Chapter 9 and 10 – Flashcards

floor mounted equipment: on legs at least 6 inches high or seal it to a masonry base Tabletop equipment: on legs at least 4 inches high or seal it to countertop

must be installed so they are reachable and conveniently located. Must also keep utensils, equipment, etc from becoming contaminated. Use detergents and sanitizers approved by the local regulatory authority. Purchase dishwashers that have the ability to measure water temp, water pressure, and cleaning and sanitizing chemical concentration Clean dishwashers as often as necessary.

Hot and cold running water, must be drinkable and meet temperature and pressure requirements Soap can be liquid, bar or powder A way to dry hands - disposable paper towels or continuous towel system. or hand dryer Garbage container - if disposable towels are used Signage - clearly visible sign or poster telling staff to wash hands before returning to work

water may come from : approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, water transport vehicles. plumbing that is not installed/maintained correctly can allow drinkable and unsafe water to mix. can cause food borne illness outbreak. ONLY licensed plumbers work on the plumbing

cross connection is a physical link between safe water and dirty water. come from drains, sewers, or other wastewater sources. This can lead to back flow Back flow is the reverse flow of contaminants through a cross-connection into a drinkable water supply. Can be the result of pressure pushing contaminants back into the water supply. Backsiphonage is 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 Prevent back flow with air gap or water breaker

Lighting intensity is measured in units called foot-candles or lux. Local jurisdictions usually require prep areas to be brighter than other areas. lets them recognize the condition of the food and where they need to clean Monitor the lighting, replace any bulbs that were burned out. Lights should have shatter resistant bulbs or protective covers

Removes heat, steam, and smoke from cooking lines. Eliminates fumes and odors. Not working correctly, grease and condensation will built up on walls and ceilings. Must be cleaned and maintained according to the local requirements

Should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination. Do not contaminate food or food-contact surfaces. Clean the inside and outside of containers frequently. Do not clean them near prep or food storage areas Indoor containers must be leak proof, waterproof, and pest proof. Must be covered when not in use Waste and recyclables must be stored separately from food and contact surfaces. Outdoor containers must be placed on a surface that is smooth, durable, and nonabsorbent. Asphalt and concrete are good choices. Must have tight fitting lids and always covered. Keep drain plugs in place

Most common crises are electrical power outages, fire, flooding, and sewage backups. Power failures and fridge breakdowns can threaten ability to control temp Unauthorized people in the facility are a risk to food safety Threats to drinkable water supply risks the safety of food Service must be stopped if there is a significant risk. Local regulatory authority must be notified

Deny pests access to the operation, food, water, and shelter, and work with a licensed pest control operator (PCO) Check all deliveries before they enter your operation Secure all windows and vents that could allow pests access Throw out garbage quickly and correctly. keep them clean and covered. Store recyclables in a clean pest proof container, store all food and supplies correctly and as quickly as possible. Keep them 6 inches off the floor clean up spills immediately, even crumbs and scraps Work with PCO to get pests under control

Heat sanitizing : water must be at least 171˚F. must be soaked for at least 30 seconds. Chemical sanitizing : tableware, utensils, and equipment can be sanitizing by soaking them in the chemical solution. or rinse, swab, or spray them with it. common types : chlorine, iodine, and quaternary ammonium compounds or quats. Regulated by state and federal environmental protection agencies

Chlorine > (or equal) 100˚F < (or equal) 10 pH water hardness as recommended 50-99 ppm sanitizer concentration > (or equal) 7 sec of contact time Iodine 68˚F <(or equal) 5 water pH or as recommended water hardness as recommended 12.5-25 ppm sanitizer concentration >(or equal) 30 sec of contact time Quats 75˚F pH as recommended < (or equal) 500 ppm water hardness or as recommended sanitizer concentration as recommended >(or equal) 30 sec of contact time

1. scrape or remove food bits from surface 2. wash the surface 3. rinse the surface 4. sanitize the surface 5. allow the surface to air-dry when : after they are used before handlers start working with a dif type of food any time they are interrupted during a fast after four hours if items are in constant use

clean the machine as often as needed, check it at least once a day. clear spray nozzles of food and foreign objects Prepare items for cleaning by scraping, rinsing, and soaking before washing Load dish racks using correct racks. never overload dish racks air-dry all items, never use a towel to dry them Check water temp, pressure, and sanitizer levels.

clean and sanitize each sink and drain board fill the first sink w detergent and water, temp must be at least 110˚F Fill second sink with clean water Fill third sink with water and sanitizer provide a clock with a second hand. let you know how long items have been in the sanitizer

Store tableware and utensils at least 6 inches off the floor. protect them from dirt and moisture Clean and sanitize drawers and shelves before storing clean items store glasses and cups upside down on a clean and sanitized shelf or rack. flatware and utensils with handles up. clean and sanitize trays and carts used to carry clean tableware and utensils. check daily and clean as often as needed keep the food contact surfaces of stationary equipment covered until ready for use

Spills must be cleaned up correctly. Prevent food from becoming contaminated.

storage area must have good lighting, hooks for hanging mops, brooms, utility sink for filling buckets and washing cleaning told, floor drain for dumping dirty water. air-dry towels overnight, hang ops, brooms, and brushes on hooks to air-dry, clean and rinse buckets and let them air-dry

store chemicals in the original containers away from food and prep areas. when throwing them out, follow the instructions on the label OSHA has requirements for chemicals. provide a MSDS. contains safe use and handling, hazards, precautions, PPE, first-aid info, manufacturers info, preparation date of MSDS, ingredients, etc.

create a master cleaning schedule, train your staff to follow it, monitor the program to make sure it works. assign specific tasks