FOOD SERVICE MATERIALS AND EQUIPMENT REQUIREMENTS Flashcards
Solder Lead in utensils must be less than?
0.2
Copper, use limitation
May not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice. This is due to causing corrosion
Package food may be stored on _______listed plastic pallets or wood pallets
NSF® International
Wood pallets may not be used in
Food preparation areas or anywhere unpackaged food is processed, prepared or handled
Where are temperature measuring devices going to be located in a hot/cold storage unit?
Coolest part of hot storage,
Warmest part of cold storage
All foodservice equipment and utensils used in a food establishment shall meet applicable standards or criteria of:
a) NSF International
b) Underwriters Laboratories (UL®),
c) USDA
d) Baking Industry Sanitation Standards Committee (BISSC).
What is manual ware washing done in
3 part sink
Before a two-compartment sink is used
-The PIC shall have its use approved by the regulatory authority
Use a detergent-sanitizer to sanitize and apply the detergent-sanitizer in accordance with ______________________________
the manufacturer’s label instructions
Counter-mounted or table mounted equipment shall Elevated on legs that provide how much clearance
4 inches
Floor-mounted equipment clearance
6 inches
If iodine is used for a wash solution what is the temp?
68 degrees
Food temperature measuring devices shall be calibrated in accordance with?
manufacturer’s specifications
Ice machines shall be cleaned and sanitized at least every ____
30 days
Iced tea dispensers shall be cleaned
every 24 hours
