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Chapter 11
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What are the requirements for outdoor garbage containers?
Garbage containers must be on a smooth, durable, non-absorbent surface (such as asphalt and concrete). Garbage containers need to have tight-fitting lids that
What happens if a ventilation system is not working properly?
Grease buildup on walls, ceilings and vents would occur.
Definition of air gap:
An air space that separates a water supply outlet from a potentially contaminated source.
Definition of backsiphonage:
Definition of backsiphonage:
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
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
When choosing flooring, wall, and ceiling materials, pick those that are ______and_______ .
durable and nonabsorbent
The reverse flow of contaminants through a cross-connection pushing contaminants back into the water supply.
Backflow
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
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
A material can react to a shock without breaking or cracking
Resiliency
A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources
Cross-connection
The extent to which a material will absorb liquids
Porosity
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.
Which area of the operation is usually required to be the brightest?
prep area
3) When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
2) What organization creates national standards for foodservice equipment?
NSF
6) What is the only completely reliable method for preventing backflow?
Air gap
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