What are the required characteristics of floors, walls, and ceilings in foodservice operations?
Materials must be smooth and durable for easier cleaning and must be regularly maintained.
What standards must foodservice equipment meet if it comes in contact with food?
- nonabsorbent
- smooth
- corrosion resistant
- easy to clean
- durable
- resistant to damage
Who should maintain foodservice equipment?
only qualified people
What should be included in a maintenance schedule for foodservice equipment?
Set up with your supplier or manufacturer and check regularly.
How should floor-mounted equipment be installed?
It must be either mounted on legs at least six inches (15 centimeters) high or sealed to a masonry base.
How high should tabletop equipment be off the floor?
Four inches off the floor or sealed to the countertop.
What must be ensured about dishwashing equipment installation?
- reachable
- conveniently located
- prevent contamination
What should be verified when selecting dishwashing equipment?
- Detergents and sanitizers approval.
- Ability to measure water temperature, pressure, and chemical concentration.
Where must handwashing stations be located?
- restrooms
- food-prep areas
- service areas
- dishwashing area
What are the requirements for handwashing stations?
- hot and cold running water
- soap
- a way to dry hands
- garbage container
- signage
Fill in the blank:
Handwashing sinks must be used only for _______.
handwashing
What are acceptable sources of drinkable water?
- Approved public water mains
- Regularly tested and maintained private sources
- Closed, portable water containers
- Water transport vehicles
Define:
cross-connection
The physical contact point where contaminated water meets the potable water supply.
Define:
backflow
The reverse flow of contaminants through a cross-connection into the drinkable water supply.
What are the three methods of backflow prevention?
- install a vacuum breaker
- have an air gap
- avoid creating a cross-connection
Define:
air gap
The air space needed to maintain the separation of a water supply outlet from any contaminated source.
What should be considered when installing and maintaining lighting?
Different lighting intensity requirements for different areas.
What type of light bulbs should be used in facilities?
Shatter-resistant light bulbs or protective covers.
What characteristics must indoor garbage containers have?
- leak proof
- waterproof
- pest proof
- easy to clean
- covered when not in use
What should be done with garbage in prep areas?
It should be removed as quickly as possible and cleaned frequently.
What is the purpose of ventilation systems in foodservice operations?
To prevent grease and condensation from building up on walls and ceilings.
What defines an imminent health hazard?
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
What are some examples of emergencies that can affect food safety?
Electrical power outages, fire, flooding, sewage backups.
What are three rules of pest prevention?
- Deny pests access to the operation.
- Deny pests food, water, and shelter.
- Work with a licensed Pest Control Operator (PCO).
