Prev Med 6.3 Flashcards
The overall characteristics of equipment use in food preparation
Don’t allow the migration of deleterious substances or impart colors, taste, odors. durable and safe to use with cooking
Limitations of cast iron
can only be used with food from start to serving
Limitations of lead
lead free and solder lead must be less than0.2
Copper limitations
cant be used with food PH level above 6
galvanized metal limitations
cant be used with acidic foods
Is stainless steel an approved food contact source?
yes
limitations of sponges
cant be used in contact with cleaned, sanitized or in use food contact surfaces
Limitations of wood
wood cannot be used unless is hard maple or closed grained wood
non food contact surfaces should be made from what
corrosion resistant/ non absorbent and smooth materials
soft plastics can be reused for food T or F
False
What type of pallets are allowed?
NSF plastic or wood pallets
single serve items do what
cant allow migration of substances and or impart color, taste or odors
temp measuring devices can only be made of glass when?
encased in a shatterproof coating
Food contact surfaces must be what?
easily disassembled with handheld tools that are commonly available
fixed equipment can be cleaned how?
cleaned and sanitized using pressure sprays
can openers must be able to do what?
cutting parts be removable for cleaning or replacement
Non food contact surfaces should be what?
free of unnecessary ledges or projections and designed to allow easy flow
Thermometers scaled in Celsius or dually scaled in both should be scaled to what accuracy (food)
-/+ 1.5 C
devices only scaled in Fahrenheit for food should be scaled to what?
+/- 3F
Devices scaled in Celsius or both for ambient air and water should be scaled to what?
+/- 1.5C
Devices Scaled in Fahrenheit for air and water should be scaled to what?
+/- 3F
Bulk milk dispenser and other similar containers must meet what requirement?
NSF international standard
milk dispensers are cut how?
diagonally and with no more than 1in exposed
Temp measuring devices should be located where?
in the fridge at the warmest part
in a food warmer in the coldest part
Cold or hot equipment used for PHF (TCS) food shall be equiped with
at least one integral or permanently affixed measuring device
Food Temp measuring devices should be scaled how?
scaled with increments no greater than 2F or 1C in intended range
Manual Ware washing equipment, heaters and baskets are designed to maintain what temp?
171F
What 5 requirements must all food service equipment meet?
NSF International
Underwriter Lab
USDA
Baking industry sanitations standards committee
Manual washing sinks will have how many compartments for what?
3
Washing, Rinsing and sanitizing
Alternative manual ware washing stations have how many compartments and is authorized by who
Two compartments
Pic gets approval from regulatory authority
What can a Two compartment sink not be used for?
When ware washing operations are used for cleaning and sanitize solutions continually and intermittently
Explain the utensils and temperature requirements for food service
Thermometers should be readily accessible for use
A test kit should be available to measure the sanitizing solution in mg/L
Floor mounted equipment should be how far off the ground?
6in (15Centimeter)
A semiannual cleaning program should be established for what?
Food equipment not normally accessed by food employees
Warewashing machine should be cleaned when?
if used every 24hrs
before use
throughout the day as needed
Limitations of a ware washing sink?
can’t be used for handwashing
can be used for washing wiping cloths only if it has been cleaned first
minimum immersion temp of water used for manual ware washing?
171F
Three recommended sanitizers in food service are
Chlorine, Iodine and Quats
A chlorine solution is prepared how?
100ppm FAC solution is prepared by mixing two tablespoons of of bleach in 4 gallons
minimum concentration and contact time when using chlorine to sanitize in a 3-compartment sink?
water temp 75F
50ppm for 7 seconds
Limitations of mollusk shells
can only be used once as a serving container
what are the maintenance reequipments of Ice machine
Clean and sanitize every 30days
Directions in a SOP
Air filter changed every 6mo or at manufactures direction
document filter change in a log or on filter with marker
only performed by trained personnel
How often is Iced tea containers cleaned?
every 24 hours
how often are consumer self-service utensils cleaned?
every 8 hours
equipment and surfaces that contact food should be cleaned how often?
through the day at least every 4 hours
dry cleaning surfaces is used when?
the surface was not used for PHF/(TSC) foods
Steel wool cannot be used on what surface?
food contact service in any food service operation
How to sanitize equipment
manually by immersion in third compartment for 30 sec
Mechanically by utensil getting a surface temp of 160
Wet wiping cloths should laundered how often?
daily
Dry wiping cloths hsould be laundered how often?
as necessary to prevent contamination of food and utensils
Requirements of for protection of clean equipment and utensils?
air dried of adequate draining
dry wiping clothes air dried when no machine present
Lubricants are added how?
in a way that doesn’t contaminate the food surfaces
How to store cleaned items
at least 6in or 15 Cm off the deck
Clean items can not be stored where?
locker room, bathroom, under anything that may soil them, trash or mechanical rooms
How are utensils kept clean?
unwrapped kept in a way to only leave handle exposed
wrapped up after employee cleans their hands
