10 Questions
Match the following materials with their recommended use in a warewashing area:
Quarry tile = Slip-resistant flooring Ceramic tile = Walls Structural glazed tile = Walls Acoustic ceiling = Moisture-resistant
Match the following environmental factors with their presence in the warewashing area:
Water on the floor = Common Spilled food = Common Steam and high humidity = Common Striking of carts and utensils against walls = Common
Match the following professionals with their involvement in designing a warewashing area:
Food facilities designers = Effort to eliminate wet conditions Architects = Constructing moisture-resistant surfaces Engineers = Designing for easy sanitization Health department inspectors = Stringent standards for equipment
Match the following areas in a food facility with the most wear and abuse:
Warewashing area = Most wear and abuse Hot-food preparation area = Exception
Match the following reasons with the increasing stringency of health department standards in warewashing areas:
Potential for spreading food-borne diseases = Reason for strict standards High traffic and activity level = Need for cleanliness
Match the following characteristics with their recommended features in a warewashing area design:
Easy to sanitize = Design recommendation Withstand wet conditions = Design recommendation
Match the following with their importance in a food facility design:
Employee locker room and restrooms = Affect sanitation, security, and employee attitude Properly planned space = Clean, orderly, and bright appearance setting tone for cleanliness Harmony among functional areas = Achieving high level of efficiency Ignoring space relationships = Increase in labor and operating costs
Match the following with their recommendations for food facilities owners and managers:
Visit existing operations = Familiarize with design alternatives Varying space needs = Some spaces squeezed, others made larger based on circumstances Special design features = Solutions to frequently encountered problems Space description guidelines = Basic guidance for spaces needed
Match the following with their impact on operational costs:
Space relationships penalty = Increase in labor and operating costs Efficient space planning = Reducing labor and other operational costs Variation in space needs = Adjusting costs based on special circumstances Special design solutions = Addressing problems to control costs
Match the following with their role in setting expectations for cleanliness:
Employee locker room appearance = Setting tone for cleanliness expectations Harmony among spaces = Reflecting management's expectations of orderliness Bright appearance importance = Impacting overall attitude towards cleanliness Variation in space sizes = Adapting to owner or manager preferences
Learn about the importance of employee locker rooms and toilets in a food facility, and how they impact sanitation, security, and employee morale. Discover how proper planning can create clean, organized spaces that set a standard for cleanliness throughout the building.
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