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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.

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Designing an Establishment

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  1. 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

  2. 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-slip Vinyl Sheet – not durable Vinyl Tile – not durable

  3. 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

  4. Walls and Ceilings • Walls and Ceilings-- non-porous and easy to clean, sealed seams Ceramic Tile Stainless Steel FRP Wood, Cinderblock, sealed with glossy paints Coving – gap no more than ¼” Ceilings --Washable, non-asbetos

  5. 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

  6. 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

  7. Handwashing stations must be equipped with: • Hot (100) and cold running water • Soap • A means to dry hands • A waste container • Signage indicating employees must wash hands 10 - 2

  8. Restrooms must be: • Equipped with a handwashing station • Equipped with self-closing doors • Adequately stocked with • Toilet paper • Trash receptacles • Covered waste containers • Patrons should not pass through food prep areas to reach restroom • Self-Closing doors • Covered waste containers must be provided inwomen’s restrooms 10 - 3

  9. Equipment must be: • Easy to disassemble for frequent cleaning • Easy to clean • Able to handle commercial loads • NSF and UL listed 10 - 4

  10. Basis for most equipment standards: -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 10 - 4

  11. Stationary equipment must be mounted 1 of 2 ways: • On legs at least 6˝ off the floor • Sealed to a masonry base 10 - 5

  12. Stationary tabletop equipment must be mounted 1 of 2 ways: • On legs with a 4˝ clearance between equipment base and the tabletop • Sealed to the countertop • Clean in Place equipment – sticky issue! 10 - 6

  13. Cutting boards must be: • Made from nonabsorbent hardwoods or synthetic materials • Free of seams and cracks • Nontoxic • Washed, rinsed, and sanitized between uses 10 - 7

  14. During water supply interruptions: • 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 10 - 8

  15. Cross-ConnectionA link through which contaminants enter the potable water supply BackflowReverse flow of contaminants through a cross-connection into the potable water supply 10 - 9

  16. A backup of raw sewage is cause for: • Immediate closure • Correction of the problem • Thorough cleaning 10 - 10

  17. Garbage containers must be: • 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. 10 - 11

  18. Other Utility Issues • Potable Water – drinkable water • Booster heater for dishwasher may be needed • Lighting requirements Food prep – 50 foot candles Walkin/Freezer – 10 foot candles All other areas – 20 foot candles • Ventillation Reduces the level of steam, smoke, grease and heat Reduces levels of contamination Reduces level of condensation – dripping on food

  19. 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

  20. 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)

  21. Sanitizing • Heat Sanitizing – 180 for 1 second (in dishwashers) or 171 for 30 seconds • Chemical Sanitizing Chlorine – 50 ppm, corrosive and evaporates rapidly when temp is above room temperature Iodine – 12.5-25 ppm slightly corrosive to some metals at high 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.

  22. 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

  23. Cleaning Tools • Brushes – synthetic brushes (non porous) • Scouring Pads – not metal • Mops and Brooms • Towels – non terry is best

  24. Starting a Cleaning Program • What should be cleaned • Who should clean it • When should it be cleaned

  25. 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.

  26. 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.

  27. 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

  28. 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

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

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