Food safety_design, layout & facilities

Which of the following is not general area of food establishments:

• Housekeeping

• toilet facilities

• littering area

• washing area

Design of food establishments should be easy to facilitates future redesign and remodelling.

• YES

• NO

Most important features to consider when planning work centre is

• total space needed

• the arrangement of equipment

• the cost of building

• easy to be cleaned

According to FDA, food equipment and utensils should be : Choose 3 answer

• seamless

• smooth

• equipped with edges

• easy to reassemble

Food contact surfaces are the remaining parts and the surrounding area that should not make contact with food during preparation.

• YES

• NO

Non food contact surfaces are the parts which normally come into contact with food or onto a surface that is normally in contact with food.

• YES

• NO

Material used for utensils and food contact surfaces should be resistant to cutting, chipping and pitting.

• YES

• NO

2 types of refrigerators is

• reach in

• back in

• walk in

• hold in

2 types of dishwasher

• semi manual dishwashing

• manual dishwashing

• automatic dishwashing

• mechanical dishwashing

When buying equipment, look for products that meet current and future needs.

Based on the statement, type the best features.