Chapter 10 Sanitary Facilities and Equipment

1. Chapter 10Sanitary Facilities and Equipment

2. Key Terms • Coving • NSF International • UL • Backflow • Air Gap • Potable Water

3. Test Your Food Safety Knowledge • A hose attached to a utility-sink faucet & left sitting in a bucket of dirty could contaminate the water supply. -True • There must be a minimum of 20 foot-candles of light (215 lux) in a food-prep area. -False • Handwashing stations are required in dishwashing & service areas. -True • When mounted on legs, tabletop equipment must be at least 2 inches off the floor. -False • Grease on an establishment’s ceiling can be a sign of inadequate ventilation. -True

4. Facility Design • A well-designed kitchen will address: • Workflow • It must keep food out of the temperature danger zone as much as possible • It must limit the number of times food is handled 10-2

5. Facility Design • A well-designed kitchen will address: continued • Contamination • The risk of cross-contamination must be minimized • Place equipment to prevent splashing or spillage from one piece of equipment to another • Equipment accessibility • Place equipment so staff can easily clean the facility and all equipment 10-3

6. Design Review • Design plans may require approval by the local regulatory authority • Benefits of a design review: • Ensures design meets regulatory requirements • Ensures safe flow of food • May save time and money 10-4

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

8. 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

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

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

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

12. 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

13. Equipment Selection • Look for the following marks when purchasing equipment: continued • Underwriters Laboratory (UL) mark: Provides classification listings for equipment meeting ANSI/NSF standards • Underwriters Laboratory (UL) EPH mark: Equipment meets UL environmental and public-health standards 10-11

14. Installing and Maintaining Equipment • Floor-mounted equipment should be either: • Mounted on legs at least 6 inches (15 centimeters) high • Sealed to a masonry base 10-12

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

16. Installing and Maintaining Equipment • Once equipment has been installed: • It must be maintained regularly • Only qualified people should maintain it • Set up a maintenance schedule with your supplier or manufacturer • Check equipment regularly to make sure it is working right 10-14

17. Dishwashing Machines • When selecting and installing dishwashing machines: • Post information about settings on the machine • Water temperature • Conveyor speed • Water pressure • Position the machine so its thermometer is readable 10-15

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

19. Handwashing Stations • Handwashing stations must have: Hot and cold running water A way to dry hands Soap Signage Trash container 10-17

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

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

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

23. Utilities and Building Systems Backflow Prevention Methods Vacuum breaker Air gap 10-21

24. Sewer • If raw sewage backs up in your operation: • Close the affected area right away • Fix the problem • Thoroughly clean the area 10-22

25. Minimum Lighting Intensity Requirements • 50 foot-candles (540 lux) in: • Prep areas • 10 foot-candles (108 lux) in: • Walk-in coolers and freezers • Dry-storage areas • Dining rooms (for cleaning purposes) • 20 foot-candles (215 lux) in: • All other areas 10-23

26. Lighting • To prevent contamination from lighting use: • Shatter-resistant lightbulbs • Protective covers 10-24

27. 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

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

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

30. 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 pests • Maintain the building exterior 10-28