ServSafe Chapter 9 Safe Facilities and Pest Management

FLOORS WALLS AND CEILINGS 9.2 When choosing flooring, wall, and ceiling material pick those that are smooth and durable. This makes them easier to clean.Once installed, flooring, walls, and ceilings must be regularly maintained.Coving is a curved, sealed edge between a floor and a wall. EQUIPMENT SELECTION 9.2 Foodservice equipmentFoodservice equipment must meet certain standards if it will come into contact with food. NSF International is an organization that creates these national standards.The standards for food equipment require that it be nonabsorbent, smooth, and corrosion resistant.Food equipment must also be easy to clean, durable and resistant to damage. MATCH UP REQUIREMENTS FOR EQUIPMENT Floor Mounted Equipment must be at least 6 inches off floor Table top equipment must be on legs at least 4 inches high Dishwashing Machines must be installed so they are reachable and conveniently located HANDWASHING SINKS 9.4 In the space below describe the two places where you must have handwashing sinks. HANDWASHING SINKS 9.4 Sort the following into HANDWASHING SINKS MUST and HANDWASHING SINKS MUST NOT HAND WASHING SINKS MUST BE USED FOR HAND WASHING ONLY BE WELL STOCKED WORK CORRECTLY BE AVAILABLE AT ALL TIMES HAND WASHING SINKS MUST NOT BE USED TO WASH DISHES BE BLOCKED BY EQUIPMENT BE USED TO EMPTY MOP BUCKETS REQUIREMENTS AT A HANDWASHING STATION In the space below, list the 5 requirements of a handwashing station. This can be found on page 9.5 POTABLE WATER 9.6 Only water that is drinkable can be used for the preparation of food and come into contact with food contact surfaces. This is called potable water. PLUMBING 9.6True or False:You can work on your own plumbing in a restaurant. True False PLUMBING SITUATIONS Match the following terms to their definitions 9.6-9.7 Cross-connection a physical link between safe water and dirty water back flow reverse flow of contaminants into the water supply backsiphonage when high water use in one area of the kitchen creates a vacuum that sucks contaminants back into the water supply vacuum breaker mechanical device that prevents a backsiphonahge air gap an airspace that separates a water supply outlet from a potentially contaminated source