Equipment and Facility Management Flashcards

A blast chiller is being used to cool chili. Per the FDA Food Code, how quickly must the food drop from 135°F to 70°F?

Answer: Within 2 hours

Cooked food must cool from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours.

When recipes written for a conventional oven are prepared in a convection oven, what adjustment is typically made?

Answer: Lower temperature by about 25°F

Circulating air transfers heat faster, so convection temperatures are usually reduced about 25°F.

What minimum light intensity does the FDA Food Code require at surfaces where food employees work with food or use knives and slicers?

Answer: 50 foot-candles

The Food Code requires at least 50 foot-candles (540 lux) where employees work with food, utensils, or cutting equipment.

The dietary manager wants to reduce emergency equipment breakdowns. Which program is most effective?

Answer: A scheduled preventive maintenance program with service logs

Preventive maintenance with documented schedules catches wear before it causes failures and extends equipment life.

Which certification mark indicates foodservice equipment meets sanitation standards for design and construction?

Answer: NSF

NSF International certifies that equipment is cleanable, durable, and safe for food contact.

Stationary floor equipment that is not easily movable should be installed with what clearance to allow cleaning underneath?

Answer: At least 6 inches off the floor or sealed to the floor

The Food Code requires floor-mounted equipment to be elevated at least 6 inches or sealed to the floor.

An ice machine's interior shows slime buildup. What is the best corrective action?

Answer: Clean and sanitize the machine per manufacturer instructions and record it

Ice machines are food-contact equipment and must be cleaned and sanitized per manufacturer schedules to prevent contamination.