Prev Med 6-3-2 Food Service Materials and Equipment Requirements

Question 1

Who is required to describe the food service materials and equipment?

Answer 1

The IDC

Question 2

Materials for contruction and repairing msut be…?

Answer 2

Safe
Durable, corrosion-resistant and nonabsorbant
Sufficient in weight and thickness
Resistant to pitting, chipping, crazing, scratching, etc.

Question 3

What is the use limitation of cast iron?

Answer 3

Used as a surface for cooking
Used in utensils for serving food

Question 4

What is the use limitation of lead?

Answer 4

Ceramic, china, and crystal utensils and decorative utensils will be lead free
Solder lead must be less than 0.2.

Question 5

What is the use limitation of copper?

Answer 5

Copper and brass may not be used in contact with food that has a pH less than 6 (vinegar, fruit juice), causes corrosion.

Question 6

What is the limitation use of galvanized metal?

Answer 6

May not be used for utensils or food contact surfaces of equipment that comes into contact w/ acidic food.

Question 7

What is the limitation use of stainless steel?

Answer 7

Approved as food contact surfaces.

Question 8

What is the limitation use of sponges?

Answer 8

May not be used in contact with cleaned/sanitized or in-use food surfaces.

Question 9

What is the limitation use of wood?

Answer 9

Wood and wood wicker may not be used as food contact suface except:
-Hard maple and likewise hard, close grained wood used for cutting boards, paddles, rolling pins, bowls, chop sticks, etc.

Question 10

Can you paint on food contact surfaces?

Answer 10

No

Question 11

What kind of plastics can you use?

Answer 11

Soft palstic containers not inteded for multi use may not be reused as food storage.

Question 12

What types of pallets can be used?

Answer 12

NSF International listed plastic pallets or wood pallets.

Question 13

The durability of equipment must…?

Answer 13

Retiain theor characteristics qualities under normal use conditions

Question 14

Food temperature measureing devices may not have glass unless?

Answer 14

Encased in a shatterproof coating.

Question 15

How is fixed equipment cleaned?

Answer 15

Cleaned and sanitized using pressure spray method.

Question 16

Food temperature devices scaled only in Celcius or dually scaled must be accuarate to what degree?

Answer 16

±1℃

Question 17

Food temperature devices scaled only in Fahrenheit are accurate to what degree?

Answer 17

±2℉

Question 18

Devices scaled in Celcius or dually are accurate to what degree?

Answer 18

±1.5℃

Question 19

Devices scaled only in fahrenheit are accurate to what degree?

Answer 19

± 3℉

Question 20

Pressure for the fresh hot water sanitizing rinse will have increments of how many kPa and should be how accurate?

Answer 20

Increments of 7 kPa
Accurate to ±14 kPa

Question 21

What is ventilation used to remove?

Answer 21

Dust, grease, humidity, heat, smoke, and odor.

Question 22

Vending machine are equipped with what type of door?

Answer 22

Self closing door/cover

Question 23

Where should temperature measuring devices be located?

Answer 23

In the warmest part of a mechanically refridgerated unit and the coolest part of a hot food storage unit

Question 24

Food and water temperature measuring devices on warewashing machine will have increments no greater than…?

Answer 24

2℉

Question 25

What integral temp does manual warewashing need to be at?

Answer 25

171℉

Question 26

Ship board food service equipment must comply with...?

Answer 26

NAVSUP PUB 533, Shipboard Food Equipment Catalog

Question 27

Equipment and utensils must be at what standards?

Answer 27

NSF International Underwriters Laboratories USDA Baking Industry Sanitation Standards Committee (BISSC)

Question 28

How many components does manual warewashing require?

Answer 28

A sink with at least 3 components

Question 29

What are some alternative manual warewashing equipment?

Answer 29

High-pressure detergent sprayers Low-orline-pressure spray detergent foamers Brushes etc.

Question 30

A two-component sink may not be used for warewashing operations when...?

Answer 30

Cleaning and sanitizing solutions are used for a continuous or intermitten flow

Question 31

What label needs to be with sink components?

Answer 31

Wash, rinse, sanitize, and air dry. Steps for chemically sanitizing

Question 32

Food service equipment shall be installed using guidance found in...?

Answer 32

NSF International's Manual for Food Service Equipment USACHPPM TG No. 194 FDA Food Establishment Plan Review Guide 2000

Question 33

How many inches of clearance does equipment need?

Answer 33

4" (10cm)

Question 34

How many inches does floor-mounted equipment need?

Answer 34

6" (15cm)

Question 35

What scheduled program should be established to clean electric motors, refrigeration compressors, controls, etc?

Answer 35

Semiannual

Question 36

How often must a warewashing machine and other equipment be cleaned?

Answer 36

Before use Throughout the day At least every 24 hours Drained and cleaned after each scheduled meal

Question 37

If Iodine is used to sanitize what temp does the water need to be?

Answer 37

68℉

Question 38

The temperature of the wash solution should be?

Answer 38

No less than 110℉

Question 39

The temperature of the rinse solution should be?

Answer 39

No less than 120℉

Question 40

What are the 3 recommended sanitizers in food service?

Answer 40

Chlorine, Iodine, and quats (Quarternary Ammonium Compounds)

Question 41

For chlorine sanitizer solution Standard non-scented household bleach or calcium hypochlorite should be used, what is the percentage of chlorine concentration and how many ppm?

Answer 41

5-6% 100ppm Free Available Chlorine (FAC) Mix 2 tbs (1oz) of bleach in 4 gallons.

Question 42

What are the steps in Manual and Mechanical dishwashing?

Answer 42

1. Scrape/ Prewash 2. Wash 3. Rinse 4. Sanitize 5. Air Dry

Question 43

Ice machines are cleaned and sanitized how often?

Answer 43

Every 30 days

Question 44

Ice machine water and air filters should be changed how often?

Answer 44

Every 6 months

Question 45

How often are iced tea dispensers cleaned?

Answer 45

Every 24 hours

Question 46

How often are consumer self-serve utensils cleaned?

Answer 46

Every 8 hours

Question 47

How often should cooking and baking equipment be cleaned?

Answer 47

24 Hours

Question 48

How often should microwave oven cavities and door seals be cleaned ?

Answer 48

24 hours

Question 49

Washed utensils and equipment shall be rinsed using one of the following procedures...?

Answer 49

1. Use of distinct, seperate water rinse after washing and before sanitizing 2. Use of a detergent- sanitizer 3. Use of a non-distinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink op.

Question 50

Can you use steel wool or steel wool pads?

Answer 50

No

Question 51

Can you use woven brass pads?

Answer 51

Yes

Question 52

Equipment food-contact surfaces and utensils shal be sanitized...?

Answer 52

Before and after use and after cleaning

Question 53

Sanitizing reduces ______ on a clean surface to a safe level.

Answer 53

Microbes

Question 54

After being cleaned equipment food-contact surfaces and utensils will be santized in...?

Answer 54

1. Hot water manual op by imersion in the 3rd compartment for at least 30 seconds 2. Hot water mechanical op by being cycled and having a surface temp of 160℉.

Question 55

How often are wet wiping cloths laundered?

Answer 55

Daily

Question 56

Soiled linen should be kept in what?

Answer 56

Clean, nonabsorbant receptacles or clean laundry bags.

Question 57

After cleaning and sanitizing equipment and utensils...

Answer 57

Air dry or used after adequate draining

Question 58

How should equipment utensils, linen be stored?

Answer 58

Clean dry location At least 6" above the floor Self draining position Covered or inverted

Question 59

Closed packages may be stored less than 6" above the floor on what?

Answer 59

Dollies, pallets, racks, skids