Unit 9: Premises Requirements

Question 1

List the 9 basic requirements for food service establishments.

Answer 1

1. Adequate lighting
2. Potable Water
3. Adequate Hot Water Supply
4. Proper Waste Disposal
5. Hand Washing Sinks
6. Proper Dishwashing Facilities
7. Grease Traps
8. Adequate Cooler, Freezer and Dry Storage Space
9. Proper Ventilation

Question 2

What is potable water?

Answer 2

Potable water is water that is safe for human consumption: for eating, drinking, cooking and making ice.

Question 3

What temperature should the freezer be kept at?

Answer 3

At or below -18 degrees Celsius

Question 4

What temperature should the cooler be kept at?

Answer 4

At or below 4 degrees Celsius

Question 5

Why are grease traps important?

Answer 5

Grease traps are important because fats, oils and grease that go down the drain can clog plumbing and the public sewers.

Question 6

Why is proper ventilation important?

Answer 6

Proper ventilation keeps premises free from odours, grease, smoke, heat and steam.

Question 7

Describe the proper flow of food and dishes in a food service kitchen.

Answer 7

The flow of food and dishes in a food service kitchen should ensure that clean dishes do not come into contact with dirty dishes, clean linens do not come into contact with soiled linens and raw potentially hazardous foods do not come into contact with prepared and ready to eat foods.

Question 8

Describe the characteristics of safe food contact surfaces.

Answer 8

1. Durable
2. Non-absorbent
3. Easy to clean
4. Non-toxic
5. Smooth
6. Light coloured