Make sure that employees can follow a logical, continuous, and _____ workflow.

When designing the work flow procedure, tasks should move from _____to _____.

How can you make cross-contamination physically impossible? (3)

A foodservice establishment must not have preventative measures against pests.

Restaurants must have potable water-water that is:

A reverse flow of contaminated water into potable water supplies is:

An open and unobstructed space separating potable water from drainage systems

Restaurants may have many different designs and may not follow any of the same general principles.

Materials for the construction of walls, floors, and ceilings must be able to withstand:

The FDA Food Code prohibits the use of what material in food prep and storage areas?

Walls and ceilings in a food establishment must not:

This material between walls and floors makes cleaning easier and prevents food and insects form lying undetected

All work surfaces should be:

Materials used in food service must be durable, easy to clean, and:

Drinking water must be protected from contamination caused by either cross-connections in the plumbing or by _______.

Air gaps--gaps between the supply pipe and the rim of the sink or drain--should be at least____

Backflow should always be_____.

Some drains in restaurants may require or need______.

Sinks for washing hands should always be _____.

Handwashing sinks must provide water at a temperature of at least ____.

Wooden tools are often absorbent and difficult to clean. The FDA does, however, approve this type of wood for cutting boards and pizza paddles: