11-1 Sanitary Facilities and Equipment. 11-2 1.True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could.

11-1

Sanitary Facilities and Equipment

11-2

1. True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.

2. True or False: There must be a minimum of twenty foot-candles of light (215 lux) in a food preparation area.

3. True or False: Handwashing stations are required in dishwashing and service areas.

4. True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.

5. True or False: Grease on an establishment’s ceiling can be a sign of inadequate ventilation.

Apply Your Knowledge: Test Your Food Safety Knowledge

11-2

11-3

Designing or Remodeling a Facility: Kitchen Layout

A well-designed kitchen will address:

Workflow

It must minimize the amount of time food spends in the temperature danger zone

It must minimize the number of times food is handled

11-4

Designing or Remodeling a Facility: Kitchen Layout

A well-designed kitchen will address: continued

Contamination

The risk of cross-contamination must be minimized

Dirty equipment should not be placed where it will touch clean equipment or food

Equipment accessibility

All equipment must be easily accessible for cleaning

11-5

Designing or Remodeling a Facility: The Plan Review

Design plans may require approval by: The local regulatory agency The zoning or building department

The plan should include: A proposed layout and mechanical plans Type of construction materials to be

used Types or models of proposed equipment Specifications for utilities, plumbing, and

ventilation

11-6

Materials for Interior Construction: Flooring

When selecting flooring, consider the porosity of the material:

Porosity is the extent to which a material will absorb liquids

Flooring that is highly porous (absorbent) should be avoided since it:

Creates an ideal environment for microorganisms

Can cause slips and falls

Can become easily damaged

11-7

Materials for Interior Construction: Flooring

Nonporous flooring should be used in:

Walk-in refrigerators

Food-preparation areas

Dishwashing areas

Restrooms

Other areas subject to moisture, flushing, or spray-cleaning

11-8

Nonporous Resilient Flooring

Includes: Rubber tile Vinyl tile

Advantages: Relatively inexpensive Can withstand shock Easy to clean and maintain Capable of handling heavy traffic Resistant to grease and alkalis Easy to repair or replace

11-9

Hard Surface Flooring

Includes: Quarry and ceramic tile Brick Terrazzo and marble Hardwood

Advantages: Nonabsorbant Very durable Excellent choice for restrooms

and high-soil areas

11-10

Special Flooring Needs

Coving:

A curved, sealed edge placed between the floor and wall

It eliminates sharp corners or gaps that would be impossible to clean

It must adhere tightly to the wall to:

Eliminate hiding places for pests

Prevent moisture from deteriorating the wall

11-11

Handwashing Stations

Handwashing stations must be conveniently located and are required in:

Restrooms

Food-preparation areas

Service areas

Dishwashing areas

11-12

Handwashing Stations

Handwashing stations must be equipped with:

Hot and cold running water

Liquid, bar, or powdered soap

A means to dry hands

A waste container

Signage indicating employees must wash hands

Handwashing Signage

Soap

Hot &Cold Water

Disposable Towels

Warm-AirDryer

Waste Container

Handwashing Signage

11-13

Apply Your Knowledge: What’s Missing?

What’s missing from this handwashing station?

11-13

11-14

Purchase equipment with food-contact surfaces that are:

Safe and durable

Corrosion resistant

Nonabsorbent

Sufficient in weight and thicknessto withstand repeated cleaning

Smooth and easy to clean

Resistant to pitting, chipping,scratching, and decomposition

Sanitation Standards for Equipment: Surfaces

11-15

Sanitation Standards for Equipment: NSF and UL

Look for the following marks when purchasing equipment:

NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards

Underwriters Laboratory (UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards

11-16

Selecting and Installing Dishwashing Machines

When selecting and installing dishwashing machines: Water pipes to the machine should be

as short as possible to prevent heat loss Install the machine at least 6 inches

(15 centimeters) off the floor to permit easy cleaning underneath

Post information regarding water temperature, conveyor speed, and chemical concentration on or near the machine

Position the machine so its thermometer is readable

11-17

Installing Stationary Equipment

Stationary equipment should be:

Mounted on legs at least 6 inches (15 centimeters) off the floor

OR

Sealed to a masonry base

Legs

Floor

6” Min.

MasonryBase

Sealant

11-18

Installing Stationary Tabletop Equipment

Stationary tabletop equipment should be:

Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop

OR

The equipment should be tiltable or sealed to the countertop with a food-grade sealant

11-19

Cantilever-Mounted Equipment

Cantilever-mounted equipment is: Attached to the wall or to a mount

with a bracket

Easier to clean underneath and behind

11-20

Maintaining Equipment

Once equipment has been properly installed:

It must receive regular maintenance

It must be maintained by qualified personnel

Follow the manufacturers’ recommended maintenance schedule

11-21

Water Supply

Acceptable sources of potable water include:

Approved public water mains

Regularly tested private sources

Bottled drinking water

Closed, portable water containers filled with potable water

Water in on-premise water-storage tanks

Water transport vehicles that are properly maintained

11-22

Water Supply: Interruption

If the water supply is interrupted:

Use bottled water

Boil water (if allowed)

Purchase ice

Use boiled water for handwashing and essential cleaning

Consider using single-use items to minimize dishwashing

11-23

Plumbing

Only licensed plumbers should:

Install plumbing systems

Install grease traps

Repair leaks from overhead pipes

11-24

Plumbing: Cross-Connections and Backflow

Cross Connection

Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply

Backflow

Reverse flow of contaminants through a cross-connection into the potable water supply

Back-flow

11-25

Plumbing: Backflow Prevention

Vacuum breaker

Backflow Prevention Methods

Air gap

Air Gap

Flood Rim

Air Gap

11-26

Sewage

A backup of raw sewage is cause for:

Immediate closure

Correction of the problem

Thorough cleaning

11-27

Lighting

To prevent lighting from contaminating food, use:

Shatter-resistant light bulbs

Protective covers made of metal mesh or plastic

Shields for heat lamps

11-28

Ventilation

11-28

Ventilation Systems:

If adequate, there will be little buildup of grease and condensation on walls and ceilings

Hoods, fans, guards, and ductwork must not drip onto food or equipment

Hood filters and grease extractors must be cleaned regularly

Hoods and ductwork must be cleaned periodically by professionals

11-29

Garbage Disposal

Garbage:

Should be removed from food-preparation areas as quickly as possible to prevent pests and contamination

Should not be carried above or across food-preparation areas.