Chapter 9

4. removes heat, steam, and smoke from cooking lines.
5. must be present if there is a strong. oily odor.
7. breaker. a mechanical device that prevents backsiphonage.
9. they can demage food, supplies and facilities.
10. must be installed so they are reachable and conveniently located.
12. are required in restrooms.
13. should be removed from prep areas as quickly as possible to prevent odors, pests and possible contaminations.
14. reverse flow of containment.
16. seal to cover crack between wall + floor.
17. smooth and durable materials.
18. only sure way to prevent backflow.
19. can be used for the preparation of food.

1. how bright the lights are in the operation.
2. on legs 6 inches high.
3. a physical link between safe and dirty water.
6. is critical in pest control.
8. signs. look for feces nests and damage on products.
11. on legs at least 4 inches high.
14. creates a vacuum in the plumbing system that sucks contaminants back into the water supply.
15. cleaning. eliminates pests’ food supply and also destroy insects eggs.