SERVSAFE CHAPTER 11: SAFE FACILITIES EQUIPMENT

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SERVSAFE CHAPTER 11: SAFE FACILITIES & EQUIPMENT

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Three compartment sinks

Answer:

Purchase sinks large enough to accommodate large equipment and utensils. (look at pic on phone)

Question 2: Flooring (Carpeting)

Answer:

Advantages: Absorbs sound; easy to maintain

-Good for dining rooms

Disadvantages: not recommended in high-dirt areas

Question 3: Considerations for Other Areas of the Facility (Equipment Standards)

Answer:

Foodservice equipment must meet these standards if it will come in contact with food: -Nonabsorbent, smooth, and corrosion resistant -Easy to clean

• Durable
• Resistant to damage

NSF is an organization that creates these national standards, which is accredited by the American National Standards Institutes (ANSI)

Question 4: Sewage

Answer:

If there is a backup of sewage in the operation:

• The affected area should be closed right away.
• The problem must be corrected.

-The area must be thoroughly cleaned.

If the backup is a significant risk to food safety:

• Service must be stopped.

-The local regulatory authority must be notified Question 5: Considerations for Other Areas of the Facility (Dishwashing Machine)

Answer:

-High-temperature machines sanitize with extremely hot water.-Chemical-sanitizing machines use a chemical solution. Dishwashers must be installed: -So they are reachable and conveniently located -In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated -Following manufacturer's instructions

Question 6: Flooring (part 2)

Answer:

Use nonabsorbent flooring in these areas:

• Walk-in coolers
• Prep and food-storage areas
• Dishwashing areas
• Restrooms
• Dressing and locker rooms

Question 7: Considerations for Other Areas of the Facility (Dishwashing Machine) part 3

Answer:

• Flight type: - high-capacity, multiple-tank machine with a peg-type conveyor. - may also have a

built-in dryer

5. Batch type, dump:

• stationary-rack machine combines the wash and rinse cycles in a single tank...each cycle is timed.
• automatically dispenses both the detergent and the sanitizing chemical or hot water.
• wash and rinse water are drained after each cycle.

6. Recirculating, door-type, non-dump machine:

• stationary-rack machine is not fully drained of water between cycles.
• wash water is diluted with fresh water and reused from cycle to cycle

Question 8: Installing & Maintaining Kitchen Equipment (part 2)

Answer:

Once equipment has been installed:

• It must be maintained regularly
• Only qualified people should maintain it
• Set up a maintenance schedule with your supplier or manufacturer
• Check equipment regularly to make sure it is working correctly

Question 9: Ventilation

Answer:

Mechanical ventilation must be used in areas for cooking, frying, and grilling.

• Ventilation must be designed so that hoods, fans, guards, and ductwork do not drip onto food or

equipment.-Hood filters or grease extractors need to be tight fitting, easy to remove, and cleaned often.-Hood and ductwork should be cleaned periodically by professionals.If ventilation systems are not working correctly, grease and condensation will build up on walls and ceilings.

Question 10: Garbage (part 2)

Answer:

Indoor containers must be:

-Leak proof, waterproof, and pest proof

• Easy to clean
• Covered when not in use

Designated storage areas:

• Store waste and recyclables separately from food and food-contact surfaces
• Storage must not create a nuisance or a public health hazard

Outdoor containers must:

-Be placed on a smooth, durable nonabsorbent surface - Asphalt or concrete

• Have tight-fitting lids
• Be covered at all times
• Have their drain plugs in place

Question 11: Considerations for Other Areas of the Facility (Dishwashing Machine) part 2

Answer:

• Single-tank, stationary-rack machine, with doors

-Holds a stationary rack of tableware and utensils.

• Items are washed by detergent and water from below, and sometimes from above, the rack.
• Wash cycle is followed by a hot-water or chemical-sanitizer final rinse.

2. Conveyor machine:

• a conveyor moves racks of items through the various cycles of washing, rinsing, and sanitizing.
• may have a single tank or multiple tanks.

3. Carousel or circular-conveyor machine :

• multiple-tank machine moves tableware and utensils on a peg-type conveyor or in racks.

Question 12: Handwashing Stations

Answer:

Handwashing stations must be conveniently located and are required in:

• Restrooms or directly next to them
• Food-prep areas
• Service areas
• Dishwashing areas Handwashing sinks must be used only for handwashing.

Question 13: Dry Storage

Answer:

Easy to clean materials -Good air circulation

• Shelvings, tabletops, and bins for dry ingredients should be made of corrosion resistant metal or

food-grade plastic -Frosted glass or shades for windows, screen for windows & doors -Self-closing doors if leading to the building's exterior

• No steam pipes, water lines, and other conduits in the dry storage area

-Cracks and Crevices in floors and walls

Question 14: Restrooms

Answer:

-Separate restrooms for staff and customers

• Convenient, sanitary, and have self-closing doors.
• Adequately stocked with toilet paper.
• Garbage containers
• Covered garbage containers for women's restrooms

Question 15: Finishes for Interior Walls and Ceilings

Answer:

Need to be smooth, nonabsorbent, durable, and easy to clean.-Walls and ceilings in prep areas -Should be light in color.-Keep free of cracks, holes, and peeling paint.

Cooking Areas:

Ceramic tile or stainless steel are common, easy-to-clean choices for walls.