A
  • meet safety standards specified in 21 CFR 1030.10
53
Q

maintenance, warewashing equipment, cleaning frequency

A

receptacles used for washing, rinsing equipment cleaned:

  • before use
  • throughout day at frequency necessary to prevent recontamination of equipment, utensils
  • if used, at least every 24hrs
  • WWM drained, cleaned after each scheduled serving period
54
Q

maintenance, WWM, manufacturers’ op instructions

A
  • wwm, auxiliary components operated IAW machine data plate, other manufacturers instructions
55
Q

maintenance, WWS, use limitation

A
  • not be used for hand wash

- used to wash wiping cloths, wash produce, thaw food, sink cleaned before, after each time used

56
Q

maintenance, WWE, clean solutions

A
  • wash, rinse, sanitizing solutions maintained clean

- if iodine used, it should be 68 degrees

57
Q

maintenance, manual WWE, wash rinse solution temp

A
  • temp of wash solution in manual WWE maintained at not less than 110*F
  • temp of rinse solution in manual WWE maintained at not less than 120*F
58
Q

Maintenance, mech WWE, wash solution temp

A
  • temp of wash solution in spray type WW that use hot water, not be less than:
  • ) stationary rack: single temp machine 165*F
  • ) stationary rack: dual temp machine 150*F
  • ) single tank: conveyor, dual temp machine 160*F
  • ) multi-tank: conveyor, multi-temp machine 150*F
  • temp of wash solution in spray-type WW that use chemicals, not be less than 120*F
59
Q

maintenance, manual WWE, hot water sanitization temp

A
  • immersion in hot water used sanitizing in manual op, temp of water maintained at 171*F or above
60
Q

maintenance, mech WWE, hot water sanitizing temp

A
  • temp of the fresh hot water sanitizing rinse as enters manifold not be more than 194*F or less:
  • ) stationary rack, single temp machine 165*F
  • ) all other machine 180*F
  • ) flow pressure of fresh hot water SANITIZING rinse in WW machine, measured in water line immediately downstream/upstream from fresh hot water SANITIZING rinse control value, within range specified on machine manufacturers’ data plate, not less than 5lbs per sq inch(35kilopscales)/ more than 30lbs per sq inch (200kilopascals)
61
Q

maintenance, manual WWE, chemical sanitizing using detergent-sanitizers

A
  • used sanitize in cleaning, sanitizing procedure where no distinct water rinse between washing, sanitizing steps, agent applied in sanitizing step be same detergent-sanitizer used in wash step
62
Q

maintenance, WWE, determining chemical sanitizer concentration

A
  • chlorine, iodine, quats are 3 recommended sanitizers
  • concentration accurately determined by using test kit/other device
  • PH accurately determined when chlorine/iodine sanitizers used
63
Q

maintenance, chlorine sanitizing solution, preparation

A
  • standard, non-scented household-type bleach/calcium hypochlorite (rated 5-6% chlorine concentration) used to prepare chlorine sanitizing solution
  • prepare 100-ppm FAC sanitizing solution concentration, mix 2tbls (1oz) bleach in 4gallon water
  • min concentration, contact time when using chlorine sanitizer in final rinse 3 compartment sink water temp 75*F 50ppm for 7sec
    (refer to servsafe coursebook, current edition, ch 10, pg10.4
64
Q

proper steps in manual and mechanical dishwashing

A 
1- scrap
2- wash
3- rinse
4- sanitize
5- air dry
65
Q

good repair and calibration

A
  • utensils maintained state of repair/condition complies w/t requirements/ be discarded
  • temp measuring devices calibrated IAW manufacturers specification
  • ambient air temp, water pressure, water temp measuring devices maintained good repair, accurate w/t intended range of use
66
Q

single-service and single-use articles, use limitation

A
  • articles may not be reused
67
Q

shells, use limitation

A
  • mollusk, crustacean, similar shells w/t shellfish intact (as received in natural state) not be used more than once as serving containers
68
Q

maintenance ice machines

A
  • cleaned, sanitized at least every 30days
  • procedures, frequency cleaning, sanitizing provided in standard op procedure (SOP)
  • water, air filters changed frequency recommended by manufacturer/ at least once every 6months
  • filter changes documented on maintenance log/annotated on filter using permanent marker indicating date, name person who replaced filter
69
Q

operation, restrictions (ice machines)

A
  • responsibility packaging ice, cleaning, sanitizing machines is restricted to employees who have received proper food sanitation training
70
Q

equipment, food-contact surfaces, nonfood-contact surfaces, utensils

A
  • equip food-contact surfaces, utensils clean to sight, touch
  • food-contact surfaces of cooking equip, pans kept free of encrusted grease deposits, other soil accumulations
  • nonfood-contact surfaces of equip kept free of accumulation of dust, dirt, food residue, other debris
71
Q

equipment food-contact surfaces, utensils

A

cleaned

  • before each use w/t different types of raw animal food
  • each time change from working w/t raw food to R-t-E
  • between uses w/t raw FF&V, PHF(TSC) food
  • before using/storing food temp measuring device
  • any time during operation contamination may have occurred
72
Q

PHF(TCS) food, equipment food contact surfaces, utensils

A

cleaned throughout day at least every 4hrs

73
Q

surfaces of utensils, equipment contacting food that is not PHF(TCS) food cleaned

A
  • any time when contamination may have occurred
  • at least every 24hrs for iced tea dispensers, every 8hrs for consumer self-service utensils
  • before restocking consumer self-service equip, utensils
74
Q

surfaces accumulate grease

A

cleaned, sanitized daily

75
Q

cooking, baking equipment

A
  • cleaned at least every 24hrs

- cavities, door seals of microwave ovens cleaned at least every 24hrs

76
Q

methods, dry cleaning

A
  • used, dry cleaning methods such as brushing, scraping, vacuuming contact only surfaces that are soiled w.t dry food residues that are not PHF food
  • cleaning equip used in dry cleaning food-contact surfaces not be used for any other purpose
77
Q

methods, precleaning

A
  • food debris on equip, utensils scrapped over waste disposal unit/garbage receptacle/ be removed in WWM w/t prewash cycle
  • utensils, equip pre-flushed, presoaked, scrubbed w/t abrasives
78
Q

methods, loading of soiled items, WWM

A
  • soiled items to be cleaned loaded into racks, trays, baskets, onto conveyors in position that:
  • exposes items to unobstructed spray from all cycles
  • allows the item to drain
79
Q

methods, wet cleaning

A
  • equip food-contact surfaces, utensils effectively washed to remove/completely loosen soils by using manual/mechanical means
  • grease removal devices, grease filters cleaned using approved cleaning chemicals
  • wet cleaning using 3-compartment sink
  • use flammable solvents/other flammable cleaning products strictly prohibited
80
Q

wet cleaning using 3-compartment sink

A
  • sinks thoroughly cleaned, rinsed, sanitized before each use/ at frequency to prevent recontamination of equip, utensils
  • wash equip, utensils in first compartment w/t hot detergent solution
  • drain, prepare fresh detergent solution when water becomes visibly soiled
  • approved wash solutions used per manufacturers instruction
81
Q

washing, procedures for alternative manual WWE

A

if washing in sink compartment/ WWM is impractical such as when equip is fixed/utensils are too large

  • equip disassembled as necessary
  • equip components, utensils scrapped/rough cleaned to remove food particle accumulation
82
Q

rinsing procedures

A

washed utensils, equip rinsed using one of the following procedures:

  • use of distinct, separate water rinse after washing, before sanitizing
  • use of detergent-sanitizer
  • use of a non-distinct water rinse integrated in hot water sanitization immersion step of 2-compartment sink operation
83
Q

steel wool prohibition

A
  • steel wool/steel wool pads not be used for cleaning food-contact surfaces in any foodservice op
  • use of woven brass/plastic pads authorized for scrubbing pots, pans, bbq grills, stove cooking surfaces provided pads are cleaned, sanitized after each cleanup period
84
Q

food-contact surfaces and utensils

A
  • equip food-contact surfaces, utensils sanitized before use after cleaning
  • sanitizing reduces microbes on clean surface to a safe level
85
Q

sanitizing frequency

A
  • before use after cleaning
86
Q

sanitizing methods

A

hot water, steam

  • after being cleaned, equip food-contact surfaces, utensils sanitized
  • hot water manual op by immersion in third compartment of 3-compartment sink for at least 30sec
  • hot water mechanical op by being cycled through, achieving utensil surface temp of 160*F
87
Q

clean linens

A
  • free from food residues, other soiling matter
88
Q

laundering frequency

A
  • linens, do not come in direct contact with food laundered between op if become wet, sticky, visibly soiled
  • cloth gloves used specified in raw animal food, before being used w/t different type of raw animal food
  • linens, napkins used to line container for service of foods laundered between each use
  • wet wiping cloths laundered daily
  • dry wiping cloths laundered as necessary to prevent contamination of food, clean serving utensils
89
Q

laundering methods storage soiled linens

A
  • kept in clean, nonabsorbent receptacles/clean, washable laundry bags
90
Q

methods laundering mechanical washing

A
  • mechanically washed
  • wiping cloths laundered in mechanical washer, sink designated only for laundering wiping cloths/WW/food preparation sink
91
Q

protection of clean items drying

A

equipment, utensils, air-drying required
after cleaning, sanitizing, equipment, utensils:
- air-dried/used after adequate draining
- not be cloth dried except that utensils that have been air-dried may be polished w/t cloths that are maintained clean, dry

92
Q

protection of clean items, wiping cloths, air-drying locations

A
  • wiping cloths laundered in food establishment that does not have mechanical cloths dryer shall be air-dryed
93
Q

lubricating and reassembling

A
  • lubricants applied to food-contact surfaces that require lube in a manner that does not contaminate food-contact surfaces
  • equip reassembled so that food-contact surfaces are not contaminated
94
Q

equipment, utensils, linens, single-service, single-use articles stored:

A
  • in clean, dry location
  • where they are not exposed to splash, dust, other contamination
  • 6in above floor
  • in self-draining position allows air drying
  • covered/inverted
  • single-service, single-use articles kept in original protective package
  • items kept closed packages stored less than 6in above floor on dollies, pallets, racks, skids
95
Q

cleaned, sanitized equipment, utensils, laundered linens, single-service, single-use articles not be stored:

A
  • locker room
  • toilet room
  • garbage room
  • mechanical room
  • under sewer lines
  • under leaking water lines
  • under open stairwells
  • under other sources of contamination
96
Q

laundered linens, single-service, single-use articles that are packaged/in facility such as cabinet may be stored in a locker room

A

laundered linens, single-service, single-use articles that are packaged/in facility such as cabinet may be stored in a locker room

97
Q

preventing contamination

A
  • knives, forks, spoons that are not pre-wrapped presented so that only handles are touched
  • employees shall wash hands immediately prior to sorting/wrapping utensils

U06 PM-1 (15 decks)

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