KITCHEN EQUIPMENT
True or false:
Food can be stored next to cleaning supply as long as it doesn't touch
FALSE
What type of flooring should be selected for a kitchen?
Nonporous floors
(tiles/vinyl/etc)
What type of sink should you be washing your hands in?
Labeled hand-washing station.
What causes backflow?
Backflow is caused by a vacuum seal being created siphoning dirty water into the clean water supply.
How far up from the floor should coolers or freezers be?
6 inches above the floor.
Why are dry storages important?
Keeps food away from direct sunlight.
How do you ensure someone does not fall in the kitchen?
non-slip shoes and wet floor sign.
What should not be inside locker rooms?
Food prep, kitchen storage, and/or utensils
How do you prevent stagnant air?
How many compartments should sinks in a kitchen have?
three-compartments
What is so important about walk-in coolers/freezers?
Can be sealed to the floor and walls of a kitchen.
Why is it important to maintain a good and clean layout?
Minimizes the risk of cross-contamination and keeps equipment accessible and easy to clean.
How do you keep pests out of the dry storage room?
Seal all cracks and install screens.
Where should you get your water from?
Approved public water mains
What kind of classification marks do you purchase from?
NSF, UL EPH, ETL
True or False:
Water pipes in dishwashers are important
FALSE shorter water pipe lines are something to look for during selection.
When mapping out a layout map what's one of the important steps?
Labeling where everything is
How do we ensure the parking lots are safe?
Ensure they are graded and surfaced.
How should indoor trash containers look?
leakproof, waterproof, and pest-proof.
What materials should cutting boards be made out of?
A non-absorbant, non-toxic, and smooth plastic.
How do you maintain walk-in cooler/freezer foods safe?
Built-in termomethers to easily access temperatures.
Why is it important to establish a good workflow?
To avoid foods from staying in the temperature danger zone, while increasing the speed and efficiency in a kitchen.
How do we ensure guests will not have access to prep areas?
Design restrooms away from prep areas.
How to prevent drain blockage?
Grease traps.
What should a dishwasher be bought with?
Readable thermometers
Pressure gauge
Chemical concentration meter.