Questions and Answers
When is the regulatory authority required to review an establishment's construction plans?
What is the advantage of having the regulatory authority review construction plans?
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
What is the most important food safety consideration when selecting construction materials for the establishment?
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What should be considered when constructing restrooms?
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What must be included in restrooms?
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Where are handwashing stations required?
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What is an acceptable method for drying hands at a handwashing station?
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Food contact surfaces must be easy to clean, durable, resistant to damage, and ___?
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When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. What was done incorrectly?
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Kitchen equipment should be maintained regularly by?
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Where should garbage cans be cleaned?
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What should employees do regularly to maintain ventilation hoods?
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Outdoor garbage containers must be?
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Grease and condensation buildup on surfaces can be avoided with correct?
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How can lighting sources be prevented from contaminating food?
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What is the lighting intensity requirement inside a walk-in cooler?
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What is the lighting intensity requirement for a dishwashing area?
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Which organization develops standards for the sanitary design and construction of foodservice equipment?
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What is the lighting intensity requirement for a prep area?
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Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the?
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What is the first step that should be taken if raw sewage has backed up around a floor drain?
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What requirement must be met when selecting and installing dishwashing machines?
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Which part of a sink prevents backflow of dirty water?
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How high above the floor should floor-mounted equipment be?
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What is the best way to prevent backflow?
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How high must legs be on table-mounted equipment?
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A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
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What is an approved source of potable water?
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To prevent backflow, a sink must be equipped with?
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How often should private wells be tested?
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What is a cross-connection?
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Study Notes
Construction Plan Review
- Regulatory authority reviews construction plans primarily when new construction or significant remodeling begins.
- Advantages of this review include ensuring correct facility construction and adherence to FDA requirements.
Selection of Materials
- Important food safety features for flooring, walls, and ceilings include smooth and durable materials to aid cleanliness.
- Simplicity of cleaning construction materials is a critical consideration for food safety.
Restroom Construction Considerations
- Restrooms must be designed so patrons do not pass through food preparation areas to access them.
Handwashing Stations
- Handwashing stations must be located in dishwashing areas, with continuous towel systems recommended for drying hands.
Food Contact Surfaces
- Food contact surfaces should be easy to clean, durable, and smooth to prevent contamination.
Garbage Management
- Proper garbage removal requires bins to be cleaned away from food and utensils, and garbage cans should be kept covered.
Ventilation Maintenance
- Regular cleaning of kitchen ventilation hoods, particularly grease extractors, is essential for maintaining hygiene.
Lighting and Contaminants
- Lighting sources should use shatter-resistant bulbs to prevent food contamination and ensure sufficient illumination.
Equipment Specifications
- Dishwashing machines require short plumbing connections and must be mounted at least 4 inches off the floor for effective cleaning.
Backflow Prevention
- An air gap is essential to prevent backflow in sinks, and measures must be taken to avoid cross-connections.
Water Source Standards
- Approved potable water sources include regularly tested private wells; these should be tested annually.
Cross-Connections
- Defined as a direct connection between safe and unsafe water sources, cross-connections pose significant contamination risks.
Studying That Suits You
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Description
Test your knowledge with these flashcards focusing on safe facilities and equipment as outlined in Chapter 11. Review the regulatory requirements for construction plans in establishments. Perfect for students looking to master food safety regulations.
