Operation Design & Layout
A construction review plan ensures the design meets _______ and can save ______ and money
What is requiremtents and time
When choosing floor, wall, and ceiling materials, choose those that are _______ and _____, making them easier to clean.
What is smooth and durable
______ International is an organization that creates national standards for equipment.
What is NSF
Floor-mounted equipment on legs should be at least ____ inches off the floor.
What is 6
Water that is drinkable is called ________ water.
What is potable
When designing a restaurant or food service operation, the _______ _____ requires approval from the regulatory authority.
What is construction plan
Floors should have this, which is a curved, sealed edge between the floor and wall.
What is coving
Food equipment must be nonabsorbent, smooth, & _________ resistant.
What is corrosion
Table or countertop equipment mounted on legs should be at least ______ inches high.
What is 4
______ - _____ is a physical link between safe water & dirty water, which can come from drains, sewers, or other water sources.
What is a cross-connection
A well-designed kitchen positions equipment to minimize opportunities for _______-______.
What is cross-contamination
Interior finishes should be smooth, _________, ______, and easy to clean
What is nonabsorbent and durable
When purchasing equipment, make sure it has the _____ mark.
What is NSF
Handwashing sinks should have hot & cold running water, & at least reach ______ degrees F. (updated temperature used to be 100 degrees)
What is 85
______ is the reverse flow of contaminants through a cross-connection into a drinkable water supply.
What is backflow
A construction plan review ensures the safe ____ __ _____.
What is the flow of food
Dry storage areas should keep _____ out by sealing cracks & installing screens.
What are pests
In addition to NSF standards, equipment must be easy to clean, durable, and resistant to _______.
What is damage
Disposable paper towels or a continuous towel system that supplies the user with a clean towel are ways to ____ ______.
What is dry hands
A _______ _____ is a mechanical device that prevents bachsiphonage.
What is a vacuum Breaker
A well designed kitchen has a workflow that minimizes the time food is in the _______ _____ _____.
What is temperature danger zone
_________ ______ are required in or next to restrooms, in food prep, service & dishwashing areas.
What are hand sinks
NSF is accredited by ANSI, which is the ________
What is the American National Standards Institute
A handwashing station should have a clearly visible _______ reminding staff to wash their hands before returning to work.
What is a sign or signage
______ _____ is an air space that separates a water supply outlet from a potentially contaminated source.
What is an air gap