Key Terms
how readily a material absorbs liquids and other substances due to its tiny pores or spaces
Purosity
True or False
Hand washing sinks should be placed outside of the kitchen, to minimize hand soap contamination.
False
Hand washing sinks should be placed in areas that make it easy for staff to wash their hands often. They are required in restrooms or directly next to them, in areas used for food prep, service, and dishwashing
not an acceptable type of flooring for kitchens, due to the absorbent nature of the material.
Carpet
what is the unit of measurement of light intensity
lux
a seamless transition between a floor and a wall, or a wall and a ceiling, preventing dirt and grime from accumulating in corners and making surfaces easier to clean
Coving
True or False
If possible Operation should be designed so patrons pass through prep areas to reach the restroom
False, the should not to decrease the chance of contamination.
Typically seen in dish pits or anywhere with standing water
Rubber Mats
what will happen if you don't regularly clean vent hoods
grease and condensation will build up on the ceiling and walls
Safe to drink
potable
when installing tabletop equipment on legs, the space in between the base of the equipment and the tabletop must be
4 inches
a type of flooring typically seen in kitchens, Dishwashing, restrooms, and Receiving areas.
Quarry Tile
True or False
A drain must be provided and maintained for disposal of condensation and defrost water.
True
an unobstructed vertical space between the water outlet and the flood level of a plumbing fixture
Air Gap
which area of the operation is usually the brightest?
Preparation areas
A type of flooring that is typically used in office spaces and staff Restrooms
Vinyl Tiles
How many inches does the dishwasher have to be off the ground?
a nonprofit organization that certifies food service equipment to ensure it meets food safety and sanitation standards
NSF
Ture or False
Garbage containers have to be clean inside and out to prevent pests.
True
A type of flooring used in Dinning areas and Offices
Wood
Who created the standard for food equipment that is required to be nonabsorbent, smooth, and corrosion resistant
NSF/ANSI