Questions and Answers
What requirements are described in the text for a food establishment's hygiene and safety program?
The text describes requirements for a written hygiene and safety plan and for regularly conducting sanitization.
What requirements are described in the text for a food establishment's equipment?
The text describes requirements for corrosion-resistant material and for easily cleanable surfaces.
What requirements are described in the text for a food establishment's food-contact surfaces?
The text describes requirements for food-contact surfaces to be easily cleanable.
What requirements are described in the text for a food establishment's plumbing fixtures?
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What is the difference between single-service articles and single-use articles?
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Study Notes
- The text describes the requirements for a food establishment's hygiene and safety program, including requirements for a written hygiene and safety plan and for regularly conducting sanitization.
- The text also describes the requirements for a food establishment's equipment, including requirements for corrosion-resistant material and for easily cleanable surfaces.
- The text describes the requirements for a food establishment's food-contact surfaces, including requirements for food-contact surfaces to be easily cleanable.
- The text describes the requirements for a food establishment's plumbing fixtures, including requirements for plumbing fixtures to discharge used water, waste materials, or sewage directly or indirectly to the drainage system of the premises.
- Single-service articles are designed and constructed for one-time, one-person use
- Single-use articles are utensils or bulk food containers designed and constructed to be used once and discarded
- Smooth surfaces are free of pits and inclusions and have a cleanability equal to or exceeding that of number 3 (100 grit) stainless steel
- Smooth surfaces are free of visible scale and are even or level with no roughness or projections that render the surface difficult to clean
