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servsafe topi11
| Question | Answer |
|---|---|
| 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
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