Pest Prevention
Utilities and Building Systems
Interior Requirements for a Safe Operation
Ventilation/ Garbage
?
100
Deny pests access to the operation.
What is check deliveries before they enter your operation?
100
Only water that is drinkable can be used for the preparation of food and come in contact with food-contact surfaces.
What is water and plumbing
100
Pick equipment with signs such as NSF or ANSI to make sure it is certified for being used in your business.
What is equipment selection
100
Improves the air inside an operation.
What is ventilation systems
100
This station must include: Hot and cold running water, soap, a way to dry hands, garbage container, and signage.
What is handwashing stations
200
Deny pests food, water, and shelter.
What is throw out garbage quickly and correctly.
200
Plumbing that is not installed or maintained correctly can allow drinkable and unsafe water to be mixed.
What is installation and maintenance
200
Stationary equipment should be easy to clean and easy to clean around.
What is installing and maintaining equipment
200
Garbage should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination.
What is garbage removal
200
Clean the operation on a regular basis, make sure all building systems work and are checked regularly.
What is maintaining a facility.
300
Deny Shelter to Pests.
What is careful cleaning eliminates the pests' food supply and destroys insect eggs.
300
A physical link between safe water and and dirty water, which can come from drains, sewers, or other wastewater sources.
What is cross-connection
300
Stand this kind of equipment on legs at least 6in. (15 cm.) high.
What is floor-mounted equipment
300
This will help prevent the contamination of food and food-contact surfaces. Also helps with the odor.
What is cleaning of containers
300
Many operations use these to clean and sanitize items manually in the operation.
What is three-compartment sinks
400
Deny Food to Pests.
What is clean up food and beverage spills immediately, including crumbs and scraps.
400
Creating an air gap between the faucet and sink, and in between the sink outlet and floor drain.
What is backflow prevention
400
Put this kind of equipment on legs at least 4 in. (10 cm.) high.
What is tabletop equipment
400
Waste and recyclables must be stored separately from food and food-contact surfaces.
What is designated storage areas
400
Emergency that has power failures and refrigeration breakdowns.
What is temperature control
500
Deny Food Part 2.
What is store all food and supplies correctly and as quickly as possible.
500
Make sure the utilities and building systems are working correctly, if they are not the risk of contamination is greater.
What is utilities and building systems
500
Buy this kind of equipment to be able to measure water temp., water pressure, + cleaning and sanitizing chemical concentration.
What is dishwasher settings
500
Place garbage containers on a surface that is smooth, durable, and nonabsorbent. Asphalt and concrete is a great choice.
What is outside containers
500
Unauthorized people inside a facility are a risk to food safety.
What is physical security
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