SERVSAFE MODULE 9
It is important to recognize that you may need to consult your local _____________
_________________ before making changes to your operation. - ✔regulatory facility
When choosing flooring, wall, and ceiling materials, pick those that are _____________
and _____________. This makes __________________ easier. - ✔smooth and
durable
cleaning
Once installed, flooring, walls, and ceilings must be ____________ _______________.
- ✔maintained
Replace _____________ or _______________ ceiling tiles or flooring. Repair all
____________ in walls. - ✔missing or broken
holes
Coving is - ✔Curved, sealed edge placed between the floor and wall to eliminate sharp
corners or gaps that would be impossible to clean.
Coving should be - ✔glued tightly to the wall
This also protects the wall from - ✔moisture and pests
Foodservice equipment must meet certain _____________________ if it will come in
contact with food. - ✔standards
NSF International is: - ✔an accredited organization that sets those standards
NSF is accredited by the ________________ __________________ _______________
_______________ (_____) - ✔American national standards institute
Standards for food equipment require that it be __________________,
______________, and __________ ______________. - ✔nonabsorbent
smooth
corrosion resistant
easy to clean
durable
resistant to damage
Installing and Maintaining Equipment - ✔follow manufacturer recs
check in with local regulatory authority
Stationary equipment should be installed as follows: - ✔Floor-mounted equipment: legs
at least 6 inch or seal to a masonry base
Tabletop equipment: sealed to countertop or mounted on legs 4 inches high
, SERVSAFE MODULE 9
Once you have installed equipment, make sure it is maintained regularly by - ✔qualified
people
Set up a maintenance schedule with your ______________ or ___________________.
- ✔supplier or manufacturer
Check equipment __________________ to be sure it is working correctly - ✔regularly
When selecting and installing dishwashers consider the following guidelines: - ✔
Installation: manufacturer instructions
Supplies:
Settings: ease of reach, convenient location, prevention of contamination
Purchase dishwashers that have the ability to measure the following: - ✔water temp
and pressure
chemical concentration
Information about the correct settings should be _________________ on the machine. -
✔posted
Cleaning - ✔dishwasher should be cleaned as often as needed
Three compartment sinks - ✔Purchase sinks large enough to accommodate large
equipment and utensils.
Handwashing stations are required: - ✔in specific areas: restrooms or directly next to
them, food prep areas, service, and dishwasher areas
Handwashing sinks must be used only for _______________________ and not for any
other purpose. - ✔hnadwashing
To prevent cross-contamination, make sure _______________ _______________ are
present on handwashing sinks or that there is an _____________ _______________
between handwashing sinks and food and food-contact surfaces. - ✔adequate barriers
adequate distance
Make sure handwashing stations work correctly and are _______ ___________ and
________________. - ✔well stocked and maintained
Handwashing stations must be _______________________ at all times. They cannot
be ___________________ by portable equipment of stacked full of dirty kitchenware. -
✔available
occupied
It is important to recognize that you may need to consult your local _____________
_________________ before making changes to your operation. - ✔regulatory facility
When choosing flooring, wall, and ceiling materials, pick those that are _____________
and _____________. This makes __________________ easier. - ✔smooth and
durable
cleaning
Once installed, flooring, walls, and ceilings must be ____________ _______________.
- ✔maintained
Replace _____________ or _______________ ceiling tiles or flooring. Repair all
____________ in walls. - ✔missing or broken
holes
Coving is - ✔Curved, sealed edge placed between the floor and wall to eliminate sharp
corners or gaps that would be impossible to clean.
Coving should be - ✔glued tightly to the wall
This also protects the wall from - ✔moisture and pests
Foodservice equipment must meet certain _____________________ if it will come in
contact with food. - ✔standards
NSF International is: - ✔an accredited organization that sets those standards
NSF is accredited by the ________________ __________________ _______________
_______________ (_____) - ✔American national standards institute
Standards for food equipment require that it be __________________,
______________, and __________ ______________. - ✔nonabsorbent
smooth
corrosion resistant
easy to clean
durable
resistant to damage
Installing and Maintaining Equipment - ✔follow manufacturer recs
check in with local regulatory authority
Stationary equipment should be installed as follows: - ✔Floor-mounted equipment: legs
at least 6 inch or seal to a masonry base
Tabletop equipment: sealed to countertop or mounted on legs 4 inches high
, SERVSAFE MODULE 9
Once you have installed equipment, make sure it is maintained regularly by - ✔qualified
people
Set up a maintenance schedule with your ______________ or ___________________.
- ✔supplier or manufacturer
Check equipment __________________ to be sure it is working correctly - ✔regularly
When selecting and installing dishwashers consider the following guidelines: - ✔
Installation: manufacturer instructions
Supplies:
Settings: ease of reach, convenient location, prevention of contamination
Purchase dishwashers that have the ability to measure the following: - ✔water temp
and pressure
chemical concentration
Information about the correct settings should be _________________ on the machine. -
✔posted
Cleaning - ✔dishwasher should be cleaned as often as needed
Three compartment sinks - ✔Purchase sinks large enough to accommodate large
equipment and utensils.
Handwashing stations are required: - ✔in specific areas: restrooms or directly next to
them, food prep areas, service, and dishwasher areas
Handwashing sinks must be used only for _______________________ and not for any
other purpose. - ✔hnadwashing
To prevent cross-contamination, make sure _______________ _______________ are
present on handwashing sinks or that there is an _____________ _______________
between handwashing sinks and food and food-contact surfaces. - ✔adequate barriers
adequate distance
Make sure handwashing stations work correctly and are _______ ___________ and
________________. - ✔well stocked and maintained
Handwashing stations must be _______________________ at all times. They cannot
be ___________________ by portable equipment of stacked full of dirty kitchenware. -
✔available
occupied
