servsafe unit 3 and 4
When should all food contact surfaces be washed, rinsed and sanitized?
- after each use - anytime you begin working with a different type of food - anytime you are interrupted during a task and the tools or items you have been working with may have been contaminated - at 4 hour intervals, if the items are in constant use
What factors should be considered when purchasing a refrigerator or freezer unit?
- choose a unit with adequate storage space - make sure walk in units can be sealed to the floor and the wall - purchase reach in refrigerators and freezer units with legs that elevate them 6 inches off the floor - make sure the unit mets the temperature requirements of the food you store
What are the 4 categories of cleaners?
- detergents - degreasers - delimers - abrasive cleaners
Where in an establishmen are 20 foot candles (215 lux) the minimum lighting intensity?
- handwashing or dishwashing areas - buffets and salad bars - displays for produce or packaged food - utensil storage areas - wait stations - restrooms - inside some pieces of equipment (reachin refrigerators
What are characteristics of quarry tile flooring?
- hard surface flooring - used in kitchen, service area, dishwashing, receiving areas, offices, restrooms, dining rooms - wear resistant - pro: nonporous - con: nonresilient, heavy, expensive, slippery when wet unless an abrasive is added
What are characteristics of wood flooring?
- hard surface flooring - used in offices and dining rooms - durable in lower traffic areas - pro: good apperance and sound absorption - con: requires frequent polishing and periodic refinishing to maintain surface qualities
What are characteristics of marble; terrazzo?
- hard surface flooring - used in public corridors, dining rooms, public restrooms - wear resistant - pro: nonporous and good appearance - con: nonresilient, heavy, expensive, requires special care, difficult to install
What are the 2 methods used to sanitize surfaces?
- heat sanitizing - chemical sanitizers
What items must a handwashing station be equiped with?
- hot and cold running water - soap- liquid, bar, or powder - a means to dry hands - waste container - signage indicating employees are required to wash hands before returning to work
Where in an establishment is are 10 foot candles (108 lux) the minimum light intensity?
- inside walk in refrigerators and freezer units - dry storage areas - dining rooms (for cleaning)
You should always review new construction plans with the local regulatory authority, what benefits can a review have?
- it ensures that the design meets regulatory requirements - it ensures a safe flow of food - it may save time and money - authorites provide info on what is necessary for good sanitation
What are characteristics of rubber tile flooring?
- nonporous, resilient - used in kitchens in restrooms - less durable and less resistant to grease and alkalis - pro: nonslip, resilient, and easy to clean - con: can only be used in moderate traffic areas
What are characteristics of vinyl sheet flooring?
- nonporous, resilient - used in offices, kitchens, and corridors - less resisent to grease and alkalis - pro: very resilient and easy to clean - con: cam only be used in light or moderate traffic areas
What are characteristics of vinyl tile flooring?
- porous, nonresilient - used in offices, employee restrooms - wears out quickly with high traffic - pro: very resilient and easy to clean - con: requires waxing and maching buffing
What are the factors that affect the cleaning process?
- type of soil - condition of the soil- how easy it is to remove - water hardness- minerals react with detergent and decrease its effectiveness - water temperature- the higher the water temp the more effective a detergent is - surface being cleaned - agitation or pressure - length of cleaning treatment
Where in an establishment is nonabsorbant flooring recommended?
- walk in refrigerators - food prep areas - food storage areas - dishwashing areas - restrooms - dressing and locker rooms
A well designed kitchen will address what 3 factors?
- work flow - contamination - equipment accesibility
What are the 4 steps for cleaning and sanitizing a surface?
1) clean the surface 2) rinse the surface 3) sanitize the surface 4) allow the surface to ardry - ALL surfacen must be cleaned AND sanitized
What are the 5 main factors that influence the effectiveness of chemical sanitizers?
1) contact time 2) temperature 3) water hardness- the amount of minerals in the water 4) pH 5) chemical concentration
What are the 2 ways that chemical sanitization can be done?
1) immersing a clean object in a specifc concentration of sanitizing solution for a specific amount of time 2) rinsing, swabbing, or spraying the object with a specific concentration of sanitizing solution
What are the 3 approaches to managing waste reccomended by the Environmental Protection Agency (EPA)?
1) reduce the amount of waste produced 2) reuse when possible 3) recyle materials
The screens for windows and doors of a dry storeroom should be what criteria?
16 mesh to the inch, without holes or tears
A properly designed and installed sink has how many air gaps?
2- one is the air space between the faucet and the flood rim of the sink and the other is located between the drain pipe of the sink and the floor drain of the establishment
Tabletop equipment must be mouned on legs providing a minimum clearance of ______ inches between the base of the equipment and the tabletop?
4 inches or the equipment can be sealed to the countertop
What are 2 organizations that allow guidance for the task of choosing equipment designed for sanitation?
NSF Internation and Underwriters Laboratories (UL)
Lighting intensity requirements are typically based on a unit of measurement called a what?
a foot candle or lux
What is a cross connection?
a physical link through which contaminations from drains, sewers, or other wastewater sources can enter a potable water supply - a link between sources of safe and dirty water
How hot should the hot water at a handwashing station get?
at least 100F
How often should nonpublic water systems be tested?
at least annually and the report should be on file in the establishment
Why should all windows in the storeroom have frosted glass or shades?
bc direct sunlight can increase the temp of the room and effect the food quality
What is carpet a popular choice for flooring in areas like a dining room?
because it absorbs sound well and is fairly easy to clean with just a vacuum
Why is a cross connection dangerous?
because it allows the possibility of backflow- which is the unwanted, reverse flow of contaminations through a cross connection into a potable water system
Why is nonporoud flooring the best choice in msot areas of an establishment?
because it is resilient meaning is has the ability to react to shock without breaking or cracking
Why is nonporous flooring a bad choice for dining rooms and public restrooms?
because it tends to be slippery when wet
How is grease condensation in pipes often prevented?
by installing a grease trap to prevent buildup from creating a drain blockage
What are the best wall finishes for cooking areas?
ceramic tile or stainless steel because of its durability and resistance to moisture - they must be light in color to distribute light and to make it easrier to spot soil when cleaning
What are cleaners?
chemicals that remove food, soil, rust, stains, minerals, and other deposits - they must be stable, noncorrosive, and safe for employee use
What are the 3 most common chemicals used as sanitizers?
chlorine, iodine, and quaternary ammonium compounds (quats)
What are abrasive cleaners and where are they often used?
contain a scouring agent that helps scrub hard to remove soil- they are often used to remove based on food in pots and pans
What are characteristics of a conveyor dishwashing machine?
conveyor moves racks of items through the various cycles of washing, rinsing, and sanitizing
What is coving and when it is required?
coving is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean - it is required in establishments using resilient or hard surface flooring material
What is the only completely reliable method for preventing backflow?
creatng an air gap- an air space used to separate a water supply outlet form any potentially contaminated source
What is the greatest challange to water safety?
cross connections
What are degreasers and where are they often used?
detergents that contain a grease dissolving agent and works well in areas where grease has been burned on (grill backsplashes, oven doors, and range hoods)
How can cross connections be prevented?
do not attach a hose to a faucet unless a blackflow prevention device is attached
Why are steam pipes, water lines and other conduits prohibited in dry storeage areas?
dripping condensation or leaks in pipes can promote microbial growth and can be source of contamination - hot water heaters or steam pipes can increase the temp of the room to levels that will promote foodborne pathogens to grow
Dry storerooms should be constructed of what?
easy to clean materials that allow good air circulation
Vinyl or rubber tiles are examples of what type of flooring? and why are they recommended?
examples of nonporous flooring - they are relatively inexpensive and easy to cleain - if they break individual tiles are easy to replace - they are capable of handing heavy traffic and are resistant to grease and alkalis
T/F- Chemicals can be stored in food preparation areas if they are properly labeled
false
T/F- Cleaning reduces the number of microorganisms on a surface to safe levels
false
T/F- Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off the floor
false
T/F- The temperature of the final sanitizing rinse in a high temperature dishwashing machine should be 140F
false
T/F- There must be a minimum of 20 foot candles of light (215 lux) in a food preparation area
false
T/F- Utensils cleaned and sanitized in a 3 compartment sink should be dried with a clean towel?
false
T/F- When mounted on lefs, tabletop equipment must be at least 2 inches off the floor
false
What are the main criteria for choosing flooring?
flooring should be smooth,durable, nonabsorbant, easy to clean, resist wear and tear, and help prevent slips
Where in an establishment are 50 foot candle (540 lux) the minimum lighting intensity?
food preparation areas
If ventilation is adequate, there will be little or no buildup of _____ on walls and ceilings?
grease ad condensation
How does equipment accesibility impact a kitchen design?
hard to reach areas are less likely to be cleaned, a well planned layout wil ensure that equipment is accessible for cleaning
What are characteristics of a flight type dishwashing machine?
high capacity multiple tank with a peg type conveyor- often has a built in dryer and commonly used in large establishments
What are heavy duty detergents?
highly alkaline cleaners that remove wax, aged or dried soil, and baked on grease - ex) dishwashing detergents
What are characteristics of a single tank, stationary- rack dishwashing machine with doors?
holds a stationary rack of tableware and utensils and items are washed by detergent and the cycle is followed by a hot water or chemical sanitizer final rinse
What is the most important consideration when selecting construction materials?
how easy the establishment will be to clean and maintain
How is heat sanitizing done?
immersing tableware, utensils, or equipment in hot water - to be effective the water must be at least 171F and items must be immersed for 30 seconds
Where are nonslip floor surfaces needed the most?
in high traffic areas like the entire kitchen since slips and falls are a potential hazard
Why is hard surface flooring also commonly used?
it is nonabsorbant and very durable
Why should high porosity flooring be avoiding?
its absorbency often makes an ideal place for microorganisms to grow an it can cause people to slip and fall and often deteriorates quickly
Outdoor garbage containers should be what?
kept covered with tight fitting lids
What is the main consideration when selecting finishes for walls and ceilings?
location because a material suited for one area may be a poor choice for another area
What are general purpose detergents?
mildly alkaline cleaners that remove fresh soil from floors, walls, ceilings, prep surfaces, and most equipment and utensils
What are characteristics of a carousel of circular conveyor dishwashing machine?
multiple tank and moves tableware and utensils on a peg type conveyor- some have an automatic stop and others dont
How far off the floor must dishwashing machines sit and why?
must be raised at least 6 inches off the floor to premit easy cleaning underneath
What is the extent to which a material will absorb liquids?
porosity
What is water that is safe to drink?
potable water- a source would be a water transport vehicle
Where is hard surface flooring a good choice?
public restrooms or high soil areas
Where are handwashing stations required?
restrooms, areas used for food production, service, and dishwashing
To keep food from beung contamined by lightening what should be used?
shields on heat lamps
How far off the ground must floor mounted equipment be?
should be mounted in legs at least 6 inches off the floor or sealed to a masonry base
What are characteristics of batch type, dump dishwashing machine?
stationary rack combines the wash and rinse cycles in a single tank- each cyle is times and mahcine automatically dispenses both detergent and sanitizing chemical or hot water
What are characteristics of recirculating, door type, nondump dishwashing machine?
stationary rack is not completely drained of water between cycles and the wash is diluted with fresh water and reused from cycle to cycle
All detergents contain a ______ that reduces surface tension between the soil and the surface being cleaned?
surfactant (surface acting agent) that allow the detergent to quickly penetrate and soften the soil
What is sanitizing?
the process of reducing the number of microorganisms on the surface that has been cleaned to safe levels
What is cleaning?
the process of removing food and other types of soil from a surface
What specifically does NSF International provide?
they develop and publish standards for sanitary equipment design
What are disadvantages to hard surface flooring?
they may crack or chip if heavy objects are dropped on them and easily break dropped objects - they are more expensive to install and maintain and difficult to clean
What is the main criteria for finishes for interior walls and ceilings?
they must be durable, smooth, nonabsorbant, and easy to clean
What specifically does UL provide?
they provde sanitcaiton classification listings for equipment foud in compliance with NSF International standards and they also list products complying with their own published environmental and public health (EPH) standards
How are rubber mats that are used on areas like the kitchen be cleaned?
they should be picked up and cleaned separately when scrubbing floors
How does work flow impact a kitchen design?
to minimize the amount of time time food spends in the temp danger zone and the number of times food is handled
Why must employees use each sink in an establishment for its intended purpose?
to prevent cross contamination
How does contamination impact a kitchen design?
to prevent the risk of cross contamination place equipment to prevent splashing or spilling from one piece of equipment to another
T/F- A hose attached to a utility sink faucet and left sitting in a bucket of dirty water could contaminate the water supply
true
T/F- Grease on an establishments ceiling can be a sign of inadequate venilation
true
T/F- Handwashing stations are required in all dishwashing and service areas
true
Typically, what should the size of an air gap be?
twice the diameter of the water supply outlet
What are delimers and where are they often used?
used on mineral deposits and other soils that other types of cleaners cannot remove - they often are used to remove scale in dishwashing machines and steam tables and rust stain and tarnish on copper and brass
What are the 2 most common types of refrigerators and freezers?
walk in and reachin
What must be posted on or near a dishwasher?
water temperature, conveyor speed, and water pressure
In general, what is the backflow of water?
when water flows opposite its normal direction because of water pressure
How quickly are blast chillers able to cool food form 135F to 37F?
within 90 minutes
