Sanitation and Facility Design (Ch7)

What is a primary cause of breakdowns in sanitation?

• Poor employee training

• Difficult-to-clean facilities and equipment

• Inadequate food storage

• Lack of ventilation

Which flooring characteristic is essential for food preparation areas?

• Aesthetic appeal

• Durability and non-absorbency

• High porosity

• Cost-effectiveness

What is the recommended flooring type for walk-in refrigerators?

• Carpeting

• Non-absorbent flooring

• Wood flooring

• High-porosity flooring

Which material is best for wall finishes in food-preparation areas?

• Vinyl wall coverings

• Painted drywall

• Ceramic tile

• Wood paneling

What is the purpose of coving in a facility?

• To enhance aesthetic appeal

• To eliminate sharp corners for easier cleaning

• To support heavy equipment

• To provide insulation

What type of lighting is recommended for food establishments?

• Fluorescent tubes

• Shatter-resistant lightbulbs

• Incandescent bulbs

• LED lights

What is the main function of proper ventilation in a food establishment?

• To improve employee morale

• To enhance food flavor

• To maintain indoor air quality

• To reduce energy costs

Which of the following is NOT a characteristic of nonporous, resilient flooring?

• Nonslip

• High absorbency

• Durable

• Easy to clean

What should be done with garbage containers in a food establishment?

• They should be left uncovered

• They must be leak-proof and easy to clean

• They can be made of any material

• They should be placed near food storage areas

What is the purpose of using smooth, nonabsorbent materials for food contact surfaces?

• To enhance flavor

• To prevent food contamination

• To improve aesthetics

• To reduce costs