Ch. 9 - Safe Facilities & Pest Management

Question 1

What should you keep in mind when choosing materials, equipment, and utilities for your operation?

Answer 1

Food safety

Question 2

What should you do before making facility/equipment changes to your operation?

Answer 2

Consult with local regulatory authority

Question 3

What traits should you look for when choosing flooring, ceiling, and walling materials?

Answer 3

Smooth and durable

Question 4

Coving

Answer 4

A curved, sealed edge between a floor and wall

Question 5

Why are covings useful? (3)

Answer 5

• Make cleaning easier
• Removes places for insects to hide
• Protects wall from moisture

Question 6

What should you do with standing water on the floor?

Answer 6

Remove as quickly as possible

Question 7

What ANSI-accredited organizations should you look for equipment certifications from? (3)

Answer 7

• NSF
• UL EPH
• ETL

Question 8

How should floor-mounted equipment be set-up? (2)

Answer 8

• 6 in/15 cm off floor
  OR
• With a masonry base

Question 9

How should table-mounted equipment be set-up (2)

Answer 9

• 4 in/10 cm off table
  OR
• Sealed to tabletop

Question 10

Who and when should equipment be maintained?

Answer 10

Regularly by qualified persons

Question 11

Where should dishwashing machines be installed? (2)

Answer 11

• Somewhere reachable and convenient
• Away from contaminable areas

Question 12

What supplies should you use in your dishwasher?

Answer 12

Only detergents & sanitizers approved by your local regulatory authorities

Question 13

What settings MUST a dishwasher have?

Answer 13

• Water temp.
• Water pressure
• Sanitizer/Detergent concentration

Question 14

Where should dishwasher setting info be posted?

Answer 14

On the machine

Question 15

When should you clean your dishwasher? (2)

Answer 15

• Whenever necessary
• When recommended by manufacturer

Question 16

Where are handwashing stations required? (2)

Answer 16

• In or by restrooms
• In areas used for food prep/service or dishwashing

Question 17

How can you prevent contamination in handwashing stations? (2)

Answer 17

• Provide adequate barriers
• Provide adequate distance

Question 18

What do all handwashing stations need? (5)

Answer 18

• Running water of at least 85F
• Soap
• Way to dry hands
• Garbage container
• Signage

Question 19

Break Areas

Answer 19

Areas designated for employees to eat, drink, chew gum, and use tobacco products

Question 20

Where must break areas be located?

Answer 20

Away from food, equipment, and single-use items

Question 21

Utilities (5)

Answer 21

Water, electricity, gas, sewage, garbage disposal

Question 22

Building Systems (3)

Answer 22

Lighting, plumbing, ventilation

Question 23

Potable Water

Answer 23

Drinkable water than can be used in food preparation

Question 24

Source of potable water (4)

Answer 24

• Approved public water mains
• Approved private sources that are tested/checked
• Closed, portable water containers
• Water transport vehicles

Question 25

Who can install/maintain plumbing?

Answer 25

ONLY licensed plumbers

Question 26

What is the greatest danger to water safety?

Answer 26

Cross connection

Question 27

Cross-Connection

Answer 27

A physical link between safe and dirty water

Question 28

Backflow

Answer 28

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

Question 29

Backsiphonage

Answer 29

When heavy water use in one area of your operation creates a vacuum in the plumbing that sucks contaminants back into water supply

Question 30

How can you prevent backflow? (2)

Answer 30

- Air gap - Backflow prevention device

Question 31

Vacuum Breaker

Answer 31

A device that prevents backsiphonage by closing a check valve and sealing the water line when flow is stopped

Question 32

Air Gap

Answer 32

Air space that separates a water supply outlet from a potentially contaminated source

Question 33

What is the only SURE way to prevent backflow?

Answer 33

Air gap

Question 34

What can grease trap build-up lead to? (2)

Answer 34

- Odor - Contamination

Question 35

What are the benefits of good lighting? (2)

Answer 35

- Makes cleaning easier - Makes environment safer

Question 36

How is lighting intensity measured?

Answer 36

Foot-candles or lux

Question 37

What area should be lit brighter than others?

Answer 37

Food prep areas

Question 38

What are the benefits of bright lighting in a food prep area? (2)

Answer 38

- Can better see food condition - Can better see what needs cleaning

Question 39

What should your operation's light bulbs be? (3)

Answer 39

- Replaced immediately when blown - Shatter-proof - Properly sized

Question 40

What are the benefits of good ventilation? (3)

Answer 40

- Improved air - Takes out heat, steam, smoke - Eliminates fumes/odors

Question 41

What are the consequences of poor ventilation?

Answer 41

Build up of grease/condensation on the walls & ceilings

Question 42

When/how should garbage be removed?

Answer 42

Quickly and carefully to avoid contamination

Question 43

Where/when should garbage containers be cleaned?

Answer 43

Away from food areas and frequently

Question 44

What is required of indoor garbage containers? (3)

Answer 44

- Sealed - Easy to clean - Covered

Question 45

What is required in women's bathrooms?

Answer 45

Covered sanitary tissue receptacle

Question 46

Where should waste/recyclables be kept?

Answer 46

Away from food areas

Question 47

Where should outside garbage containers be kept?

Answer 47

On smooth, durable surface like asphalt or concrete

Question 48

How should outside garbage containers be kept? (2)

Answer 48

- Covered - With drainage plugs in once place

Question 49

Imminent Health Hazard

Answer 49

Significant threat/danger to health that requires immediate correction or closure to prevent injury

Question 50

Crisis Response Steps (3)

Answer 50

1. Determine the risk to food safety 2. If present, stop service immediately 3. Notify local regulatory authorities

Question 51

Pest Prevention Steps (3)

Answer 51

1. Deny pests entry 2. Deny pests food/water/shelter 3. Work with a licensed pest control operator

Question 52

How can you deny pests entry? (2)

Answer 52

- Reject deliveries with signs of pest damage - Seal all entryways

Question 53

How can you deny pests food/water/shelter? (3)

Answer 53

- Clean up food spills immediately - Keep waste/recyclables as far from building as possible - Store supplies off the wall and 6 in off ground

Question 54

How many pests can indicate an infestation?

Answer 54

As few as 1

Question 55

Signs of pests (4)

Answer 55

- Damage - Feces - Nests - Living or dead pests