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Quantity Foods > Part 4 Facilities Maintenance > Flashcards

Part 4 Facilities Maintenance Flashcards

0
Q

Define: back siphonage

A

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.

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1
Q

Define: air gap

A

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

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2
Q

Define: coving

A

A curved, sealed edge between the wall and the floor

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3
Q

Define: cross connection

A

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

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4
Q

Define: Lux

A

The international system of units of illumination

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5
Q

Define: WHMIS

A

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.

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6
Q

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

A

T

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7
Q

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

A

T

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8
Q

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

A

30 m

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9
Q

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

A

1 mm

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10
Q

What is the minimum floor slope for draining?

A

2%

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11
Q

What are ware washing machines for?

A

Sanitizing with chemicals or temperature.

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12
Q

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

A

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

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13
Q

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

A

110 lux

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14
Q

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

A

220 lux

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15
Q

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

A

540 lux

16
Q

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

A

T

17
Q

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

A

T

18
Q

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

A

4 hrs

19
Q

Define: iodine and iodophors

A

Broad spectrum disinfectant active against many microorganisms

20
Q

Define: quats

A

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.

21
Q

Define: sanitizing

A

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

22
Q

How do detergents work?

A

Lessen surface tension between the detergent and soiled surface.

23
Q

Are acid or alkaline cleaners used more often?

A

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

24
Q

What temperature should heat sanitizing reach?

A

74 C at least

25
Q

What is the maximum storage time for a chlorine solution?

A

24 hrs

26
Q

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

A

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.

27
Q

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

A

13-49 C

28
Q

Define: air curtains/doors

A

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

29
Q

Define: residual spray

A

Spray which insects absorb as they come into contact with it

30
Q

Define: glue boards

A

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

31
Q

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

A

T

32
Q

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

A

T

33
Q

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

A

T

34
Q

Define: act

A

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

35
Q

Define: by-law

A

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

Quantity Foods (5 decks)

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