NS205 Food Safety and Microbiology Unit 6 Foodservice Utility and Building Systems.
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Transcript of NS205 Food Safety and Microbiology Unit 6 Foodservice Utility and Building Systems.
![Page 1: NS205 Food Safety and Microbiology Unit 6 Foodservice Utility and Building Systems.](https://reader035.fdocuments.us/reader035/viewer/2022062801/56649e3f5503460f94b2fe1f/html5/thumbnails/1.jpg)
NS205 Food Safety and Microbiology
Unit 6Foodservice Utility and Building
Systems
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Touching Base
• We are over half way there!• Questions?• Check Gradebook
• Excellent Link: Food Safety Article Archive, Today’s Dietitianhttp://www.todaysdietitian.com/food_safety_index.shtml
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Utilities and Building Systems
• Water• Electricity• Gas• Sewage• Garbage disposal• Plumbing• Lighting• Ventilation
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Why is having a safe water supply so critical to a
foodservice organization?
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The safety of water is important because……
It is used for:Dishwashing
CleaningCookingDrinking
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QUESTIONS??
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What are some important considerations when it comes to hot water in a
food service establishment?
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Hot Water-considerations:
• Having enough to meet peak demand-evaluate water heater regularly
• How quickly does the heater produce hot water?
• Size of the holding tanks?• Location of the heater-near sinks/dishwasher?
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Is plumbing design regulated by law?
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Good plumbing design can prevent:
• The mixing of potable and nonpotable water-typhoid fever, dysentery, hepatitis A, Norovirus, other GI illnesses.
• Contamination from metals from improperly installed water pipes-toxic metal poisoning from beverage dispensers or contamination from detergents, sanitizers or drain cleaners.
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QUESTIONS??
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Plumbing 101!
• Cross-connection
• Backflow
• Air gap
• Grease condensation
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Air Gap?
A. A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply.
B. The only reliable method for preventing backflow.
C. Where traps are used to prevent a buildup from creating a drain blockage.
D. Reverse flow of contaminants through a cross-connection into a potable water supply.
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Air Gap
• It is an air space used to separate a water supply outlet from a contaminated source.
• Properly installed sinks typically have 2 air gaps to prevent backflow.
-between the faucet and flood rim of the sink.-between the drain pipe and the floor
drain.
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Backflow?
A. A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply.
C. Where traps are used to prevent a buildup from creating a drain blockage.
D. Reverse flow of contaminants through a cross-connection into a potable water supply.
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Backflow
• This occurs when the pressure from the potable water supply drops below the pressure of a contaminated water supply.
-water pressure can drop when there is heavy usage in one part of the facility.
• The contaminated water from another source can be drawn back up and get mixed into the potable supply of water.
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Grease Condensation
A. A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply.
C. Where traps are used to prevent a buildup from creating a drain blockage.
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Grease Condensation
• Make sure that the grease traps are -accessible-installed by a licensed plumber-cleaned periodically per manufacturer
• If traps are not cleaned this could lead to odor and contamination.
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Cross-Connection
By process of elimination the answer is…..A.
A.A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply.
• This is considered the greatest challenge to water safety.
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QUESTIONS??
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Let’s play a game…….
What Would You Do??
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What would you do if:
During preparation for dinner, the chef reports a backup of raw sewage on the floor. What action should be taken?
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What would you do if……
The dishwashers at the pot sink complain that they are straining their eyes to see whether or not the pots are clean of all debris.
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What would you do if…..
You’re giving an inservice to your staff on the importance of improving waste management in your establishment. What are the 3 approaches to managing of waste that you will focus on?
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What would you do if…..
You begin to notice a buildup of grease and condensation on the walls and ceiling around the food preparation area. What may be causing this?
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QUESTIONS??
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I have a question for you:
How do you think you will be able to apply any of this information for your personal use at home?