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Flashcards in Food Safe - Unit 9 Deck (16)
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1

What are the nine basic requirements in a food services establishment?

1. Adequate lighting
2. Potable water
3. Adequate hot water supply
4. Proper waste disposal
5. Hand washing sinks
6. Proper dishwashing facilities
7. Adequate cooler, freezer, and dry storage space
8. Grease traps
9. Proper ventilation

2

List 6 things that food contact surfaces must be (in order for it to be safe for food handling).

1. Durable
2. Non-absorbent
3. Easy to clean
4. Non-toxic
5. Smooth
6. Light coloured

3

What is potable water?

Water that is safe or human consumption: for eating, drinking, cooking, and making ice.

4

What is hot water necessary for?

Proper dishwashing, hand-washing, and cleaning. A food service establishment must have enough hot water to meet demands at its busiest times.

5

Adequate cooler and freezer storage

Shelving in walk-in coolers and freezers must be at least 15 cm off the ground and have adequate space to allow for air circulation. Maintain proper temperatures: coolers at or below 4°C and freezers at or below 18°C.

6

What is the purpose of adequate lighting?

Brightly lit workspaces help food handlers see spills, dirt, and signs of pests.

7

What is the purpose of grease traps?

Fats, oil, and grease that go down the drain can clog plumbing and the public sewers. When a sewer line is plugged, sewage packs up, toilets don't flush, sinks don't drain, and floods can occur.

8

What is the purpose of proper ventilation?

Keeps premises free from odours, grease, smoke, heat, and steam.

9

What is purpose of proper waste disposal?

An establishment must have proper waste disposal procedures in place. Garbage attracts pests and can be a source of cross-contamination.

10

Hand washing sink

Food premises are required to have dedicated hand-washing sinks that are easily accessed from all food preparation stations. The sinks must be equipped with liquid soap in a dispenser and single use paper towels.

11

Proper dishwashing facilities

A foodservice establishment must have dishwashing facilities that will handle its needs at its busiest times.

12

What should the flow of food and dishes in a food service kitchen ensure?

It should ensure that clean dishes do not come into contact with dirty dishes, clean linens do not come into contact with soiled linens, and raw potentially hazardous foods do not come into contact with prepared and ready to eat foods.

13

What is a preventative maintenance program?

A regular maintenance program that should be in place to ensure the efficiency and durability of equipment in a food service establishment.

14

What are the two steps of a preventative maintenance program?

1. Ensuring that equipment is kept in good working order so that it is clean and free of grease build-up and dust.
2. Ensuring that equipment is operating according to the manufacturer's specifications.

15

List some important preventative maintenance measures.

1. Seals on the doors of coolers and freezers should be clean, free of mould, and sealed tightly.
2. Compressors on coolers and freezers should be clean, free of dust and grease, and have good air circulation around them.
3. Ventilation systems should be cleaned regularly to prevent grease build-up.
4. All temperature gauges should be regularly checked for accuracy.

16

Emergency situations

Emergency situations should as fire and smoke damage, flooding, power outages, and boil water advisories may compromise the safety of the food you serve.
Such unplanned occurrences can affect your establishment's ability to keep the premises clean and sanitized and to properly store, prepare, and serve good.
Always contact your health authority before you continue to serve food during an emergency situation. Your public health officer will help you to determine if the food is safe to serve to customers.