Keypoints:
You must have the regulatory authority review construction plans before new construction.
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a backup for raw sewage is cause for immediate closure of the affected area, correction of the problem, and thorough cleaning. Only licensed plumbers maintain plumbing.
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Plans for new construction or extensive remodeling must be reviewed and approved by the local regulatory authority and the local building department.
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Choose flooring, wall, and ceiling materials that are smooth and durable. This will make cleaning easier. Replace and maintain these materials when necessary.
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Make sure equipment that will come in contact with food is smooth, nonabsorbent, and easy to clean. Floor mounted equipment must be put on legs at least six inches high or sealed to a masonry base. Tabletop equipment must be put on legs at least four inches high or sealed to the countertop.
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Dishwashing machines must be installed so that they prevent contamination of utensils, equipment, and other food-contact surgaces
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Hand washing stations should include hot and cold running drinkable water, soap, and a way to dry hands. They should also include a garbage container if paper towels are provided, and signage reminding staff to wash hands before returning to work.
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Plumbing must always be installed and maintained by a licensed plumber. This will help prevent cross-connections from occurring. A cross-connection is dangerous because it can let backflow occur. Backflow is the reverse flow on contaminants though a cross-connection into drinkable water supply.
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The best way to prevent backflow is to avoid creating a cross-connection. Vacuum breakers, double check valve backflow preventers, and reduced pressure zone backflow preventers can all be used to prevent backflow. However, an air gap is the best way to prevent backflow.
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Garbage must be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination. Garbage containers must be leak proof, waterproof and pest proof. They must be cleaned, inside and out frequently. Facilities must also be regularly maintained. Clean them on a regular basis, and make sure there are no leaks, holes or cracks in the floors, foundation, or ceilings.
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Discussion Questions:
1.What is one of the most important considerations when choosing flooring for food-preparation areas?
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One of the most important considerations when selecting flooring for food-preparation areas is the materials porosity, or the extent to which it will absorb liquids. Avoid high porosity flooring. Its absorbency often makes it ideal for pathogen growth. Flooring should also be smooth, durable, and easy to clean. It should resist wear and help prevent slips.
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2. What action must be taken in the event of a backup of raw sewage in an operation?
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A backup of raw sewage in an operation is the cause for immediate closure of the area, correction of the problem and thorough cleaning. If the backup is a significant risk to the safety of food, service must be stopped. The the local regulatory authority must be notified.
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3.What can be done to prevent backflow in an operation?
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Avoid creating a cross-connection. Do not attach a hose to a faucet unless a backflow prevention device such as a vacuum breaker, is attached.
Install air gaps where necessary. This is the only sure way to prevent backflow. An air gap is an air space that separates a water supply outlet from a potentially contaminated source.
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4. What are some approved water sources for an operation? What are the testing requirements for nonpublic water systems?
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Sources of approved water include:
-Approved public water mains
-Private water sources regularly maintained and tested
-Closed portable water containers
-Water transport vehicles
If an operation uses a private water supply, such as a well, rather than an approved public source, it should check with the local regulatory authority for information on inspections, testing, and other requirements. Nonpublic water systems should be tested at least annually, and the report kept on file in the operation
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5. What are the requirements of a handwashing station? In what areas of an operation are hand washing stations required.
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The requirements of a hand washing station include:
-Hot and cold running water that is drinkable, and meets temperature and pressure requirements.
-Soap in liquid, bar, or powder form
-A way to dry hands. Disposable paper towels or a continuous towel system that supplies that user with a clean towel can be used. Hands can also be dried with a hand dryer using either warm air or room-temperature and delivered at high velocity.
- A garbage container. This is required if disposable paper towels are used.
-A clearly visible sign or poster that teils staff to wash hands before returning to work. The message should be in all languages used by staff in the operation.
Handwashing stations are required in restrooms and directly next to them. Handwashing stations are also required in areas used for food prep, service, and dishwashing. Hand washing sinks must be used only for handwashing and not for any other purpose. Make sure these stations work correctly and are well stocked and maintained They must also be available at all times. Handwashing stations cannot be blocked by portable equipment or stacked full of dirty kitchenware.
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6. What are the requirements for installing stationary equipment?
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When installing stationary equipment:
- Put floor-mounted equipment on legs at least six inches
(15 centimeters high. Another option is to seal it to a masonry base.
-Put tabletop equipment on legs at least 4 inches (10 centimeters high. Or , seal it to the countertop.
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1. What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
1. Absorbent and durable
2. Hard and durable
3. Porous and durable
4. Smooth and durable
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4. Smooth and durable
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2. What organization creates national standards for food service equipment?
1. CDC
2.EPA
3.FDA
4.NSF
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4.NSF
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3. When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
1. 2 inches (5 centimeters)
2. 4 inches (10 centimeters)
3. 6 inches (15 centimeters)
4. 8 inches (20 centimeters)
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2. 4 inches (10 centimeters)
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4. Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines
1. Water pH
2. Water salinity
3. Water pressure
4. Water hardness
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3. Water pressure
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5. Signage posted at a handwashing station must include a reminder to staff to
1. wash hands before returning to work
2. use hot running water when washing.
3. scrub hands and arms for 10 to 15 seconds
4. avoid touching faucet handles after washing
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1. wash hands before returning to work
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6. What is the only completely reliable method for preventing backflow?>
1. Air gap
2. Ball valve
3. Cross-connection
4.Vacuum breaker
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1. Air gap
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7. A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food hander done wrong?
1. Created a cross -connection
2. Created an air gap separation
3. prevented backflow
4. prevented atmospheric vacuuming
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1. Created a cross -connection
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8. Which area of the operation is usually required to be the brightest?
1. dry storage
2. preparation
3. refrigerated storage
4. service
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2. preparation
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9. An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
1. The ventilation system is not working correctly.
2. The cleaning chemicals are not being used correctly.
3. The staff are not cleaning the walls correctly.
4. The grill is not being operated at a high-enough temperature.
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1. The ventilation system is not working correctly.
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10. An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
1. The dumpster lids should have been open to allow it to air out.
2. The drain plug should have been removed to allow the dumpster to drain correctly.
3. The surface underneath the dumpster should have been paved with concrete or asphalt.
4. The dumpster should have been freshly painted so that food debris would not stick to surfaces.
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3. The surface underneath the dumpster should have been paved with concrete or asphalt.
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11.A broken water main has caused the water in an operation to appear brown. What should the manager do>
1. Boil the water for 1 minute before use
2. Contact the local regulatory authority before use
3. Use the water for everything except dishwashing
4.Use the water for everything except handwashing
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2. Contact the local regulatory authority before use
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12.What is the best way to eliminate pests that have entered the operation?
1. Raise the heat in the operation after-hours.
2. Lower the heat in the operation after hours
3. Work with a licensed pest control operator (PCO)
4. Apply over the counter pesticides around the operation.
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3. Work with a licensed pest control operator (PCO)
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