Ch. 9 and 10 ServSafe – Flashcards

Floor mounted equipment: floor mounted equipment on legs at least six inches high or seal to masonry base Tabletop Equipment: tabletop equipment on legs at least 4 inches high or seal to countertop

Installation: should be reachable and conveniently located. That installation most also keep other things from being contaminated. Always follow the manufacturers instructions when installing, operating, and maintaining. Supplies: Use detergents and sanitizers approved by regulatory authorities Settings: Dishwashers should have the following -water temp -water pressure -cleaning and sanitizing chemical concentration this info should be posted on machine Cleaning: clean washers as often as necessary and follow manufacturers recommendations

Hot and Cold running water: must meet temp and pressure requirements and be drinkable Soap: liquid, bar, or powder A Way to Dry Hands: disposable paper towels or a continuous towel system that supplies the user with a clean towel can be used. hand dryer can also be used. Garbage Container: required if paper towels are used Signage: a sign must be visible telling staff to wash hands before returning to work

-Approved public water mains -Private water sources that are regularly tested and maintained -Closed portable water containers -Water transport vehicles you should know hoe to prevent plumbing issues and water should be drinkable Have only licensed plumbers work in you operation

-Can let back flow occur -Can also create a backsiphonage cross connection is a physical link between safe and dirty water

-Do not attach a hose to a faucet unless a back flow prevention device is attached. -A vacuum breaker is a mechanical device that prevents backsiphonage. It closes a check valve for sealing off the water supply line shut when water flow is stopped. -Other device are: double check valve and reduced pressure zone back flow preventers. -Only sure way to prevent back flow is to create an air gap

-Lighting intensity is usually measured in foot-candles or lux -Prep areas should be brighter than other areas (helps recognize the condition of the food) -Must monitor; all lights should have shatter resistant lightbulbs or protective covers. Replace an bulbs and make sure they are the correct size.

-Removes heat, steam, and smoke from cooking lines -Eliminates fumes and odors -If not working correctly, grease and condensation can build up on walls and ceilings -Should be cleaned and maintained

Garbage Removal: garbage should be removed from prep areas as soon as possible. Must be careful not to contaminate food when taking out trash. Cleaning Containers: clean the inside and outside of garbage containers frequently. Do not clean near food or prep areas Indoor Containers: must be leak proof, waterproof, and pest proof. easy to clean and covered Designated Storage Areas: must be stored separately from food and food contact surfaces. Outdoor Containers: place on surfaces that are smooth, durable, and nonabsorbent, like asphalt and concrete. Must be covered at all times and keep drain plugs in place.

-Clean operation on a regular basis -Make sure all building systems work and are checked -Make sure the building is sound. No leaks, holes, or cracks. -Control Pests -Maintain the outside of the building correctly

-Stable, noncorrosive, and safe -Follow manufacturers instructions carefully -Do not use one toy elf cleaner in place of another unless it is intended for the same use

Concentration: -the amount of sanitizer to water is critical. - Concentration is measured in parts per million (ppm). --Use a test kit to check the concentration -Change the solution when it looks dirty or concentration is too low Temperature: -The water in the solution must be the correct temp. Contact Time: -The solution must make contact with the surface for a certain amount of time Water Hardness: -Amount of minerals in your water -Figure out the correct amount of sanitizer for your water Ph: -Ph can affect it also like water

1) Scrape or remove food bits from the surface 2) Wash the surface 3) Rinse the surface 4) Sanitize the surface 5) Allow the surface to air-dry

-After they are used -Before food handlers start working with a different type of food -Any time food handlers are interrupted during a task and the items being used may have been contaminated -After four hours if items are constant

-Unplug the Equipment -Take the removable parts off the equipment. Wash rinse and sanitize by equipment. -Scrape or remove food from equipment surfaces -Wash the surfaces. -Rinse the equipment surfaces with clean water. -Sanitize the equipment surfaces -Allow all surfaces to air dry

High temp: temp of the final sanitizing rinse must be at least 180 F -For stationary rack single temp machines must be at least 165 F -Must have built in thermometer

Keeping it Clean: -Wash often -Clear spray nozzles and remove mineral deposits Preparing for Cleaning: -Scrape rinse or soak items before washing Loading Dish Racks: -Load them so all surfaces are sprayed Drying: -Air dry Monitoring: -Check water temp, pressure, and sanitizer

-Clean and sanitize each sink -Fill first sink with water and detergent & water temp of 110 F -Fill second sink with clean water -Fill third sink with water and sanitizer -Provide a clock

1) Rinse, scrape, or soak before washing 2) Wash in first sink 3) Rinse in second 4) Sanitize in third 5) Air dry

Storage -Store at least six inches off floor Storage Surfaces: -Clean and sanitize drawers and shelves Glasses and Flatware: -Store glasses upside down -Flatware and utensils with handles up Trays and Carts: -Clean often Stationary Equipment: -Keep covered