Types of Floor Mats and Flooring Materials Quiz

Floor Mats and Flooring

• Floor mats are made of rubber, neoprene, or solid/sponge vinyl, and are greaseproof with a texture that's not too hard.
• Public entrances require mats that can trap incoming snow, ice, moisture, or mud, and are usually 3/8" thick or ½" or ¾" thick in areas with heavy foot traffic.
• Unglazed quarry tile is a popular choice for flooring, while glazed aggregate or nonskid floor surfaces can also be used.
• Monolithic floors are made of epoxy, polyester, urethane, or magnesite cement, and are poured all at once.
• Composite sheet vinyl, such as Hubbelite, is a compound mixture of cement, copper, limestone, magnesium, and other ingredients.

Sanitation and Safety

• Sanitizing involves treating equipment and utensils after basic cleaning to kill germs and bacteria.
• The National Sanitation Foundation International (NSF) sets voluntary standards and tests and certifies products and systems.
• Antimicrobials, such as silver ions, ozone, chlorine dioxide, and nano-antibiotic mother granule, can naturally retard bacteria growth.
• Fungus and mold growth can occur in areas with persistent moisture, and can trigger allergies and asthma.
• Fungus and mold can cause irritating effects, such as burning sensations in the eyes and nose, coughing, and skin irritation.

Ergonomics

• Ergonomics is an applied science that involves designing or arranging activities to be done in the safest and most efficient manner.
• Ergonomics in foodservice design involves planning easy entrance and exit from facilities, and placing public areas to make service easier.
• Ergonomics also involves designing specific work areas to facilitate safer or more sanitary work, and finding alternatives to repetitive tasks or heavy lifting.

Fire Safety and Prevention

• One-third of all restaurant fires originate in the kitchen, and are often flash fires on cooking equipment.
• Prevention steps include controlling ignitable sources and combustible materials.
• Fire safety inspections are necessary before a fire insurance policy, and should be re-inspected every 6 months.
• The National Fire Protection Association (NFPA) provides codes and standards for fire safety.

Employee Comfort and Safety

• Slips and falls can occur due to wet floors, icy sidewalks, or climbing ladders or steps.
• Bumps and bruises can occur due to dropping things, bumping into things, or mid-aisle collisions.
• Back injuries can occur due to moving and handling heavy equipment and bulk supplies.
• Cuts can occur due to knives, electric slices, and sharp kitchen tools.
• Burns can occur due to hot oil, hot water, cooking process, or dishwashing.

Work Environment and Equipment

• A safe kitchen work environment requires noise control, adequate lighting, temperature control, and removal of stale air.
• Foodservice workers spend about 90 percent of their time on their feet, and work surfaces should be adjusted to the correct height to prevent bending.
• Wheeled carts or hand trucks should be used to move heavy or bulky supplies.
• Kitchen equipment should be kept clean and well maintained, and used according to the instruction manual or owner's manual.
• Safety guards should be used if they are part of the equipment, and equipment should be unplugged before adjusting or repairing.