FDSC 3303 comprehensive ANSWERS AND
QUESTIONS SET A+
✔✔Sanitation Standards for Equipment: Surfaces - ✔✔-Safe and durable
-Corrosion resistant
-Nonabsorbent
-Sufficient in weight and thickness to withstand repeated cleaning
-Smooth and easy to clean
-Resistant to pitting, chipping, scratching, and decomposition
✔✔Sanitation Standards for Equipment: NSF (national sanitation foundation) - ✔✔-NSF
International mark: Equipment has been evaluated, tested, and certified as meeting
international commercial food equipment standards
-not a regulatory agency but more like a trade company and create standards for
equipment
-cover small to large equipment
✔✔Sanitation Standards for Equipment: UL - ✔✔-Underwriters Laboratory (UL) marks:
Equipment is in compliance with NSF standards or UL's own environmental and public
health (EPH) standards
✔✔Selecting and Installing Dishwashing Machines - ✔✔-Water pipes to the machine
should be as short as possible to prevent heat loss
-Install the machine at least 6 inches (15 centimeters) off the floor to permit easy
cleaning underneath
-Post information regarding water temperature, conveyor speed, and chemical
concentration on or near the machine
-Position the machine so its thermometer is readable
✔✔Installing Stationary Equipment - ✔✔-Mounted on legs at least 6 inches (15
centimeters) off the floor
OR
-Sealed to a masonry base
-one person can't move it by themselves
, ✔✔installing Stationary tabletop equipment - ✔✔-Mounted on legs with a minimum 4-
inch (10 centimeter) clearance between the equipment base and tabletop
OR
-The equipment should be tiltable or sealed to the countertop with a foodgrade sealant
-one person can't move it by themselves or cant be moved at all
✔✔Cantilever-Mounted Equipment - ✔✔-Attached to the wall or to a mount with a
bracket
-Easier to clean underneath and behin
✔✔maintaining equipment after installation - ✔✔-It must receive regular maintenance
-It must be maintained by qualified personnel
-Follow the manufacturers' recommended maintenance schedule
✔✔dishwasher types - ✔✔-high temp
-180 to 195F
-booster water
-low temp
-120 to 140F
-chemical sanitizer
✔✔water supply acceptable potable (drinking) sources - ✔✔-Approved public water
mains
-Regularly tested private sources
-Bottled drinking water
-Closed, portable water containers filled with potable water
-Water in on-premise water-storage tanks
-Water transport vehicles that are properly maintained
✔✔water supply-inerruption - ✔✔-Use bottled water
-Boil water (if allowed)
-Purchase ice
-Use boiled water for handwashing and essential cleaning -Consider using single-use
items to minimize dishwashin
✔✔plumbing - ✔✔-Only licensed plumbers should
-Install plumbing systems, Install grease traps, Repair leaks from overhead pipes
✔✔plumbing: cross connection - ✔✔-Physical link through which contaminants from
drains, sewers, and other wastewater sources can enter the potable water supply
✔✔plumbing: backflow - ✔✔-Reverse flow of contaminants through a cross-connection
into the potable water supply
-prevention
QUESTIONS SET A+
✔✔Sanitation Standards for Equipment: Surfaces - ✔✔-Safe and durable
-Corrosion resistant
-Nonabsorbent
-Sufficient in weight and thickness to withstand repeated cleaning
-Smooth and easy to clean
-Resistant to pitting, chipping, scratching, and decomposition
✔✔Sanitation Standards for Equipment: NSF (national sanitation foundation) - ✔✔-NSF
International mark: Equipment has been evaluated, tested, and certified as meeting
international commercial food equipment standards
-not a regulatory agency but more like a trade company and create standards for
equipment
-cover small to large equipment
✔✔Sanitation Standards for Equipment: UL - ✔✔-Underwriters Laboratory (UL) marks:
Equipment is in compliance with NSF standards or UL's own environmental and public
health (EPH) standards
✔✔Selecting and Installing Dishwashing Machines - ✔✔-Water pipes to the machine
should be as short as possible to prevent heat loss
-Install the machine at least 6 inches (15 centimeters) off the floor to permit easy
cleaning underneath
-Post information regarding water temperature, conveyor speed, and chemical
concentration on or near the machine
-Position the machine so its thermometer is readable
✔✔Installing Stationary Equipment - ✔✔-Mounted on legs at least 6 inches (15
centimeters) off the floor
OR
-Sealed to a masonry base
-one person can't move it by themselves
, ✔✔installing Stationary tabletop equipment - ✔✔-Mounted on legs with a minimum 4-
inch (10 centimeter) clearance between the equipment base and tabletop
OR
-The equipment should be tiltable or sealed to the countertop with a foodgrade sealant
-one person can't move it by themselves or cant be moved at all
✔✔Cantilever-Mounted Equipment - ✔✔-Attached to the wall or to a mount with a
bracket
-Easier to clean underneath and behin
✔✔maintaining equipment after installation - ✔✔-It must receive regular maintenance
-It must be maintained by qualified personnel
-Follow the manufacturers' recommended maintenance schedule
✔✔dishwasher types - ✔✔-high temp
-180 to 195F
-booster water
-low temp
-120 to 140F
-chemical sanitizer
✔✔water supply acceptable potable (drinking) sources - ✔✔-Approved public water
mains
-Regularly tested private sources
-Bottled drinking water
-Closed, portable water containers filled with potable water
-Water in on-premise water-storage tanks
-Water transport vehicles that are properly maintained
✔✔water supply-inerruption - ✔✔-Use bottled water
-Boil water (if allowed)
-Purchase ice
-Use boiled water for handwashing and essential cleaning -Consider using single-use
items to minimize dishwashin
✔✔plumbing - ✔✔-Only licensed plumbers should
-Install plumbing systems, Install grease traps, Repair leaks from overhead pipes
✔✔plumbing: cross connection - ✔✔-Physical link through which contaminants from
drains, sewers, and other wastewater sources can enter the potable water supply
✔✔plumbing: backflow - ✔✔-Reverse flow of contaminants through a cross-connection
into the potable water supply
-prevention
