Designing an Establishment

Designing an Establishment

Designing a Establishment Needs to be easy to clean Needs to comply with ADA guidelines (mainly FOH issues) Layout and design plans should be reviewed by local or state regulatory agencies (health department) even if not required. Pre-opening inspection (generally necessary to obtain a CO) Post-opening inspection -- with food and employees

Flooring

Non-Porous/Resilient Non-porous – to not absorb fluids Resilient – so it does not crack and allow material to enter. Not very durable.

Rubber Tile – non-slipVinyl Sheet – not durableVinyl Tile – not durable

Flooring

Hard-Surface Flooring--Non-porous but not resilient – generally more durable

Marble/Terrazo – expensive

Quarry Tile -- expensive

Wood – requires frequent refinishing

Acrylic Wood – plastic impregnated

wood

Walls and Ceilings

Walls and Ceilings-- non-porous and easy to clean, sealed seams

Ceramic TileStainless SteelFRPWood, Cinderblock, sealed with glossy paints

Coving – gap no more than ¼”

Ceilings --Washable, non-asbetos

Dry Storage Areas

Easy to clean Good Air circulation No Windows, if it does, then needs to

be shaded or frosted in glass Pipes, water lines and conduits No dripping condensation All sewer lines need to be labeled

Dry Storage Areas

Adequate Storage Space Walk-Ins should be sealed from floor, wall and ceiling Refrigerator units at least 6 inches off the floor

Blast chillers – from 140-37 in less than 90 min Tumble Chillers – uses chilled water to expedite the

process Cook-Chill Equipment – cook, chill, reheat in same

apparatus

Hot (100) 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:

10 - 2

Equipped with a handwashing station Equipped with self-closing doors Adequately stocked with

Toilet paper Trash receptacles Covered waste containersPatrons should not pass through food prep areas to reach restroomSelf-Closing doors Covered waste containers must be provided in women’s restrooms

Restrooms must be:

10 - 3

Easy to disassemble for frequent cleaning

Easy to clean

Able to handle commercial loads

NSF and UL listed

Equipment must be:

10 - 4

-Easy to clean-Does not interact with the food – does not stain-Rounded or Coved edges-Surfaces are easy to clean-Coating materials are non-toxic and must not chip or crack-Easy to disassemble to frequently clean-Can handle commercial loads

Basis for most equipment standards:

10 - 4

On legs at least 6˝ off the floor

Sealed to a masonry base

Stationary equipment must be mounted 1 of 2 ways:

10 - 5

On legs with a 4˝ clearance between equipment base and the tabletop

Sealed to the countertop

Clean in Place equipment – sticky issue!

Stationary tabletop equipment must be mounted 1 of 2 ways:

10 - 6

Made from nonabsorbent hardwoods or synthetic materials

Free of seams and cracks Nontoxic Washed, rinsed, and

sanitized between uses

Cutting boards must be:

10 - 7

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:

10 - 8

Cross-ConnectionA link through which contaminants enter the potable water supply

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

10 - 9

Immediate closure Correction of the problem Thorough cleaning

A backup of raw sewage is cause for:

10 - 10

Leakproof, waterproof, and pestproof

Easy to clean

Covered with tight-fitting lids

Cleaned frequently, inside and out

Garbage is wet waste and trash is dry waste.

Pulpers grind up garbage and extract the water.

Garbage containers must be:

10 - 11

Other Utility Issues

Potable Water – drinkable water

Booster heater for dishwasher may be needed

Lighting requirementsFood prep – 50 foot candlesWalkin/Freezer – 10 foot candlesAll other areas – 20 foot candles

VentillationReduces the level of steam, smoke, grease and heatReduces levels of contaminationReduces level of condensation – dripping on food

Cleaning Process

Factors affecting the cleaning process Type of soil Condition of soil Water hardness – interact with the detergent, leaves deposits Water temperature Cleaning Agent and surface being cleaned Agitation or Pressure Length of treatment

Types of Cleaners

Types of Cleaners

Detergents – surfactants: alkaline

Solvent Cleaners – high concentration alkaline detergents

Abrasive Cleaners – silica that helps abrade soil

Acid Cleaners – used to remove things that do not respond to alkaline (ex: lime-away)

Sanitizing

Heat Sanitizing – 180 for 1 second (in dishwashers) or 171 for 30 seconds

Chemical SanitizingChlorine – 50 ppm, corrosive and evaporates

rapidly when temp is above room temperatureIodine – 12.5-25 ppm slightly corrosive to some metals

athigh temperatures, may stain

Quats – 200 ppm Does not kill certain microorganisms, hard water interferes

Choice of Sanitizer type comes down to economy and ease of use.

Washing Temperatures

Machine Warewashing

Pre-Wash – 120-160

Wash -- 150-160

Sanitize -- 180+ Manual Warewashing (2-4 compartment)

Wash at 110

Rinse at 110

Sanitize at 70-80 degrees

Cleaning Tools

Brushes – synthetic brushes (non porous)

Scouring Pads – not metal Mops and Brooms Towels – non terry is best

Starting a Cleaning Program

What should be cleanedWho should clean itWhen should it be cleaned

Cleaning Program?

Not replacing worn out tools Not having protective gear Not training on proper techniques Not motivation Not making workload fair Not following up with inspections.

MSDS

OSHA – occupational safety and health administration has a Right-to-Know or HAZCOM standard that requires employers to train employees to how to use chemicals and about the chemical hazards they may be exposed to in an establishment.

Components of HAZCOM

Inventory of hazardous chemicals used Chemical Labeling Procedures MSDS Sheets Employee Training Written plan for use of chemicals and

procedure for accidents

MSDS Sheets

Information about safe use and handling Physical, health, fire and reactivity hazards Precautions Appropriate personal protective equipment First aid info Manufacturers name, address and phone

number Preparation date of MSDS Hazardous ingredients and identity

information

MSDS Training

Location of MSDS Book How to read MSDS and product labels How to use MSDS to prevent errors.