1
Q
What are the 9 basic requirements of a food establishment?
A
1- adequate lighting 2- potable water 3- adequate hot water supply 4- proper waste disposal 5- handwashing sinks 6- proper dishwashing facilities 7- grease traps 8- proper ventilation 9- adequate cooler, freezer and dry storage
2
Q
What is the requirement for hot water supply?
A
That there is sufficient supply for the busiest times
3
Q
What are the requirements for adequate shelving?
A
- must be 15 cm off the ground
- enough space for air circulation
- maintain temps (coolers 4, freezers -18)
4
Q
What are the requirements of handwashing sinks?
A
- dedicated number
- easily accessed from food prep
- equipped with soap and paper towel
5
Q
What does the flow do?
A
- clean dishes no contact with dirty
- clean linens no contact with dirty
- raw hazardous foods no contact with ready-to-eat
6
Q
What 6 things must food contact surfaces be?
A
- durable
- non-absorbent
- easy to clean
- non-toxic
- smooth
- light coloured
7
Q
What does a regular maintenance program do?
A
Ensures the efficiency and durability of equipment
8
Q
What are the 2 parts of a preventative maintenance program?
A
1- make sure in good working order to be clean and free of build-up
2- make sure operating to manufacturer specs
9
Q
What are some important preventative measures?
A
- all seals should be clean and tight
- compressors should be clean, free of dust and good circulation
- ventilation should be grease-free
- all temp gauges should be checked for accuracy
10
Q
What should always be done before serving food in an emergency situation?
A
Contact the health authority
