Sanitary Facilities and Equipment 11 1 Apply Your

Sanitary Facilities and Equipment 11 -1

Apply Your Knowledge: Test Your Food Safety Knowledge 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 footcandles 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. 11 -2

Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: n Workflow n It must minimize the amount of time food spends in the temperature danger zone n It must minimize the number of times food is handled 11 -3

Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: continued n n Contamination n The risk of cross-contamination must be minimized n Dirty equipment should not be placed where it will touch clean equipment or food Equipment accessibility n All equipment must be easily accessible for cleaning 11 -4

Designing or Remodeling a Facility: The Plan Review Design plans may require approval by: n The local regulatory agency n The zoning or building department The plan should include: n A proposed layout and mechanical plans n Type of construction materials to be used n Types or models of proposed equipment n Specifications for utilities, plumbing, and ventilation 11 -5

Materials for Interior Construction: Flooring When selecting flooring, consider the porosity of the material: n Porosity is the extent to which a material will absorb liquids n Flooring that is highly porous (absorbent) should be avoided since it: n Creates an ideal environment for microorganisms n Can cause slips and falls n Can become easily damaged 11 -6

Materials for Interior Construction: Flooring Nonporous flooring should be used in: n Walk-in refrigerators n Food-preparation areas n Dishwashing areas n Restrooms n Other areas subject to moisture, flushing, or spray-cleaning 11 -7

Nonporous Resilient Flooring Includes: n Rubber tile n Vinyl tile Advantages: n Relatively inexpensive n Can withstand shock n Easy to clean and maintain n Capable of handling heavy traffic n Resistant to grease and alkalis n Easy to repair or replace 11 -8

Hard Surface Flooring Includes: n Quarry and ceramic tile n Brick n Terrazzo and marble n Hardwood Advantages: n Nonabsorbant n Very durable n Excellent choice for restrooms and high-soil areas 11 -9

Special Flooring Needs Coving: n A curved, sealed edge placed between the floor and wall n It eliminates sharp corners or gaps that would be impossible to clean n It must adhere tightly to the wall to: n Eliminate hiding places for pests n Prevent moisture from deteriorating the wall 11 -10

Handwashing Stations Handwashing stations must be conveniently located and are required in: n Restrooms n Food-preparation areas n Service areas n Dishwashing areas 11 -11

Handwashing Stations Handwashing stations must be equipped with: n Hot and cold running water n Liquid, bar, or powdered soap n A means to dry hands n A waste container n Signage indicating employees must wash hands Handwashing Signage Handwashing Disposable Towels Signage Soap Warm-Air Dryer Hot & Cold Water Waste Container 11 -12

Apply Your Knowledge: What’s Missing? What’s missing from this handwashing station? 11 -13

Sanitation Standards for Equipment: Surfaces Purchase equipment with foodcontact surfaces that are: n Safe and durable n Corrosion resistant n Nonabsorbent n Sufficient in weight and thickness to withstand repeated cleaning n Smooth and easy to clean n Resistant to pitting, chipping, scratching, and decomposition 11 -14

Sanitation Standards for Equipment: NSF and UL Look for the following marks when purchasing equipment: n n 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 -15

Selecting and Installing Dishwashing Machines When selecting and installing dishwashing machines: n Water pipes to the machine should be as short as possible to prevent heat loss n Install the machine at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath n Post information regarding water temperature, conveyor speed, and chemical concentration on or near the machine n Position the machine so its thermometer is readable 11 -16

Installing Stationary Equipment Stationary equipment should be: n Mounted on legs at least 6 inches (15 centimeters) off the floor OR n Sealed to a masonry base Legs 6” Min. Floor Masonry Base Sealant 11 -17

Installing Stationary Tabletop Equipment Stationary tabletop equipment should be: n Mounted on legs with a minimum -inch (10 centimeter) clearance between the equipment base and tabletop 4 OR n The equipment should be tiltable or sealed to the countertop with a foodgrade sealant 11 -18

Cantilever-Mounted Equipment Cantilever-mounted equipment is: n Attached to the wall or to a mount with a bracket n Easier to clean underneath and behind 11 -19

Maintaining Equipment Once equipment has been properly installed: n It must receive regular maintenance n It must be maintained by qualified personnel n Follow the manufacturers’ recommended maintenance schedule 11 -20

Water Supply Acceptable sources of potable water include: n Approved public water mains n Regularly tested private sources n Bottled drinking water n Closed, portable water containers filled with potable water n Water in on-premise water-storage tanks n Water transport vehicles that are properly maintained 11 -21

Water Supply: Interruption If the water supply is interrupted: n Use bottled water n Boil water (if allowed) n Purchase ice n Use boiled water for handwashing and essential cleaning n Consider usingle-use items to minimize dishwashing 11 -22

Plumbing Only licensed plumbers should: n Install plumbing systems n Install grease traps n Repair leaks from overhead pipes 11 -23

Plumbing: Cross-Connections and Backflow Cross Connection n Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply Backflow n Reverse flow of contaminants through a cross-connection into the potable water supply 11 -24

Plumbing: Backflow Prevention Methods Vacuum breaker Air gap Air Gap Flood Rim Air Gap 11 -25

Sewage A backup of raw sewage is cause for: n Immediate closure n Correction of the problem n Thorough cleaning 11 -26

Lighting To prevent lighting from contaminating food, use: n Shatter-resistant light bulbs n Protective covers made of metal mesh or plastic n Shields for heat lamps 11 -27

Ventilation Systems: n If adequate, there will be little buildup of grease and condensation on walls and ceilings n Hoods, fans, guards, and ductwork must not drip onto food or equipment n Hood filters and grease extractors must be cleaned regularly n Hoods and ductwork must be cleaned periodically by professionals 11 -28

Garbage Disposal Garbage: n Should be removed from foodpreparation areas as quickly as possible to prevent pests and contamination n Should not be carried above or across food-preparation areas. 11 -29