Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap...
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Transcript of Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap...
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Chapter 10Sanitary Facilities and
Equipment
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Key Terms
• Coving
• NSF International
• UL
• Backflow
• Air Gap
• Potable Water
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Test Your Food Safety Knowledge1. A hose attached to a utility-sink faucet & left sitting in a
bucket of dirty could contaminate the water supply.-True
2. There must be a minimum of 20 foot-candles of light (215 lux) in a food-prep area.-False
3. Handwashing stations are required in dishwashing & service areas.-True
4. When mounted on legs, tabletop equipment must be at least 2 inches off the floor.-False
5. Grease on an establishment’s ceiling can be a sign of inadequate ventilation.-True
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• 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
Facility Design
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• 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
Facility Design
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•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
Design Review
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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
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• 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
Material Selection for Interior Surfaces
10-6
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Walls, Ceilings, and Doors
• Materials for walls, ceilings, and doors must be:– Smooth– Nonabsorbent– Easy to clean– Durable
10-7
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•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
Equipment Selection
10-8
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•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
Equipment Selection
10-9
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•Look for the following marks when purchasing equipment:– NSF mark:
Equipment has been evaluated, tested, and certified as meeting NSF’s food-equipment standards
Equipment Selection
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•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
Equipment Selection
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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
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Installing and Maintaining Equipment
•Tabletop equipment should be either:– Mounted on legs at least 4
inches (10 centimeters) high
– Sealed to the countertop
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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
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•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
Dishwashing Machines
10-15
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•Handwashing stations must be conveniently located and are required in:
– Restrooms– Food-prep areas– Service areas– Dishwashing areas
Handwashing Stations
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• Handwashing stations must have:
Hot and cold running water
Soap A way to dry hands
Trash container
Signage
Handwashing Stations
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Utilities and Building Systems
• Acceptable sources of potable water:– Approved public water mains – Regularly tested and
maintained private sources– Closed, portable water
containers – Water transport vehicles
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• Only licensed plumbers should:– Install plumbing systems– Install grease traps– Repair leaks from
overhead pipes
Utilities and Building Systems
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• 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
Utilities and Building Systems
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Vacuum breaker
Backflow Prevention Methods
Air gap
Utilities and Building Systems
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Sewer
•If raw sewage backs up in your operation:
– Close the affected area right away
– Fix the problem– Thoroughly clean the area
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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
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Lighting
•To prevent contamination from lighting use:– Shatter-resistant
lightbulbs – Protective covers
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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
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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
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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
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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
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