Prev Med 6-3-2 Food Service Materials and Equipment Requirements Flashcards
Food service stuff
Who is required to describe the food service materials and equipment?
The IDC
Materials for contruction and repairing msut be…?
Safe
Durable, corrosion-resistant and nonabsorbant
Sufficient in weight and thickness
Resistant to pitting, chipping, crazing, scratching, etc.
What is the use limitation of cast iron?
Used as a surface for cooking
Used in utensils for serving food
What is the use limitation of lead?
Ceramic, china, and crystal utensils and decorative utensils will be lead free
Solder lead must be less than 0.2.
What is the use limitation of copper?
Copper and brass may not be used in contact with food that has a pH less than 6 (vinegar, fruit juice), causes corrosion.
What is the limitation use of galvanized metal?
May not be used for utensils or food contact surfaces of equipment that comes into contact w/ acidic food.
What is the limitation use of stainless steel?
Approved as food contact surfaces.
What is the limitation use of sponges?
May not be used in contact with cleaned/sanitized or in-use food surfaces.
What is the limitation use of wood?
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.
Can you paint on food contact surfaces?
No
What kind of plastics can you use?
Soft palstic containers not inteded for multi use may not be reused as food storage.
What types of pallets can be used?
NSF International listed plastic pallets or wood pallets.
The durability of equipment must…?
Retiain theor characteristics qualities under normal use conditions
Food temperature measureing devices may not have glass unless?
Encased in a shatterproof coating.
How is fixed equipment cleaned?
Cleaned and sanitized using pressure spray method.
Food temperature devices scaled only in Celcius or dually scaled must be accuarate to what degree?
±1℃
Food temperature devices scaled only in Fahrenheit are accurate to what degree?
±2℉
Devices scaled in Celcius or dually are accurate to what degree?
±1.5℃
Devices scaled only in fahrenheit are accurate to what degree?
± 3℉
Pressure for the fresh hot water sanitizing rinse will have increments of how many kPa and should be how accurate?
Increments of 7 kPa
Accurate to ±14 kPa
What is ventilation used to remove?
Dust, grease, humidity, heat, smoke, and odor.
Vending machine are equipped with what type of door?
Self closing door/cover
Where should temperature measuring devices be located?
In the warmest part of a mechanically refridgerated unit and the coolest part of a hot food storage unit
Food and water temperature measuring devices on warewashing machine will have increments no greater than…?
2℉
What integral temp does manual warewashing need to be at?
171℉
Ship board food service equipment must comply with…?
NAVSUP PUB 533, Shipboard Food Equipment Catalog
Equipment and utensils must be at what standards?
NSF International
Underwriters Laboratories
USDA
Baking Industry Sanitation Standards Committee (BISSC)
How many components does manual warewashing require?
A sink with at least 3 components
What are some alternative manual warewashing equipment?
High-pressure detergent sprayers
Low-orline-pressure spray detergent foamers
Brushes
etc.
A two-component sink may not be used for warewashing operations when…?
Cleaning and sanitizing solutions are used for a continuous or intermitten flow
What label needs to be with sink components?
Wash, rinse, sanitize, and air dry.
Steps for chemically sanitizing
Food service equipment shall be installed using guidance found in…?
NSF International’s Manual for Food Service Equipment
USACHPPM TG No. 194
FDA Food Establishment Plan Review Guide 2000
How many inches of clearance does equipment need?
4” (10cm)
How many inches does floor-mounted equipment need?
6” (15cm)
What scheduled program should be established to clean electric motors, refrigeration compressors, controls, etc?
Semiannual
How often must a warewashing machine and other equipment be cleaned?
Before use
Throughout the day
At least every 24 hours
Drained and cleaned after each scheduled meal
If Iodine is used to sanitize what temp does the water need to be?
68℉
The temperature of the wash solution should be?
No less than 110℉
The temperature of the rinse solution should be?
No less than 120℉
What are the 3 recommended sanitizers in food service?
Chlorine, Iodine, and quats (Quarternary Ammonium Compounds)
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?
5-6%
100ppm Free Available Chlorine (FAC)
Mix 2 tbs (1oz) of bleach in 4 gallons.
What are the steps in Manual and Mechanical dishwashing?
- Scrape/ Prewash
- Wash
- Rinse
- Sanitize
- Air Dry
Ice machines are cleaned and sanitized how often?
Every 30 days
Ice machine water and air filters should be changed how often?
Every 6 months
How often are iced tea dispensers cleaned?
Every 24 hours
How often are consumer self-serve utensils cleaned?
Every 8 hours
How often should cooking and baking equipment be cleaned?
24 Hours
How often should microwave oven cavities and door seals be cleaned ?
24 hours
Washed utensils and equipment shall be rinsed using one of the following procedures…?
- Use of distinct, seperate water rinse after washing and before sanitizing
- Use of a detergent- sanitizer
- Use of a non-distinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink op.
Can you use steel wool or steel wool pads?
No
Can you use woven brass pads?
Yes
Equipment food-contact surfaces and utensils shal be sanitized…?
Before and after use and after cleaning
Sanitizing reduces ______ on a clean surface to a safe level.
Microbes
After being cleaned equipment food-contact surfaces and utensils will be santized in…?
- Hot water manual op by imersion in the 3rd compartment for at least 30 seconds
- Hot water mechanical op by being cycled and having a surface temp of 160℉.
How often are wet wiping cloths laundered?
Daily
Soiled linen should be kept in what?
Clean, nonabsorbant receptacles or clean laundry bags.
After cleaning and sanitizing equipment and utensils…
Air dry or used after adequate draining
How should equipment utensils, linen be stored?
Clean dry location
At least 6” above the floor
Self draining position
Covered or inverted
Closed packages may be stored less than 6” above the floor on what?
Dollies, pallets, racks, skids
