Safe Facilities and Equipment
When is a review of construction plans by the regulatory authority required?
When starting new construction or large remodeling
Which cleaner is best for removing baked-on grease?
Detergent
The three basic rules to keep an operation pest-free are deny access, deny food and shelter, and
work with a pest control operator.
Which government agency reviews an operation's HACCP plan?
FDA
When should staff be trained on food safety?
Immediately after being hired
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
Which cleaner is best for removing baked-on food in pots and pans?
Abrasive cleaner
To keep out pests, what should be the size of the mesh in window screening?
At least 16 mesh per square inch
What is the purpose of a regulatory inspection?
To correct deficiencies
How can you identify training needs in a new hire?
By asking them.
What should be considered when constructing restrooms?
Patrons should not pass through prep areas to reach them
Which cleaner is best for removing fresh dirt from floors and walls?
Detergent
What should be done when storing food and supplies to discourage pests?
Rotate them in storage
Which risk designation used by a regulatory authority during an inspection relates to general sanitation?
Core item
When should staff be retrained in food safety?
Periodically
What requirements must be met when selecting and installing dishwashing machines?
The effectiveness of chemical sanitizers is NOT affected by?
Color
To help a pest control operator start an effective treatment program, what information is important to gather about pests spotted in the operation?
Date, Time, Location
Having soap at a handwashing sink has which risk designation when inspecting an establishment?
Priority Foundation Item
What should you do after a staff member completes food safety training?
Document it
What is a cross-connection?
A physical link between sources of safe and dirty water.
What are the three most common types of chemical sanitizers?
Chlorine, iodine, and quats
Dirt tracks are spotted along light-colored walls. What type of pest may be present?
Rats or mice
What is the minimum interval for the inspection of a food service establishment by a regulatory agency?
At least once every six months
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for ?
The inspector's identification