structural standards for food service facilities Flashcards
(78 cards)
1
Q
water source
A
approved system
- public water system
- non-public water system that is constructed, maintained, operated according to law
2
Q
water, system flushing and disinfection
A
- drinking water system flushed, disinfected, tested for chlorine residual before being placed in service
- regulatory authority notified when system has been flushed, disinfected to determine if microbiological testing is required before operation
3
Q
bottled and packaged drinking water
A
obtained from approved sources
4
Q
water, quality standards
A
- from Public Water System meet 40 CFR 141–
National Primary Drinking Water Regulations and state drinking water quality standards - from non-public water system meet state drinking water quality standards
- at OCONUS facilities, drinking water quality meet the Overseas Environmental Baseline Guidance Document (OEBGD)/ Final Governing Standards
- Drinking water quality for military installations in CONUS
5
Q
Drinking water quality for military installations in CONUS IAW following instructions/guidance
A
- (Army) TB MED 576
- (Air Force) AFI 48-144
- (Navy/Marine Corps) OPNAVINST 5090.1 Series/MCO P-5090
- TBMED 577
- NAVMED P-5010
- AFMAN 48-139
6
Q
water quality, nondrinking water
A
- used only for non-culinary purposes such as air conditioning
- non-food equipment cooling
- fire protection
7
Q
water quality, sampling
A
- medical authority/designated representative ensure that the installation test drinking water
- water used during field foodservice/deployment will be tested per TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP
- Foodservice managers are responsible for ensuring chlorine residual of bulk supplied potable water is tested daily
8
Q
water quality, quantity, availability
A
CAPACITY
- water source, system sufficient capacity to meet peak water demands of the food establishment
- hot water generation, distribution systems sufficient to meet peak hot water demands throughout FOOD ESTABLISHMENT
PRESSURE
- water under pressure provided to all fixtures, equip, nonfood equipment that are required to use water
9
Q
Plumbing system
A
- design
- construction
- installation
10
Q
handwashing sink, installation
A
- equipped to provide water at temp of at lest 100*F
- self-closing, slow-closing, metering faucet provide flow of water for at least 15sec without need to reactivate faucet
- temp of water not exceed 120*F
- desired range is 100F - 120F
11
Q
backflow prevention, air gap
A
- between water supply inlet and flood level rim of plumbing fixture, equipment, nonfood equipment
- be at least twice diameter of water supply inlet
- not be less than 1inch
12
Q
backflow prevention device, design standard
A
backflow/back-siphonage prevention device installed on water supply system
- meet applicable plumbing code
13
Q
food waste grinders and pulpers
A
- provided w/t adequate supply of water
- trapped separately from any other fixture/sink compartment
- installed to allow access for easy cleaning
- not be connected to discharge through grease trap/interceptor
- installed, operated in sanitary manner, meets applicable plumbing codes
14
Q
number and capacities, toilets and urinals
A
- at least one toilet is available
- max extent possible, separate toilets for customers and staff
15
Q
number and capacities, service sink
A
- at least one service sink equipped w/t floor drain
- toilets, urinals not be used as service sink for disposal of mop water, similar liquid waste
16
Q
number and capacities, handwashing sink-shall be available and located
A
- to allow convenient use by employee in food preparation, food dispensing, WW areas
- in/immediately adjacent to toilet room
- not be used for purposes other than handwashing
17
Q
receptacles and waste handling units for refuse, recyclables, returnable use w/t materials containing food residue shall be:
A
- durable
- cleanable
- insect-resistant
- rodent-resistant
- leak-proof
- nonabsorbent
18
Q
used to line receptacles for storage
A
plastic bags and wet strength paper bags
19
Q
toilet room used by females
A
provide w/t covered receptacle for sanitary napkins
20
Q
storage areas, capacity and availability
A
- sufficient capacity to hold refuse, recyclables, returnable that accumulate
- receptacle provided in each area of food establishment/premises where refuse is generated/commonly discarded
- disposable towels are used at handwashing lavatories, waste receptacle located at each lavatory/group of adjacent lavatories
21
Q
storing refuse and recyclables
A
- stored in receptacles/waste handling units so they are inaccessible to insects and rodents
- storage areas, enclosures, receptacles for refuse, and recyclables maintained in good repair
22
Q
covering receptacles
A
- receptacles and waste handling units for refuse, recyclables kept covered w/t tight fitting lids
- ) contain food residue and are not in continuous use
- ) after they are filled
- ) garbage/trash receptacles in active use may remain uncovered temporarily while in use, but shall be covered immediately upon completion of the task
23
Q
cleaning receptacles
A
- receptacles and waste handling units for refuse, recyclables thoroughly cleaned in way that does not contaminate food and equip
- large garbage receptacles and compactors cleaned using hot, high-pressure water and detergent soap/high-pressure spray
24
Q
removal
A
refuse and recyclables removed from premises as often as necessary
25
material for construction and repair surface characteristics
- smooth, durable, easily cleanable
- closely woven and easily cleanable carpet for carpeted areas
- nonabsorbent for areas subject to moisture
26
materials for construction and repair cleanability
- floors, walls, floors/wall coverings, ceilings designed, constructed, installed so they are smooth, easily cleanable
- walls, ceilings light-colored in all food preparation areas
- floor covering such as carpeting/similar material not installed as floor covering in food preparation, serving areas, walk-in ref, WW areas, toilet room areas, other areas where floor is subject to moisture
27
carpeting
authorized in administrative, customer dining areas
28
meats and duckboards
- designed to be removable, easily cleanable
| - meet NSF International Standard, kept clean
29
wooden duckboards or pallets
only used as flooring material in field
30
lead-based paint and paint containing pesticides
not be used inside food establishments
31
wall-floor intersections
covered and sealed to prevent moisture from entering the wall
32
light bulbs, protective shielding (functionality)
- shielded, coated, otherwise shatter resistant in areas where there is exposed food; clean equip, utensils
- shielded, coated, otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages
33
heating, ventilating, air-conditioning system vents (functionality)
- designed, installed so that make-up air intake, exhaust vents do not cause contamination of food, food-contact surfaces, equipment/utensils
34
handwashing cleanser, availability
- each handwashing sink/group of two adjacent handwashing sink be provided w/t supply of hand cleaning liquid, powder, bar soap
- sinks equipped w/t self-draining soap dish when bar soap is used
35
hand-drying provision
each sink/group adjacent sinks provided with:
- individual disposable towels
- heated-are hand drying device
- hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temps
36
handwashing signage
sign/poster be provided at all handwashing sinks used by food employees
37
disposable towels, waste receptacle
handwashing sink/group sinks provided w/t disposable towels shall be provided w/t waste receptacle
38
toilet tissue, availability
supply of toilet tissue be available at each toilet
39
lighting intensity
- at least 108 lux (10 foot candles)
- at least 215 lux (20 foot candles)
- at least 540 lux (50 foot candles)
40
walk-in ref units and dry food storage areas
- at least 108 lux (10 foot candles)
| - distance of 30inches (75 centimeters) above floor
41
at least 215 lux (20 foot candles)
- surface where food is provided for consumer self-service, salad bars/where fresh produce/packaged foods sold/offered for consumption
- inside equipment such as reach-in and under-counter refs
- distance of 30inches (75centimeters) above floor in areas used for handwashing, WW, equipment, utensils storage, toilet rooms
42
at lest 540 lux (50 foot candles)
- surface where food employee working w/t PHF(TCS) food/working w/t utensils/equipment such as knives, slicers, grinders, saws where employee safety is factor
- lighting above food preparation areas must be shielded, coated/shatterproof
43
dressing areas and lockers
- designated if employees routinely change their cloths in the establishment
- lockers/other suitable facilities provided for the orderly storage of employees clothing, other possessions
44
employee accommodations designated areas
- designated for employees to eat, drink, use tobacco located so that food, equipment are protected from contamination
45
fire extinguisher
extinguisher w/t "Red Square B" symbol is used to fight gasoline, grease, solvents
46
cleaning frequency, restrictions
- physical facilities cleaned as often as necessary to keep them clean
- except for cleaning that is necessary due to spill/other accident, cleaning be done during periods when the least amount of food is exposed such as after closing
- grease traps, food grinders, other plumbing fixtures used to trap, grind, pulverize food wastes cleaned as often as necessary
47
cleaning floors, dustless methods
- used, such as wet cleaning, vacuum cleaning, mopping w/t treated dust mops/sweeping using broom, dust arresting compounds
- spills/drippage on floors that occur between normal floor cleaning times cleaned:
- ) without use of dust-arresting compounds
- ) in case of liquid spills/drippage, w/t use of small amount of absorbent compound such as sawdust/diatomaceous earth applied immediately before spot cleaning
48
cleaning maintenance tools, preventing contamination
- food prep sink, handwashing sink, WWE not be used for cleaning of maintenance tools or disposal of mop water and similar liquid wastes
49
drying and maintaining mops
- placed in position allows them to air-dry without soiling walls, equipment, mop handle, supplies
- preferred method of storing mops is head down
- angled rack that allows mop head to hang freely without draining onto mop handle also acceptable
- mop heads kept trimmed, replaced when heavily soiled/no longer serviceable
50
cleaning of plumbing fixtures
cleaned as often as necessary to keep them visually clean
51
controlled pests
premises maintained free of insects, rodents, other pests
52
presence of insects, rodents, other pests shall be controlled by
- routinely inspecting incoming shipments of food and supplies
- routinely inspecting the premises for evidence of pests
- using methods, if pests are found, such as trapping devices/other approved pest control methods
- eliminating harborage and entry conditions using an integrated pest management approach
- employing proper stock rotation, "first in, first out" (FIFO) / manufacturer "use by" date
53
storing maintenance tools
maintenance tools such as brooms, mops, vacuum cleaners, similar items
- stored so they do not contaminate food and equipment
- stored in an orderly manner that facilitates cleaning area used for storing maintenance tools
54
unauthorized personnel
except for planned tours, traffic of unauthorized persons through food preparation, food storage/WW areas is prohibited
55
Integrated Pest Management (IPM) deny pests access to the establishment
- use reputable suppliers
- check deliveries
- keep exterior openings closed tightly
- screen windows and vents
- cover drains with grates
- seal cracks in walls, floors, around equipment
56
Integrated Pest Management (IPM) deny pests food, water, shelter
- clean up trash, garbage, spills as they occur
- keep containers clean and covered
- dispose of garbage frequently
- store recyclables properly
57
use a licensed pest control operator (PCO) to eliminate pests
- ensure PCO is certified or licensed
- determine if they use an IPM approach
- keep records of time/date of treatment and chemicals/procedures used
58
using pesticides
- only certified/licensed PCO should apply
- cover equipment and immovable food-contact surfaces
- remove food and movable foo-contact surfaces
- wait until facility is closed and employees are not in the area
- afterwards, wash, rinse, sanitize food-contact surfaces
59
cockroaches
- carry many microorganisms
| - live and breed in dark, moist, hard to clean areas
60
cockroaches identify by
- strong oily odor
- dropping appear like pepper
- eggs casings appear brown, black, maroon
- most common species is the germen cockroach
61
3 flies typically found in food service areas include
- house flies
- fruit flies
- blow flies
62
house flies
- most likely to spread disease
- are proven carriers of escherichia coli, salmonella, shigella
- when fly walks over things such as human, animal feces, garbage, some of material, including bacteria sticks to its body, leg hairs
- when fly lands on food/food contact surfaces, they become contaminated
63
fruit flies
- are smallest of 3 flies, are attracted by decaying fruit
- fruit flies are known to spread plant diseases
- their role in the spread of germs that cause infections in humans is currently being investigated by the USDA
64
blow flies
- larger than house flies and are a shiny blue, green, bronze color
- keen sense of small and are attracted by the odors produced by food establishment and food processing plants
65
moth and beetles most common problems
- the saw-toothed grain beetle
- the rice weevil
- indian meal moth
66
moth and beetles
insects feed on such products as corn, rice, wheat, flour, beans, sugar, meals, cereals
- small moths and beetles create problems of wasted food and nuisance rather than disease
67
rodents
- come out at night
- sings of infestation
- ) gnawing, nesting, holes, droppings, rub marks
68
identifying information, prominence original containers, labeling
- containers of poisonous/toxic materials and personal care items bear a legible manufacturers label
- chemicals that bear EPA registration/HAZCOM label kept in their original containers when required by law
69
common name working containers, labeling
working containers used for storing poisonous/toxic materials taken from bulk supplies clearly, individually identified w/t common name of material
70
operational supplies and applications storage
separation
| - poisonous/toxic materials be stored in separate locked cabinet/room w/t restricted access
71
operational supplies and applications presence and use
restriction
- only those poisonous/toxic materials that are required for operation and maintenance of food establishment are allowed in food establishment
conditions of use
- according to law and applicable military instructions
- manufacturers use directions and instructions
- applied by certified personnel
72
container prohibitions
poisonous/toxic material/chemical containers
- keep locked
- keep in original container
- dispose of per local, state and federal regulations
- container previously used to store poisonous/toxic materials not be used to store, transport, dispense food
73
chemical requirements
- chemical sanitizing and other chemical antimicrobials applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940
74
chemicals for washing, treatment, storage, processing fruits and vegetables criteria:
- used to wash/peel raw, whole fruits and vegetables meet requirements specified in 21 CFR 173.315
- ozone as an antimicrobial agent used in treatment, storage, processing of fruits and vegetables in food establishment meet requirements specified in 21 CFR 173.368
75
pesticides rodent bait stations
- contained in covered, tamper-resistant bait station
- inspection as often as necessary to ensure effectiveness
- maintained updated map of bait station locations throughout the facility
76
tracking powders, pest control and monitoring
- powder pesticide will not be used
| - nontoxic tracking powder such as talcum/flour may be used
77
keep (SDS) formally known as material safety data sheets on premises
- located in a location accessible to all employees
| - SDS/MSDS are use as method of communicating risks involves w/t chemicals used within the facility
78
first aid kit
- accessible and in clear view of all employees
