Plumbing and lighting
Foot-candle requirement for dry storage areas and inside walk-in units.
What is 10 or 108 lux.
The type of dishwasher we have in the downstairs kitchen
What is a conveyor machine.
Purchase dishwashers that have readable thermometers; increments are no greater than this.
What is 2°F (1°C).
According to the book, there are how many areas related to the safe layout and design.
What is 4.
Extent to which liquids are absorbed by a material
What is Porosity.
Foot-candle requirement for prep areas.
What is 50 or 540 lux.
Reach-in units have legs to elevate them at least this from the floor.
What is six inches.
Purchase a dishwaser that measures water temperature, pressure, and this.
What is chemical concentration.
Designing and arranging these to comply with sanitation standards.
What are equipment and fixtures.
Ability of a surface to react to a shock without breaking or cracking.
What is Resiliency.
A special type of water heater typically used with dishwashers to heat rinse water to proper sanitizing temperatures.
What is a Booster heater.
Built-in thermometers are easy to read and locate; they are accurate within?
What is ±3°F.
Except in areas where food is stored only in unopened original shipping containers, coving shall extend up the wall how many inches.
What is at least 4 inches.
Selecting these 3 materials that are easier to clean.
What are wall, floor, and ceiling materials.
Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps.
What is Coving.
An air space that separates a water supply outlet from a potentially contaminated source.
What is an air gap.
Floor-mounted equipment must be at least this from the floor.
What is 6 inches.
Except in areas where food is stored only in the original shipping containers, what is the minimum radius coving requirement.
What is 3/8 inch.
Designing these to prevent contamination and make cleaning easier.
What are utilities.
Light intensity is usually measured in units call this.
What is foot-candles or lux
A mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped.
What is a vacuum breaker.
Tabletop equipment must be elevated at least this from the surface.
What is four inches.
Handwashing stations are required in or next to restrooms, and in these three additional areas.
What is food prep, service, and dishwashing areas.
Managing this correctly to avoid contaminating food and attracting pests.
What is garbage.
A physical link between safe water and dirty water.
What is a cross-connection.