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PREVMED TEST 2 > PREVMED TEST 2 31.7 > Flashcards

PREVMED TEST 2 31.7 Flashcards

Food service materials and equipment req's

1
Q

What are the characteristics requirements for multiuse material of food service facilities?

A

*not allow migration of deleterious substances or impart colors, odors, or tastes to food

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2
Q

For the characteristic requirements for multiuse materials, under normal conditions what is required?

A
  • Safe
  • Durable, corrosion-resistant, nonabsorbent
  • Sufficient in weight and thickness to withstand repeat rewashing
  • Finished to have a smooth easily cleanable surface
  • Resistant to chipping, pitting, crazing, scratching, scoring, distortion, and decomposition
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3
Q

What are the cast iron limitations?

A

Used for cooking

Used to serve food if used only as part of an uninterrupted process from cooking

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4
Q

What are the lead use limitations?

A

All decorative utensils in contact with food shall be lead-free and solder lead <0.2

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5
Q

What are the copper use limitations?

A

Copper alloys such as brass do not use in contact with food with pH below 6, such as vinegar + fruit juice

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6
Q

Is stainless steel approved for food contact surfaces?

A

yes

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7
Q

what are the wood use limitations?

A

no wood wicker in contact with food
hard maple or close grained wood for cutting boards
wooden paddles used in confectionery operations

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8
Q

Pallet use for packaged food may be stored on what type of listed plastic?

A

NSF International listed plastic pallets or wood pallets

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9
Q

What are the durability and strength requirements for equipment and utensils?

A

shall be designed and constructed to be durable and to retain characteristic qualities under normal use conditions

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10
Q

What are the cleanability requirements for food-contact surfaces?

A
  • smooth, free of breaks + open cracks/seams
  • free of internal angles/corners/crevices, finished to have smooth weld/joints
  • accessible for cleaning/inspection + easily disassembled
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11
Q

What are the temp measuring devices requirements for accuracy in food?

A

For scaled Celsius only or dually Celsius + Fahrenheit shall be accurate to +/- 1C in intended range
For scaled Fahrenheit only +/- 2C

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12
Q

What is required on vending machines?

A

self-closing door or cover for dispensing food

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13
Q

What are the requirements for temp measuring devices in food?

A
  • Located to measure air temp in warmest part of refer unit and in coolest part of hot food
  • Cold/hot holding for PHFs equipped with one integral/ permanently affixed temp for temp display
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14
Q

What must shipboard food service equipment comply with?

A

NAVSUP PUB 533 Shipboard Food Equipment Catalog

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15
Q

What are the standards or criteria for all foodservice equipment and utensils?

A

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

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16
Q

What type of sink is needed for manual ware washing?

A

at least 3-compartment sink: washing, rinsing, and sanitizing

17
Q

What is an alternative manual ware washing on special cleaning needs when approved?

A

High-pressure detergent sprayers

2-compartment sinks

18
Q

What must be done before using a 2-compartment sink for ware washing?

A
  • PIC must have regulatory authority approve it
  • PIC limits number of kitchenware + limit to batch operations
  • Use detergent-sanitizer + apply IAW label instructions
19
Q

What are the requirements for temp and testing devices of food service?

A
  • Temp measuring devices readily accessible for measuring washing/sanitizing temps
  • A test kit that measures concentration mg/L or PPM of sanitizing solution for chemical use
20
Q

If equipment is counter-mounted or table mounted what needs to be allowed and clearance requirements?

A

allow cleaning to areas underneath and around equipment

elevate legs at least 4in (10cm) between floor and equipment

21
Q

What is required for floor-mounted equipment that is not easily movable?

A

sealed to the floor or elevate legs at least 6in (15cm) between floor and equipment

22
Q

Who can authorize continued use of foodservice equipment/utensils that don’t meet NSF International standards but are approved under NAVMED P5010 CH1?

A

Regulatory authority

23
Q

When should ware washing sinks be cleaned and what should they not be used for?

A

washing wiping cloths, wash produce, or thaw food

not for handwashing

24
Q

If iodine is used in cleaning solutions what is it maintained at?

A

68 degrees

25
Q

What are temp requirements for wash solution and rinse solution?

A

wash solution 110F( 43C)

rinse solution 120F (49C)

26
Q

What is the concentration minimum + contact time when using a chlorine sanitizer for rinsing in a 3-compartment sink?

A

75F, 50ppm X7 sec

27
Q

How often do you calibrate food temp measuring devices?

A

IAW manufacturer’s specifications

28
Q

What are the maintenance requirements for ice machines in food service?

A

Cleaned/sanitized every 30 days
Procedures provided in SOP
water/air filters changed by manufacturer recommendation or every 6 months

29
Q

How frequently do you clean equipment food-contact surfaces?

A

before each use of different types of raw animal food

lamb, pork, beef, fish, poultry

30
Q

How frequently do you clean surfaces/utensils in non-PHF(TCS) food contact? how often for tea dispensers? and self-service utensils?

A

When contaminated
X24hrs for tea dispensers
X8hrs for consumer self-service utensils (tongs, scoops, ladles)

31
Q

Can steel wool or steel wool pads be used for cleaning food-contact surfaces?

A

no

use woven brass or plastic pads

32
Q

When should food-contact surfaces/utensils be sanitized?

A

before use after cleaning

33
Q

How do you sanitize equipment food-contact surfaces/ utensils?

A

Hot water by immersion in 3rd compartment of a 3-compartment sink X30 sec

34
Q

When do you launder wet and dry wiping cloths?

A

wet wipes daily

dry wipes as necessary to prevent contamination

35
Q

When equipment and utensils have been cleaned and sanitized, can a food employee use it right after by drying it with a cloth?

A

no, must air dry or adequate draining

may not be dried with cloth unless dried and used for polishing

PREVMED TEST 2 (5 decks)

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