Question: Installing and maintaing Equipment

Answer: Floor mounted equipment: floor mounted equipment on legs at least six inches high or seal to masonry base

Tabletop Equipment: tabletop equipment on legs at least 4 inches high or seal to countertop

Question: Dishwashing Machines

Answer:

Question: Hand washing Stations

Answer:

Question: Water and Plumbing

Answer: -Approved public water mains

-Private water sources that are regularly tested and maintained

-Closed portable water containers

-Water transport vehicles

you should know hoe to prevent plumbing issues and water should be drinkable

Have only licensed plumbers work in you operation

Question: Cross Connection

Answer: -Can let back flow occur

-Can also create a backsiphonage

cross connection is a physical link between safe and dirty water

Question: Back flow Prevention

Answer:

Question: Lighting

Answer: -Lighting intensity is usually measured in foot-candles or lux

-Prep areas should be brighter than other areas (helps recognize the condition of the food)

-Must monitor; all lights should have shatter resistant lightbulbs or protective covers. Replace an bulbs and make sure they are the correct size.

Question: Ventilation

Answer: -Removes heat, steam, and smoke from cooking lines

-Eliminates fumes and odors

-If not working correctly, grease and condensation can build up on walls and ceilings

-Should be cleaned and maintained

Question: Garbage

Answer:

Question: Maintaining the Facility

Answer: -Clean operation on a regular basis

-Make sure all building systems work and are checked

-Make sure the building is sound. No leaks, holes, or cracks.

-Control Pests

-Maintain the outside of the building correctly