Questions and Answers
What is one of the most important considerations when choosing flooring for food prep areas?
Make sure that they are smooth and durable.
What action must be taken when raw sewage backup occurs in an operation? (Select all that apply)
What are some approved water sources for an operation?
Approved public water mains, private water sources, closed portable water containers, water transport cars.
What are the requirements of a hand washing station?
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What are the requirements for installing stationary equipment?
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What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
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What organization creates national standards for foodservice equipment?
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When installing tabletop equipment on legs, what must be the minimum space between the base of the equipment and the tabletop?
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Besides info on chemical concentration and water temperature, what other machine setting info should be posted on dishwashing machines?
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What must signage posted at a hand washing station include?
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What is the most reliable method for preventing backflow?
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What has a food handler done wrong if they drop the end of a hose into a mop bucket and turn water on?
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Which area of the operation is required to be the brightest?
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What is the most likely problem if there is a buildup of grease and condensation on the walls and ceiling?
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What was the problem observed by the manager regarding the placement of a dumpster?
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What should the manager do if a broken water main has caused the water in an operation to appear brown?
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Study Notes
Flooring Considerations
- Flooring in food prep areas must be smooth and durable to meet safety standards.
Sewage Backup Response
- Prevent cross connections during sewage backup.
- Use vacuum breakers, double check valves, reduced pressure zones, and air gaps.
Approved Water Sources
- Acceptable sources include approved public water mains and regularly maintained private water sources.
- Water must be transported in closed portable containers or water transport cars.
Hand Washing Stations
- Must have hot and cold safe water, soap (liquid or powder), and a method for drying hands.
- Include a garbage container and a poster reminding staff to wash hands before work.
Equipment Installation Requirements
- Floor-mounted equipment should be at least six inches above the ground.
- Tabletop equipment needs to be on legs at least four inches high.
Food Safety Features
- Flooring, wall, and ceiling materials should be smooth and durable to ensure food safety.
Foodservice Equipment Standards
- National standards for foodservice equipment are set by the NSF (National Sanitation Foundation).
Tabletop Equipment Specifications
- When installing tabletop equipment, maintain at least a four-inch (10 centimeters) gap between its base and the tabletop.
Dishwashing Machines
- Key settings to be posted on dishwashing machines include chemical concentration, water temperature, and water pressure.
Hand Washing Station Signage
- Signage must remind staff to wash hands before returning to work.
Backflow Prevention
- The most effective method for preventing backflow is the air gap.
Cross Connection Mistake
- Dropping a hose into a mop bucket while filling it with water creates a cross connection.
Brightest Area Requirement
- The preparation area of an operation should be the brightest to ensure visibility and safety.
Ventilation Issues
- A buildup of grease and condensation on walls and ceilings indicates a malfunctioning ventilation system.
Dumpster Placement Violation
- Dumpsters should be situated on concrete or asphalt, not on freshly graveled surfaces.
Brown Water from Broken Main
- If water appears brown due to a broken water main, contact the local regulatory authority before using it.
Studying That Suits You
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Description
Test your knowledge on safe facilities and equipment as covered in Chapter 11. This quiz features key terms and concepts essential for maintaining a safe food preparation environment. Perfect for those studying food safety regulations and practices.
