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Sanitary Facilities and Equipment

Sanitary Facilities and Equipment. ServSafe Chp 10. Designing a Sanitary Operation. Facility Design. Good workflow Keep food out of temperature danger zone as much as possible and reduce handling Reduction of cross-contamination Place equipment to prevent splashing and spilling

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Sanitary Facilities and Equipment

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  1. Sanitary Facilities and Equipment ServSafe Chp 10

  2. Designing a Sanitary Operation

  3. Facility Design • Good workflow • Keep food out of temperature danger zone as much as possible and reduce handling • Reduction of cross-contamination • Place equipment to prevent splashing and spilling • Accessibility for cleaning • Hard to reach areas don’t get cleaned as well

  4. Design Review • Ensures that the design meets regulatory requirements • Ensures a safe flow of food • May save time and money

  5. Interior Requirements

  6. Material Selection • Floors • Must be smooth, nonabsorbent, easy to clean and durable • Floors should have coving (curved, sealed edge between a floor and wall) • Walls, Ceilings, and Doors • Smooth, nonabsorbent, durable, and easy to clean • Light colors are recomended

  7. Equipment Selection • Food-contact surfaces • Safe for contact • Nonabsorbent, smooth, and corrosion resistant • Easy to clean and maintain • Durable • Resistant to damage

  8. Equipment Selection • Nonfood-contact surfaces • Nonabsorbent, smooth, and corrosion resistant • Easy to clean and maintain • Free of unnecessary ledges, projections, and crevices

  9. Equipment Selection • Only use equipment designed for use in a foodservice operation • Look for these organization symbols when selecting equipment: • NSF • UL (Underwriters Laboratories) • UL EPH

  10. Installing and Maintaining Equipment • Floor-mounted equipment • On legs at least 6 inches; or • Seal it to a masonry base • Tabletop equipment • On legs at least 4 inches; or • Seal it to the countertop • Gaps • Seal any gaps between equipment and countertops or walls

  11. Dishwashing Machines • Vary by size, style and sanitizing method. • Information about settings should be posted on the machine. • Machine’s thermometer should be in a place that is easy to read and have increments of no greater than 2 degrees F.

  12. Handwashing Stations • Should be in areas easy for staff to use. • Required in restrooms and areas used for food prep, service, and dishwashing. • Handwashing stations must have: • Hot and cold running water • Soap • Way to dry hands (NO common cloth towels) • Garbage container • Signage

  13. Utilities and Building Systems

  14. Water and Plumbing • Safe water is critical. • When water is safe to drink, it is called potable. • Water may come from these sources: • Approved public water mains • Private water sources that are regularly tested and maintained • Closed, portable water containers • Water transport vehicles

  15. Installation and maintenance • Plumbing not installed or maintained properly can cause potable and unsafe water to mix, possibly causing foodborne illnesses. • Only allow licensed plumbers.

  16. Cross-connection • A physical link between safe water and dirty water (can come from drains, sewers and other wastewater sources). • Backflow can occur • The reverse flow of contaminates through a cross-connection into a potable water supply

  17. Backflow prevention • Avoid creating a cross-connection. • Do NOT attach a hose to a faucet unless a backflow prevention device is attached. • Threaded faucets and connections between two piping systems must have a vacuum breaker. • An air gap is the only sure way to prevent backflow.

  18. Grease Condensation • Grease buildup in pipes is a common problem. • Grease traps can be installed by a licensed plumber. • Must be cleaned regularly.

  19. Overhead Leaks • Overhead pipes or fire-safety sprinkler systems can leak and cause contamination. • Check all pipes regularly.

  20. Sewer • Sewage and wastewater contain pathogens, dirt, and chemicals. • If there is a backup, close the affected area immediately. • A facility’s drain system must be able to handle all wastewater.

  21. Lighting • Good lighting improves work habits and makes it easier to clean things. • Also provides a safer environment. • All light should have shatter-resistant bulbs or protective covers. • Lighting is measured in foot-candles or lux.

  22. Ventilation • Removes odors, gases, grease, dirt and mold. • Poor ventilation can cause grease and condensation build up on walls. • Must be designed so that grease and condensation do not drip.

  23. Garbage To control hazards from garbage, consider: • Garbage removal • Cleaning of containers • Indoor containers • Liners for containers • Outdoor containers

  24. Maintaining the Facility • Clean on a regular basis • Make sure all building systems work • Make sure the building is sound (no leaks, holes, cracks, etc.) • Control pests • Maintain outside of building properly

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