Oleh: Pn. Siti Hajar binti Zakariah Chapter 5: Facilities and Equipments (Kemudahan dan Peralatan Sanitasi Umum) Oleh: Pn. Siti Hajar binti Zakariah

Design, Layout and Facilities The design layout and facilities in a food establishment should be based on the types of foods being sold and menu trends The type of equipment used will be determined by the preparation procedures required to produce food items Food facilities are normally used for long periods of time. Try to anticipate possible technological advancements and developments in food equipment in the planning stages. The design and layout of facilities (kitchen, dish room, dining area) should provide an environment in which work may be done efficiently and effectively

The Plan Review Consult local regulations prior to new construction or extensive remodelling The health department or local regulatory agency may require approval of layout and design plans Plan should be review Ask specific guidelines and plan review procedures Once construction has been completed, the establishment must apply for a permit to operate The regulatory agency might conduct an inspection to make certain design and installation requirements have been met. After passed the inspection and obtains a certificate of operation, it can open for business

Layout and Design plans should include: A proposed layout Mechanical plans Type of construction materials to be used Type or models of proposed equipment Specifications for utilities, plumbing and ventilation

A well-designed kitchen Workflow Will minimize the amount of time food spends in the temperature danger zone Minimize the number of times food is handled Example: storage area should be located near the receiving area to prevent delays in storing food.

A well-designed kitchen Contamination Will minimize the risk of cross-contamination Dirty equipment should not be placed where it will touch clean equipment or food Example: soiled utensils table beside the salad preparation sink

A well-designed kitchen Equipment accessibility Well-planned layout ensures that equipment is easily accessible for cleaning

Materials for interior construction

Flooring Should be strong, durable and easy to clean Resist wear and help prevent slips Should be kept in good condition and be replaced if damaged or worn

Porosity (keliangan) Is an important consideration Porosity – is the extent to which a material will absorb liquid Should avoid high-porosity flooring because it is an ideal place for microorganisms to grow Can cause people to slip or fall Easily damaged Non-absorbent flooring is recommend

Nonporous resilient flooring Example: rubber, vinyl tile Advantage: Relatively inexpensive Easy to clean and maintain Capable of handling heavy traffic Resistant to grease and alkalis Easy to repair or replace Disadvantage: Cigarette burns and sharp objects can easily damage these type of material Tend to be slippery when wet Vinyl tile - High level of maintenance include waxing, frequent machine buffing

Hard-surface flooring Nonabsorbent and very durable Example: quarry, ceramic tile, brick, terrazzo, marble, hardwood Excellent choice for public restroom or high-soil areas (quarry and ceramic tile) Disadvantage: Not resilient and may crack or chip if heavy objects dropped on them Do not absorb sound Difficult to clean May break objects dropped on them Can be slippery, esp. marble or glazed tile More expensive to install and maintain

Hard-surface flooring QUARRY BRICK MARBLE TERRAZZO

Carpeting Popular choice for dining rooms because absorb sound Not recommend for high-soil areas like beverage stations, major traffic areas, wait staff areas, tray and dish drop-off areas Can be maintain by vacuuming. Special carpets for areas where sanitation, moisture and fire safety are concern

Special Flooring Needs Non-slip surfaces use for high-traffic areas, kitchen Rubber mat allow for safety reasons in areas where standing water may occur such as dish room Coving is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean. Its required for establishment using resilient or hand-surface flooring materials.

Coving floor

Hand washing area DRAW AN ACCEPTABLE HAND WASHING AREA?

Equipment Selection Food contact surfaces must be: Safe Durable (ketahanan) Corrosion resistant Non absorbent Sufficient in weight and thickness to withstand repeated cleaning Resistant to pitting, chipping, crazing (spider cracks), scratching, scoring, distortion n decomposition (bopeng, retak halus, keretakan halus (retak labah-labah), calar, kecacatan dan penguraian) Size Cost Construction Design

Need Cost Size and design Equipment Selection Check either the addition of the equipment will improve the quality of food, reduce labor and material costs, improve sanitation Look for products that meet current and future needs and demands of the operation, do not require extraordinary repair and work properly for many years Cost Compare with other different pieces of equipment before purchase Don’t buy equipment that is expensive, larger and sophisticated Size and design Equipment should easily fit into the space available in the layout Equipment that sets on the floor and is not easily moveable must be elevated on leg or sealed on the floor. (6inches or 15 cm) between floor and the bottom of the equipment)

Construction materials Food equipment and utensils have food-contact and non food-contact surfaces Food-contact surfaces are the parts which normally come into contact with food or food may drain, splash or spill Non food-contact surfaces are the remaining parts and the surrounding area that should not make contact with food during production

Equipped with rounded corners and edges FDA Food Code construction standards require food equipment and utensils to be: Smooth Seamless Easily Cleanable Easy to take apart East to reassemble Equipped with rounded corners and edges

Have advantage sand disadvantages Light in weight and economical Metal Easily cleanable High-luster finish Lead, brass, copper, cadmium, galvanized metal should not be used as food-contact surfaces because can cause chemical poisoning if contact with high acid foods Stainless steel Most popular materials for food operations Used for food containers, table tops, sink, dish tables, dishwashers and ventilations hood systems Has a shiny surfaces, easily shows soil and easier to clean and maintain, resist to rust, stain formation and resist to high temperature Plastic Frequently used in food establishment because durable, inexpensive and can molded into different combinations Use only food-grade plastics Wood Have advantage sand disadvantages Light in weight and economical Disadvantages – porous to bacteria and moisture, absorb odors and stains

Types of equipment DECK OVEN RANGE OVEN

Types of equipment MICROWAVE OVEN CONVECTION OVEN

Types of equipment CHEST FREEZER STEAM-JACKETED KETTLES

Types of equipment ICE MACHINE SLICER

Types of equipment MEAT CHOPPER INDUSTRIAL SCALES

GRIDLE GRILL

RANGE STOVE PRESSURE STOVE

Dishwashing Equipment Manual Dishwasher Mechanical Dishwasher

MECHANICAL DISHWASHER The most expensive and important piece of equipment in a food establishment. Common types of mechanical dishwasher Immersion dishwasher Single-tank dishwasher Conveyor-rack dishwasher Flight-type dishwasher Carousel-type dishwasher Low-temperature dishwasher

Single-tank dishwasher Dishes are placed on racks and washed one rack at a time with jets of water within single tank

Conveyor-rack dishwasher A conveyor carries the rack of dishes through the dishwasher. The machines are built with either single or multiple tanks. The racks move through the machine automatically.

Flight-type dishwasher The conveyor is one continuous rack and the dishes are placed on pegs (pancang) or bars. This machine operates continuously with a person stationed at each end

Carousel-type dishwasher A closed circuit conveyor where dishes are loaded and unloaded.

U-shaped dishwasher

MANUAL DISHWASHING Establishment that do not have a machine dishwashing may use a three-compartment sink to wash items. A properly set up station should includes: Area for rinsing or scraping food into garbage Drain boards to hold both soiled and clean items A thermometers to measure water temperature A clock that allows employees to check on how long items have been immersed in the sanitizing sink

3 compartment dishwashing DRAIN BOARD DRAIN BOARD WASH RINSE SANITIZE

STEPS FOR CLEANING AND SANITIZING IN A THREE-COMPARTMENT SINK Rinse, pre- scrape, soak to remove food particles and soil 1st compartment: Washing Wash items in a detergent with hot water (not less than 43C). Use brush, cloth, nylon scrub pad 2nd compartment: Rinsing Rinsing removes cleaning agents, remaining food particles. Rinse water must kept clean and temperature at least 49C 3rd compartment : Sanitize Submerging items in hot water or a chemical sanitizer The temperature of water must maintain at 77C or above. Immersed for at least 30 seconds If using chemicals, water temperature between 24C and 49C except for Quarts water temperature below 49C Chlorine compound – 10 second, others -30 seconds, Air-dry all the times

Lighting Importance of good lighting at work area: Increases productivity in the kitchen Improves workmanship Reduces eye fatigue and worker irritability Decrease accidents and waste due to worker error Proper lighting shows soil and when a surface has been cleaned

Ventilation Adequate fresh air with suitable temperature and humidity is necessary for worker comfort and productivity Ventilation with exhaust hood systems to keep rooms free from excessive heat, steam, condensation, vapors, odors, smoke and fumes. Ventilation must be designed to prevent grease or condensation from dripping back onto food, equipment, utensils, linens.

Thank you!