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