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U06 PM-1 > structural standards for food service facilities > Flashcards

structural standards for food service facilities Flashcards

1
Q

water source

A

approved system

  • public water system
  • non-public water system that is constructed, maintained, operated according to law
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2
Q

water, system flushing and disinfection

A
  • drinking water system flushed, disinfected, tested for chlorine residual before being placed in service
  • regulatory authority notified when system has been flushed, disinfected to determine if microbiological testing is required before operation
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3
Q

bottled and packaged drinking water

A

obtained from approved sources

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4
Q

water, quality standards

A
  • from Public Water System meet 40 CFR 141–
    National Primary Drinking Water Regulations and state drinking water quality standards
  • from non-public water system meet state drinking water quality standards
  • at OCONUS facilities, drinking water quality meet the Overseas Environmental Baseline Guidance Document (OEBGD)/ Final Governing Standards
  • Drinking water quality for military installations in CONUS
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5
Q

Drinking water quality for military installations in CONUS IAW following instructions/guidance

A
  • (Army) TB MED 576
  • (Air Force) AFI 48-144
  • (Navy/Marine Corps) OPNAVINST 5090.1 Series/MCO P-5090
  • TBMED 577
  • NAVMED P-5010
  • AFMAN 48-139
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6
Q

water quality, nondrinking water

A
  • used only for non-culinary purposes such as air conditioning
  • non-food equipment cooling
  • fire protection
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7
Q

water quality, sampling

A
  • medical authority/designated representative ensure that the installation test drinking water
  • water used during field foodservice/deployment will be tested per TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP
  • Foodservice managers are responsible for ensuring chlorine residual of bulk supplied potable water is tested daily
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8
Q

water quality, quantity, availability

A

CAPACITY
- water source, system sufficient capacity to meet peak water demands of the food establishment
- hot water generation, distribution systems sufficient to meet peak hot water demands throughout FOOD ESTABLISHMENT
PRESSURE
- water under pressure provided to all fixtures, equip, nonfood equipment that are required to use water

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9
Q

Plumbing system

A
  • design
  • construction
  • installation
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10
Q

handwashing sink, installation

A
  • equipped to provide water at temp of at lest 100*F
  • self-closing, slow-closing, metering faucet provide flow of water for at least 15sec without need to reactivate faucet
  • temp of water not exceed 120*F
  • desired range is 100F - 120F
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11
Q

backflow prevention, air gap

A
  • between water supply inlet and flood level rim of plumbing fixture, equipment, nonfood equipment
  • be at least twice diameter of water supply inlet
  • not be less than 1inch
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12
Q

backflow prevention device, design standard

A

backflow/back-siphonage prevention device installed on water supply system
- meet applicable plumbing code

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13
Q

food waste grinders and pulpers

A
  • provided w/t adequate supply of water
  • trapped separately from any other fixture/sink compartment
  • installed to allow access for easy cleaning
  • not be connected to discharge through grease trap/interceptor
  • installed, operated in sanitary manner, meets applicable plumbing codes
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14
Q

number and capacities, toilets and urinals

A
  • at least one toilet is available

- max extent possible, separate toilets for customers and staff

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15
Q

number and capacities, service sink

A
  • at least one service sink equipped w/t floor drain

- toilets, urinals not be used as service sink for disposal of mop water, similar liquid waste

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16
Q

number and capacities, handwashing sink-shall be available and located

A
  • to allow convenient use by employee in food preparation, food dispensing, WW areas
  • in/immediately adjacent to toilet room
  • not be used for purposes other than handwashing
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17
Q

receptacles and waste handling units for refuse, recyclables, returnable use w/t materials containing food residue shall be:

A
  • durable
  • cleanable
  • insect-resistant
  • rodent-resistant
  • leak-proof
  • nonabsorbent
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18
Q

used to line receptacles for storage

A

plastic bags and wet strength paper bags

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19
Q

toilet room used by females

A

provide w/t covered receptacle for sanitary napkins

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20
Q

storage areas, capacity and availability

A
  • sufficient capacity to hold refuse, recyclables, returnable that accumulate
  • receptacle provided in each area of food establishment/premises where refuse is generated/commonly discarded
  • disposable towels are used at handwashing lavatories, waste receptacle located at each lavatory/group of adjacent lavatories
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21
Q

storing refuse and recyclables

A
  • stored in receptacles/waste handling units so they are inaccessible to insects and rodents
  • storage areas, enclosures, receptacles for refuse, and recyclables maintained in good repair
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22
Q

covering receptacles

A
  • receptacles and waste handling units for refuse, recyclables kept covered w/t tight fitting lids
  • ) contain food residue and are not in continuous use
  • ) after they are filled
  • ) garbage/trash receptacles in active use may remain uncovered temporarily while in use, but shall be covered immediately upon completion of the task
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23
Q

cleaning receptacles

A
  • receptacles and waste handling units for refuse, recyclables thoroughly cleaned in way that does not contaminate food and equip
  • large garbage receptacles and compactors cleaned using hot, high-pressure water and detergent soap/high-pressure spray
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24
Q

removal

A

refuse and recyclables removed from premises as often as necessary

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25
Q

material for construction and repair surface characteristics

A
  • smooth, durable, easily cleanable
  • closely woven and easily cleanable carpet for carpeted areas
  • nonabsorbent for areas subject to moisture
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26
Q

materials for construction and repair cleanability

A
  • floors, walls, floors/wall coverings, ceilings designed, constructed, installed so they are smooth, easily cleanable
  • walls, ceilings light-colored in all food preparation areas
  • floor covering such as carpeting/similar material not installed as floor covering in food preparation, serving areas, walk-in ref, WW areas, toilet room areas, other areas where floor is subject to moisture
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27
Q

carpeting

A

authorized in administrative, customer dining areas

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28
Q

meats and duckboards

A
  • designed to be removable, easily cleanable

- meet NSF International Standard, kept clean

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29
Q

wooden duckboards or pallets

A

only used as flooring material in field

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30
Q

lead-based paint and paint containing pesticides

A

not be used inside food establishments

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31
Q

wall-floor intersections

A

covered and sealed to prevent moisture from entering the wall

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32
Q

light bulbs, protective shielding (functionality)

A
  • shielded, coated, otherwise shatter resistant in areas where there is exposed food; clean equip, utensils
  • shielded, coated, otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages
33
Q

heating, ventilating, air-conditioning system vents (functionality)

A
  • designed, installed so that make-up air intake, exhaust vents do not cause contamination of food, food-contact surfaces, equipment/utensils
34
Q

handwashing cleanser, availability

A
  • each handwashing sink/group of two adjacent handwashing sink be provided w/t supply of hand cleaning liquid, powder, bar soap
  • sinks equipped w/t self-draining soap dish when bar soap is used
35
Q

hand-drying provision

A

each sink/group adjacent sinks provided with:

  • individual disposable towels
  • heated-are hand drying device
  • hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temps
36
Q

handwashing signage

A

sign/poster be provided at all handwashing sinks used by food employees

37
Q

disposable towels, waste receptacle

A

handwashing sink/group sinks provided w/t disposable towels shall be provided w/t waste receptacle

38
Q

toilet tissue, availability

A

supply of toilet tissue be available at each toilet

39
Q

lighting intensity

A
  • at least 108 lux (10 foot candles)
  • at least 215 lux (20 foot candles)
  • at least 540 lux (50 foot candles)
40
Q

walk-in ref units and dry food storage areas

A
  • at least 108 lux (10 foot candles)

- distance of 30inches (75 centimeters) above floor

41
Q

at least 215 lux (20 foot candles)

A
  • surface where food is provided for consumer self-service, salad bars/where fresh produce/packaged foods sold/offered for consumption
  • inside equipment such as reach-in and under-counter refs
  • distance of 30inches (75centimeters) above floor in areas used for handwashing, WW, equipment, utensils storage, toilet rooms
42
Q

at lest 540 lux (50 foot candles)

A
  • surface where food employee working w/t PHF(TCS) food/working w/t utensils/equipment such as knives, slicers, grinders, saws where employee safety is factor
  • lighting above food preparation areas must be shielded, coated/shatterproof
43
Q

dressing areas and lockers

A
  • designated if employees routinely change their cloths in the establishment
  • lockers/other suitable facilities provided for the orderly storage of employees clothing, other possessions
44
Q

employee accommodations designated areas

A
  • designated for employees to eat, drink, use tobacco located so that food, equipment are protected from contamination
45
Q

fire extinguisher

A

extinguisher w/t “Red Square B” symbol is used to fight gasoline, grease, solvents

46
Q

cleaning frequency, restrictions

A
  • physical facilities cleaned as often as necessary to keep them clean
  • except for cleaning that is necessary due to spill/other accident, cleaning be done during periods when the least amount of food is exposed such as after closing
  • grease traps, food grinders, other plumbing fixtures used to trap, grind, pulverize food wastes cleaned as often as necessary
47
Q

cleaning floors, dustless methods

A
  • used, such as wet cleaning, vacuum cleaning, mopping w/t treated dust mops/sweeping using broom, dust arresting compounds
  • spills/drippage on floors that occur between normal floor cleaning times cleaned:
  • ) without use of dust-arresting compounds
  • ) in case of liquid spills/drippage, w/t use of small amount of absorbent compound such as sawdust/diatomaceous earth applied immediately before spot cleaning
48
Q

cleaning maintenance tools, preventing contamination

A
  • food prep sink, handwashing sink, WWE not be used for cleaning of maintenance tools or disposal of mop water and similar liquid wastes
49
Q

drying and maintaining mops

A
  • placed in position allows them to air-dry without soiling walls, equipment, mop handle, supplies
  • preferred method of storing mops is head down
  • angled rack that allows mop head to hang freely without draining onto mop handle also acceptable
  • mop heads kept trimmed, replaced when heavily soiled/no longer serviceable
50
Q

cleaning of plumbing fixtures

A

cleaned as often as necessary to keep them visually clean

51
Q

controlled pests

A

premises maintained free of insects, rodents, other pests

52
Q

presence of insects, rodents, other pests shall be controlled by

A
  • routinely inspecting incoming shipments of food and supplies
  • routinely inspecting the premises for evidence of pests
  • using methods, if pests are found, such as trapping devices/other approved pest control methods
  • eliminating harborage and entry conditions using an integrated pest management approach
  • employing proper stock rotation, “first in, first out” (FIFO) / manufacturer “use by” date
53
Q

storing maintenance tools

A

maintenance tools such as brooms, mops, vacuum cleaners, similar items

  • stored so they do not contaminate food and equipment
  • stored in an orderly manner that facilitates cleaning area used for storing maintenance tools
54
Q

unauthorized personnel

A

except for planned tours, traffic of unauthorized persons through food preparation, food storage/WW areas is prohibited

55
Q

Integrated Pest Management (IPM) deny pests access to the establishment

A
  • use reputable suppliers
  • check deliveries
  • keep exterior openings closed tightly
  • screen windows and vents
  • cover drains with grates
  • seal cracks in walls, floors, around equipment
56
Q

Integrated Pest Management (IPM) deny pests food, water, shelter

A
  • clean up trash, garbage, spills as they occur
  • keep containers clean and covered
  • dispose of garbage frequently
  • store recyclables properly
57
Q

use a licensed pest control operator (PCO) to eliminate pests

A
  • ensure PCO is certified or licensed
  • determine if they use an IPM approach
  • keep records of time/date of treatment and chemicals/procedures used
58
Q

using pesticides

A
  • only certified/licensed PCO should apply
  • cover equipment and immovable food-contact surfaces
  • remove food and movable foo-contact surfaces
  • wait until facility is closed and employees are not in the area
  • afterwards, wash, rinse, sanitize food-contact surfaces
59
Q

cockroaches

A
  • carry many microorganisms

- live and breed in dark, moist, hard to clean areas

60
Q

cockroaches identify by

A
  • strong oily odor
  • dropping appear like pepper
  • eggs casings appear brown, black, maroon
  • most common species is the germen cockroach
61
Q

3 flies typically found in food service areas include

A
  • house flies
  • fruit flies
  • blow flies
62
Q

house flies

A
  • most likely to spread disease
  • are proven carriers of escherichia coli, salmonella, shigella
  • when fly walks over things such as human, animal feces, garbage, some of material, including bacteria sticks to its body, leg hairs
  • when fly lands on food/food contact surfaces, they become contaminated
63
Q

fruit flies

A
  • are smallest of 3 flies, are attracted by decaying fruit
  • fruit flies are known to spread plant diseases
  • their role in the spread of germs that cause infections in humans is currently being investigated by the USDA
64
Q

blow flies

A
  • larger than house flies and are a shiny blue, green, bronze color
  • keen sense of small and are attracted by the odors produced by food establishment and food processing plants
65
Q

moth and beetles most common problems

A
  • the saw-toothed grain beetle
  • the rice weevil
  • indian meal moth
66
Q

moth and beetles

A

insects feed on such products as corn, rice, wheat, flour, beans, sugar, meals, cereals
- small moths and beetles create problems of wasted food and nuisance rather than disease

67
Q

rodents

A
  • come out at night
  • sings of infestation
  • ) gnawing, nesting, holes, droppings, rub marks
68
Q

identifying information, prominence original containers, labeling

A
  • containers of poisonous/toxic materials and personal care items bear a legible manufacturers label
  • chemicals that bear EPA registration/HAZCOM label kept in their original containers when required by law
69
Q

common name working containers, labeling

A

working containers used for storing poisonous/toxic materials taken from bulk supplies clearly, individually identified w/t common name of material

70
Q

operational supplies and applications storage

A

separation

- poisonous/toxic materials be stored in separate locked cabinet/room w/t restricted access

71
Q

operational supplies and applications presence and use

A

restriction
- only those poisonous/toxic materials that are required for operation and maintenance of food establishment are allowed in food establishment
conditions of use
- according to law and applicable military instructions
- manufacturers use directions and instructions
- applied by certified personnel

72
Q

container prohibitions

A

poisonous/toxic material/chemical containers

  • keep locked
  • keep in original container
  • dispose of per local, state and federal regulations
  • container previously used to store poisonous/toxic materials not be used to store, transport, dispense food
73
Q

chemical requirements

A
  • chemical sanitizing and other chemical antimicrobials applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940
74
Q

chemicals for washing, treatment, storage, processing fruits and vegetables criteria:

A
  • used to wash/peel raw, whole fruits and vegetables meet requirements specified in 21 CFR 173.315
  • ozone as an antimicrobial agent used in treatment, storage, processing of fruits and vegetables in food establishment meet requirements specified in 21 CFR 173.368
75
Q

pesticides rodent bait stations

A
  • contained in covered, tamper-resistant bait station
  • inspection as often as necessary to ensure effectiveness
  • maintained updated map of bait station locations throughout the facility
76
Q

tracking powders, pest control and monitoring

A
  • powder pesticide will not be used

- nontoxic tracking powder such as talcum/flour may be used

77
Q

keep (SDS) formally known as material safety data sheets on premises

A
  • located in a location accessible to all employees

- SDS/MSDS are use as method of communicating risks involves w/t chemicals used within the facility

78
Q

first aid kit

A
  • accessible and in clear view of all employees

U06 PM-1 (15 decks)

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