Servsafe Chapters 9 & 10 Flashcards

Questions and Answers

What is NSF?

An organization that creates the national standards of equipment coming in contact with certain foods that must be nonabsorbent, smooth, and corrosion resistant.

Standards for floor-mounted equipment require it to be at least ___ inches high or sealed to a masonry.

Standards for tabletop equipment require it to be on legs at least ___ inches high or sealed to the countertop.

What is required at a hand washing station?

Hot and cold running water, soap, a way to dry hands, a garbage container, and signage. Signup and view all the answers

What can happen if plumbing is not installed or maintained correctly?

Mixing of safe and unsafe water Signup and view all the answers

What is a cross-connection?

A physical link between safe water and dirty water, which can let backflow occur. Signup and view all the answers

What is backsiphonage?

When high water usage in one area creates a vacuum that sucks contaminants back into the water supply. Signup and view all the answers

How can you prevent backflow?

Avoid creating a cross-connection and use a backflow prevention device. Signup and view all the answers

What are three ways to prevent pest control?

Deny pests access to the operation, deny pests food, water, and shelter, work with a licensed pest control operator. Signup and view all the answers

What is the first step in cleaning a surface?

Scrape or remove food bits from the surface. Signup and view all the answers

What is the second step in cleaning a surface?

Wash the surface. Signup and view all the answers

What is the third step in cleaning a surface?

Rinse the surface. Signup and view all the answers

What is the fourth step in cleaning a surface?

Sanitize the surface. Signup and view all the answers

What is the fifth step in cleaning a surface?

Allow the surface to air dry. Signup and view all the answers

What are high temperature machines used for?

They use hot water to clean and sanitize, with specific temperature requirements for rinsing. Signup and view all the answers

What is the first step in cleaning and sanitizing a three compartment sink?

Rinse, scrape, or soak items before washing them. Signup and view all the answers

What is the second step in cleaning and sanitizing a three compartment sink?

Wash items in the first sink. Signup and view all the answers

What is the third step in cleaning and sanitizing a three compartment sink?

Rinse items in the second sink. Signup and view all the answers

What is the fourth step in cleaning and sanitizing a three compartment sink?

Sanitize in the third sink. Signup and view all the answers

What is the fifth step in cleaning and sanitizing a three compartment sink?

Air dry items on a clean and sanitized surface. Signup and view all the answers

Storage of tableware and utensils requires them to be stored ___ centimeters off the floor.

15 Signup and view all the answers

How often must nonfood-contact surfaces be cleaned?

Regularly. Signup and view all the answers

Where should cleaning tools and supplies be stored?

In separate areas away from food and prep areas. Signup and view all the answers

What should be in a storage area?

Good lighting, hooks for hanging, a utility sink and a floor drain. Signup and view all the answers

How can you prevent contamination when cleaning?

Never clean tools in sinks used for food prep or handwashing. Signup and view all the answers

How to store cleaning tools?

Air-dry towels overnight and hang mops, brooms, and brushes on hooks. Signup and view all the answers

How should chemicals be stored and labeled?

Store chemicals in original containers away from food and prep areas. Signup and view all the answers

What should you follow when disposing of chemicals?

Follow instructions on the label and any requirements from your local regulatory authority. Signup and view all the answers

What are three ways to develop an effective cleaning program?

Creating a master cleaning schedule, training your staff, monitoring the program. Signup and view all the answers

What should you do to all surfaces regarding cleaning?

All surfaces should be cleaned and rinsed. Signup and view all the answers

Study Notes

NSF and Standards

NSF is an organization that develops national standards for equipment in contact with food, ensuring they are nonabsorbent, smooth, and corrosion-resistant.
Floor-mounted equipment should be elevated at least 6 inches (15 cm) or sealed to a masonry base.
Tabletop equipment must have legs that are at least 4 inches (10 cm) high or be sealed to the countertop.

Hand Washing Requirements

Hand washing stations must have hot and cold running water, soap, hand-drying methods, a garbage container, and appropriate signage.

Plumbing and Water Safety

Incorrect plumbing installation and maintenance can lead to a mix of safe and unsafe drinking water, risking foodborne illness.
A cross-connection is a physical link between clean and dirty water systems that can cause contamination through backflow.
Backflow can occur when a vacuum in the plumbing system pulls contaminants into the water supply.
To prevent backflow, avoid cross-connections; attach hoses with a backflow prevention device, such as a vacuum breaker.

Pest Control Strategies

Prevent pest access to facilities.
Eliminate food, water, and shelter sources for pests.
Collaborate with licensed pest control operators for effective management.

Cleaning Procedures

First step to clean a surface: scrape or remove food particles.
Second step: wash the surface with appropriate cleaning agents.
Third step: rinse the surface thoroughly.
Fourth step: sanitize the surface to eliminate remaining pathogens.
Fifth step: allow the surface to air dry properly.

Three-Compartment Sink Cleaning Process

First: Rinse, scrape, or soak items before washing.
Second: Wash items in the first sink using appropriate tools.
Third: Rinse items in the second sink, changing water when necessary.
Fourth: Sanitize in the third sink and do not rinse afterward.
Fifth: Air dry items on a clean, sanitized surface.

Storage and Cleaning Essentials

Store tableware and utensils at least 15 centimeters (6 inches) off the floor.
Regularly clean non-food contact surfaces (floors, walls, equipment) to prevent buildup of dirt and residues.
Store cleaning tools and supplies in separate areas away from food preparation.

Storage Area Requirements

Ensure the storage area has good lighting, hooks for hanging tools, a utility sink for washing tools, and a floor drain for disposing of dirty water.

Contamination Prevention

Do not clean mops or brushes in sinks for handwashing or food preparation.
Never dispose of mop water or liquid waste into toilets or urinals.

Cleaning Tools Storage

Air-dry towels overnight and hang mops/brooms to prevent moisture buildup.
Clean and rinse buckets and allow them to air dry before storing.

Chemical Storage and Disposal

Store chemicals in original containers away from food-preparation areas.
Follow disposal instructions on chemical labels and comply with local regulations.

Developing a Cleaning Program

Create a master cleaning schedule to maintain organization and consistency.
Train staff on the cleaning procedures and monitor the program for effectiveness.

Best Practices for Food-contact Surfaces

Clean and sanitize all surfaces after every use, and when switching between different food types or after interruptions.
Items in constant use must be cleaned and sanitized every 4 hours to ensure safety.

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Description

Test your knowledge of the Servsafe standards for food safety with these flashcards covering Chapters 9 and 10. Learn about essential equipment standards and regulations to ensure a safe food service environment. Perfect for those preparing for the Servsafe exam.