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26 Cards in this Set
- Front
- Back
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floor, wall, and ceiling materials should be _______ and _______ |
smooth and durable |
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which organization create standards for foodservice equipment? |
NSF |
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NSA is accredited by what organization? |
American National Standards Institute (ANSI) |
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NSF/ANSI standards for foodservice equipment require that it meets these three criteria |
it must be easy to clean, durable, and resistant to damage |
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how must floor-mounted equipment be installed? |
it must be mounted on legs at least 6 inches off the floor or sealed to a masonry base |
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how must tabletop equipment be mounted? |
it must be on legs at least 4 inches off the counter or sealed to the countertop |
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dishwashers should be able to measure these three things |
water temperature water pressure cleaning and sanitizing chemical concentration |
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five things required at a handwashing station |
hot and cold running water soap a way to dry hands garbage container sign telling staff to wash hands before returning to work |
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five examples of utilities |
water electricity gas sewage garbage disposal |
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three examples of building systems |
plumbing lighting ventilation |
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four acceptable water sources |
approved public water mains private water sources that are regularly tested and maintained closed, portable water containers water transport vehicles |
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physical link between safe and dirty water |
cross-connection |
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reverse flow of contaminants through a cross-connection into drinkable water supply |
backflow |
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backflow that occurs when high water use creates a vacuum in the plumbing system that sucks contaminants back into the water supply |
backsiphonage |
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only sure way to prevent backflow |
create an air gap |
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three mechanical devices used for preventing backflow |
vacuum breaker double check valve reduced pressure zone backflow preventers |
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how light intensity is measured |
foot-candles or lux |
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which area of the facility needs to be the brightest? |
prep |
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all lights must have _______ or _______ covers |
shatterproof or protective |
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what will happen if ventilation systems are not working correctly? |
grease and condensation will accumulate on walls and ceilings |
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garbage containers should be placed on a surface that is _______ ,_______ , and _______ |
smooth, durable, and nonabsorbent |
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five parts of maintaining the facility |
clean regularly make sure all systems work and are checked regularly make sure the building is sound control pests maintain the outside of the building correctly |
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what should be done if a crisis poses a significant risk to the safety or security of your food? |
stop service and call the local regulatory authority |
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three steps to preventing pest problems |
deny access deny food, water, ans shelter work with a licensed pest control officer (PCO) |
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what are some signs of a pest infestation? |
feces nests damage to products damage to packaging damage to the facility |
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what should be done if you suspect a pest infestation |
call a licensed pest control office (PCO) |
