What types of floors are recommended in food places and why?

flat floors for easier cleaning, smooth and durable

What standards should food equipment meet if it will come in contact with food?

nonabsorbent, smooth and corrosion resistant, easy to clean

Floor mounted equipment must?

mounted on legs at least 6 inches and sealed to a masonry base

Table top equipment should be?

mounted on legs at least four inches high and sealed to the counter top

Once equipment is installed it must be what?

maintained regularly and by people who are qualified

How should dishwashers be installed?

so they are reachable and conveniently located

When selecting dishwashers what should be taken into consideration?

that the sanitizers are approved by local regulatory law and safe, are able to measure water pressure, temperature and cleaning chemical concentration

What types of sinks are recommended?

three compartment sinks, sinks that are big enough to hold big equipment and utensils

Where should handwashing stations be located and required ?

restrooms or directly next to them, food-prep areas, service areas, dishwashing areas

What should be included at hand washing stations?

hot and cold running water, soap, a way to dry hands, trash can, and signs

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serv safe chapter 9

Question	Answer
What types of floors are recommended in food places and why?	flat floors for easier cleaning, smooth and durable
What standards should food equipment meet if it will come in contact with food?	nonabsorbent, smooth and corrosion resistant, easy to clean
Floor mounted equipment must?	mounted on legs at least 6 inches and sealed to a masonry base
Table top equipment should be?	mounted on legs at least four inches high and sealed to the counter top
Once equipment is installed it must be what?	maintained regularly and by people who are qualified
How should dishwashers be installed?	so they are reachable and conveniently located
When selecting dishwashers what should be taken into consideration?	that the sanitizers are approved by local regulatory law and safe, are able to measure water pressure, temperature and cleaning chemical concentration
What types of sinks are recommended?	three compartment sinks, sinks that are big enough to hold big equipment and utensils
Where should handwashing stations be located and required ?	restrooms or directly next to them, food-prep areas, service areas, dishwashing areas
What should be included at hand washing stations?	hot and cold running water, soap, a way to dry hands, trash can, and signs

Created by: tyler27

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