Module 9 Flashcards
Safe Facilities and Pest Management
What should you do before making changes to your operation?
Consult local regulatory agencies before making changes, including the facility or equipment.
Why do you want smooth and durable floors, walls, and ceilings?
It makes it easier to clean.
What is a coving, and why do you need them?
It is a curved sealed wall in-between the floor and the wall. It gets rid of sharp corners that are hard to clean. But it must be glued tightly to the wall to prevent insects.
What are the food equipment standards?
It must be smooth, durable, easy to clean, and resistant to damage.
What does NSF do?
Develop standards for sanitary design and construction of equipment. It also certifies equipment meeting those standards. Must be accredited by ANAB.
What do other organizations do for food equipment?
Classify equipment meeting standards deployed by others. Must be accredited by ANAB.
What should you look out for when purchasing equipment?
Look for the NSF mark, UL EPH classified mark, or the ETL sanitation mark. It means that it is certified or classified for sanitation under an ANAB-accredited program.
How tall should floor mounted equipment’s legs be?
Like shelves in a cooler, 6 in or 15 cm.
How can a walk-in cooler be sealed?
With a masonry base.
How should soda machines be mounted?
With a masonry base on a countertop. Or with legs at least 4 inches or 10 cm high.
How should you maintain your equipment?
Check on them regularly. Get qualified people to maintain it. Set up a maintenance schedule with the supplier or manufacturer.
What’s important to consider when installing a dishwasher?
Ease of reach, convenient location, and prevention of contamination.
What information should be measured by a dishwasher?
Water temperature, water pressure, and chemical concentration. The correct parameters should be posted on the machine.
How often should you clean a dishwasher?
As often as needed. But be sure to follow the manufacturer’s recommendations and local regulatory requirements.
Where are handwashing stations required in your operation?
It is required in food prep areas, service areas, and dishwashing areas.
What are the requirements of handwashing stations?
It must have run drinkable water. The water must at least reach 85F or 29C. There should be soap and a method of drying hands. If disposable paper towels are the method of drying hands, there must be a trash can. A clear sign that tells staff to wash hands before returning to work.
What are break areas?
Areas designated for staff to eat, drink, chew gum, and use tobacco products. It must consider the location of food, equipment linens, and single use items to prevent contamination.
What is potable water?
It is water that is safe to drink. There are standards set in place that require only potable water to be used to prepare food or come in contact with food-contact surfaces.
What are potable water sources?
Approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, and water transport vehicles.
What is a cross-connection?
A physical link between safe and dirty water.
Why is cross-connection dangerous?
It can cause backflow to occur. It is the reverse flow of contaminants through a cross connection into a portable water supply. This happens because of pressure pushing the contaminants back into the water supply. Or when high use causes a vacuum in the plumbing system which is called backsiphonage.
How can you prevent backflow?
By not attaching a hose to a faucet unless it is attached to a vacuum breaker.
What devices can be used to prevent backflow?
Use double check valves and reduced-pressure-zone backflow preventers. These use multiple check valves. As well as providing ways to determine whether or not the the valves are operational.
What are requirements for backflow checking devices?
Check the working condition periodically. Use certified technicians and document it. Follow the local requirements and manufacturer’s recommendation.
