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IDC School Flash Cards > Prev Med 6-3-2 Food Service Materials and Equipment Requirements > Flashcards

Prev Med 6-3-2 Food Service Materials and Equipment Requirements Flashcards

Food service stuff

1
Q

Who is required to describe the food service materials and equipment?

A

The IDC

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2
Q

Materials for contruction and repairing msut be…?

A

Safe
Durable, corrosion-resistant and nonabsorbant
Sufficient in weight and thickness
Resistant to pitting, chipping, crazing, scratching, etc.

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3
Q

What is the use limitation of cast iron?

A

Used as a surface for cooking
Used in utensils for serving food

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4
Q

What is the use limitation of lead?

A

Ceramic, china, and crystal utensils and decorative utensils will be lead free
Solder lead must be less than 0.2.

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5
Q

What is the use limitation of copper?

A

Copper and brass may not be used in contact with food that has a pH less than 6 (vinegar, fruit juice), causes corrosion.

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6
Q

What is the limitation use of galvanized metal?

A

May not be used for utensils or food contact surfaces of equipment that comes into contact w/ acidic food.

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7
Q

What is the limitation use of stainless steel?

A

Approved as food contact surfaces.

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8
Q

What is the limitation use of sponges?

A

May not be used in contact with cleaned/sanitized or in-use food surfaces.

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9
Q

What is the limitation use of wood?

A

Wood and wood wicker may not be used as food contact suface except:
-Hard maple and likewise hard, close grained wood used for cutting boards, paddles, rolling pins, bowls, chop sticks, etc.

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10
Q

Can you paint on food contact surfaces?

A

No

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11
Q

What kind of plastics can you use?

A

Soft palstic containers not inteded for multi use may not be reused as food storage.

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12
Q

What types of pallets can be used?

A

NSF International listed plastic pallets or wood pallets.

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13
Q

The durability of equipment must…?

A

Retiain theor characteristics qualities under normal use conditions

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14
Q

Food temperature measureing devices may not have glass unless?

A

Encased in a shatterproof coating.

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15
Q

How is fixed equipment cleaned?

A

Cleaned and sanitized using pressure spray method.

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16
Q

Food temperature devices scaled only in Celcius or dually scaled must be accuarate to what degree?

A

±1℃

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17
Q

Food temperature devices scaled only in Fahrenheit are accurate to what degree?

A

±2℉

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18
Q

Devices scaled in Celcius or dually are accurate to what degree?

A

±1.5℃

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19
Q

Devices scaled only in fahrenheit are accurate to what degree?

A

± 3℉

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20
Q

Pressure for the fresh hot water sanitizing rinse will have increments of how many kPa and should be how accurate?

A

Increments of 7 kPa
Accurate to ±14 kPa

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21
Q

What is ventilation used to remove?

A

Dust, grease, humidity, heat, smoke, and odor.

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22
Q

Vending machine are equipped with what type of door?

A

Self closing door/cover

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23
Q

Where should temperature measuring devices be located?

A

In the warmest part of a mechanically refridgerated unit and the coolest part of a hot food storage unit

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24
Q

Food and water temperature measuring devices on warewashing machine will have increments no greater than…?

A

2℉

25
Q

What integral temp does manual warewashing need to be at?

A

171℉

26
Q

Ship board food service equipment must comply with…?

A

NAVSUP PUB 533, Shipboard Food Equipment Catalog

27
Q

Equipment and utensils must be at what standards?

A

NSF International
Underwriters Laboratories
USDA
Baking Industry Sanitation Standards Committee (BISSC)

28
Q

How many components does manual warewashing require?

A

A sink with at least 3 components

29
Q

What are some alternative manual warewashing equipment?

A

High-pressure detergent sprayers
Low-orline-pressure spray detergent foamers
Brushes
etc.

30
Q

A two-component sink may not be used for warewashing operations when…?

A

Cleaning and sanitizing solutions are used for a continuous or intermitten flow

31
Q

What label needs to be with sink components?

A

Wash, rinse, sanitize, and air dry.
Steps for chemically sanitizing

32
Q

Food service equipment shall be installed using guidance found in…?

A

NSF International’s Manual for Food Service Equipment
USACHPPM TG No. 194
FDA Food Establishment Plan Review Guide 2000

33
Q

How many inches of clearance does equipment need?

A

4” (10cm)

34
Q

How many inches does floor-mounted equipment need?

A

6” (15cm)

35
Q

What scheduled program should be established to clean electric motors, refrigeration compressors, controls, etc?

A

Semiannual

36
Q

How often must a warewashing machine and other equipment be cleaned?

A

Before use
Throughout the day
At least every 24 hours
Drained and cleaned after each scheduled meal

37
Q

If Iodine is used to sanitize what temp does the water need to be?

A

68℉

38
Q

The temperature of the wash solution should be?

A

No less than 110℉

39
Q

The temperature of the rinse solution should be?

A

No less than 120℉

40
Q

What are the 3 recommended sanitizers in food service?

A

Chlorine, Iodine, and quats (Quarternary Ammonium Compounds)

41
Q

For chlorine sanitizer solution Standard non-scented household bleach or calcium hypochlorite should be used, what is the percentage of chlorine concentration and how many ppm?

A

5-6%
100ppm Free Available Chlorine (FAC)
Mix 2 tbs (1oz) of bleach in 4 gallons.

42
Q

What are the steps in Manual and Mechanical dishwashing?

A
  1. Scrape/ Prewash
  2. Wash
  3. Rinse
  4. Sanitize
  5. Air Dry
43
Q

Ice machines are cleaned and sanitized how often?

A

Every 30 days

44
Q

Ice machine water and air filters should be changed how often?

A

Every 6 months

45
Q

How often are iced tea dispensers cleaned?

A

Every 24 hours

46
Q

How often are consumer self-serve utensils cleaned?

A

Every 8 hours

47
Q

How often should cooking and baking equipment be cleaned?

A

24 Hours

48
Q

How often should microwave oven cavities and door seals be cleaned ?

A

24 hours

49
Q

Washed utensils and equipment shall be rinsed using one of the following procedures…?

A
  1. Use of distinct, seperate water rinse after washing and before sanitizing
  2. Use of a detergent- sanitizer
  3. Use of a non-distinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink op.
50
Q

Can you use steel wool or steel wool pads?

A

No

51
Q

Can you use woven brass pads?

A

Yes

52
Q

Equipment food-contact surfaces and utensils shal be sanitized…?

A

Before and after use and after cleaning

53
Q

Sanitizing reduces ______ on a clean surface to a safe level.

A

Microbes

54
Q

After being cleaned equipment food-contact surfaces and utensils will be santized in…?

A
  1. Hot water manual op by imersion in the 3rd compartment for at least 30 seconds
  2. Hot water mechanical op by being cycled and having a surface temp of 160℉.
55
Q

How often are wet wiping cloths laundered?

A

Daily

56
Q

Soiled linen should be kept in what?

A

Clean, nonabsorbant receptacles or clean laundry bags.

57
Q

After cleaning and sanitizing equipment and utensils…

A

Air dry or used after adequate draining

58
Q

How should equipment utensils, linen be stored?

A

Clean dry location
At least 6” above the floor
Self draining position
Covered or inverted

59
Q

Closed packages may be stored less than 6” above the floor on what?

A

Dollies, pallets, racks, skids

IDC School Flash Cards (11 decks)

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