Exam 10: Storage: Facilities

When your restaurant receives items such as self-rising flour, your standard operating procedure is to open the packages in which they were shipped, and store the flour in bulk containers for use. What needs to be done to the container in order for this process to be in compliance with current safety codes?

At what temperature should you keep dry-storage areas?

Which of these is a feature of a bimetallic stemmed thermometer?

What is coving?

In a restaurant, fully stocked hand-washing sinks should be available in which location(s)?

What is the benefit of using an infrared thermometer?

What is the minimum lighting intensity required in food prep areas?

What should you do if there is a gap between a countertop and the adjoining wall?

What information should be posted on a dishwashing machine?

Why is it important that outside garbage containers be covered at all times?

Le Chic Bistro keeps a hanging thermometer in the walk-in freezer. How can employees confirm the temperature in the freezer?

What type of thermometer should never be used with food?

Which item should be available at every hand-washing sink?

When seafood, ground meat and poultry are stored in the same cooler, which should be stored on the highest shelf?

What's the minimum height for legs on tabletop equipment?

Which piece(s) of information can be found on a MSDS sheet?

How far should the lowest shelf of a food storage unit be from the floor?

How often should thermometers be cleaned and sanitized?

When buying equipment for your restaurant, what mark should you look for to certify that the equipment meets food safety criteria?

Why should there be an air gap between a sink's drainpipe and the floor drain?