Food Facilities and Pest Control: Handwashing Sinks, Plumbing and IPM

Quick quiz: facilities and pest control

1. Question 1 of 5 · Facilities and pestsA cross connection is created when

   a drain line runs alongside a water line. a pipe or conduit connects the drinking water system to a non-drinking water system or one of unknown quality. hot and cold water are combined at a mixing valve. two sinks share a single drain.

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   a pipe or conduit connects the drinking water system to a non-drinking water system or one of unknown quality.

   A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a non-drinking water system or a water system of unknown quality. This is a priority item. Non-drinking water piping must also be durably identified so it is readily distinguishable from drinking water piping.

   Source: FDA Food Code, § 5-205.12(A)

2. Question 2 of 5 · Facilities and pestsAn electric flying insect control device must be installed so that it is

   operated only when the establishment is closed. at least 10 feet above the floor. directly above the prep table for maximum coverage. not located over a food preparation area.

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   not located over a food preparation area.

   Insect control devices must be designed to retain the insect within the device and installed so they are not located over a food preparation area, and so dead insects and fragments cannot fall onto exposed food, clean equipment, utensils, linens or unwrapped single-service articles. A zapper over a prep table scatters insect fragments across the food.

   Source: FDA Food Code, § 6-202.13(B)

3. Question 3 of 5 · Facilities and pestsHandwashing sinks must be located

   to allow convenient use in food preparation, dispensing, and warewashing areas, and in or immediately adjacent to toilet rooms. wherever space permits. in toilet rooms only. at least 20 feet from any food preparation area.

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   to allow convenient use in food preparation, dispensing, and warewashing areas, and in or immediately adjacent to toilet rooms.

   Handwashing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in or immediately adjacent to toilet rooms. Both requirements are priority foundation items. Convenience is the operative concept, because a sink that requires crossing the kitchen will not get used during service.

   Source: FDA Food Code, § 5-204.11

4. Question 4 of 5 · Facilities and pestsEmployee medicines kept in the establishment must be

   prohibited entirely. kept in the manager's desk. limited to those necessary for the health of employees, labeled, and located to prevent contamination. stored in the food refrigerator with other employee items.

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   limited to those necessary for the health of employees, labeled, and located to prevent contamination.

   Only medicines necessary for the health of employees are allowed, they must bear a legible manufacturer's label, and they must be located to prevent contamination of food, equipment, utensils, linens and single-service articles. Medicines requiring refrigeration and stored in a food refrigerator must be inside a covered leakproof container identified as holding medicines, and located inaccessibly to children.

   Source: FDA Food Code, § 7-207.11

5. Question 5 of 5 · Facilities and pestsNon-drinking water piping in a food establishment must be

   durably identified so it is readily distinguishable from drinking water piping. removed entirely. painted the same color as drinking water piping. connected to the drinking water system through a valve.

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   durably identified so it is readily distinguishable from drinking water piping.

   The piping of a non-drinking water system must be durably identified so it is readily distinguishable from piping carrying drinking water. Non-drinking water systems are permitted for uses such as air conditioning and fire protection; the danger is a technician later connecting the wrong line, which the identification prevents.

   Source: FDA Food Code, § 5-205.12(B)

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