unit 6-3 food service materials and equipment requirements

Question 1

lead use limitations

Answer 1

solder lead must be less than 0.2

Question 2

coper use limitation

Answer 2

copper/brass may NOT be used w/ food pH below 6 (vinegar, fruit juice) due to corrosion

Question 3

stainless steal

Answer 3

approved food contact surfaces

Question 4

food temperature measuring devices that are scaled only in Celsius or dually C&F, shall be accurate to what intended range

Answer 4

= or - 1*C

Question 5

food temperature measuring devices that are scaled only in *F shall be accurate to what intended range

Answer 5

+ or - 2*F

Question 6

devices that are scaled in *C or dually shall be designed to be easily readable and accurate to what intended range for ambient air and water

Answer 6

+ or - 1.5*C

Question 7

devices that are scaled in *F shall be designed to be easily readable and accurate to what intended range for ambient air and water

Answer 7

= or - 3*F

Question 8

temperature measuring devices shall be located to measure the air temperature in the ___ part of a mechanically refrigerated unit and the ___ part of a hot food storage unit

Answer 8

warmest

coldest

Question 9

manual ware washing designed w an integral heating device that is capable of maintaining water at a temp. no less than

Answer 9

171F or (77C)

Question 10

shipboard food service equipment must comply with what navy instruction

Answer 10

NAVSUP PUB 533, Shipboard Food Equipment Catalog

Question 11

manual ware washing sink must have ____ compartments for manually ___, ___, and ___ equipment and utensils

Answer 11

three

washing, rinsing, and sanitizing

Question 12

alternative manual ware washing equipment may include:

Answer 12

two compartment sink

Question 13

who may approve 2 compartment sinks

Answer 13

regulatory authority

Question 14

manual ware wash temperature measuring devices shall be readily accessible for frequently measuring the ____ and ____ temps

Answer 14

washing and sanitizing

Question 15

What is used to accurately measure the concentration in milligrams per liter (mg/L) or in ppm of sanitizing solutions and chemical solutions

Answer 15

test kit

Question 16

how many inches is clearance between floor and equipment for counter-mounted or table mounted

Answer 16

4 inches

Question 17

floor mounted equipment that’s not easily moveable shall be

Answer 17

sealed to the floor

elevated legs at least 6 inches clearance

Question 18

are food service equipment or utensils that do not meet NSF Interntional Standards authorized?

Answer 18

yes with approval from regulatory authority if serviceable and do not present a hazard

Question 19

temp for wash solution in manual ware washing maintained not less than

Answer 19

110*F

Question 20

temp for rinse solution in manual ware washing maintained not less than

Answer 20

120*F

Question 21

temp of wash solution in spray type ware washers that use chemicals to sanitize may not be

Answer 21

less than 120*F

Question 22

temp for immersion in hot water for manual operation shal be maintained at

Answer 22

171*F or above

Question 23

what are the three recommended sanitizers in food services

Answer 23

chlorine
iodine
quats

Question 24

prepare 100 ppm FAC sanitizing solution concentration by mixing___ tablespoons (__ ounce) of bleach in ___ ___ of water

Answer 24

2 tablespoons
1 ounce
4 gallons

Question 25

what is the minimum concentration, temperature and contact time when using chlorine sanitizer in the final rinse of a 3 compartment sink

Answer 25

50ppm in 75*F for 7 seconds

Question 26

what are the proper steps in manual and mechanical dishwashing

Answer 26

``` scrap wash rinse sanitize air dry ```

Question 27

food temperature measuring devices shall be calibrated in accordance with

Answer 27

manufacturers specifications

Question 28

ice machines shall be cleaned and sanitized at least every

Answer 28

30 days

Question 29

ice machine water and air filters shall be changed at what frequency

Answer 29

recommended by manufacturer or at least once every six months

Question 30

how often shall food-contact surfaces and utensils shall be cleaned:

Answer 30

- before use | - at any time during the operation when contamination may have occurred

Question 31

- if used with PHF, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every

Answer 31

4 hours

Question 32

iced tea dispensers and consumer self service utensils such as tongs scoops or ladles cleaned how often

Answer 32

24 hours tea 8 hours self serve

Question 33

food contact surfaces of cooking/baking equipment and cavities and door seals of microwave ovens shall be cleaned

Answer 33

at least once every 24 hours

Question 34

these may not be used for cleaning food-contact surfaces in any food service operation

Answer 34

steel wool or steel wool pads

Question 35

after being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion in

Answer 35

the 3rd compartment for at least 30 seconds

Question 36

how often are wet wiping cloths laundered

Answer 36

daily

Question 37

how often are dry wiping cloths laundered

Answer 37

as necessary to prevent contamination

Question 38

after being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through and achieving a utensil surface temp of

Answer 38

160*F

Question 39

how are wiping cloths laundered in food service establishments died

Answer 39

air dry if no mechanical clothes dryer

Question 40

how to store equipment, utensils, and single service and single use articles

Answer 40

clean and dry not exposed to splash, dust or contamination 6 inches above floor self draining position single use in original protective package

Question 41

what items may be stored less than 6 inches above the floor

Answer 41

those in closed packages

Question 42

multiuse items must be

Answer 42

corrosion resistant | able to withstand repeated ware washing

Question 43

ware washing sinks may not be used for

Answer 43

hand washing

Question 44

what temp for ware washing with iodine

Answer 44

68*F

Question 45

when shall equipment food contact surfaces and utensils be sanitized

Answer 45

before use and after cleaning

Question 46

requirements for drying

Answer 46

air dry to allow adequate draining | may not be cloth dried except to polish after airdried