[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495968-105":59,"doc-detail-495968-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","safe-facilities-and-pest-management-unwanted-guests-study-guide","Safe Facilities and Pest Management - Unwanted Guests - Study Guide","","A foodservice operation on old Route 66 was shut down after inspectors documented extensive sanitation and facility-control failures, including roach infestation, unprotected food during storage, preparation, and service, and extensive use of old, broken, duct-tape-repaired equipment. It also highlights how to prevent contamination by maintaining buildings and equipment, keeping facilities compliant with local codes, and controlling pest entry. 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 \n·What are ways to install and maintain equipment?  \n·What are ways to avoid food safety hazards caused by utilities?  \n·What are ways to maintain your facility?  \n·What are the best ways to handle emergencies?  \n·What are ways to prevent and control pests?  \n# Interior Requirementsfor a Safe Operation\n\nThe materials,equipment,and utilities in your operation playa part in keeping food safe.Given the opportunity,you shouldchoose these items with food safety in mind.It is also importantto recognize that you may need to consult your local regulatoryagency before making changes to your operation,including thefacility or equipment.  \n## Floors,Walls,and Ceilings\n\nWhen choosing flooring,wall,and ceiling materials,pick thosethat are smooth and durable.This makes cleaning easier.  \nOnce installed,flooring,walls,and ceilings must be regularlymaintained.Replace missing or broken ceiling tiles.Do the samefor flooring.Repair all holes in walls.  \nFloors should have coving.Coving is a curved,sealededge between a floor and a wall.It gets rid of sharpcorners or gaps that are hard to clean.Coving should beglued tightly to the wall to get rid of hiding places forinsects.This also protects the wall from moisture.  \nIf standing water occurs due to spraying or whenflushing the floors during cleaning,remove it asquickly as possible.  \n## Equipment Selection\n\nFoodservice equipment must meet certain standardsif it will come in contact with food.NSF Internationalis an organization that creates these national standards.NSF,whose logo is shown at left,is accredited by theAmerican National Standards Institute(ANSI).NSF/ANSI standards for food equipment require thatit be nonabsorbent,smooth,and corrosion resistant.  \nFood equipment must also be easy to clean,durable,and resistant to damage.  \n## Installing and Maintaining Equipment\n\nStationary equipment should be easy to clean and easyto clean around.In the photo at left,the dishwasher isinstalled so that the floor can be cleaned easily.  \nWhen installing equipment,follow the manufacturer'srecommendations.Also check with your regulatoryauthority for requirements.In general,stationaryequipment should be installed as follows.  \nSafe Facilities and Pest Management 9.3  \nFloor-mounted equipment Put floor-mounted equipment onlegs at least six inches(15 centimeters)high,as shown in thephoto below.Another option is to seal it to a masonry base.  \nTabletop equipment Put tabletop equipment on legsat least four inches(10 centimeters)high,as shown in the photobelow.Or,seal it to the countertop.  \nOnce you have installed equipment,make sure it is maintainedregularly by qualified people.Also,set up a maintenances","cbCaikL9qztmkgQU","https://ap.wps.com/l/cbCaikL9qztmkgQU","pdf",8130383,15,"English","# Unwanted Guests\n## You Can Prevent This\n# Study Questions\n# Interior Requirements for a Safe Operation\n## Floors, Walls, and Ceilings\n## Equipment Selection\n## Installing and Maintaining Equipment\n## Dishwashing Machines\n## Three-Compartment Sinks\n## Handwashing Stations","[{\"question\":\"Why can broken or outdated equipment and a facility in disrepair lead to food contamination?\",\"answer\":\"Broken equipment and damaged facility areas can create contamination opportunities regardless of how clean staff try to be. Maintaining equipment and the building helps prevent these contamination sources.\"},{\"question\":\"What standards must food-contact equipment meet?\",\"answer\":\"Foodservice equipment must meet recognized standards such as NSF/ANSI, requiring it to be nonabsorbent, smooth, and corrosion resistant, and also easy to clean and durable.\"},{\"question\":\"What are key installation and maintenance practices for equipment?\",\"answer\":\"Install equipment by following the manufacturer’s recommendations and any regulatory requirements. Maintain it regularly with qualified people, use a maintenance schedule, and check that it works correctly.\"}]","Safe Facilities and Pest Management - Unwanted Guests - Study Guide | PDF",1790924890,38]