Food 103 - Lesson 4.2: Sanitary Food Service Facilities And Equipment

25 July 2022
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question
Corrosion-resistance Material
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Material that maintains acceptable surface cleanability characteristics under prolonged influence when food comes in contact with it; cleaning compounds and sanitizing solutions com in contact with it; other conditions of normal use or the environment come in contact with it.
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An easily movable objects weighs approximately how much?
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30 lbs or less (14 kg)
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Easily movable objects can be mounted on what?
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-Casters -Gliders -Rollers
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What is the definition of equipment?
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-An article used in operation of a food establishment
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What are some examples of equipment?
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-Refrigeration units -Food preparation appliances -Cooking units (including the hood) -Ice maker -Scale -Sink
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What is a food-contact surface?
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Surface of equipment or a utensil where food normally comes into contact; may drain, drip, or splash.
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What is the technical definition of sanitization?
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Application of cumulative heat or chemicals to cleaned food contact surfaces that, when evaluated for efficacy, yield a reduction of 5 logs, which is equal to 99.999% reduction, of representative microorganisms of public health importance.
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What is a smooth food-contact surface?
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Free of pits and inclusions, with cleanability equal to or exceeding that of (100 grit) number 3 stainless steel.
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What is a smooth nonfood-contact surface?
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Having a surface equal to that of commercial grade hot-rolled steel free of visible scale.
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What is a smooth floor, wall or ceiling?
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Having an even-level surface with no roughness or projections that renders it difficult to clean.
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What is warewashing?
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Cleaning and sanitizing of food-contact surfaces of equipment and utensils.
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How should all equipment and utensils be constructed?
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Constructed of sanitary, nontoxic, corrosion-resistant materials designed, assembled, and installed to provide for ease of cleaning.
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Sanitary standards for equipment shall not be less than those promulgated by what?
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-American National Standards Institute (ANSI) -NSF -Any equivalent organization
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Shipboard food service equipment must comply with what regulation?
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NAVSUP PUB 533, "Shipboard Food Service Equipment Catalog"
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Stationary equipment must be installed to permit proper cleaning and sanitary maintenance of the equipment itself and what else?
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Adjacent equipment, floors, and walls
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Floor-mounted equipment must be sealed to the floor or elevated on legs that provide at least the following clearances between the floor and the equipment?
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Ashore: -6" On Board Ships: -8"
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Tabletop equipment must be sealed to the countertop or elevated on legs at least how many inches high?
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4"
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All food service spaces and equipment must be free from saltwater connections except under these circumstances:
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(A) Shipboard sculleries which contain food waste disposals that have been specifically approved by CHBUMED to use salt water during the food waste grinding or pulping process. (B) Approved refrigeration units which use salt water (C) Cross-connections with a non-potable water supply (D) Submerged fresh water inlets
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What are the characteristics of surfaces of equipment or utensils?
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-Smooth -Corrosion resistant -Nontoxic -Stable -Nonabsorbent under use conditions -Not contributing to the adulteration of food -All joints and seams in food-contact zone will be sealed and smooth at surfaces being joined
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What are some characteristics of Splash-contact surfaces?
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-Smooth -Easily cleanable -Corrosion resistant -Paint only used on surfaces which are normally dry -NO LEAD-BASED PAINT -Refinished equipment will be performed according to manufacturer's standards.
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When will exposed screws, projecting screws, studs and rivet heads be used?
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Only when other fastening methods are impractical.
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What must happen to the ends of all hollow sections of reinforcing and framing members?
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They will be closed.
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Can baker's tables be made of wood?
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Yes
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What utensils are allowed to be made out of wood?
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-Rolling pins -Doughnut dowels -Salad bowls -Chopsticks
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What type of wood may be used for food service equipment?
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Hard maple, or an equivalent hard, close-grain wood.
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Can cutting boards or blocks be made out of wood?
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Yes
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Wooden paddles used in confectionary operations for pressure scraping kettles may be used when manually preparing confections at what temperature?
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230 F (110 C) or above
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When may whole, uncut, raw fruits and vegetables, and nuts in the shell be kept in wood shipping containers?
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If it is the same wooden shipping container in which they were received
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When may whole, uncut, raw food be kept in wooden containers?
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If the nature of the food requires removal of rinds, peels, husks, or shell before consumption
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May untreated wood containers be used?
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Yes
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When may treated wooden containers be used?
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If the containers are treated with preservatives that meets the requirements specified in 21 Code of Federal Regulations (CFR) 178.3800, Preservatives of Wood
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When must cutting boards be cleaned and sanitized?
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AFTER EACH USE, including when different meat products, or the same meat products are to come in contact with the same cutting board
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Can a cutting board be used if it contains cut marks that impede cleaning and sanitizing?
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No; any scored or cut board should be resurfaced or discarded
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Do cleaning sponges and cloths used for cleaning galley utensils and equipment have to be washed and sanitized?
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Yes; before cleaning food contact surfaces, and after each meal period.
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Is metal polish for use on food-contact surfaces?
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No
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Is metal polish allowed for use on nonfood-contact surfaces?
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Yes; the following items must be removed from the space and carefully protected: -Food products -Utensils -Dinnerware -Food-packaging materials -All odors must be dissipated before any items removed are re-exposed to the space
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Is steel wool allowed for cleaning equipment, utensils, and other food-contact surfaces?
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No, it is prohibited
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Are metal sponges allowed for cleaning equipment, utensils, and other food-contact surfaces?
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Yes; it must be: -Carried in the supply system -Discarded when showing signs of wear
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What types of utensils may not be used for food-contact surfaces?
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(A) Enamel ware (B) Galvanized metal (C) Copper (D) Cadmium (E) Antimony (F) Zinc (G) Tin
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Why must soluble salts and/or oxides of heavy metals not be used?
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They can cause abrupt and sever GI symptoms
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Why must silver-plated pitchers or bowls not be used for holding or serving acidic food/beverages?
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Even minor pitting or scratching exposes underlying copper to leaching action of acidic foods and/or drinks.
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What should be used as an alternative to silver-plated pitchers or bowls for dispensing acidic foods and beverages?
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Stainless steel, plastic or glass
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What is the minimum temperature to be used with Iodine as a sanitizing agent?
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75 F
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What is the pH requirement for iodine to be effective as a sanitizing agent?
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-pH of 5.0 or less -pH no higher than level specified by manufacturer
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What should the concentration for iodine be between?
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12.5 mg/L - 25 mg/L
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What is the minimum temperature for Quats?
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75 F
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What is the regulation regarding sanitizing solutions?
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21 CFR 198.1010
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What are the 6 steps of the warewashing process?
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(1) Sorting (2) Scraping (3) Washing (4) Rinsing (5) Sanitizing (6) Air Drying
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Wash and rinse tanks on a machine warewashing device shall be equipped with what to minimize internal cross contamination of solutions in wash and rinse tanks?
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-Baffles -Curtains
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The thermometer in a machine warewashing device will be how accurate?
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+/- 3 F
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What is the frequency at which a machine warewashing device should be cleaned?
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-Before use -Throughout the day (to ensure sanitization) -At least every 24 hours
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What is the wash solution temperature for a single tank, stationary rack, single-temperature machine?
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165 F
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What is the wash solution for a single tank, conveyor, dual-temperature machine?
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160 F
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What is the wash solution temperature for a stationary rack, dual temperature machine?
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150 F
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What is the wash solution temperature for a multi-tank, conveyor, multi-temperature machine?
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150 F
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What is the wash solution temperature in spray-type ware washers that use chemicals to sanitize?
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Not less than 120 F
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What is the hot water sanitization temperature for fresh hot water sanitizing rinse as it enters the manifold in a machine warewashing unit?
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No more than 194 F
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What is the hot water sanitization solution temperature for a single-tank, stationary rack, single-temperature machine?
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165 F
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What is the hot water sanitization temperature for all other machines (besides the single-tank, stationary rack, single-temperature machine)?
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180 F
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What should the flow pressure of fresh hot water for a sanitizing rinse be between?
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15-25 psi
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If a three compartment sink cannot be provided, can a two compartment sink and/or other containers be used?
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Yes, if there have been adequate provisions made to accomplish the six steps of the warewashing process.
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What should the temperature be for the sanitizing solution for manual warewashing if heat is used as a sanitization method?
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171 F
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What should the wash solution temperature be for manual warewashing?
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110 F
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For field mess, manual warewashing methods are contained in what regulation?
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NAVMED P-5010, Chapter 9
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What is the name of the method used for manual warewashing in a field setting?
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The 5 can method
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What is the 1st can in the 5 can method of manual warewashing?
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Garbage
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What is the 2nd can in the 5 can method of manual warewashing?
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Pre-wash
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What is the 3rd can in the 5 can method of manual warewashing?
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Wash
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What is the 4th can in the 5 can method of manual warewashing?
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Rinse
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What is the 5th can in the 5 can method of manual warewashing?
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Sanitizing Rinse
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What should the water temperature be for can 2?
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Between 110-130 F -Hot water and detergent
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What should the water temperature be for can 3?
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Between 190-212 F -Hot detergent solution
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What should the water temperature be for can 4?
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Between 190-212 F -Clear water at a rolling boil
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What should the water temperature be for can 5?
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Minimum of 212 F -Water at a rapid, rolling boil
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How long should the item be immersed during the sanitizing rinse in Can 5?
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At least 30 seconds
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What is an alternative to the 5 can method for field messing?
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Chemical sanitizers -Used when hot water is not available
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What chemical(s) can use for chemical sanitization for field messing?
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-Calcium hypochlorite (bleach) -Iodophors (Wescodyne)
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What should the concentration of calcium hypochlorite be if it is being used as a chemical for field messing? How long should items be immersed?
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-50 ppm -Immerse for 60 seconds
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How much Wescodyne should be used as a chemical sanitizer for field messing? How long should items be immersed?
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-3 oz Wescodyne to 5 gallons of water -Immerse for 2 minutes
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When warewashing using heat as a sanitizer, what must the surface temperature of the UTENSILS reach, as measured by an irreversible registering temperature indicator?
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160 F
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Messing facility tables and seating areas will be cleaned using what method?
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"Two Pan" method
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What is the "Two Pan" method for cleaning messing facility tables and seating area?
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-One pan contains a mild detergent and water solution. -Second pan contains a rinse solution
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What must be done to equipment that is no longer used or is unserviceable?
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It should be removed from the galley spaces.
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Steam-jacketed kettles and urns should have chains on steam safety relief valves. How long should the chains be?
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18"
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Liners made of aluminum foil or wax paper should not be used in drawers or on shelving, why?
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They allow food to accumulate and provide insect harborages.
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How often should microwaves be cleaned?
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Daily