Show:
Flooring
Equipment Selection
Installing & Maintaing Equipment
Water & Plumbing
Garbage
100
_____________ must be smooth, nonabsorbent, easy to clean, and durable.
What is flooring?
100
_____________ surfaces must have the traits of nonabsorbent, smooth, and corrosion resistant , easy to clean, maintainable, durable, and resistant to damage.
What is Food-contact?
100
_______________ equipment should be easy to clean and easy to clean around.
What is Stationary?
100
____________ is used for dishwashing, cleaning, cooking, and drinking in an operation.
What is water?
100
____________ can attract pests and can contaminate food, equipment, and utensils.
What is Garbage?
200
________ is a curved, sealed edge between a floor and a wall.
What is coving?
200
_______________ surfaces that are not designed for direct contact with food but must have these traits nonabsorbent, smooth, corrosion resistant, easy to clean, maintainable, free of unneccessary ledges, projections, and crevices.
What is Nonfood-contact
200
How you install stationary equipment can make a big difference? (True or False)
What is True?
200
___________ is what water is called when it is safe to drink.
What is Potable?
200
Garbage should be removed from _______________ as quickly as possible to prevent oders, pests, and possible contamination.
What is Prep Areas?
300
Coving gets rid of sharp __________ or gaps that are hard to clean.
What is corners?
300
There are three _________________ that help with the task of choosing the right kind of equipment.
What is organizations?
300
___________________ equipment should be on legs at least _________________ high off of the floor.
What is 6 inches?
300
You should test your private water systems at least once _______________.
What is a year?
300
Clean the inside and outside of garbage containers ___________.
What is frequently?
400
Coving should be glued tightly to the wall to get rid of ___________ places for insects.
What is hiding?
400
_______ creats standards for foodservise equipment. It also certifies equipment. The _______ mark means an item has been evaluated, tested, and certified by _______ as meeting its food-equipment standards.
What is NSF?
400
____________ equpiment should be on legs at least ______________ off of the floor.
What is Tabletop?
400
_____________ may come from these sources: approved public water mains, private water sources, closed portable containers, and water transport vehicles.
What is Water?
400
Indoor _____________ should be leak proof, waterproof, and pest proof.
What is containers?
500
The type of floor that is used in food prep, food storage, dishwashing, walk-in coolers, locker rooms, restrooms.
What is tile?
500
__________________________ (UL) provides classification listings for equipment that meets ANSI/NSF standards.
What is Underwrites Laboratories?
500
__________ need to seal between equipment and surrounding countertops and walls.
What is Gaps?
500
Regardless of where your water comes from, you should know how to prevent ____________ issues that can affect food safety.
What is Plumbing?
500
Place garbage containers on a smooth, nonabsorbent surface. (True or False)
What is True?