Part 4 Facilities Maintenance Flashcards
Define: back siphonage
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.
Define: air gap
An air space separating a water supply outlet from any potentially contaminated source.
Define: coving
A curved, sealed edge between the wall and the floor
Define: cross connection
A physical link through which contaminants from drains, sewers, or waste after can enter a potable water supply.
Define: Lux
The international system of units of illumination
Define: WHMIS
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.
T/F. A food premise should be designed to have food flow in one direction only.
T
T/F. Restrooms should not be shared by employees and customers.
T
What is the minimum recommended set back of a food premise from a potential source of contamination.
30 m
What is the maximum gap for cove between walls and floor?
1 mm
What is the minimum floor slope for draining?
2%
What are ware washing machines for?
Sanitizing with chemicals or temperature.
What requirements are there for equipment that operates in counter tops?
Must be 10 cm off, or sealed to the counter.
What lux is recommended for walk in storage and other rooms during cleaning?
110 lux
What lux is recommended for fresh produce or packaged food being sold, areas for hand washing/equipment storage/washrooms?
220 lux
What lux is recommended for places where food is being handled?
540 lux
T/F: water softener can be used to boost the effectiveness of cleaners and sanitizes.
T
T/F: heat can be used as effectively as chemicals to sanitize food contact surfaces.
T
How often should surfaces be sanitized in they are being continuously used?
4 hrs
Define: iodine and iodophors
Broad spectrum disinfectant active against many microorganisms
Define: quats
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.
Define: sanitizing
The process of reducing the number of microorganisms on a surface to safe levels
How do detergents work?
Lessen surface tension between the detergent and soiled surface.
Are acid or alkaline cleaners used more often?
Alkaline. Acid are used when regular alkaline cleaners don’t work.
What temperature should heat sanitizing reach?
74 C at least
What is the maximum storage time for a chlorine solution?
24 hrs
What is the correct sink washing temperature? Rinse? Sanitize?
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.
What is the temperature range for chemical sanitizers to be effective?
13-49 C
Define: air curtains/doors
Units that out out a steady stream of sir that flying insects would avoid
Define: residual spray
Spray which insects absorb as they come into contact with it
Define: glue boards
Cardboard containers open at ends that have glue on the floor and are used to trap rodents and insects
T/F. Almost every aspect of a foodservice operation is regulated
T
T/F. Food handling is one of the areas covered in food safety regulations.
T
T/F. Provincial/territorial and local agencies have more control than federal agencies over a foodservice establishments day-to-day operation.
T
Define: act
A statue passed by a legislative body usually at the provincial/territorial or federal level.
Define: by-law
Law established by a local authority such as a town, county, or municipality.
