ServSafe Chapters 9 & 10 – Flashcards

must be installed so that they are reachable and conveniently located, must keep utensils, equipment, and food-contact surfaces from becoming contaminated, use detergents and sanitizers approved by the local regulatory authority, purchase dishwashers able to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration. information regarding the settings must be posted on the machine, and clean dishwashers as often as necessary.

purchase sinks that true large enough to accommodate large equipment and utensils

required in areas used for food prep, service, and dishwashing. Must be well stocked and available at all times. cannot be blocked by portable equipment or full of dirty dishes. must have hot and cold running water, soap, a way to dry hands, a garbage container, and signage.

only water that is drinkable can touch food contact surfaces. water may come from the following. approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, or water transport trucks. only licensed plumbers can work in an operation. Create an airspace to prevent back flow

prep areas must be brighter than any there area

grease and condensation will build up n the operations walls and ceilings if the ventilation isn't working properly.

garbage should be removed rom prep areas as quickly as possible. staff must be careful to not contaminate food and food contact surfaces.

clean the operation on a regular basis, make sure all building systems work and are checked regularly, make sure the building is sound, control pests, mannequin the outside of the building correctly

power failures and refrigeration breakdowns, unauthorized people inside of a facility, broken water mains and breakdowns, terrorist contamination.

deny pests access to the operation, deny pests good, water, and shelter, work with a licensed pest control operator

must be stale, noncrosive, and safe to use. follow manufacturers instructions, do not use cleaner in place of another cleaner

water must be 171*F

spray, dip, or soak items.

concentration, temperature, contact time, water hardness, pH

*scrape or remove food bits from the surface *wash the surface *rinse the surface *sanitize the surface *allow the surface to air dry

*after they are used *before food handlers stat working with a different type of food *any time by for handlers are interrupted during a task and the items used may have been contaminated *after 4 hours if the items are in constant use

*unplug the equipment *take removable parts off equipment *scrape or remove food from equipment surfaces *wash equipment surfaces *rinse equipment surfaces *sanitize equipment surfaces *allow surfaces to air dry

high temperature machines use hot water to clean and sanitize chemical sanitizing machines can clean and sanitize at lower temperatures

*rinse, scrape, or soak items before washing them *wash items in the first sink *rinse items in the second sink *sanitize items in the third sink *air dry items on a clean and sanitized surface

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