Podcast
Questions and Answers
Who should apply pesticides in a foodservice operation?
What type of water must be provided to a hand washing sink?
Potable water only
Which of the following does not require sanitizing?
What are the important food safety features to look for when selecting flooring, wall, and ceiling materials?
Signup and view all the answers
When must food-contact surfaces be clean and sanitized?
Signup and view all the answers
What mistake was made when a food handler dropped the end of a hose into a mop bucket?
Signup and view all the answers
What must a sink be equipped with to prevent backflow?
Signup and view all the answers
What must be done when transferring cleaner from its original container into a smaller working container?
Signup and view all the answers
What information should a master cleaning schedule contain?
Signup and view all the answers
How can grease and condensation buildup on surfaces be avoided?
Signup and view all the answers
What was done incorrectly when an employee placed a full garbage bag on a prep table?
Signup and view all the answers
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
Signup and view all the answers
What is one effective way to keep an operation pest-free?
Signup and view all the answers
What goes in the first compartment of a properly set up three compartment sink?
Signup and view all the answers
What is the correct way to store mops in between uses?
Signup and view all the answers
How high must legs be on table-mounted equipment?
Signup and view all the answers
What must be done in case of an imminent health hazard, such as a water supply interruption?
Signup and view all the answers
Where should garbage cans be cleaned?
Signup and view all the answers
Which surfaces must be both cleaned and sanitized?
Signup and view all the answers
Who should apply pesticides in a restaurant or food service operation?
Signup and view all the answers
What should a hand washing station have?
Signup and view all the answers
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Signup and view all the answers
What must managers do after creating a master cleaning schedule?
Signup and view all the answers
Which feature is most important for a chemical storage area?
Signup and view all the answers
What is the third step in cleaning and sanitizing a prep table after scraping and washing?
Signup and view all the answers
What is the first step in cleaning and sanitizing items in a three-compartment sink?
Signup and view all the answers
Study Notes
Pest Control
- Pesticides in foodservice should only be applied by a licensed pest control operator.
Handwashing Facilities
- Handwashing sinks must be supplied with potable (drinkable) water.
- Must have hot and cold water, soap, a hand-drying method, and a garbage container.
Sanitization Requirements
- Walls do not require sanitization.
- Food-contact surfaces must be clean and sanitized before switching between different food types.
Cross-Connection and Backflow Prevention
- Dropping a hose into a mop bucket creates a cross-connection.
- To prevent backflow, sinks must have an air gap.
Chemical Storage and Labeling
- Containers used for cleaning substances should always be labeled with contents for safety.
- Well-lit chemical storage areas are crucial for safety.
Cleaning Schedules
- Master cleaning schedules should detail what needs to be cleaned, when, by whom, and the methods used.
Prevention of Hazards
- Correct ventilation prevents grease and condensation buildup.
- Actions taken during imminent health hazards may include immediate fixing or closing the operation.
Garbage Disposal
- Garbage cans should be cleaned away from food and utensils to maintain hygiene.
Dishwashing Procedures
- In a heat-sanitizing dishwasher, the final rinse must reach a minimum temperature of 180°F (82°C).
- The first compartment of a three-compartment sink should contain wash water, and after scraping and washing, the third step is rinsing.
Equipment Storage
- Table-mounted equipment must be elevated at least 4 inches (10 cm) off the ground.
- Mops should be hung on hooks between uses to ensure proper hygiene.
Staff Training
- Staff must be trained to adhere to the master cleaning schedule created by managers.
Pest Denial
- Maintaining pest-free operations involves denying pests access to the premises.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on essential food safety and sanitation practices, including pest control, handwashing facilities, and chemical storage. Understand the requirements for sanitization and how to prevent hazards in food service settings. This quiz covers vital information for maintaining health standards in food handling.