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6) What is the only completely reliable method for preventing backflow?
Air gap
2) What organization creates national standards for foodservice equipment?
NSF
3) When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
Which area of the operation is usually required to be the brightest?
prep area
12) A broken water main has caused the water in an operation to appear brown. What should the manager do?
Contact the local regulatory authority before use.
The extent to which a material will absorb liquids
Porosity
A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources
Cross-connection
A material can react to a shock without breaking or cracking
Resiliency
17) Water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises water to temperature required for heat sanitizing of tableware and utensils
Booster heater
16) A curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean
Coving
The reverse flow of contaminants through a cross-connection pushing contaminants back into the water supply.
Backflow
When choosing flooring, wall, and ceiling materials, pick those that are ______and_______ .
durable and nonabsorbent
5) What is required to be at a handwashing station? (5 answers)
Hot and cold running water Soap A way to dry hands Garbage container Signage
What are the approved water sources for food service? (4 answers)
Approved public water mains Private water sources that are regularly tested and maintained Closed, portable water containers Water transport vehicles
Definition of backsiphonage:
Definition of backsiphonage:
Definition of air gap:
An air space that separates a water supply outlet from a potentially contaminated source.
