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Serv safe chapter 9
Safe facilities and pest management
| Question | Answer |
|---|---|
| How should the Floors, walls, and ceilings be: | Materials must be smooth and durable for easier cleaning Must be regularly maintained |
| Foodservice equipment must meet these standards if it will come in contact with food: | Nonabsorbent, smooth and corrosion resistant Easy to clean Durable Resistant to damage |
| Floor-mounted equipment must be either: | Mounted on legs at least 6 inches (15 centimeters) high Sealed to a masonry base |
| Tabletop equipment should be either: | Mounted on legs at least 4 inches (10 centimeters) high Sealed to the countertop |
| What to do Once equipment has been installed: | It must be maintained regularly Only qualified people should maintain it Set up a maintenance schedule with your supplier or manufacturer Check equipment regularly to make sure it is working right |
| Why should a dishwashers be installed: | so they are reachable and conveniently located. in a way that keeps utensils, equipment, and other food-contact services from becoming contaminated. following manufacturer’s instructions. |
| When selecting dishwashers make sure: | the detergents and sanitizers used are approved by the local regulatory authority. they have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration. information about the correct settings is posted |
| where should Handwashing stations be conveniently located and are required in: | Restrooms or directly next to them Food-prep areas Service areas Dishwashing areas |
| Handwashing stations must have: | Hot and cold running water Soap A way to dry hands garbage container signage |
| What are some Acceptable sources of potable water: | Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water transport vehicles |
| What is Cross-Connection | Physical link between safe water and dirty water from: Drains Sewers Other wastewater sources |
| What is Backflow: | Reverse flow of contaminants through a cross-connection into the potable water supply |
| Backsiphonage | A vacuum created in the plumbing system that sucks contaminants back into the water supply: Can occur when high water use in one area of the operation creates a vacuum A running hose in a mop bucket can lead to backsiphonage |
| Backflow Prevention Methods | Vacuum breaker Air gap |
| Why should you Consider the following when installing and maintaining lighting: | Different areas of the facility have different lighting intensity requirements Local jurisdictions usually require prep areas to be brighter than other areas All lights should have shatter-resistant light bulbs or protective covers Replace burned ou |
| Ventilation Systems | Must be cleaned and maintained to prevent grease and condensation from building up on walls and ceilings Follow manufacturer’s recommendations Meet local regulatory requirements |
| How should the Garbagen system work: | Remove from prep areas as quickly as possible Be careful not to contaminate food and food-contact surfaces Clean the inside and outside of containers frequently Clean them away from food-prep and storage areas |
| Indoor containers must be: | Leak proof, waterproof, and pest proof Easy to clean Covered when not in use |
| Designated storage areas: | Store waste and recyclables separately from food and food-contact surfaces Storage must not create a nuisance or a public health hazard |
| Outdoor containers must: | Be placed on a smooth, durable nonabsorbent surface Asphalt or concrete Have tight-fitting lids Be covered at all times Have their drain plugs in place |
| What is Imminent health hazard: | A significant threat or danger to health Requires immediate correction or closure to prevent injury |
| Possible imminent health hazards: | Electrical power outages Fire Flood Sewage backups |
| How should you respond to a crisis affecting the facility: | Determine if there is a significant risk to the safety or security of your food If the risk is significant Stop service Notify the local regulatory authority Decide how to correct the problem Establish time-temperature control Clean and sani |
| What are the 3 Rules of Pest Prevention: | Deny pests access to the operation Deny pests food, water, and shelter Work with a licensed Pest Control Operator (PCO) |
| How To keep pests from entering with deliveries: | Check deliveries before they enter the operation Refuse shipments if pests or signs of pests (egg cases, body parts) are found |
| Make sure all of the points where pests can access the building are secure: | Screen windows and vents Seal cracks in floors and walls and around pipes Install air curtains (also called air doors or fly fans) above or alongside doors |
| How to Deny pests shelter: | Throw out garbage quickly and correctly Keep containers clean and in good condition Keep outdoor containers tightly covered Clean up spills around containers immediately Store recyclables properly Keep recyclables in clean, pest-proof con |
| How to Deny pests shelter: continued | Store food and supplies quickly and correctly Keep them away from walls and at least 6" (15 cm) off the floor Rotate products (FIFO) so pests cannot settle and breed Clean the establishment thoroughly Clean up food and beverage spills immediately |
| Contact your PCO immediately if you see these or any other pest-related problems: | Feces Nests Damage on products, packaging, and the facility itself |
Created by:
Kàren.A