1.

An air gap is a physical separation between the water supply inlet and the flood level rim of a
plumbing fixture. It prevents backflow contamination, ensuring that contaminated water cannot
siphon back into the clean water supply.

2. The letters NSF on a cutting board indicate that it has been certified by the National Sanitation
Foundation. This certification ensures that the cutting board meets specific standards for
sanitation and food safety, helping to prevent contamination and ensuring the safety of food
preparation.

3. Floor-mounted equipment should be raised ___ inches off the floor to facilitate cleaning and
prevent the accumulation of dirt, debris, and moisture, which can harbor bacteria and create
sanitation hazards.

4. A cross-connection is a connection between a potable water supply and a non-potable source,

such as a contaminated water supply. It is dangerous because it can lead to backflow, where
contaminants are drawn back into the clean water supply. To prevent backflow, it's essential to
install backflow prevention devices and maintain proper plumbing systems.

5. Lighting intensity in restaurants is typically measured in foot-candles. The acceptable lighting

intensity for prep areas is generally around 50 to 70 foot-candles to ensure sufficient illumination
for food preparation tasks.

6. Different types of cleaners include:

 Degreasers: Remove grease and oil.

 Sanitizers: Reduce bacteria to safe levels.

 Acid cleaners: Remove mineral deposits and stains.

 Abrasive cleaners: Scrubbing agents for tough stains.

7. The final sanitizing rinse water in a dishwashing machine that sanitizes using hot water must be
at least 180°F (82°C) to effectively kill bacteria and pathogens on dishes and utensils.

8. The minimum temperature for water in the first compartment of a three-compartment sink is
typically around 110°F to 120°F (43°C to 49°C) to ensure effective cleaning and sanitation of
dishes.

9. Yes, rinsing after sanitizing is important to remove any chemical residues from the sanitizing
solution, ensuring that it does not contaminate food or surfaces.

10. Yes, it is necessary to sanitize non-food contact surfaces to prevent the spread of bacteria and
pathogens. While these surfaces may not directly contact food, they can still harbor harmful
microorganisms that can contaminate food indirectly.

11. A musty or oily smell may be an indicator of cockroach infestation in a restaurant.

12. PCO stands for Pest Control Operator. A PCO is a professional trained in the management and
control of pests, such as insects, rodents, and other unwanted creatures, in various
environments, including restaurants.
13. Restaurant kitchens should use flooring materials that are durable, slip-resistant, and easy to
clean, such as commercial-grade vinyl or ceramic tiles, epoxy or resin flooring, or stainless steel.

14. Coving is a curved, sealed transition between the floor and the wall in food preparation areas. It
is important because it prevents the accumulation of dirt, moisture, and debris in the corners,
making cleaning more effective and reducing the risk of bacterial growth.

15. The USDA (United States Department of Agriculture) regulates various aspects of food safety and
quality, including meat, poultry, and egg products. It sets standards for food production,
inspection, labeling, and distribution to ensure the safety and wholesomeness of food products.