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Sanitation 2.10: Clean and Sanitary

Objectives. Respond to an interruption in the internal water supplyRespond to wastewater overflowsIdentify methods for preventing backflowIdentify potable water sources. Objectives. Identify uses of nonpotable waterHandle waste properlyMaintain restrooms properlyIdentify the requirements of a

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Sanitation 2.10: Clean and Sanitary

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    1. Sanitation 2.10: Clean and Sanitary Sanitary Equipment and Facilities

    2. Objectives Respond to an interruption in the internal water supply Respond to wastewater overflows Identify methods for preventing backflow Identify potable water sources

    3. Objectives Identify uses of nonpotable water Handle waste properly Maintain restrooms properly Identify the requirements of a handwashing station Position equipment and facilities to make sanitation easier

    4. Design Factors Arrangement and design of equipment and fixtures to comply with sanitation standards ADA (Americans with Disabilities Act) Design plans for Health Dept. review

    5. Design Factors Materials for interior construction Flooring: easy to clean, wear resistant, and nonporous Interior walls and ceilings: consider cleaning and porosity

    6. Design Factors Dry storage: constructed of easy to clean materials and allow for good air circulation Restrooms and handwashing stations: must be equipped with hot and cold running water, soap, a means to dry hands, and a waste container

    7. Standards for Equipment Look for NSF International Underwriters Laboratories, EPH Equipment must be easy to clean All food contact surfaces must be smooth, nontoxic, not absorbent, corrosion resistant, stable, and must not cause changes in the color, odor, or taste of food

    8. Standards for Equipment Internal corners and edges exposed to food must be rounded off (coved) All food contact surfaces must be smooth and free of pits, crevices, ledges, inside threads and shoulders, bolts, and rivet heads Coating materials must be nontoxic, cleanable, and must resist cracking and chipping

    9. Standards for Equipment Equipment must be easy to disassemble to encourage frequent, thorough cleaning

    10. Water Supply Potable water is water that is safe to drink Water emergencies: be sure of water supply, check with local authorities

    11. Water Supply Cross connection: is a physical link through which contaminants from drains, sewers or other waste water sources can enter a potable water supply Backflow: reverse flow of contaminants through a cross connection

    12. Water Supply To prevent backflow Vacuum breaker Air gap Non-potable water generally limited to non-food cooling equipment, fire protection, and irrigation

    13. Other Concerns Sewage Immediate action Adequate lighting Proper ventilation Solid waste management Containers: leak-proof, waterproof, pest proof, easy to clean, durable

    14. Lighting 50 foot candles Food prep areas 20 foot candles Hand/dishwashing, buffet, display, storage, wait station, restroom, reach in 10 foot candle Walk in, dry storage, dining room

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