Structural Standards for Food Service Facilities Flashcards
(34 cards)
approved sources of water
public water system
non public operated according to law
bottled drinking water from approved sources
water quality standards instructions for overseas
Overseas Enviromental Baseline Guidance Document OEBGD
non drinking water shall only be used for
non culinary purposes
foodservice managers are responsible for ensuring chlorine residual of what
bulk supplied potable water, daily
handwashing sinks shall have water temps at least at what
100 degrees F, not to exceed 120
backflow prevention, air gap shall be at least twice the diameter of the water supply inlet and not less than how many inches
1 inch, 25 mm
food waste grinders/pulper need what
adequate water
allow easy cleaning
may not discharge through a grease trap or interceptor
required plumbing system numbers and capacities
enough toilets
a service sink
handwashing sinks
hand drying provisions
can not have air knife system on its own, must also have paper towels
handwashing sink shall have a self closing, slow closing or metering faucet that provides a flow of water for how many seconds without the need to reactivate the faucet
15
material requirements for construction and repair of food service areas
smooth, durable, and easily cleanable
areas of a food operation area that carpeting is allowed
dining and administrative areas
what should be provided when bar soap is used for handwashing
a self draining soap dish
what shall be displayed for all employees at handwashing stations
a sign or poster to indicate they must wash their hands
lighting intensity for walk in refrigerator and and dry food storage areas
108 lux (10 candles) at a distance of 30 inches
lighting intensity at a surface where food is provided for consumer self service/equipment such as reach in and under counter refrigerators
215 lux (20 foot candles) at a distance of 30 inches
lighting intensity at a surface where a food employee is working with PHF (TCS) food or working with knives, slicers, grinders, or saws
540 lux (50 foot candles)
how shall the fire extinguisher be marked for fighting grease fires?
Red Square B
when cleaning floors of food service facilities, what is the method?
only dustless method may be used.
what is the method of hanging mops in a food service facility
in a position that allows them to air driy without soiling walls, equipment, mop handle, or supplies.
head down (unless on an angled rack)
methods of controlling pest in a food service area
routinely inspecting shipments
inspecting premises
using approved pet trapping methods
eliminating harborage and entry conditions
“first in, first out” stock rotation and “use by” dates
if using a pest control operator to eliminate pests, what are some things you should ensure and keep track of
ensure PCO is license or certified
keep records of time/date of treatment and chemical/procedures used
types of pests that are a problem to food establishments
cockroaches
flies
moths and beetles
rodents
where to cockroaches breed
dark, moist, hard to reach areas
