Walls, Ceilings, and Doors

Materials for walls, ceilings, and doors must be: ____________________ Nonabsorbent Easy to clean Durable

10-7

Material Selection for Interior Surfaces

Flooring must be: Smooth Nonabsorbent Easy to clean _________________

For use in these areas: Food prep and storage Dishwashing Walk-in coolers ________________________

10-5

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: o Eliminate hiding places for pestso Protect the wall from moisture

Material Selection for Interior Surfaces

10-6

Purchase equipment with food-contact surfaces that are: Safe for contact with _________________ Nonabsorbent, smooth and corrosion

resistant ______________ to clean and maintain Durable—stands up to heavy use

and repeated cleaning Resistant to pitting, chipping,

scratching, and decomposition

Equipment Selection

10-8

Purchase equipment with nonfood-contact surfaces that are: Nonabsorbent, smooth, and corrosion resistant Easy to _______________ and maintain Free of unnecessary ledges, projections, and crevices

Equipment Selection

10-9

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

10-10

Installing and Maintaining Equipment

Floor-mounted equipment should be either: Mounted on legs at least _______

inches (15 centimeters) high Sealed to a masonry base

10-12

Installing and Maintaining Equipment

Tabletop equipment should be either: Mounted on legs at least 4 inches

(10 centimeters) high

Sealed to the _________________

10-13

Once equipment has been installed: It must be maintained regularly Only _______________ people should maintain it Set up a maintenance schedule with your supplier

or manufacturer Check equipment regularly to make sure it is

working correctly

9-2

Installing and Maintaining Equipment

Dishwashers must be installed: So they are reachable and conveniently

located In a way that keeps utensils, equipment,

and other food-contact services from becoming contaminated

Following manufacturer’s instructions

9-3

Dishwashing Machines

Handwashing stations must be conveniently located and are required in:

Restrooms Food-prep areas __________________ areas Dishwashing areas

Handwashing Stations

10-16

Handwashing stations must have:

Hot and cold running water _______________

A way to dry hands

Garbage container

Signage

Handwashing Stations

10-17

Utilities and Building Systems

Acceptable sources of potable water: Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water ___________________ vehicles

10-18

Only licensed plumbers should: Install plumbing systems Install ____________________ traps Repair leaks from overhead pipes

Utilities and Building Systems

10-19

Cross-Connection Physical link between safe water and dirty water from:

o ___________________ o Sewers o Other wastewater sources

Backflow Reverse flow of contaminants

through a cross-connection into the potable water supply

Utilities and Building Systems

10-20

Vacuum breaker

Backflow Prevention Methods

__________ _________

Utilities and Building Systems

10-21

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

10-25

Designated storage areas: Store waste and recyclables separately

from food and food-contact surfaces Storage must not create a nuisance or a

public health hazard

9-4

Garbage

Garbage

Garbage Remove from prep areas as quickly as

possible to prevent o ___________o Pests o Possible contamination

Clean the inside and outside of containers frequentlyo Clean them away from food-prep and

storage areas

10-26

Garbage

Garbage containers must be: Leak proof, waterproof, and pest proof Easy to clean ___________________

Outdoor containers must be: Placed on a smooth, nonabsorbent surface Covered at all times

10-27

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 _________________ Maintain the building exterior

10-28

Imminent health hazard: A significant threat or danger to health Requires immediate correction or closure to prevent injury

Possible imminent health hazards: Electrical power outages _______________ Flood Sewage backups

9-5

Emergencies That Affect the Facility

How to respond to a crisis affecting the facility: Determine if there is a significant risk to the safety or

security of your food If the risk is significant

o __________________ service o Notify the local regulatory authority

Decide how to correct the problemo Establish time-temperature controlo Clean and sanitize surfaceso Verify water is ___________________________o Reestablish physical security of the facility

9-6

Emergencies That Affect the Facility

Rules of A Integrated Pest Management Program

The 3 Rules of Integrated Pest Management

1. ________________ pests access to the establishment

2. Deny pests food, water, and a hiding or nesting place

3. Work with a licensed pest control operator (PCO) to eliminate pests that do enter

12-3

Keeping Pests Out of the Operation

To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the operation

o Refuse shipments if you find pests or signs of infestation (egg cases, body parts)

12-4

Screen windows and vents Install self-closing devices, door sweeps, and

air curtains on doors Keep exterior openings closed tightly Fill holes around pipes Cover drains with grates Seal cracks in floors, walls and around

equipment

Denying Pests Food and Shelter

To deny pests food and shelter: Throw out garbage quickly and correctly

o Clean up spills around containers immediately

o Keep containers ________________ o Keep outdoor containers ______________

covered Store recyclables properly

o Keep recyclables in clean, pest-proof containerso Keep containers as far away from the building as

regulations allow

12-7

Denying Pests Food and Shelter

To deny pests food and shelter: continued Store food and supplies quickly and correctly

• Keep them away from walls and at least 6” (15 cm) off the floor

• _______________ products so pests cannot settle and breed

Clean the establishment thoroughly• Clean up food and beverage __________ immediately• Clean break rooms after use• Keep cleaning tools and supplies clean and dry

12-9