Food Service Materials and Equipment Materials

Question 1

characteristics of multiuse material for food safety facility

Answer 1

not allow the migration of deleterious substances or impart colors, odors, or tastes to food.

Question 2

Cast Iron use limitation

Answer 2

may be used as a surface for cooking

may be used as utensil only as part of an uninterrupted process from cooking through service

Question 3

lead use limitation

Answer 3

ceramic, china, decorative materials that are used in contact with food shall be lead free; solder lead must be less than .2

Question 4

copper use limitation

Answer 4

copper may not be used in contact with a food that has a ph below 6 such as vinegar, fruit juice due to corrosion.

Question 5

galvanized metal use limitation

Answer 5

may not be used for utensils or food contact surfaces that are used in contact with acidic food.

Question 6

stainless steel

Answer 6

is approved as a food contact surfaces

Question 7

sponges limitations

Answer 7

may not be used in contact with cleaned and sanitized or in use food contact surfaces

Question 8

wood and wood wicker may not be used as a food contact surface except

Answer 8

hard maple/hard close grained wood for cutting boards, paddles, dowels, salad bowls.

wooden paddles in confectionary operations

Question 9

what shall nonfood contact surfaces be constructed of

Answer 9

surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material

Question 10

paint or other coatings, application

Answer 10

if not approved, may not be applied to a food contact surface or splash zone

Question 11

plastic, use prohibition

Answer 11

soft plastic such as deli packages or milk jugs may not be reused for food storage.

Question 12

single service and single use characteristics

Answer 12

may not allow the migration of deleterious substances, impart colors, odors, or tastes to food shall be safe and clean

Question 13

Temperature measuring devices accuracy: food

Answer 13

+ or - 1 degree if scaled in C or dual C and F.

+ or - 2 if scaled only in F

Question 14

Temperature measuring devices accuracy: water

Answer 14

scaled to C or C and F = + or - 1.5

Scaled to F= + or - 3 F

Question 15

food temperature measuring devices shall have a numerical scale or digital readout to greater than…

Answer 15

2 degrees F or 1 degree C

Question 16

manual warewashing equipment must be designed with an integral heating device that is capable of maintaining water at a temp not less than how many degrees F

Answer 16

171

Question 17

manual warewashing sink compartment requirements

Answer 17

a sink with three compartments.

large enough to accommodate immersion of the largest equipment

Question 18

alternative manual warewashing equipment

Answer 18

HP detergent sprayers

low or line pressure spray detergent foamers

task specific cleaning equipment

brushes

two compartment sinks

receptacles that substitute for the compartments of a multi compartment sink

Question 19

two compartment sinks for manual warewashing criteria before use

Answer 19

approval from regulatory authority

Question 20

fixed equipment spacing from adjoining equipment must not be of a distance more than how many inches

Answer 20

one thirty second inch

Question 21

counter mounted equipment that is not easily movable shall be installed to allow cleaning by being what?

Answer 21

sealed

elevated on legs that provide at least 4 inches clearance.

Question 22

fixed equipment elevation shall be elevated on legs that provide how many inches clearance between the floor and equipment

Answer 22

6 inches

Question 23

cleaning periodicity of warewashing machine

Answer 23

before use
throughout the day at a frequency necessary to prevent contamination
at least every 24 hrs if used
drained and cleaned after each scheduled serving period

Question 24

temperature ranges for manual warewashing sinks

Answer 24

wash solution sink 110
rinse solution sink 120

sanitization temperatures 171

Question 25

the recommended sanitizers in food service

Answer 25

chlorine, iodine, and quats

Question 26

if using chlorine or iodine sanitizers what should be checked for accuracy

Answer 26

the ph of the sanitizing solution

Question 27

chlorine sanitizing solution preparation

Answer 27

prepare a 100 ppm Free available chlorine sanitizing solution concentration by mixing 1 once of bleach in 4 gallons of water

Question 28

what is the minimum concentration and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink at 75 degrees is

Answer 28

50 ppm for 7 seconds

Question 29

Ice machines shall be cleaned and sanitized at what periodicity

Answer 29

every 30 days (procedures provided in an SOP)

Question 30

ice machine water and air filters shall be changed at a frequency recommended by the manufacturer or at what periodicity

Answer 30

at least once every 6 months

Question 31

if used with PHF (TSC) food, equipment food contact surfaces and utensils shall be cleaned through the day at least every how many hours?

Answer 31

4 hours

Question 32

surfaces of utensils and equipment contacting food that is not PHF (TCS), shall be cleaned at what periodicity

Answer 32

24 hours.... . | 8 hours for self service utensils such as tongs, scoops, or ladles

Question 33

After being cleaned, food contact surfaces and utensils shall be sanitized in

Answer 33

hot water manual operations by immersion in the third compartment for 30 seconds. hot water mechanical operations by being cycled through and achieving a surface temperature of 160 degrees F

Question 34

drying of equipment and utensils

Answer 34

air drying required. may not be cloth dried except utensil that have been air dried may be polished with cloths that are maintained clean and dry.

Question 35

storing of equipment, utensils, linens, and single service and single use articles shall be stored

Answer 35

clean, dry location at least 6 inches above the floor. (items that are kept in closed packaged may be stored less than 6 inches provided they are above the floor on dollies, pallets, racks and skids)

Question 36

List some areas where cleaned and sanitized equipment may not be stored:

Answer 36

``` locker rooms toilet rooms garbage rooms mechanical rooms under sewer lines under open stairwells sources of contamination ```

Question 37

the construction requirements of food service facility must abide by

Answer 37

DOD Criteria Construction Manual

Question 38

temperature measuring devices shall be located where

Answer 38

in the warmest part of a mechanically refrigerated unit, and in the coolest part of a hot storage unit.

Question 39

hot or cold holding equipment for PHF (TCS) shall be equipped with what

Answer 39

at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the devices temperature display

Question 40

Shipboard food service equipment must comply with what publication

Answer 40

NAVSUP PUB 533 Shipboard Food Equipment Catalog

Question 41

how often should equipment food contact surfaces be SANITIZED

Answer 41

before use and after cleaning.

Question 42

equipment food contact surfaces and utensils shall be sanitized how

Answer 42

hot water manual operations by immersion in the third compartment sink for at least 30 seconds. in mechanical warewashinng till utensil surface temp reaches 160 F

Question 43

wet wiping cloths shall be laundered

Answer 43

daily

Question 44

dry wiping cloths shall be laundered

Answer 44

as necessary

Question 45

how shall equipment and utensils be dried

Answer 45

air dried or used after adequate draining