What characteristics should non food contact surfaces have?

What characteristics should non food contact surfaces have?

Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.

What is a food contact surface give examples of food contact surfaces?

Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.

What three characteristics must food contact surfaces have quizlet?

  • contact time.
  • temperature.
  • water hardness- the amount of minerals in the water.
  • pH.
  • chemical concentration.

Which of the following must be worn when working around food and food contact surfaces?

Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.

What makes a surface Food-Safe?

Food contact surfaces are made of food-safe materials designed to withstand the environment where they will be used. This includes exposure to cleaning compounds, sanitizing agents and cleaning procedures.

What does the term food contact surface Main?

Food contact surfaces means those surfaces of equip- ment and utensils with which food normally comes in contact and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food.

What should be a characteristic of non food contact services for cleaning?

Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

What are the three categories of potential hazards to food?

There are three types of hazards to food. They are • biological, chemical • physical.

What is the correct order for cleaning food contact surfaces quizlet?

Remove food from the surface, wash, rinse sanitize, and air-dry.

What is the best material for food preparation surfaces?

Use stainless steel or plastic sheeting on walls, alternatively; washable paint, epoxy resin coating, or ceramic tiles with epoxy based grouting is recommended. All areas where food is prepared and stored must be clean and capable of being kept clean.

What are food-safe surfaces?

Common Food-Safe Surfaces

  • Smooth.
  • Non-porous.
  • Durable.
  • Dishwasher safe.
  • Lack 90° angles when designed for foodservice, reducing the opportunity for bacteria to form.

Jun 28, 2017

What 3 characteristics must food contact surfaces have quizlet?

  • contact time.
  • temperature.
  • water hardness- the amount of minerals in the water.
  • pH.
  • chemical concentration.

What are three 3 ways of identifying food hazards in your workplace?

Methods to identify hazards

  • Review customer complaints. Customer complaints are a valuable tool when identifying hazards in your food business. …
  • Brainstorm with your team. …
  • Review food recall databases. …
  • Research industry based journals and technical information.

Mar 6, 2021

What are the 3 main causes of foodborne illness?

Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.

What are three of the four times that food contact surfaces need to be cleaned and sanitized?

All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.

What are important properties of a preparation surface in a food room?

Work surfaces should be easy to keep clean or disinfect. The surface should be smooth, washable and made of non-toxic materials. Unsealed wood is not suitable.

What are the hygienic standards of food contact surfaces?

(13) Most hygiene standards require that food contact surfaces have a roughness average (Ra) of 0.8 µm or less, determined using a profilometer, which corresponds to a No. 4 finish on stainless steel. (8, 14, 15) Stainless steel with a 2B or milled finish is acceptable, with limitations.

When should food contact surfaces be cleaned and sanitized quizlet?

Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.

What three 3 categories of records must be kept as part of the food safety program?

These are:

  • Hazard identification.
  • Hazard control.
  • Monitoring.
  • Corrective action.
  • Review.
  • Record keeping.

Jun 29, 2016

What are the 3 classification of hazard?

Hazard group – While not given a formal definition, GHS divides hazards into three major groups – health, physical and environmental.

What are the 3 categories of foodborne illness?

There are three types of hazards to food. They are • biological, chemical • physical.

What is a food borne illness How do food borne illnesses spread What are the 3 different ways?

foodborne illness is an illness caused by eating or drinking contaminated food. You can get foodborne illness by eating food contaminated by harmful organisms, such as bacteria, parasites, and viruses. The most common ways that harmful organisms are spread are: During food processing.

What are the three steps needed to effectively clean and sanitize utensils?

Food businesses may use a combination of procedures and methods to meet Code's requirements.

  1. Step 1 – Preparation. Remove loose dirt and food particles. …
  2. Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. …
  3. Step 3 – Sanitising (bacteria killing stage) …
  4. Step 4 – Air drying.

Nov 11, 2020

How should surfaces that have come into contact with raw food or are intended to be used for ready to eat food be disinfected?

Use a new cloth (or one that has been washed and disinfected) to clean work surfaces before preparing ready-to-eat food. This will help prevent dirt and bacteria spreading onto other foods from the surface. A dirty cloth could spread bacteria to the surface. Think Twice!

What should a food premises have?

Your premises must have adequate facilities for cleaning, disinfecting and storing utensils, including equipment. The facilities must have an adequate supply of hot and cold water.

What are the 4 criteria of a proper surface in food processing equipment?

Assessment Criteria Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices, and able to withstand repeated cleaning and sanitation.

What are the legal requirements under the food safety Standard 3.2 3 food premises and equipment for food businesses and food business fixtures fittings and equipment?

Food business fixtures, fittings and equipment must be: appropriate for the work of the business; suitable for the jobs they are used for; easy to clean and, if necessary, sanitise; and. be made of material that does not contaminate food.

What are the essential features of a food safety program?

Food safety programs HACCP

  • identify potential hazards that may occur in all food handling operations carried out in the business.
  • identify where these hazards can be controlled.
  • monitor these control methods.
  • provide corrective actions when a hazard is found to be not under control.

What are the 3 types of food safety hazards?

There are three types of hazards to food. They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors.

What are the 3 main elements of WHMIS?

The main components of WHMIS are hazard identification and product classification, labelling, safety data sheets, and worker education and training.