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Walls, Ceilings, and Doors

Walls, Ceilings, and Doors. Materials for walls, ceilings, and doors must be: ____________________ Nonabsorbent Easy to clean Durable. 10-7. Material Selection for Interior Surfaces. Flooring must be: Smooth Nonabsorbent Easy to clean _________________ For use in these areas:

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Walls, Ceilings, and Doors

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  1. Walls, Ceilings, and Doors Materials for walls, ceilings, and doors must be: • ____________________ • Nonabsorbent • Easy to clean • Durable 10-7

  2. Material Selection for Interior Surfaces Flooring must be: • Smooth • Nonabsorbent • Easy to clean • _________________ For use in these areas: • Food prep and storage • Dishwashing • Walk-in coolers • ________________________ 10-5

  3. Material Selection for Interior Surfaces • Coving • Curved, sealed edge placed between the floor and wall • Eliminates sharp corners or gaps that are hard to clean • Must be glued tightly to the wall to: • Eliminate hiding places for pests • Protect the wall from moisture 10-6

  4. Equipment Selection • Purchase equipment with food-contact surfaces that are: • Safe for contact with _________________ • Nonabsorbent, smooth and corrosion resistant • ______________ to clean and maintain • Durable—stands up to heavy use and repeated cleaning • Resistant to pitting, chipping,scratching, and decomposition 10-8

  5. Equipment Selection • Purchase equipment with nonfood-contact surfaces that are: • Nonabsorbent, smooth, and corrosion resistant • Easy to _______________ and maintain • Free of unnecessary ledges, projections, and crevices 10-9

  6. Equipment Selection • Look for the following marks when purchasing equipment: • NSF mark: Equipment has been evaluated, tested, and certified as meeting NSF’s food-equipment standards 10-10

  7. Installing and Maintaining Equipment Floor-mounted equipment should be either: • Mounted on legs at least _______ inches (15 centimeters) high • Sealed to a masonry base 10-12

  8. Installing and Maintaining Equipment Tabletop equipment should be either: • Mounted on legs at least 4 inches (10 centimeters) high • Sealed to the _________________ 10-13

  9. Installing and Maintaining Equipment • Once equipment has been installed: • It must be maintained regularly • Only _______________ people should maintain it • Set up a maintenance schedule with your supplier or manufacturer • Check equipment regularly to make sure it is working correctly 9-2

  10. Dishwashing Machines • Dishwashers must be installed: • So they are reachable and conveniently located • In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated • Following manufacturer’s instructions 9-3

  11. Handwashing Stations • Handwashing stations must be conveniently located and are required in: • Restrooms • Food-prep areas • __________________ areas • Dishwashing areas 10-16

  12. Handwashing Stations • Handwashing stations must have: Hot and cold running water A way to dry hands _______________ Signage Garbage container 10-17

  13. Utilities and Building Systems • Acceptable sources of potable water: • Approvedpublic water mains • Regularly tested and maintained private sources • Closed, portable water containers • Water ___________________ vehicles 10-18

  14. Utilities and Building Systems • Only licensed plumbers should: • Install plumbing systems • Install ____________________ traps • Repair leaks from overhead pipes 10-19

  15. Utilities and Building Systems • Cross-Connection • Physical link between safe water and dirty water from: • ___________________ • Sewers • Other wastewater sources • Backflow • Reverse flow of contaminants through a cross-connection into the potable water supply 10-20

  16. Utilities and Building Systems Backflow Prevention Methods Vacuum breaker __________ _________ 10-21

  17. Ventilation • Ventilation Systems • If adequate, there will be little buildup of grease and condensation on walls and ceilings • Hoods, fans, and ductwork must not drip onto food or equipment • Hood filters or grease extractors must be tight fitting and cleaned regularly • Hoods and ductwork must be cleaned periodically by professionals 10-25

  18. Garbage Designated storage areas: • Store waste and recyclables separately from food and food-contact surfaces • Storage must not create a nuisance or a public health hazard 9-4

  19. Garbage • Garbage • Remove from prep areas as quickly as possible to prevent • ___________ • Pests • Possible contamination • Clean the inside and outside of containers frequently • Clean them away from food-prep and storage areas 10-26

  20. Garbage • Garbage containers must be: • Leak proof, waterproof, and pest proof • Easy to clean • ___________________ Outdoor containers must be: • Placed on a smooth, nonabsorbent surface • Covered at all times 10-27

  21. Maintaining the Facility • To prevent food safety problems: • Clean the operation regularly • Check building systems to make sure they work • Make sure the building is free of cracks • Control _________________ • Maintain the building exterior 10-28

  22. Emergencies That Affect the Facility • Imminent health hazard: • A significant threat or danger to health • Requires immediate correction or closure to prevent injury • Possible imminent health hazards: • Electrical power outages • _______________ • Flood • Sewage backups 9-5

  23. Emergencies That Affect the Facility How to respond to a crisis affecting the facility: • Determine if there is a significant risk to the safety or security of your food • If the risk is significant • __________________ service • Notify the local regulatory authority • Decide how to correct the problem • Establish time-temperature control • Clean and sanitize surfaces • Verify water is ___________________________ • Reestablish physical security of the facility 9-6

  24. Rules of A Integrated Pest Management Program • The 3 Rules of Integrated Pest Management • ________________ pests access to the establishment • Deny pests food, water, and a hiding or nesting place • Work with a licensed pest control operator (PCO) to eliminate pests that do enter 12-3

  25. Keeping Pests Out of the Operation • To keep pests from entering with deliveries: • Use approved, reputable suppliers • Check deliveries before they enter the operation • Refuse shipments if you find pests or signs of infestation (egg cases, body parts) • Screen windows and vents • Install self-closing devices, door sweeps, and air curtains on doors • Keep exterior openings closed tightly • Fill holes around pipes • Cover drains with grates • Seal cracks in floors, walls and around equipment 12-4

  26. Denying Pests Food and Shelter • To deny pests food and shelter: • Throw out garbage quickly and correctly • Clean up spills around containers immediately • Keep containers ________________ • Keep outdoor containers ______________ covered • Store recyclables properly • Keep recyclables in clean, pest-proof containers • Keep containers as far away from the building as regulations allow 12-7

  27. Denying Pests Food and Shelter To deny pests food and shelter: continued • Store food and supplies quickly and correctly • Keep them away from walls and at least 6” (15 cm) off the floor • _______________ products so pests cannot settle and breed • Clean the establishment thoroughly • Clean up food and beverage __________ immediately • Clean break rooms after use • Keep cleaning tools and supplies clean and dry 12-9

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