Question: What is NSF?
Answer: An organization that creates the national standards of equipment coming in contact with certain foods that must be nonabsorbent, smooth, and corrosion resistant.
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Question: Standards for floor-mounted equipment
Answer: -Put at least 6 inches (15 cm) high
OR
-Seal it to a masonry
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Question: Standards for tabletop equipment
Answer: -Put on legs at least 4 inches (10 cm) high
OR
-Seal it to the countertop
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Question: What is required at a hand washing station?
Answer: 1- Hot and cold running water
2- Soap
3- A way to dry hands
4- Garbage container
5- Signage
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Question: Instillation & Maintenance
Answer: plumbing not installed or maintained correctly can cause safe drinking water and unsafe water to mix causing a foodborne-illness outbreak.
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Question: Cross-connection
Answer: -Physical link between safe water and dirty water, that comes from drains, sewers, or other wastewater sources.
-Can let backflow occur (reverse flow of contaminats through a cross-connection into a drinkable water supply) and can be the result of pressure pushing contaminants back into the water supply.
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Question: Backsiphonage
Answer: When high water used in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply.
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Question: How to prevent backflow
Answer: avoid creating a cross-connection by not attaching a hose to a faucet unless a backflow prevention device is attached, such as a vacuum breaker(closes a check valve and seals the water supply line shut when water flow is stopped.)
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Question: 3 ways to prevent pest control
Answer: 1- deny pests access to the operation
2- deny pests food, water, and shelter
3- work with a licensed pest control operator
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Question: 1st step in cleaning a surface
Answer: scrape or remove food bits from the surface
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Question: 2nd step in cleaning a surface
Answer: wash the surface
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Question: 3rd step in cleaning a surface
Answer: rinse the surface
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Question: 4th step in cleaning a surface
Answer: sanitize the surface
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Question: 5th step in cleaning a surface
Answer: allow the surface to air dry
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Question: High temperatured machiens
Answer: Use hot water to clean and sanitize. The temperature of the final sanitizing rinse must be at least 180F (82C). For stationary rack, it must be 165F (74C) and must have a built in thermometer.
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Question: 1st step in cleaning and sanitizing a three compartment sink
Answer: Rinse, scrape, or soak items before washing them
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Question: 2nd step in cleaning and sanitizing a three compartment sink
Answer: Wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change water and detergent when the suds are gone or water is dirty.
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Question: 3rd step in cleaning and sanitizing a three compartment sink
Answer: Rinse items in the second sink. Spray the items with water or dip them in it. Change the rinse water when it becomes dirty or full of suds
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Question: 4th step in cleaning and sanitizing a three compartment sink
Answer: Sanitize in the third sink. Change the sanitizing solution when the temperature of the water or the concentration falls below requirements. NEVER rinse after sanitizing
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Question: 5th step in cleaning and sanitizing a three compartment sink
Answer: Air dry items on a clean and sanitized surface
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Question: Storage of tableware and utensils
Answer: store 15 centimeters (6in.) off the floor
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Question: Cleaning the premises
Answer: Nonfood-contact surfaces must be cleaned regularly (floors, ceilings, equipment exteriors, restrooms, and walls) to prevent dust, dirt, and food residue from buildup.
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Question: Storing cleaning tools and supplies
Answer: should be stored in a separate areas away from food and prep areas.
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Question: What should be in a storage area?
Answer: -Good lighting so staff can see chemicals
-Hooks for hanging mops, brooms, and other cleaning tools.
-Utility sink for filling buckets and washing cleaning tools
-Floor drain for dumping dirty water
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Question: How to prevent contamination
Answer: NEVER clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dishwashing; food prep, or dishwashing. NEVER dump mop water or liquid waste into toilets or urinals.
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Question: How to store cleaning tools
Answer: -Air-dry towels overnight
-Hang mops, brooms, and brushes on hooks to air-dry
-Clean and rinse buckets. Let them air-dry, and then store them with other tools.
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Question: How should you store and label
Answer: Store chemicals in original containers away from food and prep areas
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Question: Disposal
Answer: When throwing out chemicals, follow instructions on the label and any requirements from your local regulatory authority.
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Question: 3 ways to develop an effective cleaning program
Answer: 1- Creating a master cleaning schedule
2- Training your staff to follow it
3- Monitoring the program to make sure it works
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Question: Extra tips
Answer: all surfaces should be cleaned and rinsed. Food-contact surfaces must be cleaned and sanitized after every use. You should also clean and sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every 4 hours.
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