Food Safety Knowledge Test (True or False)

1. CHAPTER 11 Sanitary facilities and equipment

2. Test Your Food Safety Knowledge (True or False)1. There must be a minimum of 20-foot-candles of light (215 lux) in a food-preparation area.2. When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor.3. Cleaning reduces the number of microorganisms on a surface to safe levels.4. Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel.5. A strong oily odor may indicate the presence of cockroaches. • There must be a minimum of 20-foot-candles of light (215 lux) in a food-preparation area. • When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. • Cleaning reduces the number of microorganisms on a surface to safe levels. • Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel. 11-2

3. Test Your Food Safety Knowledge (True or False)1. False 2. False 3. False 4. False 5. True • There must be a minimum of 20-foot-candles of light (215 lux) in a food-preparation area. False • When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. False • Cleaning reduces the number of microorganisms on a surface to safe levels. False • Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel. False 11-3

4. CovingCurved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Coving also eliminates hiding places for pests and prevents moisture from deteriorating walls.NSFOrganization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and foodservice managers should look for an NSF International mark (or UL EPH product mark) on commercial foodservice equipment. BackflowUnwanted reverse flow of contaminants through a cross-connection into a potable water system. It occurs when the pressure in the portable water supply drops below the pressure of the contaminated supply.Air GapAir space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow.Potable WaterWater that is safe to drink. 11-4

5. When Designing or Remodeling a FacilityConsider the following:- Arrange equipment/fixtures to comply with sanitary standards- Select materials that will be easy to clean- Design the layout of utilities to prevent contamination -Have plans reviewed by the local regulatory agencyMake sure the building meets ADA requirements Consider the following: Arrange equipment/fixtures to comply with sanitary standards Select materials that will be easy to clean Design the layout of utilities to prevent contamination Have plans reviewed by the local regulatory agency Make sure the building meets ADA requirements 11-5

6. Installing and Maintaining Equipment • Once equipment has been installed: • It must be maintained regularly • Only qualified people should maintain it • Set up a maintenance schedule with your supplier or manufacturer • Check equipment regularly to make sure it is working correctly 11-6

7. FlooringNonabsorbent flooring should be used in: - Food-preparation areas- Warewashing areas- Restrooms- Other areas subject to moisture, flushing, or spray cleaning Nonabsorbent flooring should be used in: Food-preparation areas Warewashing areas Restrooms Other areas subject to moisture, flushing, or spray cleaning 11-7

8. Handwashing StationsHandwashing stations must be conveniently located and are required in: - Food-preparation areas- Service areas - Warewashing areas- Restrooms Handwashing stations must be conveniently located and are required in: Food-preparation areas Service areas Warewashing areas Restrooms 11-8

9. Handwashing StationsHandwashing stations must be equipped with: - Hot and cold running water- Liquid, bar, or powdered soap- A means to dry hands- A waste container- Signage indicating employees must wash hands Handwashing stations must be equipped with: Hot and cold running water Liquid, bar, or powdered soap A means to dry hands A waste container Signage indicating employees must wash hands 11-9

10. Handwashing Stations • Handwashing stations must have: Hot and cold running water A way to dry hands Soap Signage Garbage container 11-10

11. What’s missing from this handwashing station? What’s missing from this handwashing station? 11-11

12. SoapSignage indicating that employees must wash hands before returning to work.A waste container for used paper towels.A warm-air hand dryer. While this is not always required, it is a good idea in the event that paper towels run out. What’s missing from this handwashing station? Soap A waste container for used paper towels. Signage indicating that employees must wash hands before returning to work. A warm-air hand dryer. While this is not always required, it is a good idea in the event that paper towels run out. 11-12

13. Equipment SurfacesPurchase equipment with food-contact surfaces that are:- Safe and durable- Corrosion-resistant - Nonabsorbent- Sufficient in weight and thickness - Smooth and easy to clean- Resistant to pitting, chipping, scratching, and decomposition Purchase equipment with food-contact surfaces that are: Safe and durable Corrosion-resistant Nonabsorbent Sufficient in weight and thickness Smooth and easy to clean Resistant to pitting, chipping, scratching, and decomposition 11-13

14. Equipment SurfacesNonfood-contact surfaces exposed to splash and spillage must be: - Smooth- Nonabsorbent- Corrosion-resistant- Free of unnecessary ledges, projections, and crevices- Easy to clean and maintain Nonfood-contact surfaces exposed to splash and spillage must be: Smooth Nonabsorbent Corrosion-resistant Free of unnecessary ledges, projections, and crevices Easy to clean and maintain 11-14

15. Sanitation Standards for EquipmentLook for the following marks when purchasing equipment: - NSF International Mark: Equipment has been evaluated, tested, and certified as meeting international commercial food-equipment standards- Underwriters Laboratory (UL) Mark:Equipment is in compliance with NSF standardsor UL’s environmental and public health standards Look for the following marks whenpurchasing equipment: NSF International Mark: Equipment has been evaluated, tested, and certified as meeting international commercial food-equipment standards Underwriters Laboratory (UL) Mark:Equipment is in compliance with NSF standardsor UL’s environmental and public health standards 11-15

16. Requirements for Installing “Warewashing MachinesWhen installing warewashing machines: - Keep water pipes short to prevent heat loss - Place the machine 6 inches off the floor to permit cleaning underneath- Post water temperature, conveyor speed, and chemical concentration information on/near the machine- Locate the machine’s thermometer so it is readable When installing warewashing machines: Keep water pipes short to prevent heat loss Place the machine 6 inches off the floor to permit cleaning underneath Post water temperature, conveyor speed, and chemical concentration information on/near the machine Locate the machine’s thermometer so it is readable 11-16

17. Dishwashing Machines • Dishwashers must be installed: • So they are reachable and conveniently located • In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated • Following manufacturer’s instructions 11-17

18. Installing Stationary EquipmentWhen installing stationary equipment, it should be: - Mounted on legs at least 6 inches off the floorOR- Sealed to a masonry base with a food-grade sealant When installing stationary equipment, it should be: Mounted on legs at least 6 inches off the floor OR Sealed to a masonry base with a food-grade sealant 11-18

19. Installing Stationary EquipmentWhen installing stationary tabletop equipment, it should be: - Mounted on legs with a 4-inch clearance between the equipment base and tabletopOR- Sealed to the countertop with a food-grade sealant When installing stationary tabletop equipment, it should be: Mounted on legs with a 4-inch clearance between the equipment base and tabletop OR Sealed to the countertop with a food-grade sealant 11-19

20. Maintaining EquipmentOnce equipment has been properly installed: - It must receive regular maintenance- It must be maintained by qualified personnel- Follow manufacturer’s recommendations Once equipment has been properly installed: It must receive regular maintenance It must be maintained by qualified personnel Follow manufacturer’s recommendations 11-20

21. Water SupplyAcceptable sources of potable water include: - Public water mains - Regularly tested private sources- Bottled water- Water in on-premise water-storage tanks- Water transport vehicles that are properly maintained Acceptable sources of potable water include: Public water mains Regularly tested private sources Bottled water Water in on-premise water-storage tanks Water transport vehicles that are properly maintained 11-21

22. PlumbingOnly licensed plumbers should: - Install and maintain grease traps- Repair leaks from overhead pipes- Install plumbing to prevent the mixing of potable and nonpotable water (cross-connections) Only licensed plumbers should: Install and maintain grease traps Repair leaks from overhead pipes Install plumbing to prevent the mixing of potable and nonpotable water (cross-connections) 11-22

23. Cross-Connections and BackflowCross-ConnectionLink through which contaminants enter the potable water supplyBackflow Reverse flow of contaminants through a cross-connection into the potable water supply Cross-ConnectionLink through which contaminants enter the potable water supply Backflow Reverse flow of contaminants through a cross-connection into the potable water supply 11-23

24. Cross-Connections and BackflowBackflow Prevention Methods- Vacuum breaker- Air gap Backflow Prevention Methods Air gap Vacuum breaker 11-24

25. SewageA backup of raw sewage is cause for: - Immediate closure- Correction of the problem- Thorough cleaning A backup of raw sewage is cause for: Immediate closure Correction of the problem Thorough cleaning 11-25

26. VentilationVentilation Systems- If adequate, there will be little buildup of grease/condensation on walls/ceilings- Hoods, fans, guards, and ductwork must not drip onto food or equipment- Hood filters and grease extractors must be cleaned regularly- Hoods and ductwork must be cleaned periodically by professionals Ventilation Systems If adequate, there will be little buildup of grease/condensation on walls/ceilings Hoods, fans, guards, and ductwork must not drip onto food or equipment Hood filters and grease extractors must be cleaned regularly Hoods and ductwork must be cleaned periodically by professionals 11-26

27. Minimum Lighting Intensity Requirements50 foot candles (540 lux)- Food-preparation areas20 foot-candles (220 lux)- Handwashing or warewashing areas- Buffets and salad bars- Displays for produce or packaged food- Utensil-storage areas- Wait stations- Restrooms- Inside some pieces of equipment10 foot-candles (110 lux)- Inside walk-in refrigerators and freezers- Dry-storage areas- Dining rooms (for cleaning) Area Minimum Intensity 50 foot candles (540 lux) 20 foot-candles (220 lux) 10 foot-candles (110 lux) Food-preparation areas Handwashing or warewashing areas Buffets and salad bars Displays for produce or packaged food Utensil-storage areas Wait stations Restrooms Inside some pieces of equipment Inside walk-in refrigerators and freezers Dry-storage areas Dining rooms (for cleaning) 11-27

28. LightingTo prevent lighting from contaminating food, use: - Shatter-resistant light bulbs- Protective covers made of metal mesh or plastic- Shields for heat lamps To prevent lighting from contaminating food, use: Shatter-resistant light bulbs Protective covers made of metal mesh or plastic Shields for heat lamps 11-28

29. Apply Your Knowledge What is the minimum lighting intensity requirement for each area: 10, 20, or 50 foot-candles? 1. Dry-storage areas 2. Food-preparation areas 3. Handwashing areas 4. Walk-in refrigerators 5. Warewashing areas 11-29

30. What is the minimum lighting intensity requirement for each area: 10, 20, or 50 foot-candles? 1. Dry-storage areas 10 foot-candles 2. Food-preparation areas 50 foot-candles 3. Handwashing areas 20 foot-candles 4. Walk-in refrigerators 10 foot-candles 5. Warewashing areas 20 foot-candles 11-30

31. GarbageGarbage containers must be: - Leak proof, waterproof, and pest proof- Lined with plastic bags or wet-strength paper bags- Easy to clean- Covered at all times with tight-fitting lids- Cleaned frequently inside and out Garbage containers must be: Leak proof, waterproof, and pest proof Lined with plastic bags or wet-strength paper bags Easy to clean Covered at all times with tight-fitting lids Cleaned frequently inside and out 11-31

32. Garbage Designated storage areas: • Store waste and recyclables separately from food and food-contact surfaces • Storage must not create a nuisance or a public health hazard 11-32