2. 10 - 2 Materials used for walls, floors, and ceilings Arrangement of equipment and fixtures Layout of utilities Management of waste When designing or remodeling a facility, consider:

3. 10 - 3 Are easy to clean and maintain Reflect light Resist grease and moisture Select materials that:

4. 10 - 4 Constructed of easy- to-clean materials Designed to allow good air circulation Free of exposed sewer lines and water pipes Free of floor cracks and crevices Dry storerooms should be:

5. 10 - 5 Hot and cold running water Soap A means to dry hands A waste container Signage indicating employees must wash hands Handwashing stations must be equipped with:

6. 10 - 6 Equipped with a handwashing station Equipped with self-closing doors Adequately stocked with Toilet paper Trash receptacles Covered waste containers Restrooms must be:

7. 10 - 7 Easy to disassemble for frequent cleaning Easy to clean Equipment must be:

8. 10 - 8 Smooth, nontoxic, nonabsorbent Free of pits and crevices Free of sharp corners and edges Equipment food-contact surfaces must be:

9. 10 - 9 On legs at least 6˝ off the floor Sealed to a masonry base Stationary equipment must be mounted 1 of 2 ways:

10. 10 - 10 On legs with a 4˝ clearance between equipment base and the tabletop Sealed to the countertop Stationary tabletop equipment must be mounted 1 of 2 ways:

11. 10 - 11 Made from nonabsorbent hardwoods or synthetic materials Free of seams and cracks Nontoxic Washed, rinsed, and sanitized between uses Cutting boards must be:

12. 10 - 12 Public water mains Regularly tested private sources Bottled water On-premise water storage tanks Potable Water Sources

13. 10 - 13 Nonpotable water use is generally limited to: Air conditioning Cooling equipment (nonfood) Fire protection Irrigation

14. 10 - 14 Use bottled or boiled water for beverages, cooking, and cleaning Purchase ice Use single-use items Keep boiled warm water for handwashing Flush and disinfect water systems and equipment During water supply interruptions:

15. 10 - 15 Cross-Connection A link through which contaminants enter the potable water supply Backflow Reverse flow of contaminants through a cross-connection into the potable water supply

16. Vacuum breaker Backflow Prevention Methods Air gap 10 - 16

17. 10 - 17 Immediate closure Correction of the problem Thorough cleaning A backup of raw sewage is cause for:

18. 10 - 18 Leakproof, waterproof, and pestproof Easy to clean Covered with tight-fitting lids Cleaned frequently, inside and out Garbage containers must be:

19. 10 - 19 What actions should be taken during an interruption in the potable-water supply? What are the requirements of a handwashing station?