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
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
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
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)
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
6
Q
stainless steel
A
- approved as food contact surfaces
7
Q
sponges, use limitation
A
- not be used in contact with cleaned and sanitized or in-use food-contact surfaces
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
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
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
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
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)
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
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)
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
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
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
18
Q
cleanability, fixed equipment
A
- intended to be cleaned and sanitized using pressure spray methods
19
Q
cleanability, can openers
A
- cutting/piercing parts of can openers shall be readily removable for cleaning and for replacement
20
Q
cleanability, nonfood-contact surfaces
A
- shall be free of unnecessary ledges, projections, crevices, designed, constructed to allow easy cleaning
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
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.
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)
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
25
functionality, equipment openings, closures and deflectors
- 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
26
functionality, vending machine, vending stage closure
- dispensing compartment of a vending machine shall be equipped with a self-closing door or cover
27
functionality, ice units, separation of drains
- liquid waste drain lines of any type may not pass through an ice machine or ice storage bin.
28
functionality, condenser unit, separation
- the condenser unit separated from the food, food storage space by a dustproof barrier
29
functionality, can openers on vending machines
- cutting/piercing parts of can openers on vending machines shall be protected from contamination
30
functionality, temp measuring devices
- 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 2*F/1*C intended range use.
31
functionality, warewashing mech, data plate operating specifications
- 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
32
functionality, warewashing machines, internal baffles
- 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
33
functional, warewashing machines, temp measuring devices
- equipped w/t temp measuring device that indicates temp of water
34
functionality, manual ware washing equipment, heaters and baskets
- 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
35
functionality, warewashing machines, automatic dispensing of detergents and sanitizers
- automatically dispense detergents and sanitizers
- incorporate visual means to verify detergents, sanitizers delivered/visual/audible alarm signal detergents, sanitizer not delivered
36
acceptability, food equipment, certification and classification
- shipboard food services equipment must comply with NAVSUP PUB 533, shipboard food equipment catalog
37
acceptability, equipment and utensils, approval
- 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)
38
equipment, cooling, heating, holding capacities
- be sufficient in number and capacity
39
equipment, cooling, heating, holding capacities
| manual warewashing, sink compartment requirements
- 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
alternative manual warewashing equipment may include
- 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
two-compartment sink.
| Before a two-compartment sink is used:
- 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
utensils, consumer self-service
- a food dispensing utensil available for each container displayed at consumer self-service unit such as buffet/salad bar
43
utensils, consumer self-service food temp measuring devices
- 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
utensils, temp measuring devices, manual ware washing
- 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
location, general installation
- 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
location, Ice machine
- installed in a clean area that allows adequate space for safe handling of ice, does not present a risk for ice contamination
47
installation, fixed equipment, spacing/sealing
- 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
installation, fixed equipment, elevation or sealing
- 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
maintenance and operation program
- semiannual cleaning program should be established for electric motors, ref, compressors, controls, other areas foodservice equip not normally accessed by food employees
50
maintenance, op program good repair, prop adjustment
- 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
maintenance, cutting surfaces
- 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
maintenance, microwave ovens
- meet safety standards specified in 21 CFR 1030.10
53
maintenance, warewashing equipment, cleaning frequency
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
maintenance, WWM, manufacturers' op instructions
- wwm, auxiliary components operated IAW machine data plate, other manufacturers instructions
55
maintenance, WWS, use limitation
- not be used for hand wash
| - used to wash wiping cloths, wash produce, thaw food, sink cleaned before, after each time used
56
maintenance, WWE, clean solutions
- wash, rinse, sanitizing solutions maintained clean
| - if iodine used, it should be 68 degrees
57
maintenance, manual WWE, wash rinse solution temp
- 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
Maintenance, mech WWE, wash solution temp
- 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
maintenance, manual WWE, hot water sanitization temp
- immersion in hot water used sanitizing in manual op, temp of water maintained at 171*F or above
60
maintenance, mech WWE, hot water sanitizing temp
- 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
maintenance, manual WWE, chemical sanitizing using detergent-sanitizers
- 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
maintenance, WWE, determining chemical sanitizer concentration
- 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
maintenance, chlorine sanitizing solution, preparation
- 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
proper steps in manual and mechanical dishwashing
```
1- scrap
2- wash
3- rinse
4- sanitize
5- air dry
```
65
good repair and calibration
- 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
single-service and single-use articles, use limitation
- articles may not be reused
67
shells, use limitation
- mollusk, crustacean, similar shells w/t shellfish intact (as received in natural state) not be used more than once as serving containers
68
maintenance ice machines
- 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
operation, restrictions (ice machines)
- responsibility packaging ice, cleaning, sanitizing machines is restricted to employees who have received proper food sanitation training
70
equipment, food-contact surfaces, nonfood-contact surfaces, utensils
- 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
equipment food-contact surfaces, utensils
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
PHF(TCS) food, equipment food contact surfaces, utensils
cleaned throughout day at least every 4hrs
73
surfaces of utensils, equipment contacting food that is not PHF(TCS) food cleaned
- 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
surfaces accumulate grease
cleaned, sanitized daily
75
cooking, baking equipment
- cleaned at least every 24hrs
| - cavities, door seals of microwave ovens cleaned at least every 24hrs
76
methods, dry cleaning
- 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
methods, precleaning
- 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
methods, loading of soiled items, WWM
- 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
methods, wet cleaning
- 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
wet cleaning using 3-compartment sink
- 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
washing, procedures for alternative manual WWE
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
rinsing procedures
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
steel wool prohibition
- 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
food-contact surfaces and utensils
- equip food-contact surfaces, utensils sanitized before use after cleaning
- sanitizing reduces microbes on clean surface to a safe level
85
sanitizing frequency
- before use after cleaning
86
sanitizing methods
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
clean linens
- free from food residues, other soiling matter
88
laundering frequency
- 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
laundering methods storage soiled linens
- kept in clean, nonabsorbent receptacles/clean, washable laundry bags
90
methods laundering mechanical washing
- mechanically washed
- wiping cloths laundered in mechanical washer, sink designated only for laundering wiping cloths/WW/food preparation sink
91
protection of clean items drying
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
protection of clean items, wiping cloths, air-drying locations
- wiping cloths laundered in food establishment that does not have mechanical cloths dryer shall be air-dryed
93
lubricating and reassembling
- 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
equipment, utensils, linens, single-service, single-use articles stored:
- 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
cleaned, sanitized equipment, utensils, laundered linens, single-service, single-use articles not be stored:
- locker room
- toilet room
- garbage room
- mechanical room
- under sewer lines
- under leaking water lines
- under open stairwells
- under other sources of contamination
96
laundered linens, single-service, single-use articles that are packaged/in facility such as cabinet may be stored in a locker room
laundered linens, single-service, single-use articles that are packaged/in facility such as cabinet may be stored in a locker room
97
preventing contamination
- 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
