Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
22 Cards in this Set
- Front
- Back
What type of flooring is best to use in commercial kitchens? |
Smooth, durable, nonabsorbent, and easy to clean |
|
What 5 areas in your operations should have nonabsorbent flooring? |
Walk in coolers, prep and food storage areas, dishwashing areas, restrooms, dressing and locker rooms |
|
What is resiliency? |
A material can react to a shock without breaking or cracking |
|
What is coving? |
A curved, sealed edge placed between between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean |
|
What is the purpose of coving? |
Eliminate hiding places for insects |
|
What is the best type of finishes for walls and ceilings? |
Smooth, nonabsorbent, and easy to clean |
|
What type of material should you use to store dry goods? |
Shelving made of corrosion resistant metal or food grade plastic |
|
What are dry goods susceptible to? |
Attack from insects and rodents |
|
What other uses does a hand washing sink have? |
None |
|
What are the 5 requirements at a hand washing station? |
Hot and cold running water, soap, a way to dry hands, garbage container, signage |
|
What is a service sink used for? |
Cleaning mops and disposing of wastewater |
|
What is the NSF? |
An organization that creates national standards |
|
When will you see an NSF make on foodservice equipment? |
When it has met the standards |
|
At least how tall do legs on floor mounted equipment have to be? |
6 in. |
|
At least how tall do legs on tabletop equipment have to be? |
4 in. |
|
Define cross connection |
A physical link between safe water and dirty water |
|
Define backflow |
The reverse flow of contaminants through a cross connection into a drinkable water supply |
|
Define air gap |
An air space that separates a water outlet from a potentially contaminated source |
|
How do cross connection, back flow and air gap relate to each other?
|
If there isn't an air gap there will be back flow and cross connection |
|
What causes grease and condensation build up on walls and ceilings in your operation? |
Ventilation systems not working |
|
What 3 settings must a dishwasher in your operation have? |
Water temperature, water pressure, cleaning and sanitizing chemical concentration |
|
How do you control contamination from garbage? |
Remove garbage, clean containers, indoor containers, designated storage areas, outdoor containers |