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Prev Med test 1 > Prev Med 6.3 > Flashcards

Prev Med 6.3 Flashcards

1
Q

The overall characteristics of equipment use in food preparation

A

Don’t allow the migration of deleterious substances or impart colors, taste, odors. durable and safe to use with cooking

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2
Q

Limitations of cast iron

A

can only be used with food from start to serving

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3
Q

Limitations of lead

A

lead free and solder lead must be less than0.2

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4
Q

Copper limitations

A

cant be used with food PH level above 6

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5
Q

galvanized metal limitations

A

cant be used with acidic foods

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6
Q

Is stainless steel an approved food contact source?

A

yes

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7
Q

limitations of sponges

A

cant be used in contact with cleaned, sanitized or in use food contact surfaces

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8
Q

Limitations of wood

A

wood cannot be used unless is hard maple or closed grained wood

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9
Q

non food contact surfaces should be made from what

A

corrosion resistant/ non absorbent and smooth materials

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10
Q

soft plastics can be reused for food T or F

A

False

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11
Q

What type of pallets are allowed?

A

NSF plastic or wood pallets

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12
Q

single serve items do what

A

cant allow migration of substances and or impart color, taste or odors

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13
Q

temp measuring devices can only be made of glass when?

A

encased in a shatterproof coating

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14
Q

Food contact surfaces must be what?

A

easily disassembled with handheld tools that are commonly available

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15
Q

fixed equipment can be cleaned how?

A

cleaned and sanitized using pressure sprays

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16
Q

can openers must be able to do what?

A

cutting parts be removable for cleaning or replacement

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17
Q

Non food contact surfaces should be what?

A

free of unnecessary ledges or projections and designed to allow easy flow

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18
Q

Thermometers scaled in Celsius or dually scaled in both should be scaled to what accuracy (food)

A

-/+ 1.5 C

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19
Q

devices only scaled in Fahrenheit for food should be scaled to what?

A

+/- 3F

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20
Q

Devices scaled in Celsius or both for ambient air and water should be scaled to what?

A

+/- 1.5C

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21
Q

Devices Scaled in Fahrenheit for air and water should be scaled to what?

A

+/- 3F

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22
Q

Bulk milk dispenser and other similar containers must meet what requirement?

A

NSF international standard

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23
Q

milk dispensers are cut how?

A

diagonally and with no more than 1in exposed

24
Q

Temp measuring devices should be located where?

A

in the fridge at the warmest part

in a food warmer in the coldest part

25
Q

Cold or hot equipment used for PHF (TCS) food shall be equiped with

A

at least one integral or permanently affixed measuring device

26
Q

Food Temp measuring devices should be scaled how?

A

scaled with increments no greater than 2F or 1C in intended range

27
Q

Manual Ware washing equipment, heaters and baskets are designed to maintain what temp?

A

171F

28
Q

What 5 requirements must all food service equipment meet?

A

NSF International
Underwriter Lab
USDA
Baking industry sanitations standards committee

29
Q

Manual washing sinks will have how many compartments for what?

A

3

Washing, Rinsing and sanitizing

30
Q

Alternative manual ware washing stations have how many compartments and is authorized by who

A

Two compartments

Pic gets approval from regulatory authority

31
Q

What can a Two compartment sink not be used for?

A

When ware washing operations are used for cleaning and sanitize solutions continually and intermittently

32
Q

Explain the utensils and temperature requirements for food service

A

Thermometers should be readily accessible for use

A test kit should be available to measure the sanitizing solution in mg/L

33
Q

Floor mounted equipment should be how far off the ground?

A

6in (15Centimeter)

34
Q

A semiannual cleaning program should be established for what?

A

Food equipment not normally accessed by food employees

35
Q

Warewashing machine should be cleaned when?

A

if used every 24hrs
before use
throughout the day as needed

36
Q

Limitations of a ware washing sink?

A

can’t be used for handwashing

can be used for washing wiping cloths only if it has been cleaned first

37
Q

minimum immersion temp of water used for manual ware washing?

A

171F

38
Q

Three recommended sanitizers in food service are

A

Chlorine, Iodine and Quats

39
Q

A chlorine solution is prepared how?

A

100ppm FAC solution is prepared by mixing two tablespoons of of bleach in 4 gallons

40
Q

minimum concentration and contact time when using chlorine to sanitize in a 3-compartment sink?

A

water temp 75F

50ppm for 7 seconds

41
Q

Limitations of mollusk shells

A

can only be used once as a serving container

42
Q

what are the maintenance reequipments of Ice machine

A

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

43
Q

How often is Iced tea containers cleaned?

A

every 24 hours

44
Q

how often are consumer self-service utensils cleaned?

A

every 8 hours

45
Q

equipment and surfaces that contact food should be cleaned how often?

A

through the day at least every 4 hours

46
Q

dry cleaning surfaces is used when?

A

the surface was not used for PHF/(TSC) foods

47
Q

Steel wool cannot be used on what surface?

A

food contact service in any food service operation

48
Q

How to sanitize equipment

A

manually by immersion in third compartment for 30 sec

Mechanically by utensil getting a surface temp of 160

49
Q

Wet wiping cloths should laundered how often?

A

daily

50
Q

Dry wiping cloths hsould be laundered how often?

A

as necessary to prevent contamination of food and utensils

51
Q

Requirements of for protection of clean equipment and utensils?

A

air dried of adequate draining

dry wiping clothes air dried when no machine present

52
Q

Lubricants are added how?

A

in a way that doesn’t contaminate the food surfaces

53
Q

How to store cleaned items

A

at least 6in or 15 Cm off the deck

54
Q

Clean items can not be stored where?

A

locker room, bathroom, under anything that may soil them, trash or mechanical rooms

55
Q

How are utensils kept clean?

A

unwrapped kept in a way to only leave handle exposed

wrapped up after employee cleans their hands

Prev Med test 1 (11 decks)

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