Sanitary Facilities and Equipment

1. Sanitary Facilities and Equipment

2. 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 foot-candles 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

23. Plumbing • Only licensed plumbers should: • Install plumbing systems • Install grease traps • Repair leaks from overhead pipes

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

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

26. Sewage • A backup of raw sewage is cause for: • Immediate closure • Correction of the problem • Thorough cleaning

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

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

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