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servsafe topi11

A well-designed kitchen will address: Workflow It must minimize the amount of time food spends in the temperature danger zone It must minimize the number of times food is handled
A well-designed kitchen will address: continued Contamination The risk of cross-contamination must be minimized Dirty equipment should not be placed where it will touch clean equipment or food Equipment accessibility All equipment must be easily accessible for cleaning
Design plans may require approval by: The local regulatory agency The zoning or building department
The plan should include: A proposed layout and mechanical plans Type of construction materials to be used Types or models of proposed equipment Specifications for utilities, plumbing, and ventilation
When selecting flooring, consider the porosity of the material: Porosity is the extent to which a material will absorb liquids Flooring that is highly porous (absorbent) should be avoided since it: Creates an ideal environment for microorganisms Can cause slips and falls Can become easily damaged
What does Nonporous mean does not absorb liquids
What does Resilient mean material can react to shock without breaking or cracking
Nonporous flooring should be used in: Walk-in refrigerators Food-preparation areas Dishwashing areas Restrooms Other areas subject to moisture, flushing, or spray-cleaning
What two things do Nonporous Resilient Include: Rubber tile Vinyl and tile
Nonporous Resilient Advantages: Relatively inexpensive Can withstand shock Easy to clean and maintain Capable of handling heavy traffic Resistant to grease and alkalis Easy to repair or replace
Hard surface flooring Includes: Quarry and ceramic tile Brick Terrazzo and marble Hardwood
Hard surface flooring Advantages: Nonabsorbant Very durable Excellent choice for restrooms and high-soil areas
Special flooring needs Coving: A curved, sealed edge placed between the floor and wall It eliminates sharp corners or gaps that would be impossible to clean It must adhere tightly to the wall to: Eliminate hiding places for pests Prevent moisture from deteriorating the wall
Handwashing stations must be conveniently located and are required in: Restrooms Food-preparation areas Service areas Dishwashing areas
Handwashing stations must be equipped with: Hot and cold running water Liquid, bar, or powdered soap A means to dry hands A waste container Signage indicating employees must wash hands
Sinks can only be used for intended purposes: Handwashing is only for hands – no food Food sinks for prepping food Dishwashing sinks for equipment Service sink or curbed drain for dirty water such as mop water
Purchase equipment with food-contact surfaces that are: Safe and durable Corrosion resistant Nonabsorbent Sufficient in weight and thickness to withstand repeated cleaning Smooth and easy to clean Resistant to pitting, chipping, scratching, and decomposition
Look for the following marks when purchasing equipment: NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards
Look for the following marks when purchasing equipment: Underwriters Laboratory(UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards
Stationary equipment should be: Mounted on legs at least 6 inches (15 centimeters) off the floor or Sealed to a masonry base
Cantilever-mounted equipment is: Attached to the wall or to a mount with a bracket Easier to clean underneath and behind
Once equipment has been properly installed: It must receive regular maintenance It must be maintained by qualified personnel Follow the manufacturers’ recommended maintenance schedule
Acceptable sources of potable water include: Approved public water mains Regularly tested private sources Closed, portable water containers filled with potable water Water in on-premise water-storage tanks Water transport vehicles that are properly maintained
If the water supply is interrupted: Use bottled water Boil water (if allowed) Purchase ice Use boiled water for handwashing and essential cleaning Consider using single-use items to minimize dishwashing
Only licensed plumbers should: Install plumbing systems Install grease traps Repair leaks from overhead pipes
What is Cross Connection Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply
What is Backflow Reverse flow of contaminants through a cross-connection into the potable water supply
A backup of raw sewage is cause for: Immediate closure Correction of the problem Thorough cleaning
To prevent lighting from contaminating food, use: Shatter-resistant light bulbs Protective covers made of metal mesh or plastic Shields for heat lamps
Created by: NaTorian