Sanitary Food Service Facilities Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

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?

Casters

Gliders

Rollers

All of the above (correct)

What is the definition of equipment?

An article used in the operation of a food establishment. Signup and view all the answers

What are some examples of equipment?

All of the above Signup and view all the answers

What is a food-contact surface?

Surface of equipment or a utensil where food normally comes into contact. Signup and view all the answers

What is the technical definition of sanitization?

Application of cumulative heat or chemicals to cleaned food contact surfaces that yield a reduction of 5 logs of microorganisms. Signup and view all the answers

What must happen to all equipment and utensils?

They must be constructed of sanitary, nontoxic, corrosion-resistant materials. Signup and view all the answers

Sanitary standards for equipment shall not be less than those promulgated by what?

All of the above Signup and view all the answers

What is warewashing?

Cleaning and sanitizing of food-contact surfaces of equipment and utensils. Signup and view all the answers

What is the frequency at which a machine warewashing device should be cleaned?

All of the above Signup and view all the answers

What is the minimum temperature for Quats?

75 F Signup and view all the answers

What chemical is used for chemical sanitization for field messing?

Calcium hypochlorite (bleach) and iodophors (Wescodyne). Signup and view all the answers

How should cutting boards be cleaned and sanitized?

After each use Signup and view all the answers

Steel wool is allowed for cleaning equipment, utensils, and food-contact surfaces.

False Signup and view all the answers

Cutting boards can be used if they contain cut marks that impede cleaning and sanitizing.

False Signup and view all the answers

What should be done to equipment that is no longer used or is unserviceable?

It should be removed from the galley spaces. Signup and view all the answers

How often should microwaves be cleaned?

Daily Signup and view all the answers

What is the wash solution temperature for a single tank, stationary rack, single-temperature machine?

165 F 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?

180 F 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.