11:709:364 Chapter Notes - Chapter 9: Paper Towel, Noise Reduction, Waste Container
1 Mar 2020
School
Department
Course
Professor
Document Summary
Servsafe chapter 9: safe facilities and pest management. Resistant to moisture, grease, scratches, wear, etc. Coved (curved) 6 inches up the walls: sloped to aid in drainage for cleaning. Light in color distribute light and notice soil. All pipes and wiring conduits concealed in walls. Required locations: restrooms; areas used for food preparation and service; dishwashing area: must be used for handwashing only. Hot, at least 100 f, and cold running water. Single-use paper towel or warm air dryer. Look for the nfs mark when purchasing equipment: ensures food equipment surfaces are, smooth, nonabsorbent, corrosion resistant, easy to clean, durable, resistant to damage. Information about the correct settings is posted on the machine. Purchase sinks large enough to accommodate large equipment and utensils. Floor mounted: legs at least 6 inches off floor, or sealed to masonry base. Table mounted: minimum clearance 4 inches, or sealed to countertop. Enough hot water to meet peak demand.
