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ServsafeManager 9-10
| Question | Answer |
|---|---|
| A curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean. | coving |
| interior walls and ceilings should be ________________________, _____________________ and durable so they are easy to clean. | smooth, non-absorbent |
| ____________________ ______________ may not be used for any other purpose but to wash hands. | handwashing station |
| What things are required to be at a hand washing station? | hot and cold running water soap disposable paper towels or an air dryer a garbage container a sign that says "hand washing only" |
| An organization that creates standards for food service equipment. | NSF (National Sanitation Foundation) |
| A physical link between water and dirty water, which can come from drains, sewers or other wastewater sources. | cross-connection |
| the reverse flow of contaminants through a cross-connection into a drinkable water supply. | backflow |
| When high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply. | backsiphonage |
| Floor mounted equipment on legs should be at least _____________ off the ground. | 6 inches |
| Drinkable water | Potable water |
| An air space that separates a water supply outlet from a potentially contaminated source. | Air gap |
| The only sure way to prevent backflow is a sink that is correctly designed and has two ______________ _____________. | Air Gaps |
| If ventilation is not working correctly, ________________ and ______________ will build up on walls and ceilings. | grease, condensation |
| Ventilation removes what things from the cooking lines? | heat steam smoke fumes odors |
| Garbage can attract ______________ if not handled correctly. | pests |
| A large number of pests being present in an operation. | infestation |
| Prevention measures that keep pests from entering the operation and control measures to eliminate those that do get inside. | IPM (integrated pest management) |
| What are the 3 basic rules of an IPM program? | 1. Deny pest access to the operation 2. Deny pests food, water and shelter 3. work with a licensed pest control operator. |
| A professional who uses safe, current ways of preventing and controlling pests. | PCO (pest control operator) |
| Removing food and dirt from a surface. | cleaning |
| used for different cleaning tasks (general cleaner). Contains surfactants, surface acting agents. | Detergents |
| Detergents that contain a grease-dissolving agent. | Degreasers |
| used on mineral deposits and other dirt that other cleaners can't remove. | Delimers |
| contains a scouring agent that helps scrub hard-to-remove dirt | abrasive cleaners |
| reducing pathogens on a surface to safe levels. | sanitizing |
| the amount of sanitizer for a given amount of water | concentration |
| determined by the amount of minerals in the water. | water hardness |
| factors that influence the effectiveness of sanitizer: | concentration temperature contact time water hardness pH |
| Two ways to sanitize: | Heat and Chemical |
| To sanitize with heat, you must use soak water that is ________ degrees for ___________ seconds. | 171, 30 |
| To sanitize with a chemical agent, you can __________, ____________ or ___________ it. | rinse, soak, spray |
| What are the 5 steps of cleaning and sanitizing? | 1. scrape or remove food bits from the surface 2. wash the surface with detergent 3. rinse the surface 4. sanitize the surface 5. allow the surface to air-dry |
| Dishwashing machines must reach _____________ degrees. | 180 |
| What are the purposes of each sink in a three compartment sink? | first sink: washing second sink: rinsing third sink: sanitizing |
| Cleaned and sanitized dishes should be ____________ ________. | air dried |
| If ________________ or ________________ contact surfaces in the operation, you must follow your written procedures for cleaning it up correctly. | vomit or diarrhea |
| Wiping cloths for wiping food spills and food surfaces should be kept in ______________________. | a bucket of sanitizing solution |
| Chemicals should always be kept in their _____________________. | original containers |
| A cleaning program should list all ________________ in one area and ______________________________. | jobs, who should perform them |
| A cleaning program should state ___________ and ___________ each area should be cleaned. | when and how |
| Never dump dirty water in ______________ or _______________. | toilets or urinals |
| Use the _________________ sink for filling buckets and washing tools. | utility |
| Keep a separate set of tools for cleaning the ____________________. | restroom |
Created by:
skirkendoll