Foodservice Operations Flashcard

Front

What is a requirement for foodservice equipment that comes in contact with food?

Back

Must be smooth and corrosion resistant

Front

How high must floor-mounted equipment be mounted on legs?

Back

At least six inches

Front

What is a key feature of handwashing stations?

Back

Hot and cold running water

Front

What should be done if a significant risk to food safety is identified?

Back

Stop service and notify the local regulatory authority

Front

What is the purpose of a vacuum breaker?

Back

To prevent backflow of contaminants

Front

What type of lighting is required in food prep areas?

Back

Bright lighting

Front

Minimum temperature for a high-temperature dishwashing machine's final sanitizing rinse?

Back

180°F

Front

What should be done with garbage in food prep areas?

Back

Remove it as quickly as possible

Front

What is a requirement for cleaning tools and chemicals storage?

Back

Store them in a separate area away from food

Front

What should be done if pests are found in deliveries?

Back

Refuse the shipment