Structural Standards for Food Service Facilities

Question 1

approved sources of water

Answer 1

public water system
non public operated according to law
bottled drinking water from approved sources

Question 2

water quality standards instructions for overseas

Answer 2

Overseas Enviromental Baseline Guidance Document OEBGD

Question 3

non drinking water shall only be used for

Answer 3

non culinary purposes

Question 4

foodservice managers are responsible for ensuring chlorine residual of what

Answer 4

bulk supplied potable water, daily

Question 5

handwashing sinks shall have water temps at least at what

Answer 5

100 degrees F, not to exceed 120

Question 6

backflow prevention, air gap shall be at least twice the diameter of the water supply inlet and not less than how many inches

Answer 6

1 inch, 25 mm

Question 7

food waste grinders/pulper need what

Answer 7

adequate water
allow easy cleaning
may not discharge through a grease trap or interceptor

Question 8

required plumbing system numbers and capacities

Answer 8

enough toilets
a service sink
handwashing sinks

Question 9

hand drying provisions

Answer 9

can not have air knife system on its own, must also have paper towels

Question 10

handwashing sink shall have a self closing, slow closing or metering faucet that provides a flow of water for how many seconds without the need to reactivate the faucet

Answer 10

15

Question 11

material requirements for construction and repair of food service areas

Answer 11

smooth, durable, and easily cleanable

Question 12

areas of a food operation area that carpeting is allowed

Answer 12

dining and administrative areas

Question 13

what should be provided when bar soap is used for handwashing

Answer 13

a self draining soap dish

Question 14

what shall be displayed for all employees at handwashing stations

Answer 14

a sign or poster to indicate they must wash their hands

Question 15

lighting intensity for walk in refrigerator and and dry food storage areas

Answer 15

108 lux (10 candles) at a distance of 30 inches

Question 16

lighting intensity at a surface where food is provided for consumer self service/equipment such as reach in and under counter refrigerators

Answer 16

215 lux (20 foot candles) at a distance of 30 inches

Question 17

lighting intensity at a surface where a food employee is working with PHF (TCS) food or working with knives, slicers, grinders, or saws

Answer 17

540 lux (50 foot candles)

Question 18

how shall the fire extinguisher be marked for fighting grease fires?

Answer 18

Red Square B

Question 19

when cleaning floors of food service facilities, what is the method?

Answer 19

only dustless method may be used.

Question 20

what is the method of hanging mops in a food service facility

Answer 20

in a position that allows them to air driy without soiling walls, equipment, mop handle, or supplies.

head down (unless on an angled rack)

Question 21

methods of controlling pest in a food service area

Answer 21

routinely inspecting shipments
inspecting premises
using approved pet trapping methods
eliminating harborage and entry conditions
“first in, first out” stock rotation and “use by” dates

Question 22

if using a pest control operator to eliminate pests, what are some things you should ensure and keep track of

Answer 22

ensure PCO is license or certified

keep records of time/date of treatment and chemical/procedures used

Question 23

types of pests that are a problem to food establishments

Answer 23

cockroaches
flies
moths and beetles
rodents

Question 24

where to cockroaches breed

Answer 24

dark, moist, hard to reach areas

Question 25

how are cockroaches identified in the food establishment

Answer 25

strong oily odor
droppings appear like pepper
egg casings appear brown, black, or maroon

Question 26

most common type of cockroach

Answer 26

the german cockroach

Question 27

what are the three flies typically found in food service areas

Answer 27

house
fruit
blow

Question 28

what are the most common problem moths and beetles

Answer 28

the saw toothed grain beetle
the rice weevil
the indian meal moth

Question 29

what do moths and beetles feed on typically

Answer 29

corn, rice, wheat, flour, beans, sugar, meal, and cereals

create problems of wasted food and nuisance rather than disease

Question 30

sings of rodent infestation

Answer 30

gnawing, nesting, holes, droppings, or rub marks

Question 31

labeling and identification of poisonous or toxic materials

Answer 31

poisonous or toxic materials shall bear a legible manufacturers label

chemicals that bear EPA registration or HAZCOM label shall be kept in their original containers

Question 32

working containers of bulk toxic materials label markings

Answer 32

shall be clearly and individually identified with a common name of the material

Question 33

restrictions of poisonous or toxic materials

Answer 33

only those that are required for the operation and maintenance of food establishment are allowed; shall be stored in locked cabinet or room with restricted access

Question 34

what kind of tracking powders can you use for pest control and monitoring

Answer 34

nontoxic tracking powder such as talcum or flour.