Show:
Interior Requirements
Hand Washing Stations
Utilities and Building Systems
Maintaining the Facility
Emergencies that Affect the Facility and Pest Manangment
100
Smooth and durable
What is when choosing flooring, walls, and ceiling materials.
100
Easy to access areas
What is where hand washing station are located
100
Water Electricity Gas Sewage Garbage disposals
What are the utilities needed in the restaurant operation
100
Foot candles or lux
What is the unit of how bright a light is measured
100
Work with a licensed pest control operator
What is the best way to get rid of pests.
200
NSF
What is an organization that creates national standards for foodservice equipment
200
Hot and cold running water
What is the needed in a hand washing station.
200
Regulatory Authority
What is who establishes standards for water.
200
Improves the air inside the building
What is ventilaton
200
Electrical power outages Fire Flooding Sewage backups
What is crises that can affect the safety of food you serve
300
6 inches
What is how far legs need to be mounted on floor mounted equipment
300
Soap Single service paper towels Garbage containers Singage
What supplies are needed in a hand washing station
300
Cross-connection
What is a dangerous situation which can cause a back flow.
300
Leak proof Water proof pest proof
What is the type of containers are needed for garbage
300
Physical security
What is when unauthorized people inside the facility are a risk to food safety.
400
Three compartment sinks
What is needed to clean and sanitize items manually.
400
Food prep Service Dishwashing
What is where hand washing sinks need to be located
400
Backsiphonage
What is a vacuum the plumbing system that sucks contaminants back into the water supply
400
Poor maintenance
What is can cause food safety problems in your operation
400
Deny pest access Deny pest food, water, and shelter Work with a licensed pest control operator
What are three basic rules to keep your operation pest free.
500
Water temperature Water Pressure Cleaning and Sanitizing
What are the setting on dishwaters.
500
20 seconds
What is the length of time someone should wash their hands.
500
Air gap
What is the only sure way to prevent a backflow
500
The ventilation system is not working
What is what happens if the ventilation system is not working properly
500

The IPM rule that must be put into place when a case of noodles are left on the floor of the dry storage room.

Deny Pest food, water, and/or a hiding place.