Objectives Identify the following 11 2 l When

Objectives Identify the following: 11 -2 l When a review of the construction plan is required l Characteristics of correct flooring l Characteristics of correct interior finishes, including doors, walls, and ceilings l Requirements for restrooms l Requirements for handwashing stations l Requirements for food-contact surfaces

Objectives Identify the following: 11 -3 l Organizations that certify equipment that meets sanitation standards l Requirements for dishwashing facilities l Requirements for installing equipment l Approved water sources and testing requirements l Methods for preventing cross-connection and backflow l The correct response to a wastewater overflow

Objectives Identify the following: 11 -4 l Lighting-intensity requirements for different areas of the operation l Ways of preventing lighting sources from contaminating food l Ways of preventing ventilation systems from contaminating food and food-contact surfaces l Requirements for handling garbage, including correct storage and removal l The importance of keeping physical facilities in good repair

Construction Plan Review Construction plans will require approval by the local regulatory authority. Benefits of a regulatory review: l l l 11 -5 Ensures design meets regulatory requirements Ensures safe flow of food May save time and money Ensures contractors are constructing the facility correctly Ensures approved equipment is being used

Layout A well-designed kitchen will address: l 11 -6 Workflow o Minimizes the time food spends in the temperature danger zone o Minimizes the number of times food is handled

Layout A well-designed kitchen will address: l l Contamination o Layout minimizes the risk of crosscontamination o Equipment is placed to prevent splashing or spillage Equipment accessibility o 11 -7 Equipment is placed so staff can easily clean the facility and all equipment

Flooring must be: l Smooth l Durable l Nonabsorbent l Easy to clean l Wear-resistant l Slip-resistant Porosity: The extent to which a material will absorb liquids. 11 -8

Flooring To prevent problems, use nonabsorbent flooring in these areas: 11 -9 l Walk-in coolers l Prep and food-storage l Dishwashing l Restrooms l Dressing and locker rooms

Flooring Nonporous, resilient flooring: l l 11 -10 Advantages o Relatively inexpensive o Easy to clean and maintain o Wears well o Resists grease and alkalis Disadvantages o Easily damaged o Slippery when wet

Flooring Hard-surface flooring: l l 11 -11 Advantages o Durable o Nonabsorbent o May be slip-resistant Disadvantages o Easily damaged o Does not absorb sound o Expensive to install and maintain o May be difficult to clean o May be slippery

Flooring Carpeting: l l 11 -12 Advantages o Sound absorbent o Easy to maintain Disadvantages o Not good for high-dirt areas o May require routine cleaning

Flooring Special flooring needs: l Use nonslip surfaces in traffic areas. o 11 -13 Ideal for the entire kitchen l Rubber mats can be used where standing water may occur. l Coving is required for resilient or hard-surface flooring materials. o Makes cleaning easier o Eliminates hiding places for pests o Reduces moisture damage to walls

Finishes for Interior Walls and Ceilings Materials for interior walls and ceilings: 11 -14 l Smooth l Nonabsorbent l Durable l Easy to clean

Dry Storage Dry storage design and construction: l 11 -15 Easy-to-clean materials that o Allow good air circulation o Are made of corrosion-resistant metal or food-grade plastic l No direct sunlight l No steam pipes, water lines, or other conduits l Fill cracks and crevices in floors and walls l Use self-closing doors l Use screens on windows and doors

Handwashing Stations Handwashing stations must be: 11 -16 l Conveniently located l Located in: o Restrooms or directly next to them o Food-prep areas o Service areas o Dishwashing areas

Handwashing Stations Handwashing stations must be: l Used only for handwashing l Installed with adequate barriers or distance from food and food-contact surfaces l Working correctly l Well stocked and maintained l Available at all times o 11 -17 Do not block them X

Handwashing Stations Handwashing stations must have: Hot and cold running water Garbage container 11 -18 Soap A way to dry hands Signage

Sinks To prevent cross-contamination: l l 11 -19 Use sinks only for their intended purpose o Handwashing sinks o Prep sinks o Service sinks At least one service sink is required

Restrooms should be: l Separate for staff and guests when possible o 11 -20 If restrooms are shared, operations must be designed so guests do not pass through prep areas l Convenient l Sanitary l Equipped with self-closing doors l Adequately stocked l Provided with garbage containers

Dressing Rooms and Lockers If dressing rooms and lockers are used: 11 -21 l Do not use dressing rooms for food prep, storage, or utensil washing. l Locate lockers in a separate room or one where food, equipment, utensils, linens, and single-service items cannot be contaminated.

Premises Design of premises: l 11 -22 Ensure parking lots and walkways are o Graded to prevent standing water o Surfaced to minimize dirt and dust l No guest traffic through prep areas l No living or sleeping quarters

Equipment Standards Look for the NFS mark when purchasing equipment: l 11 -23 Ensures food equipment surfaces are o Nonabsorbent o Smooth o Corrosion resistant o Easy to clean o Durable o Resistant to damage

Dishwashing Machines Commonly used types of dishwashers: 11 -24 l Single-tank, stationary-rack machine, with doors l Conveyor machine l Carousel or circular-conveyor machine l Flight type l Batch-type, dump l Recirculating, door-type, non-dump machine

Dishwashing Machines Dishwashers must be installed: 11 -25 l So they are reachable and conveniently located l So utensils, equipment, and other food -contact services do not become contaminated l At least six inches (15 centimeters) off the floor to permit easy cleaning beneath l Following manufacturer’s instructions l So water pipes to the machine are as short as possible to prevent heat loss

Dishwashing Machines When selecting dishwashers make sure: 11 -26 l The detergents and sanitizers used are approved by the local regulatory authority. l They can measure water temperature, water pressure, and cleaning and sanitizing chemical concentration. l Information about the correct settings is posted on the machine. l The machine’s thermometer is the following. o Located where it’s readable o Has increments no greater than 2ºF (1ºC)

Three-Compartment Sinks Purchase sinks large enough to accommodate large equipment and utensils. 11 -27

Coolers and Freezers Considerations for purchasing and installing coolers and freezers: l l l Doors should withstand heavy use. A drain must be provided for defrosting. Units must installed correctly. o o 11 -28 Walk-ins—Sealed to the floor and wall Reach-ins—Elevated six inches (15 centimeters) off the floor or mounted and sealed on a masonry base

Coolers and Freezers Considerations for purchasing and installing coolers and freezers: l l The unit must meet the temperature requirements. Built-in thermometers should be the following. o o 11 -29 Easy to locate and read Accurate to within ± 3ºF or ± 1. 5ºC

Blast Chillers and Tumble Chillers Blast chillers: l l Many allow target food temperatures to be set. Many can monitor food temperatures. Tumble chillers: l 11 -30 Cool prepackaged food inside a drum that rotates in chilled water.

Cook-Chill Equipment Cook-chill equipment: l 11 -31 An integrated piece of equipment that can cook, cool, and reheat food.

Cutting Boards Cutting boards: l l May be wooden or synthetic Wooden cutting boards and baker’s tables must be o o 11 -32 Allowed by the regulator authority Made from a nonabsorbent hardwood Nontoxic Free of cracks and seams

Installing Kitchen Equipment Floor-mounted equipment must be either: l l 11 -33 Mounted on legs at least six inches (15 centimeters) high Sealed to a masonry base

Installing Kitchen Equipment Tabletop equipment should be either: l l 11 -34 Mounted on legs at least four inches (10 centimeters) high Sealed to the countertop

Maintaining Equipment Once equipment has been installed: 11 -35 l It must be maintained regularly. l Only qualified people should maintain it. l Set up a maintenance schedule with your supplier or manufacturer. l Check equipment regularly to make sure it is working correctly.

Water Supply Acceptable sources of drinkable (potable) water: l Approved public water mains l Regularly tested and maintained private sources l Closed, portable water containers l Water transport vehicles 11 -36 -

Water Supply Ensure a continuous supply of hot water: 11 -37 l Evaluate water heaters often. l Consider how quickly the heater produces hot water. l Consider a booster heater for hot-water sanitizing.

Water and Plumbing Cross-connection: l o o o 11 -38 Physical link between safe water and dirty water from Drains Sewers Other wastewater sources

Water and Plumbing Backflow: l Reverse flow of contaminants through a cross-connection into the drinkable water supply. Backsiphonage: l 11 -39 A vacuum created in the plumbing system that sucks contaminants back into the water supply. o Can occur when high water use in one area of the operation creates a vacuum o A running hose in a mop bucket can lead to backsiphonage

Water and Plumbing Backflow prevention methods: Vacuum breaker 11 -40 Air gap

Water and Plumbing Grease condensation and leaking pipes: 11 -41 l Grease traps can be installed to prevent grease from blocking drains. l Grease traps must be the following. o Installed by a licensed plumber o Easy to access o Cleaned regularly

Sewage If there is a backup of sewage in the operation: l The affected area should be closed right away. l The problem must be corrected. l The area must be thoroughly cleaned. If the backup is a significant risk to food safety: 11 -42 l Service must be stopped. l The local regulatory authority must be notified.

Lighting Consider the following when installing and maintaining lighting: 11 -43 l Different areas of the facility have different lighting intensity requirements. l Local jurisdictions usually require prep areas to be brighter than other areas. l All lights should have shatter-resistant lightbulbs or protective covers. l Replace burned out bulbs with correct size bulbs.

Lighting Minimum lighting intensity by area: Min. Lighting Intensity Area 50 foot-candles (540 lux) 20 foot-candles (215 lux) l Prep areas l Handwashing or dishwashing areas Buffets and salad bars Displays for produce or packaged food Utensil-storage areas Wait stations Restrooms Inside some pieces of equipment (e. g. , reach-in refrigerators) Inside walk-in coolers and freezer units Dry-storage areas l l l 10 foot-candles (108 lux) 11 -44 l l

Ventilation systems: 11 -45 l Improve air quality l Reduce grease and condensation buildup l Must be cleaned and maintained l Must be used in cooking, frying, and grilling areas l Must NOT drip onto food or equipment

Garbage Removal and cleaning: l Remove garbage from prep areas as quickly as possible. o l Clean the inside and outside of garbage containers frequently. o 11 -46 Be careful not to contaminate food and food-contact surfaces. Clean them away from food-prep and storage areas.

Garbage Indoor containers must be: l Leakproof, waterproof, and pestproof l Easy to clean l Covered when not in use Designated storage areas: 11 -47 l Store waste and recyclables away from food and food-contact surfaces. l Storage must not create a nuisance or a public health hazard.

Garbage Outdoor containers must: l Be placed on a smooth, durable, nonabsorbent surface o 11 -48 Asphalt or concrete l Have tight-fitting lids l Be covered at all times l Have their drain plugs in place