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Serv Safe Chapter10

Sanitary Facilities and Equipment

QuestionAnswer
Prep areas should have lighting at how many candles 50 candles or 540 lux
Inside walk in coolers or freezer units, dry storage and dining rooms need to what type of lighting 10 candles or 108 lux
Walls should be durable, smooth, easy to clean, nonabsorbent and light colored
Ceilings should be durable, smooth, easy to clean, nonabsorbent and dark colored
Certify equipment safety seal NSF, UL and Classified UL
Tabletop equipment should be mounted at least how many inches high 4 inches
Floor-mounted equipment should be mounted at least how many inches high 6 inches
Private water like a well should be tested at least every year
Prevent backflow by Air gap
Handwashing station should have water at least 100 degrees
Foodservice equipment that is certified bears this stamp NSF
Three pieces of information posted by a dishwasher should be, water temperature, conveyor speed and water pressure
To keep food from being contaminated by lighting use shields on heat lamps
Source of potable wate is Water transport vehicles
Outdoor garbage containers should be kept covered with tight-fitting lids
Cross connection is Links between sources of safe and dirty water
Backflow is when contaminated water flows in reverse because of water presuure
Created by: pklein
Popular Culinary Arts sets

 

 



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