Facility Maintenance
What is the purpose of having proper lighting in a facility?
To ensure cleanliness and safety by making it easier to see potential hazards.
What is the main reason for regularly calibrating thermometers?
To ensure accurate temperature readings and prevent foodborne illness.
What is the first step in the cleaning process?
Pre-cleaning to remove food debris.
Name one common chemical sanitizer used in food service.
Chlorine, iodine, or quaternary ammonium.
What is one benefit of having a cleaning and sanitizing schedule?
It ensures that all areas are consistently cleaned and sanitized.
What is the minimum foot-candle requirement for food prep areas?
50 foot-candles.
Which type of material is preferred for cutting boards?
Non-porous materials such as plastic or stainless steel.
What is the recommended water temperature for manual washing?
At least 110°F (43°C).
What is the minimum contact time for chlorine sanitizer?
At least 7 seconds.
How often should kitchen floors be cleaned?
Daily or as needed.
What are two ways to control pests in a facility?
Proper waste disposal and sealing entry points.
Why should equipment be NSF certified?
NSF certification ensures that the equipment meets food safety standards.
Why is it important to use the correct concentration of sanitizer?
To effectively kill pathogens without leaving harmful residues.
What is one factor that can reduce the effectiveness of sanitizers?
Organic matter or high water temperature.
Why is it important to train staff on cleaning and sanitizing procedures?
To ensure they understand the importance of maintaining food safety standards.
What is the importance of maintaining ventilation systems?
To remove heat, steam, and smoke that can lead to condensation and mold growth.
What does it mean if equipment is "clean-in-place"?
It can be cleaned without being disassembled.
What is the role of air drying in the sanitizing process?
It prevents the contamination that can occur when using towels.
How can you test the effectiveness of a sanitizer?
Using sanitizer test strips to check concentration.
What is one key consideration when developing a cleaning schedule?
The type of surface and the frequency of use.
Name one key feature that all food-contact surfaces must have.
They must be non-absorbent and easy to clean.
Describe the importance of maintaining grease traps.
To prevent grease buildup that can lead to blockages and unsanitary conditions.
How often should high-touch surfaces be cleaned and sanitized?
After each use or as needed, depending on frequency of contact.
What should you do if a sanitizer solution falls below its effective concentration?
It should be discarded and replaced.
What documentation should be kept regarding cleaning and sanitizing?
Records of when and how areas and equipment were cleaned and sanitized.