Ch. 9: Safe Facilities and Pest Management

Question 1

Requirements for floors/walls/ceilings? (4)

Answer 1

Must be smooth and durable
Must be regularly maintained–fixing holes etc
Floors need coving–seal between wall and floor
If there’s standing water it needs to be removed ASAP

Question 2

Equipment requirements? (5)

Answer 2

NSF certified
Accredited by ANSI
Easy to clean
Durable
Damage resistant

Question 3

What needs to be true of stationary equipment? (2)

Answer 3

Easy to clean

Easy to clean around

Question 4

What do you need to follow when installing equipment? (2)

Answer 4

Mfr. recommendations

Regulatory requirements

Question 5

What needs to be true of floor-mounted equipment? (2)

Answer 5

at least 6” legs

or sealed to a masonry base

Question 6

What needs to be true of tabletop equipment? (2)

Answer 6

at least 4” legs

or sealed to countertop

Question 7

What must be done after equipment installation? (3)

Answer 7

Must be regularly maintained by qualified people
Set up maintenance schedule
Check equipment regularly

Question 8

Where/how must dishwashers be installed? (4)

Answer 8

Reachable location
Convenient location
A place that keeps food-contact surfaces from from contaminants
Follow mfr. directions for installation, operation, and maintenance

Question 9

What supplies to use for dishwasher?

Answer 9

Detergents and sanitizers approved by local reg. authority

Question 10

What 3 settings does the dishwasher need to be able to measure? Where should this information be found? (4)

Answer 10

Water temp
Water pressure
Cleaning and Sani chemical concentration
Info on these settings needs to be on the machine

Question 11

How frequently does the dishwasher need to be cleaned? (3)

Answer 11

As often as necessary
Follow mfr. recs
Follow local regulatory reqs

Question 12

How large do 3 compartment sinks need to be?

Answer 12

Big enough to clean large equipment (but also be prepared to clean them in place)

Question 13

2 places handwashing stations need to be

Answer 13

In restrooms or right next to them

In areas used for food prep, service, and dishwashing

Question 14

Preventing cross-contamination for handwashing stations? (2)

Answer 14

Only use them for handwashing

Need adequate barriers on sides or to be far enough away from food/contact surfaces to not splash

Question 15

When do handwashing stations need to be available

Answer 15

ALWAYS (don’t block or fill with dishes)

Question 16

Handwashing stations must always be properly stocked. With what five things?

Answer 16

Hot and cold running water (drinkable, correct temp and pressure needs)
Soap (liquid, bar, powder)
Way to dry hands (paper towels or air blaster (room temp high speed or warm air))
Garbage container (if using paper towels)
Signage (saying ppl need to wash their hands)

Question 17

What are utilities needed? (5)

Answer 17

Water
Electricity
Gas
Sewage
Garbage Disposal

Question 18

What building systems are needed? (3)

Answer 18

Plumbing
Lighting
Ventilation

Question 19

What’s required of utilities and building systems? (2)

Answer 19

Enough of them to meet operation needs

Must work correctly

Question 20

What is potable water?

Answer 20

Drinkable water

Question 21

Where can you get potable water (4)

Answer 21

Approved public water mains
Regularly tested and maintained private water sources
Closed, portable water containers
Water transport vehicles

Question 22

What to do with an on-site septic system?

Answer 22

Make sure it’s properly tested and maintained

Question 23

How to install and maintain plumbing? (2)

Answer 23

Correctly (if not, it can mix potable and non-potable water and cause FBIs)
By a professional

Question 24

What is a cross-connection?

Answer 24

A physical link between safe and dirty water

Question 25

What is backflow?

Answer 25

The reverse flow of contaminants through a cross-connection into a drinkable water supply

Question 26

What is backsiphonage?

Answer 26

When high water use in one area creates a vacuum in the plumbing system that sucks contaminants back into the water supply

Question 27

Ways to prevent backflow? (3)

Answer 27

Don't attach a hose to a faucet unless there's a backflow prevention device (like a vacuum breaker) Other mechanical devices (double check valves, reduced pressure zone backflow preventers) (Must be checked periodically by a trained technician and documented) Only sure way is to create an airgap

Question 28

Ways to prevent grease condensation?

Answer 28

Grease trap

Question 29

Grease trap rules? (3)

Answer 29

Put in by licensed plumber Easy to access Cleaned regularly according to mfr. recs

Question 30

How is light intensity measured?

Answer 30

Foot-candles or lux

Question 31

Which areas in a facility need to be brightest and why?

Answer 31

Prep areas, so you can see the condition of food and identify what needs to be cleaned

Question 32

What to do after proper lighting is reached?

Answer 32

Monitor--replace bulbs if burned out and make sure they're the correct size

Question 33

What do lightbulbs need to protect food? (2)

Answer 33

Shatter-resistance | Protective covers

Question 34

What does a good ventilation system do? (7)

Answer 34

``` Improves air quality in operation Removes heat, steam smoke fumes odors prevents grease and condensation buildup on walls ```

Question 35

Why should garbage be removed from prep areas ASAP? (3)

Answer 35

To prevent odors pests possible contamination

Question 36

How freq. and how should garbage containers be cleaned? (3)

Answer 36

Frequently Inside and outside Cleaned away from food prep and storage areas

Question 37

Requirements for indoor garbage containers? (6)

Answer 37

``` Leakproof Waterproof Pestproof Easy to clean Covered when not in use Womens restrooms need a covered receptacle ```

Question 38

Where must waste/recyclables be stored? (2)

Answer 38

Designated areas away from food/contact surfaces | Where they won't create a public health hazard or nuisance

Question 39

Requirements for outdoor garbage containers? (4)

Answer 39

On a smooth, durable, nonabsorbent surface Tight-fitting lids Kept covered at all times Keep drain plugs in place

Question 40

5 maintenance requirements

Answer 40

Clean operation regularly Make sure all building systems work and are regularly checked Make sure building has no leaks, holes, cracks Control pests Maintain outside of building

Question 41

Most common crises that affect food safety? (4)

Answer 41

Power outages Fires Flooding Sewage backups

Question 42

What is an imminent health hazard?

Answer 42

A significant threat or danger to health that requires immediate correction or closure to prevent injury

Question 43

Other threats to food safety? (3)

Answer 43

``` Temperature control (fridge breakdowns, power failures) Physical security (unauthorized people in facility) Drinkable water supply (threats, broken water mains, terrorist contam.) ```

Question 44

What to do when having a food safety crisis? (6)

Answer 44

Determine if there's a significant risk to food safety If risk is significant, stop service Notify regulatory authority Throw possibly spoiled/contam. food out, as well as food in not intact packaging Decide how to correct problem Get approval from local reg. authority before continuing service

Question 45

4 ways to correct problem of food safety crisis?

Answer 45

Establish time temp control of TCS food Cleaning and sanitizing surfaces Reestablishing physical security Verify water supply is drinkable

Question 46

3 rules for pest control

Answer 46

Deny access Deny food, water, shelter Work with licensed pest control operator (PCO)

Question 47

Ways to deny shelter (10)

Answer 47

Toss garbage quickly and correctly Keep garbage containers clean and in good condition Keep containers tightly covered Clean up spills around garbage immediately Store recyclables in clean pest-proof containers Keep recyclables as far away from building as regulation allows Store all food and supplies correctly and quickly Keep food and supplies away from ways and at least 6" off floor Use FIFO Clean up spills immediately including crumbs/scraps

Question 48

Ways to deny access? (6)

Answer 48

``` Check all deliveries before they enter facility Refuse shipments w/ signs of pests Ensure pest access points are secured Screen windows & vents (patch/replace when needed) Seal cracks (floors, walls, around pipes) Install self closing doors or air curtains ```

Question 49

If pests do get in what to do?

Answer 49

Immediately contact PCO if any signs are seen