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SF IDC > unit 6-3 food service materials and equipment requirements > Flashcards

unit 6-3 food service materials and equipment requirements Flashcards

1
Q

lead use limitations

A

solder lead must be less than 0.2

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2
Q

coper use limitation

A

copper/brass may NOT be used w/ food pH below 6 (vinegar, fruit juice) due to corrosion

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3
Q

stainless steal

A

approved food contact surfaces

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4
Q

food temperature measuring devices that are scaled only in Celsius or dually C&F, shall be accurate to what intended range

A

= or - 1*C

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5
Q

food temperature measuring devices that are scaled only in *F shall be accurate to what intended range

A

+ or - 2*F

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6
Q

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

A

+ or - 1.5*C

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7
Q

devices that are scaled in *F shall be designed to be easily readable and accurate to what intended range for ambient air and water

A

= or - 3*F

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8
Q

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

A

warmest

coldest

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9
Q

manual ware washing designed w an integral heating device that is capable of maintaining water at a temp. no less than

A

171F or (77C)

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10
Q

shipboard food service equipment must comply with what navy instruction

A

NAVSUP PUB 533, Shipboard Food Equipment Catalog

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11
Q

manual ware washing sink must have ____ compartments for manually ___, ___, and ___ equipment and utensils

A

three

washing, rinsing, and sanitizing

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12
Q

alternative manual ware washing equipment may include:

A

two compartment sink

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13
Q

who may approve 2 compartment sinks

A

regulatory authority

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14
Q

manual ware wash temperature measuring devices shall be readily accessible for frequently measuring the ____ and ____ temps

A

washing and sanitizing

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15
Q

What is used to accurately measure the concentration in milligrams per liter (mg/L) or in ppm of sanitizing solutions and chemical solutions

A

test kit

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16
Q

how many inches is clearance between floor and equipment for counter-mounted or table mounted

A

4 inches

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17
Q

floor mounted equipment that’s not easily moveable shall be

A

sealed to the floor

elevated legs at least 6 inches clearance

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18
Q

are food service equipment or utensils that do not meet NSF Interntional Standards authorized?

A

yes with approval from regulatory authority if serviceable and do not present a hazard

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19
Q

temp for wash solution in manual ware washing maintained not less than

A

110*F

20
Q

temp for rinse solution in manual ware washing maintained not less than

A

120*F

21
Q

temp of wash solution in spray type ware washers that use chemicals to sanitize may not be

A

less than 120*F

22
Q

temp for immersion in hot water for manual operation shal be maintained at

A

171*F or above

23
Q

what are the three recommended sanitizers in food services

A

chlorine
iodine
quats

24
Q

prepare 100 ppm FAC sanitizing solution concentration by mixing___ tablespoons (__ ounce) of bleach in ___ ___ of water

A

2 tablespoons
1 ounce
4 gallons

25
Q

what is the minimum concentration, temperature and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink

A

50ppm in 75*F for 7 seconds

26
Q

what are the proper steps in manual and mechanical dishwashing

A 
scrap
wash
rinse
sanitize
air dry
27
Q

food temperature measuring devices shall be calibrated in accordance with

A

manufacturers specifications

28
Q

ice machines shall be cleaned and sanitized at least every

A

30 days

29
Q

ice machine water and air filters shall be changed at what frequency

A

recommended by manufacturer or at least once every six months

30
Q

how often shall food-contact surfaces and utensils shall be cleaned:

A
  • before use

- at any time during the operation when contamination may have occurred

31
Q
  • if used with PHF, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every
A

4 hours

32
Q

iced tea dispensers and consumer self service utensils such as tongs scoops or ladles cleaned how often

A

24 hours tea

8 hours self serve

33
Q

food contact surfaces of cooking/baking equipment and cavities and door seals of microwave ovens shall be cleaned

A

at least once every 24 hours

34
Q

these may not be used for cleaning food-contact surfaces in any food service operation

A

steel wool or steel wool pads

35
Q

after being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion in

A

the 3rd compartment for at least 30 seconds

36
Q

how often are wet wiping cloths laundered

A

daily

37
Q

how often are dry wiping cloths laundered

A

as necessary to prevent contamination

38
Q

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

A

160*F

39
Q

how are wiping cloths laundered in food service establishments died

A

air dry if no mechanical clothes dryer

40
Q

how to store equipment, utensils, and single service and single use articles

A

clean and dry
not exposed to splash, dust or contamination
6 inches above floor
self draining position
single use in original protective package

41
Q

what items may be stored less than 6 inches above the floor

A

those in closed packages

42
Q

multiuse items must be

A

corrosion resistant

able to withstand repeated ware washing

43
Q

ware washing sinks may not be used for

A

hand washing

44
Q

what temp for ware washing with iodine

A

68*F

45
Q

when shall equipment food contact surfaces and utensils be sanitized

A

before use and after cleaning

46
Q

requirements for drying

A

air dry to allow adequate draining

may not be cloth dried except to polish after airdried

SF IDC (39 decks)

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