Safe Facilities and Equipment Flashcards

What is the correct water temperature for the wash compartment of a three-compartment sink?

Answer: At least 110°F (43°C)

The wash compartment of a three-compartment sink must have water maintained at a minimum of 110°F (43°C) to effectively remove grease and soil.

Ventilation hoods above cooking equipment should be cleaned how often?

Answer: As needed based on use

Ventilation hoods should be cleaned as needed based on the volume of cooking and grease buildup to prevent fire hazards and contamination.

What is the minimum distance food must be stored from the floor in a walk-in refrigerator?

Answer: 6 inches

Food must be stored at least 6 inches off the floor to protect it from contamination and to allow for cleaning.

Which pest control method is NOT acceptable in a food service establishment?

Answer: Open pesticide sprays near food storage

Open pesticide sprays near food storage can contaminate food and are not an approved pest control method; only licensed pest control operators should apply such chemicals.

When should a food establishment's garbage cans be cleaned and sanitized?

Answer: After each use

Garbage cans should be cleaned and sanitized after each use to prevent odors, pest attraction, and cross-contamination.

What does 'NSF International' certification on a piece of food service equipment indicate?

Answer: The equipment has been tested and certified for food safety and sanitation

NSF International certification means the equipment has been evaluated and meets standards for food safety, sanitation, and cleanability in food service environments.

Backflow prevention in a food establishment is MOST important when:

Answer: A cross-connection exists between potable and non-potable water

Backflow prevention is critical when a cross-connection exists, as this is the pathway through which contaminated water can enter the potable water supply.