Construction Plan Review and Facility Design in Food Service

2. Objectives • Identify the following: • When a review of the construction plan is required • Characteristics of correct flooring • Characteristics of correct interior finishes, including doors, walls, and ceilings • Requirements for restrooms • Requirements for handwashing stations • Requirements for food-contact surfaces 11-2

3. Objectives • Identify the following: • Organizations that certify equipment that meets sanitation standards • Requirements for dishwashing facilities • Requirements for installing equipment • Approved water sources and testing requirements • Methods for preventing cross-connection and backflow • The correct response to a wastewater overflow 11-3

4. Objectives • Identify the following: • Lighting-intensity requirements for different areas of the operation • Ways of preventing lighting sources from contaminating food • Ways of preventing ventilation systems from contaminating food and food-contact surfaces • Requirements for handling garbage, including correct storage and removal • The importance of keeping physical facilities in good repair 11-4

5. Construction Plan Review • Construction plans will require approval by the local regulatory authority. • Benefits of a regulatory review: • Ensures design meets regulatory requirements • Ensures safe flow of food • May save time and money • Ensures contractors are constructing the facility correctly • Ensures approved equipment is being used • 11-5

6. Layout • A well-designed kitchen will address: • Workflow • Minimizes the time food spends in the temperature danger zone • Minimizes the number of times foodis handled • 11-6

7. Layout • A well-designed kitchen will address: • Contamination • Layout minimizes the risk of cross-contamination • Equipment is placed to prevent splashing or spillage • Equipment accessibility • Equipment is placed so staff can easily clean the facility and all equipment • 11-7

8. Flooring Flooring must be: • Smooth • Durable • Nonabsorbent • Easy to clean • Wear-resistant • Slip-resistant Porosity: The extent to which a material will absorb liquids. • 11-8

9. Flooring To prevent problems, use nonabsorbent flooring in these areas: • Walk-in coolers • Prep and food-storage • Dishwashing • Restrooms • Dressing and locker rooms • 11-9

10. Flooring Nonporous, resilient flooring: • Advantages • Relatively inexpensive • Easy to clean and maintain • Wears well • Resists grease and alkalis • Disadvantages • Easily damaged • Slippery when wet • 11-10

11. Flooring Hard-surface flooring: • Advantages • Durable • Nonabsorbent • May be slip-resistant • Disadvantages • Easily damaged • Does not absorb sound • Expensive to install and maintain • May be difficult to clean • May be slippery • 11-11

12. Flooring Carpeting: • Advantages • Sound absorbent • Easy to maintain • Disadvantages • Not good for high-dirt areas • May require routine cleaning • 11-12

13. Flooring Special flooring needs: • Use nonslip surfaces in traffic areas. • Ideal for the entire kitchen • Rubber mats can be used where standing water may occur. • Coving is required for resilient or hard-surface flooring materials. • Makes cleaning easier • Eliminates hiding places for pests • Reduces moisture damage to walls • 11-13

14. Finishes for Interior Walls and Ceilings Materials for interior walls and ceilings: • Smooth • Nonabsorbent • Durable • Easy to clean • 11-14

15. Dry Storage Dry storage design and construction: • Easy-to-clean materials that • Allow good air circulation • Are made of corrosion-resistant metal or food-grade plastic • No direct sunlight • No steam pipes, water lines, or other conduits • Fill cracks and crevices in floors and walls • Use self-closing doors • Use screens on windows and doors • 11-15

16. Handwashing Stations Handwashing stations must be: • Conveniently located • Located in: • Restrooms or directly next to them • Food-prep areas • Service areas • Dishwashing areas 11-16

17. Handwashing Stations Handwashing stations must be: • Used only for handwashing • Installed with adequate barriers or distance from food and food-contact surfaces • Working correctly • Well stocked and maintained • Available at all times • Do not block them X 11-17

18. Handwashing Stations • Signage • Garbage container • A way to dry hands • Soap • Hot and cold running water • Handwashing stations must have: 11-18

19. Sinks To prevent cross-contamination: • Use sinks only for their intended purpose • Handwashing sinks • Prep sinks • Service sinks • At least one service sink is required 11-19

20. Restrooms Restrooms should be: • Separate for staff and guests when possible • If restrooms are shared, operations must be designed so guests do not pass through prep areas • Convenient • Sanitary • Equipped with self-closing doors • Adequately stocked • Provided with garbage containers 11-20

21. Dressing Rooms and Lockers If dressing rooms and lockers are used: • Do not use dressing rooms for food prep, storage, or utensil washing. • Locate lockers in a separate room or one where food, equipment, utensils, linens, and single-service items cannot be contaminated. 11-21

22. Premises Design of premises: • Ensure parking lots and walkways are • Graded to prevent standing water • Surfaced to minimize dirt and dust • No guest traffic through prep areas • No living or sleeping quarters 11-22

23. Equipment Standards • Look for the NFS mark when purchasing equipment: • Ensures food equipment surfaces are • Nonabsorbent • Smooth • Corrosion resistant • Easy to clean • Durable • Resistant to damage • 11-23

24. Dishwashing Machines • Commonly used types of dishwashers: • Single-tank, stationary-rack machine, with doors • Conveyor machine • Carousel or circular-conveyor machine • Flight type • Batch-type, dump • Recirculating, door-type, non-dump machine 11-24

25. Dishwashing Machines • Dishwashers must be installed: • So they are reachable and conveniently located • So utensils, equipment, and other food-contact services do not become contaminated • At least six inches (15 centimeters) off the floor to permit easy cleaning beneath • Following manufacturer’s instructions • So water pipes to the machine are as short as possible to prevent heat loss 11-25

26. Dishwashing Machines • When selecting dishwashers make sure: • The detergents and sanitizers used are approved by the local regulatory authority. • They can measure water temperature, water pressure, and cleaning and sanitizing chemical concentration. • Information about the correct settings is posted on the machine. • The machine’s thermometer is the following. • Located where it’s readable • Has increments no greater than 2ºF (1ºC) • The machine is easy to clean. 11-26

27. Three-Compartment Sinks Purchase sinks large enough to accommodate large equipment and utensils. 11-27

28. Coolers and Freezers • Considerations for purchasing and installing coolers and freezers: • Doors should withstand heavy use. • A drain must be provided for defrosting. • Units must installed correctly. • Walk-ins—Sealed to the floor and wall • Reach-ins—Elevated six inches (15 centimeters) off the floor or mounted and sealed on a masonry base 11-28

29. Coolers and Freezers • Considerations for purchasing and installing coolers and freezers: • The unit must meet the temperature requirements. • Built-in thermometers should be the following. • Easy to locate and read • Accurate to within ±3ºF or ±1.5ºC 11-29

30. Blast Chillers and Tumble Chillers • Blast chillers: • Many allow target food temperatures to be set. • Many can monitor food temperatures. Tumble chillers: • Cool prepackaged food inside a drum that rotates in chilled water. 11-30

31. Cook-Chill Equipment • Cook-chill equipment: • An integrated piece of equipment that can cook, cool, and reheat food. 11-31

32. Cutting Boards • Cutting boards: • May be wooden or synthetic • Wooden cutting boards and baker’s tables must be • Allowed by the regulator authority • Made from a nonabsorbent hardwood • Nontoxic • Free of cracks and seams 11-32

33. Installing Kitchen Equipment Floor-mounted equipment must be either: • Mounted on legs at least six inches (15 centimeters) high • Sealed to a masonry base 11-33

34. Installing Kitchen Equipment Tabletop equipment should be either: • Mounted on legs at least four inches (10 centimeters) high • Sealed to the countertop 11-34

35. 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 correctly. 11-35

36. Water Supply • Acceptable sources of drinkable (potable) water: • Approvedpublic water mains • Regularly tested and maintained private sources • Closed, portable water containers • Water transport vehicles 11-36-

37. Water Supply • Ensure a continuous supply of hot water: • Evaluate water heaters often. • Consider how quickly the heater produces hot water. • Consider a booster heater for hot-water sanitizing. 11-37

38. Water and Plumbing • Cross-connection: • Physical link between safe water and dirty water from • Drains • Sewers • Other wastewater sources 11-38

39. Water and Plumbing Backflow: • Reverse flow of contaminants through a cross-connection into the drinkable water supply. Backsiphonage: • A vacuum created in the plumbing system that sucks contaminants back into the water supply. • Can occur when high water use in one area of the operation creates a vacuum • A running hose in a mop bucket can lead to backsiphonage 11-39

40. Water and Plumbing • Backflow prevention methods: • Air gap • Vacuum breaker 11-40

41. Water and Plumbing • Grease condensation and leaking pipes: • Grease traps can be installed to prevent grease from blocking drains. • Grease traps must be the following. • Installed by a licensed plumber • Easy to access • Cleaned regularly 11-41

42. Sewage Ifthere is a backup of sewage in the operation: • The affected area should be closed right away. • The problem must be corrected. • The area must be thoroughly cleaned. If the backup is a significant risk to food safety: • Service must be stopped. • The local regulatory authority must be notified. 11-42

43. Lighting • Consider the following when installing and maintaining lighting: • Different areas of the facility have different lighting intensity requirements. • Local jurisdictions usually require prep areas to be brighter than other areas. • All lights should have shatter-resistant lightbulbs or protective covers. • Replace burned out bulbs with correct size bulbs. 11-43

44. Lighting • Minimum lighting intensity by area: 11-44

45. Ventilation • Ventilation systems: • Improve air quality • Reduce grease and condensation buildup • Must be cleaned and maintained • Must be used in cooking, frying, and grilling areas • Must NOT drip onto food or equipment 11-45

46. Garbage • Removal and cleaning: • Remove garbage from prep areas as quickly as possible. • Be careful not to contaminate food and food-contact surfaces. • Clean the inside and outside of garbage containers frequently. • Clean them away from food-prep and storage areas. 11-46

47. Garbage Indoor containers must be: • Leakproof, waterproof, and pestproof • Easy to clean • Covered when not in use Designated storage areas: • Store waste and recyclables away from food and food-contact surfaces. • Storage must not create a nuisance or a public health hazard. 11-47

48. Garbage Outdoor containers must: • Be placed on a smooth, durable, nonabsorbent surface • Asphalt or concrete • Have tight-fitting lids • Be covered at all times • Have their drain plugs in place 11-48