Questions and Answers
What is corrosion-resistant material?
Material that maintains acceptable surface cleanability characteristics under prolonged influence from food and cleaning compounds.
An easily movable object weighs approximately how much?
30 lbs or less (14 kg)
Easily movable objects can be mounted on what?
What is the definition of equipment?
Signup and view all the answers
What are some examples of equipment?
Signup and view all the answers
What is a food-contact surface?
Signup and view all the answers
What is the technical definition of sanitization?
Signup and view all the answers
What must happen to all equipment and utensils?
Signup and view all the answers
Sanitary standards for equipment shall not be less than those promulgated by what?
Signup and view all the answers
What is warewashing?
Signup and view all the answers
What is the frequency at which a machine warewashing device should be cleaned?
Signup and view all the answers
What is the minimum temperature for Quats?
Signup and view all the answers
What chemical is used for chemical sanitization for field messing?
Signup and view all the answers
How should cutting boards be cleaned and sanitized?
Signup and view all the answers
Steel wool is allowed for cleaning equipment, utensils, and food-contact surfaces.
Signup and view all the answers
Cutting boards can be used if they contain cut marks that impede cleaning and sanitizing.
Signup and view all the answers
What should be done to equipment that is no longer used or is unserviceable?
Signup and view all the answers
How often should microwaves be cleaned?
Signup and view all the answers
What is the wash solution temperature for a single tank, stationary rack, single-temperature machine?
Signup and view all the answers
What is the hot water sanitization solution temperature for all other machines besides the single tank, stationary rack, single-temperature machine?
Signup and view all the answers
Study Notes
Sanitary Food Service Facilities and Equipment
-
Corrosion-resistance Material: Maintains surface cleanability despite prolonged contact with food and cleaning compounds.
-
Movable Objects Weight: Easily movable objects weigh 30 lbs (14 kg) or less.
-
Mounting Options: Easily movable objects can be mounted on casters, gliders, or rollers.
-
Equipment Definition: Any article used in the operation of a food establishment.
-
Examples of Equipment: Includes refrigeration units, food preparation appliances, cooking units, ice makers, scales, and sinks.
-
Food-contact Surface: Area of equipment or utensils where food comes into contact and may drain, drip, or splash.
-
Sanitization: The application of heat or chemicals to reduce microorganisms on cleaned food-contact surfaces by 99.999% (5-log reduction).
-
Smooth Food-contact Surface: Must be free of pits and inclusions, exceeding characteristics of 100 grit stainless steel.
-
Nonfood-contact Surface: Should match commercial grade hot-rolled steel, free of visible scale.
-
Cleanability of Surfaces: Equipment and utensils surfaces must be smooth, corrosion-resistant, nontoxic, stable, nonabsorbent, and have sealed joints in food-contact zones.
-
Splash-contact Surfaces: Should be smooth, easily cleanable, corrosion-resistant, only painted where dry, and never with lead-based paint.
-
Hollow Reinforcing Sections: Ends must be closed to prevent contamination.
-
Permissible Wooden Utensils: Allowable items include rolling pins, doughnut dowels, salad bowls, and chopsticks made from hard maple or equivalent wood.
-
Cutting Boards: Acceptable to use made of wood; must be cleaned and sanitized after each use, especially between different meat products.
-
Cleaning Sponges/Cloths: Must be cleaned and sanitized before use on food contact surfaces and after every meal.
-
Metal Polish: Not to be used on food-contact surfaces but allowed on nonfood-contact surfaces with specific precautions.
-
Heavy Metals: Soluble salts and heavy metal oxides must be avoided due to severe gastrointestinal symptoms they may cause, along with prohibition of particular metals for food-contact surfaces.
-
Iodine Sanitization: Minimum effective temperature is 75°F with a pH of 5.0 or less; concentration should be between 12.5 mg/L and 25 mg/L.
-
Warewashing Process: Consists of sorting, scraping, washing, rinsing, sanitizing, and air drying.
-
Machine Warewashing: Requires specific cleaning and sanitization protocols, including accurate thermometer readings and regular cleaning frequencies.
-
Manual Warewashing: For field settings, involves the 5 can method—garbage, pre-wash, wash, rinse, and sanitizing rinse—each with designated temperatures.
-
Chemical Sanitization: Options include calcium hypochlorite (bleach) or iodophors, with specific concentrations and immersion times required for effectiveness.
-
Cleaning Frequency: Microwaves must be cleaned daily, while equipment needs to be maintained and removed if unserviceable to ensure sanitary conditions.
-
Messing Facility Maintenance: Tables and seating areas cleaned using the "Two Pan" method—one pan for washing, one for rinsing.
-
Equipment Regulations: Must adhere to standards set by American National Standards Institute (ANSI), NSF, and other equivalent organizations, ensuring safety, ease of cleaning, and sanitary conditions.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge of sanitary food service facilities and equipment. This quiz covers important topics such as corrosion-resistant materials, equipment definitions, and sanitization practices. Assess your understanding of food-contact surfaces and their specifications essential for food safety.
