Dtf5023: Exercise 1

Which is NOT TRUE about the impact of efficient design on efficiency of establishment is?

• Reduce labour cost

• Reduce expenses

• Reduce food cost

• Increase injuries

Working table is among the essential equipment that being use in any foodservice establishments. Below are the characteristic that describe working table EXCEPT

• Flat

• Heavy

• Smooth and beautiful wooden surface

• Easy to clean

Which of the following organizations does routinely evaluated the design and construction of food equipment?

• Under Writers Laboratories INC

• NSF International

• National Restaurant Association

• The Food Marketing Institute

Can be watch without any problems. Has a flat surface but not smoothed. Waterproof without cracks and width space in between. The statement above is TRUE about

• Working Table

• Wall

• Floor

• Equipment

Which of the following statements about ventilation is false?

• Ventilation is typically provided by means of a mechanical exhaust hood system

• Ventilation hood system must be design and constructed to prevent grease or condensation from dripping onto food and food contact surfaces

• The hood should be equipped with filters or other grease catching devices prevent drip page into food

• Intake and exhaust air ducts do not need cleaning if filters or other grease catching devices are provide to collect grease and other condensation

Employees need sufficient ____________ to observe the quality of the food products they are handling and to monitor the cleanliness of their work areas

Which of the following statement is FALSE?

• The size of equipment should be such that it can easily be fitted in the space available in the layout of the facilities

• Construction requirements for equipment very according to wheter the surface or area is a food contact surface or a splash zone

• Wood is a preferred materials for food contact surfaces of equipment because it resists moisture and bacteria growth

• Floor mounted equipment that is not easily moveable must be elevated on six inch legs or sealed to the floor on a base that is sealed to the floor

From a sanitation perspective what is the most important reason for having adequate lighting in a food production area?

• To provide a comfortable work environments for employees

• To show when a surface is soil and when it has been properly clean

• To decrease accident and waste due to worker error

• To reduce glare that causes eye and fatigue

_________ is the process of designing work to maximize employee productivity, satisfaction and safety