unit 6-3 food service materials and equipment requirements Flashcards
lead use limitations
solder lead must be less than 0.2
coper use limitation
copper/brass may NOT be used w/ food pH below 6 (vinegar, fruit juice) due to corrosion
stainless steal
approved food contact surfaces
food temperature measuring devices that are scaled only in Celsius or dually C&F, shall be accurate to what intended range
= or - 1*C
food temperature measuring devices that are scaled only in *F shall be accurate to what intended range
+ or - 2*F
devices that are scaled in *C or dually shall be designed to be easily readable and accurate to what intended range for ambient air and water
+ or - 1.5*C
devices that are scaled in *F shall be designed to be easily readable and accurate to what intended range for ambient air and water
= or - 3*F
temperature measuring devices shall be located to measure the air temperature in the ___ part of a mechanically refrigerated unit and the ___ part of a hot food storage unit
warmest
coldest
manual ware washing designed w an integral heating device that is capable of maintaining water at a temp. no less than
171F or (77C)
shipboard food service equipment must comply with what navy instruction
NAVSUP PUB 533, Shipboard Food Equipment Catalog
manual ware washing sink must have ____ compartments for manually ___, ___, and ___ equipment and utensils
three
washing, rinsing, and sanitizing
alternative manual ware washing equipment may include:
two compartment sink
who may approve 2 compartment sinks
regulatory authority
manual ware wash temperature measuring devices shall be readily accessible for frequently measuring the ____ and ____ temps
washing and sanitizing
What is used to accurately measure the concentration in milligrams per liter (mg/L) or in ppm of sanitizing solutions and chemical solutions
test kit
how many inches is clearance between floor and equipment for counter-mounted or table mounted
4 inches
floor mounted equipment that’s not easily moveable shall be
sealed to the floor
elevated legs at least 6 inches clearance
are food service equipment or utensils that do not meet NSF Interntional Standards authorized?
yes with approval from regulatory authority if serviceable and do not present a hazard
temp for wash solution in manual ware washing maintained not less than
110*F
temp for rinse solution in manual ware washing maintained not less than
120*F
temp of wash solution in spray type ware washers that use chemicals to sanitize may not be
less than 120*F
temp for immersion in hot water for manual operation shal be maintained at
171*F or above
what are the three recommended sanitizers in food services
chlorine
iodine
quats
prepare 100 ppm FAC sanitizing solution concentration by mixing___ tablespoons (__ ounce) of bleach in ___ ___ of water
2 tablespoons
1 ounce
4 gallons
what is the minimum concentration, temperature and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink
50ppm in 75*F for 7 seconds
what are the proper steps in manual and mechanical dishwashing
scrap wash rinse sanitize air dry
food temperature measuring devices shall be calibrated in accordance with
manufacturers specifications
ice machines shall be cleaned and sanitized at least every
30 days
ice machine water and air filters shall be changed at what frequency
recommended by manufacturer or at least once every six months
how often shall food-contact surfaces and utensils shall be cleaned:
- before use
- at any time during the operation when contamination may have occurred
- if used with PHF, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every
4 hours
iced tea dispensers and consumer self service utensils such as tongs scoops or ladles cleaned how often
24 hours tea
8 hours self serve
food contact surfaces of cooking/baking equipment and cavities and door seals of microwave ovens shall be cleaned
at least once every 24 hours
these may not be used for cleaning food-contact surfaces in any food service operation
steel wool or steel wool pads
after being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion in
the 3rd compartment for at least 30 seconds
how often are wet wiping cloths laundered
daily
how often are dry wiping cloths laundered
as necessary to prevent contamination
after being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through and achieving a utensil surface temp of
160*F
how are wiping cloths laundered in food service establishments died
air dry if no mechanical clothes dryer
how to store equipment, utensils, and single service and single use articles
clean and dry
not exposed to splash, dust or contamination
6 inches above floor
self draining position
single use in original protective package
what items may be stored less than 6 inches above the floor
those in closed packages
multiuse items must be
corrosion resistant
able to withstand repeated ware washing
ware washing sinks may not be used for
hand washing
what temp for ware washing with iodine
68*F
when shall equipment food contact surfaces and utensils be sanitized
before use and after cleaning
requirements for drying
air dry to allow adequate draining
may not be cloth dried except to polish after airdried
