Prev Med 6.3

Question 1

The overall characteristics of equipment use in food preparation

Answer 1

Don’t allow the migration of deleterious substances or impart colors, taste, odors. durable and safe to use with cooking

Question 2

Limitations of cast iron

Answer 2

can only be used with food from start to serving

Question 3

Limitations of lead

Answer 3

lead free and solder lead must be less than0.2

Question 4

Copper limitations

Answer 4

cant be used with food PH level above 6

Question 5

galvanized metal limitations

Answer 5

cant be used with acidic foods

Question 6

Is stainless steel an approved food contact source?

Answer 6

yes

Question 7

limitations of sponges

Answer 7

cant be used in contact with cleaned, sanitized or in use food contact surfaces

Question 8

Limitations of wood

Answer 8

wood cannot be used unless is hard maple or closed grained wood

Question 9

non food contact surfaces should be made from what

Answer 9

corrosion resistant/ non absorbent and smooth materials

Question 10

soft plastics can be reused for food T or F

Answer 10

False

Question 11

What type of pallets are allowed?

Answer 11

NSF plastic or wood pallets

Question 12

single serve items do what

Answer 12

cant allow migration of substances and or impart color, taste or odors

Question 13

temp measuring devices can only be made of glass when?

Answer 13

encased in a shatterproof coating

Question 14

Food contact surfaces must be what?

Answer 14

easily disassembled with handheld tools that are commonly available

Question 15

fixed equipment can be cleaned how?

Answer 15

cleaned and sanitized using pressure sprays

Question 16

can openers must be able to do what?

Answer 16

cutting parts be removable for cleaning or replacement

Question 17

Non food contact surfaces should be what?

Answer 17

free of unnecessary ledges or projections and designed to allow easy flow

Question 18

Thermometers scaled in Celsius or dually scaled in both should be scaled to what accuracy (food)

Answer 18

-/+ 1.5 C

Question 19

devices only scaled in Fahrenheit for food should be scaled to what?

Answer 19

+/- 3F

Question 20

Devices scaled in Celsius or both for ambient air and water should be scaled to what?

Answer 20

+/- 1.5C

Question 21

Devices Scaled in Fahrenheit for air and water should be scaled to what?

Answer 21

+/- 3F

Question 22

Bulk milk dispenser and other similar containers must meet what requirement?

Answer 22

NSF international standard

Question 23

milk dispensers are cut how?

Answer 23

diagonally and with no more than 1in exposed

Question 24

Temp measuring devices should be located where?

Answer 24

in the fridge at the warmest part

in a food warmer in the coldest part

Question 25

Cold or hot equipment used for PHF (TCS) food shall be equiped with

Answer 25

at least one integral or permanently affixed measuring device

Question 26

Food Temp measuring devices should be scaled how?

Answer 26

scaled with increments no greater than 2F or 1C in intended range

Question 27

Manual Ware washing equipment, heaters and baskets are designed to maintain what temp?

Answer 27

171F

Question 28

What 5 requirements must all food service equipment meet?

Answer 28

NSF International Underwriter Lab USDA Baking industry sanitations standards committee

Question 29

Manual washing sinks will have how many compartments for what?

Answer 29

3 | Washing, Rinsing and sanitizing

Question 30

Alternative manual ware washing stations have how many compartments and is authorized by who

Answer 30

Two compartments Pic gets approval from regulatory authority

Question 31

What can a Two compartment sink not be used for?

Answer 31

When ware washing operations are used for cleaning and sanitize solutions continually and intermittently

Question 32

Explain the utensils and temperature requirements for food service

Answer 32

Thermometers should be readily accessible for use | A test kit should be available to measure the sanitizing solution in mg/L

Question 33

Floor mounted equipment should be how far off the ground?

Answer 33

6in (15Centimeter)

Question 34

A semiannual cleaning program should be established for what?

Answer 34

Food equipment not normally accessed by food employees

Question 35

Warewashing machine should be cleaned when?

Answer 35

if used every 24hrs before use throughout the day as needed

Question 36

Limitations of a ware washing sink?

Answer 36

can't be used for handwashing | can be used for washing wiping cloths only if it has been cleaned first

Question 37

minimum immersion temp of water used for manual ware washing?

Answer 37

171F

Question 38

Three recommended sanitizers in food service are

Answer 38

Chlorine, Iodine and Quats

Question 39

A chlorine solution is prepared how?

Answer 39

100ppm FAC solution is prepared by mixing two tablespoons of of bleach in 4 gallons

Question 40

minimum concentration and contact time when using chlorine to sanitize in a 3-compartment sink?

Answer 40

water temp 75F | 50ppm for 7 seconds

Question 41

Limitations of mollusk shells

Answer 41

can only be used once as a serving container

Question 42

what are the maintenance reequipments of Ice machine

Answer 42

Clean and sanitize every 30days Directions in a SOP Air filter changed every 6mo or at manufactures direction document filter change in a log or on filter with marker only performed by trained personnel

Question 43

How often is Iced tea containers cleaned?

Answer 43

every 24 hours

Question 44

how often are consumer self-service utensils cleaned?

Answer 44

every 8 hours

Question 45

equipment and surfaces that contact food should be cleaned how often?

Answer 45

through the day at least every 4 hours

Question 46

dry cleaning surfaces is used when?

Answer 46

the surface was not used for PHF/(TSC) foods

Question 47

Steel wool cannot be used on what surface?

Answer 47

food contact service in any food service operation

Question 48

How to sanitize equipment

Answer 48

manually by immersion in third compartment for 30 sec Mechanically by utensil getting a surface temp of 160

Question 49

Wet wiping cloths should laundered how often?

Answer 49

daily

Question 50

Dry wiping cloths hsould be laundered how often?

Answer 50

as necessary to prevent contamination of food and utensils

Question 51

Requirements of for protection of clean equipment and utensils?

Answer 51

air dried of adequate draining | dry wiping clothes air dried when no machine present

Question 52

Lubricants are added how?

Answer 52

in a way that doesn't contaminate the food surfaces

Question 53

How to store cleaned items

Answer 53

at least 6in or 15 Cm off the deck

Question 54

Clean items can not be stored where?

Answer 54

locker room, bathroom, under anything that may soil them, trash or mechanical rooms

Question 55

How are utensils kept clean?

Answer 55

unwrapped kept in a way to only leave handle exposed | wrapped up after employee cleans their hands