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