Part 4 Facilities Maintenance

Question 0

Define: back siphonage

Answer 0

Back flow that occurs when a loss of pressure in the water supply causes dirty water or chemicals to be sucked back into the drinkable water supply.

Question 1

Define: air gap

Answer 1

An air space separating a water supply outlet from any potentially contaminated source.

Question 2

Define: coving

Answer 2

A curved, sealed edge between the wall and the floor

Question 3

Define: cross connection

Answer 3

A physical link through which contaminants from drains, sewers, or waste after can enter a potable water supply.

Question 4

Define: Lux

Answer 4

The international system of units of illumination

Question 5

Define: WHMIS

Answer 5

Workplace hazardous materials information system. Designed to protect the health and safety of employees involved in the purchase, storage, or use of potentially hazardous chemicals.

Question 6

T/F. A food premise should be designed to have food flow in one direction only.

Answer 6

T

Question 7

T/F. Restrooms should not be shared by employees and customers.

Answer 7

T

Question 8

What is the minimum recommended set back of a food premise from a potential source of contamination.

Answer 8

30 m

Question 9

What is the maximum gap for cove between walls and floor?

Answer 9

1 mm

Question 10

What is the minimum floor slope for draining?

Answer 10

2%

Question 11

What are ware washing machines for?

Answer 11

Sanitizing with chemicals or temperature.

Question 12

What requirements are there for equipment that operates in counter tops?

Answer 12

Must be 10 cm off, or sealed to the counter.

Question 13

What lux is recommended for walk in storage and other rooms during cleaning?

Answer 13

110 lux

Question 14

What lux is recommended for fresh produce or packaged food being sold, areas for hand washing/equipment storage/washrooms?

Answer 14

220 lux

Question 15

What lux is recommended for places where food is being handled?

Answer 15

540 lux

Question 16

T/F: water softener can be used to boost the effectiveness of cleaners and sanitizes.

Answer 16

T

Question 17

T/F: heat can be used as effectively as chemicals to sanitize food contact surfaces.

Answer 17

T

Question 18

How often should surfaces be sanitized in they are being continuously used?

Answer 18

4 hrs

Question 19

Define: iodine and iodophors

Answer 19

Broad spectrum disinfectant active against many microorganisms

Question 20

Define: quats

Answer 20

Quaternary ammonium compounds. A group of sanitizers that are non toxic, non corrosive, and stable when exposed to heat, but may not kill certain types of organisms.

Question 21

Define: sanitizing

Answer 21

The process of reducing the number of microorganisms on a surface to safe levels

Question 22

How do detergents work?

Answer 22

Lessen surface tension between the detergent and soiled surface.

Question 23

Are acid or alkaline cleaners used more often?

Answer 23

Alkaline. Acid are used when regular alkaline cleaners don’t work.

Question 24

What temperature should heat sanitizing reach?

Answer 24

74 C at least

Question 25

What is the maximum storage time for a chlorine solution?

Answer 25

24 hrs

Question 26

What is the correct sink washing temperature? Rinse? Sanitize?

Answer 26

45 C. 45 C. Either hit water at 77 C min for 2 minutes or a chemical solution that can be checked with a test kit.

Question 27

What is the temperature range for chemical sanitizers to be effective?

Answer 27

13-49 C

Question 28

Define: air curtains/doors

Answer 28

Units that out out a steady stream of sir that flying insects would avoid

Question 29

Define: residual spray

Answer 29

Spray which insects absorb as they come into contact with it

Question 30

Define: glue boards

Answer 30

Cardboard containers open at ends that have glue on the floor and are used to trap rodents and insects

Question 31

T/F. Almost every aspect of a foodservice operation is regulated

Answer 31

T

Question 32

T/F. Food handling is one of the areas covered in food safety regulations.

Answer 32

T

Question 33

T/F. Provincial/territorial and local agencies have more control than federal agencies over a foodservice establishments day-to-day operation.

Answer 33

T

Question 34

Define: act

Answer 34

A statue passed by a legislative body usually at the provincial/territorial or federal level.

Question 35

Define: by-law

Answer 35

Law established by a local authority such as a town, county, or municipality.