ServSafe Manager Chapter 9 Flashcards
What are the interior requirements for FLOORS, WALLS, and CEILINGS?
should be smooth and durable for easy cleaning
regular maintenance
floors need to have coving
standing water needs to be removed immediately on floors when cleaning
What is COVING?
a curved, sealed edge between a floor and a wall used to get rid of sharp corners or gaps that can be hard to clean
Who/what is NSF INTERNATIONAL?
an organization that creates national standards for when foodservice equipment comes into contact with food
What/what is ANSI
American National Standard’s Institute
provides accreditation for NSF
standards for food equipment require that it be nonabsorbent, smooth, and corrosion-resistant, as well as easy to clean, durable, and resistant to damage
What are the requirements for FLOOR-MOUNTED EQUIPMENT?
legs must be at least 6 inches high or sealed to a masonry base
What are the requirements for TABLETOP EQUIPMENT?
legs must be at least 4 inches high or sealed to the countertop
What are the guidelines for HANDWASHING SINKS?
put in areas where staff wash their hands frequently
required in restrooms or directly next to and in areas used for food prep, service, and dishwashing
only used for handwashing purposes
must include adequate barriers, distance between handwashing sinks and food/food-contact surfaces so water cannot splash on the items
What are the requirements for handwashing stations?
hot/cold running water
soap
way to dry hands
garbage container
signage
What are the sources that water can come from? (4)
approved public water mains
private water sources that are regularly tested and maintained
closed, portable water containers
water transport vehicles
Define CROSS CONNECTION
a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources
Define BACKFLOW
the reverse flow of contaminants through a cross-connection into a drinkable water supply
Define BACKSIPHONAGE
backflow that is created when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contamination back into the water supply
How to prevent backflow
best way is to avoid creating a cross-connection by:
not attaching a hose to a faucet unless a backflow prevention device is attached, such as a vacuum breaker, or you use other mechanical devices to prevent backflow, such as double check valves and reduced pressure zone backflow preventers
the only sure way to prevent backflow is to create an air gap
Define VACUUM BREAKER
a mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped
Define AIR GAP
an air space that separates a water supply outlet from a potentially contaminated source
What are the requirements for LIGHTING?
different areas of the facility require different lighting intensity–prep areas are required to be brighter/higher lighting intensity
bulbs that are burnt out need to be replaced and are the correct size
all lights should have shatter-resistant lightbulbs or protective covers
What are the requirements for VENTILATION?
must be cleaned and maintained according to the manufacturer’s recommendations
What are the requirements for GARBAGE?
garbage should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination
clean the inside and outside of containers frequently
indoor containers must be leakproof, waterproof, and pestproof; containers must be covered
waste and recyclables must be stored separately from food and food-contact surfaces
outdoor containers must be placed on a surface that is smooth, durable, and nonabsorbent; containers must have tight fitting lids and kept covered at all times; drain plugs must be kept in place
What types of maintenance should be done to prevent problems in the operation?
clean the operation on a regular basis
make sure all building systems work and checked regularly
make sure there are no leaks, cracks, or holes in the floors, foundation, ceilings, or windows
control pests
maintain the outside of the building correctly
What types of emergencies can affect the facility? (3)
temperature control: power failures and refrigeration breakdowns can threaten your ability to control temps on TCS food
physical security: unauthorized people inside a facility are a risk to food safety
drinkable water supply: threats to the drinkable water supply are a risk to the safety of food
What are the 3 basic rules to prevent pests?
deny pests access to the operation
deny pests food, water, and shelter
work with a licensed pest control operator (PCO)
What are the guidelines for FOOD AND SHELTER to deny pests?
throw out garbage quickly and correctly; keep garbage containers clean and in good condition; outdoor containers must be tightly covered; clean up spills around garbage containers immediately
store recyclables in clean, pest-proof containers
store all food and supplies correctly and as quickly as possible
clean up food and beverage spills immediately, including crumbs and scraps
What are the guidelines for DENYING ACCESS for pests?
check all deliveries before they enter your operation; refuse shipments in which you find pests or signs of pests
make sure all of the points where pests can access the building are secure
What does PCO stand for?
Pest Control Officer
What does a PCO do?
only one able to apply poisonous or toxic pest-control materials; will need to call a PCO after the smallest sighting of pest infestation (live or dead insects or rodents, feces, nests, or damage on products, packaging, or the facility)
