6.3 Flashcards by Leticia Luna

Materials for construction and repair shall be:

Safe
Durable
Withstand repeated ware washing
Smooth, easily cleanable surface
Resistant

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Cast iron, use limitations:

May be used as cooking surface
May be used in utensils, if utensils are only used uninterrupted from cooking through service

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Lead, use limitation:

must be less than 0.2

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Copper, use limitation:

should not be used with food (pH below 6) due to causing
corrosion

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Galvanized metal, use limitation:

may not be used in contact with acidic food

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What is approved for food contact surfaces.

Stainless steel

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Sponges may not be used on…

cleaned and sanitized or in-use food contact surfaces

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wood may not be used as a food contact surface except:

close-grained wood for cutting boards or paddles

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Package food may be stored on what type of pallets?

NSF approved plastic wood pallets

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Food-contact surfaces shall be

Smooth
Free of imperfections
Free of sharp angles
Finished smooth weld/joints
accessible for cleaning/inspection

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Clean in place equipment must be:

Capable of being completely drained

have inspection access points

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Fixed equipment is intended to be cleaned by what method?

Cleaned and sanitized using pressure spray methods

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Can openers shall be

removable and replaceable

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Non-food contact surfaces shall be free of:

ledges, projections, crevices, and allow easy cleaning

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Food thermometers scaled to C/F* must be accurate

+/- 1*C

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Food thermometers scaled to F* must be accurate

+/- 2*F

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Thermometers for air/water C/F* must be accurate

+/- 1.5*C

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Thermometers for air/water F* must be accurate

+/- 3F*

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Exhaust ventilation hood systems in food preparation and ware washing shall be designed to prevent:

grease or condensation from draining or dripping onto food
and equipment

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Ventilation is use to remove

dust, grease, humidity, heat, smoke and odor

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A cover or lid for equipment shall overlap the opening and be

sloped to drain

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Bulk milk dispensers shall meet the requirements of

NSF International Standard

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The bulk milk container dispensing tube shall be cut:

on the diagonal, no more than 1 inch protruding from the chilled dispensing head

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Vending machine shall be equipped with a

self-closing door

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Shall be located to measure the air temperature in the _______ of a mechanically refrigerated unit and in the _______ of a hot food storage unit.

1. warmest part 2. coolest part

Food/water temperature measuring devices on ware washing machines shall have a numerical scale in increments no greater than…

2ºF or 1°C

Manual ware washing equipment:

1. water temp not less than 171°F 2. rack/basket to allow complete immersion

Ware washing machines

1. Automatically dispense detergents and sanitizers 2. visual or audible alarm to signal if the detergents and sanitizers are not delivered

Shipboard food service equipment must comply with

NAVSUP PUB 533

All foodservice equipment/utensils shall meet criteria of:

1. NSF International 2. Underwriters Laboratories 3. USDA 4. BISSC

What are the 3 compartments of the sink

1. washing 2. rinsing 3. sanitizing

Manual ware washing is also known as…

3 sink method

Alternative ware washing is also known as

2 compartment sink

Before using the 2 compartment sink method the PIC must have it approved by who?

regulatory authority

A 2 compartment sink may not be used for ware washing if:

solutions are used for continuous or intermittent flow

foodservice equipment shall be installed using guidance from:

1. NSF 2. USACHPPM TG No. 194 3. FDA

Ice machines shall be installed so that they do not present a risk for

ice contamination

Fixed equipment shall be installed allowing

access for cleaning

Counter-mounted or table mounted equipment must allow how much clearance between the floor and the equipment?

at least 4 inches

Floor-mounted equipment must allow how much clearance between the floor and the equipment?

at least a 6 inches

Who may authorize use of foodservice equipment/utensils that do not meet NSF standards?

the regulatory authority

Ware washing Equipment must be washed

daily

A ware washing sink may not be used for

handwashing

If iodine is used, it should be

68\*F

The temperature of the **_wash solution_** in manual ware washing equipment shall be maintained at not less than

110ºF

The temperature of the **_rinse solution_** in manual ware washing equipment shall be maintained at not less than

120ºF

If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at

171ºF or above

What are the 3 recommended sanitizers in food service?

1. Chlorine 2. Iodine 3. Quats

Concentration of the sanitizing solution in manual and mechanical ware washing shall be accurately determined by using a

test kit

Chlorine sanitizing solution is prepared by mixing _____ of Free Available Chlorine (FAC) sanitizing solution concentration, by mixing ______ of bleach in _____ of water

1. 100-ppm 2. two tablespoons (1 ounce) 3. 4 gallons

The minimum concentration and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink at a water temperature of\_\_\_\_\_ is \_\_\_\_ppm for ___ seconds.

1. 75°F 2. 50 3. 7 seconds

5 Proper steps in manual and mechanical dishwashing:

1. Scrap 2. Wash 3. Rinse 4. Sanitize 5. Air dry

Food temperature measuring devices shall be calibrated in accordance with ________ specifications.

manufacturer's

Shells may not be used more than once as

serving containers

Ice machines shall be cleaned

monthly/30 days

Procedures and frequency for cleaning and sanitizing ice machines shall be provided in a

standard operating procedure (SOP)

Ice machine water and air filters shall be changed

at least every 6 months

Equipment food-contact surfaces and utensils shall be cleaned before each use when:

1. different type of raw animal food 2. change from raw foods to working with ready-to-eat foods 3. Between raw FF&V and PHF(TSC) foods 4. Before using or storing a thermometer 5. Any time contamination may have occurred

If used with PHF (TSC) food, equipment food contact surfaces and utensils shall be cleaned

at least every 4 hours

iced tea dispensers must be cleaned

At least every 24 hours

Self-service utensils such as tongs are cleaned

every 8 hours

Surfaces that accumulate grease, sugars, and syrup shall be cleaned and sanitized how often

daily

food contact services for cooking and baking equipment shall be cleaned

daily/24hrs

Use of flammable solvents or other flammable cleaning products is strictly

prohibited

Wet cleaning using a **3 compartment sink**:

1. Sinks shall be thoroughly cleaned, rinsed, and sanitized before each use 2. Wash equipment and utensils in the first compartment with a hot detergent solution. 3. Drain and prepare a fresh detergent solution when the water becomes visibly soiled. 4. Approved wash solutions shall be used per manufacturer’s instruction

When using a **2 compartment sink:**

1. Equipment shall be disassembled as necessary 2. Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation

Can you use steel wool for cleaning?

Equipment food-contact surfaces and utensils shall be sanitized before use after

cleaning

Hot water manual operations for a 3 compartment sink must be sanitized

for at least 30 seconds

Wet wiping cloths shall be laundered how often

daily

Dry wiping cloths shall be laundered how often

as necessary

Wiping cloths may be laundered in

1. mechanical washer 2. sink designated only for laundering wiping cloths 3. ware washing/food preparation sink

Equipment and utensils must be

air dryed

Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not

contaminate food-contact surfaces

Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored:

1. locker rooms 2. toilet rooms 3. garbage rooms 4. mechanical rooms 5. Under sewer lines 6. Under leaking water lines 7. Under open stairwells 8. Under other sources of contamination

Knives, forks, and spoons that are not pre-wrapped shall be presented so

only the handles are touched

6.3 Flashcards

(76 cards)