Food safe level 2 part 4

8/14/2019 Food safe level 2 part 4

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FOODSAFE

Level 2 (Advanced)FOODSAFELevel 2 (Advanced)

Section 4

Design and Maintenance

Revised 2001


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FOODSAFE Level 2 Design and Maintenance 2

Learning outcomesLearning outcomes

s identify and describe the basic service

requirements of a foodservice establishment

s describe the managers roles

s develop and implement a cleaning schedule

s demonstrate an understanding of the

maintenance, operation and cleaning of

foodservice equipment


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Major points to be coveredMajor points to be covered

s design and basic service requirements

s equipment maintenance

s maintaining sanitary conditions

s identification of a pest infestation

s sanitation and housekeeping practices for effective pest

control


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Dirty vs. CleanDirty vs. Clean

s the layout of a food service establishment

can reduce the chance of cross-

contamination

s managers are often not involved in the

kitchen design process and must adapt

processes to the existing layout


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Dirty vs. cleanDirty vs. clean

s kitchen plan


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Dirty vs. CleanDirty vs. Clean

Bused toDishwash

Area

Served toCustomer

To Kitchenfor Prep

ScrapeRack Sort

Wash RinseSanitize

Air Dry

SanitaryStorage

s this diagram

represents the

handling of dishes

so that the path ofclean and dirty

dishes never

crosses


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Design and basic service requirementsDesign and basic service requirements

s water supply

s water temperature

s grease trapss sewage disposal


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s handwashing facilities


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s ventilation


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s lighting


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s refrigeration


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s garbage disposal


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Equipment maintenanceEquipment maintenance

s standards


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SanitationSanitation

s to allow for proper cleaning, all equipment

should be 15 cm (6 inches) off the floor, on

casters, or sealed to the floor

s shelves at all levels must be cleaned

regularly of dust, food spillage, etc., or they

may become a reservoir for insects and

rodents


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s where large equipment (soft ice cream

machines, baking equipment, etc.) is

designed for in-place cleaning, management

should ensure that:

detergent and sanitizer can touch all parts

it is self-draining

there are parts that can be removed forinspection


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s stoves


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s cutting boards


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s meat slicers


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s cooking and holding facilities


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Maintaining sanitary conditionsMaintaining sanitary conditions

s the foundation of any cleaning and sanitizing

plan is the cleaning schedule

s the manager, with input from staff, must

develop a comprehensive, realistic cleaning

schedule

s it is the managers responsibility to make

sanitation an important part of the dailyoperation of the business


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Developing a cleaning scheduleDeveloping a cleaning schedule

s manager must review the entire operation

s specific tasks must be assigned to specific job

titles

s detailed information for cleaning and sanitizingshould be provided for some equipment

s manager must ensure that all required cleaning

products and tools are available

s all staff must accept and understand the

cleaning program


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Establishing a cleaning programEstablishing a cleaning program

s tasks should be assigned fairly among all staff

s staff should be given sufficient time to complete

their cleaning tasks

s outside cleaning agencies may be required for

specific cleaning tasks

s cleaning schedule should be reviewed at staff

meetingss all employees must understand the importance

of the cleaning program


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Pest facts: cockroachesPest facts: cockroaches

s have existed for over 300 million years

s there are 3,500 species worldwide

s German cockroaches are common in restaurants

and kitchens; they can each produce 384offspring a year; and they spend 80% of their

lives hiding


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Signs of a cockroach problemSigns of a cockroach problem

s strong musty odour when the population is high

s detection of feces (about the size of large grains

of pepper)

s detection of egg casings (may be brown, red orblack)


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Cockroach trapCockroach trap

s glue board


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Pest facts: fliesPest facts: flies

s the average life cycle of a housefly is 10

days

s

a female can lay up to 600 eggss a fly matures to adult status in 6 days

s fruit flies live where there is a food supply


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Pest facts: fliesPest facts: flies

s houseflies have no teeth--they regurgitate

stomach acids onto food to consume it as a liquid

s houseflies carry pathogens on their hairy bodies


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RatsRats


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Small openingsSmall openings

s a rat can squeeze through very small openings


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Sanitation and housekeepingSanitation and housekeeping

s practices for effective pest control


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Pest controlPest control

s management should ensure that all food

products are inaccessible to pests

s

insect/rodent-proof containers such asglass or food-grade plastic should be used


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Working with a pest control companyWorking with a pest control company

s the manager should check the companys

references

s a member of the foodservice management

team should accompany the service

technician during their visit

s a detailed report of the technicians findings

should be left for the establishments records

Food safe level 2 part 4

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