11-1 Sanitary Facilities and Equipment

True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply. 2. True or False: There must be a minimum of twenty foot- candles of light (215 lux) in a food preparation area. 3. True or False: Handwashing stations are required in dishwashing and service areas. 4. True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor. 5. True or False: Grease on an establishment’s ceiling can be a sign of inadequate ventilation. Apply Your Knowledge: Test Your Food Safety Knowledge 11-2

11-3 Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: Workflow It must minimize the amount of time food spends in the temperature danger zone It must minimize the number of times food is handled

11-4 Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: continued Contamination The risk of cross-contamination must be minimized Dirty equipment should not be placed where it will touch clean equipment or food Equipment accessibility All equipment must be easily accessible for cleaning

11-5 Designing or Remodeling a Facility: The Plan Review Design plans may require approval by: The local regulatory agency The zoning or building department The plan should include: A proposed layout and mechanical plans Type of construction materials to be used Types or models of proposed equipment Specifications for utilities, plumbing, and ventilation

11-6 Materials for Interior Construction: Flooring When selecting flooring, consider the porosity of the material: Porosity is the extent to which a material will absorb liquids Flooring that is highly porous (absorbent) should be avoided since it: Creates an ideal environment for microorganisms Can cause slips and falls Can become easily damaged

11-7 Materials for Interior Construction: Flooring Nonporous flooring should be used in: Walk-in refrigerators Food-preparation areas Dishwashing areas Restrooms Other areas subject to moisture, flushing, or spray-cleaning

11-8 Nonporous Resilient Flooring Includes: Rubber tile Vinyl tile Advantages: Relatively inexpensive Can withstand shock Easy to clean and maintain Capable of handling heavy traffic Resistant to grease and alkalis Easy to repair or replace

11-9 Hard Surface Flooring Includes: Quarry and ceramic tile Brick Terrazzo and marble Hardwood Advantages: Nonabsorbant Very durable Excellent choice for restrooms and high-soil areas

11-10 Special Flooring Needs Coving: A curved, sealed edge placed between the floor and wall It eliminates sharp corners or gaps that would be impossible to clean It must adhere tightly to the wall to: Eliminate hiding places for pests Prevent moisture from deteriorating the wall

11-11 Handwashing Stations Handwashing stations must be conveniently located and are required in: Restrooms Food-preparation areas Service areas Dishwashing areas

11-12 Handwashing Stations Handwashing stations must be equipped with: Hot and cold running water Liquid, bar, or powdered soap A means to dry hands A waste container Signage indicating employees must wash hands Handwashing Signage Soap Hot & Cold Water Disposable Towels Warm-Air Dryer Waste Container Handwashing Signage

11-13 Apply Your Knowledge: What’s Missing? What’s missing from this handwashing station? 11-13

11-14 Purchase equipment with food- contact surfaces that are: Safe and durable Corrosion resistant Nonabsorbent Sufficient in weight and thickness to withstand repeated cleaning Smooth and easy to clean Resistant to pitting, chipping, scratching, and decomposition Sanitation Standards for Equipment: Surfaces

11-15 Sanitation Standards for Equipment: NSF and UL Look for the following marks when purchasing equipment: NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards Underwriters Laboratory (UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards

11-16 Selecting and Installing Dishwashing Machines When selecting and installing dishwashing machines: Water pipes to the machine should be as short as possible to prevent heat loss Install the machine at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath Post information regarding water temperature, conveyor speed, and chemical concentration on or near the machine Position the machine so its thermometer is readable

11-17 Installing Stationary Equipment Stationary equipment should be: Mounted on legs at least 6 inches (15 centimeters) off the floor OR Sealed to a masonry base Legs Floor 6” Min. Masonry Base Sealant

11-18 Installing Stationary Tabletop Equipment Stationary tabletop equipment should be: Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop OR The equipment should be tiltable or sealed to the countertop with a food- grade sealant

11-19 Cantilever-Mounted Equipment Cantilever-mounted equipment is: Attached to the wall or to a mount with a bracket Easier to clean underneath and behind

11-20 Maintaining Equipment Once equipment has been properly installed: It must receive regular maintenance It must be maintained by qualified personnel Follow the manufacturers’ recommended maintenance schedule

11-21 Water Supply Acceptable sources of potable water include: Approved public water mains Regularly tested private sources Bottled drinking water Closed, portable water containers filled with potable water Water in on-premise water-storage tanks Water transport vehicles that are properly maintained

11-22 Water Supply: Interruption If the water supply is interrupted: Use bottled water Boil water (if allowed) Purchase ice Use boiled water for handwashing and essential cleaning Consider using single-use items to minimize dishwashing

11-23 Plumbing Only licensed plumbers should: Install plumbing systems Install grease traps Repair leaks from overhead pipes

11-24 Plumbing: Cross-Connections and Backflow Cross Connection Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply Backflow Reverse flow of contaminants through a cross-connection into the potable water supply Back- flow

11-25 Plumbing: Backflow Prevention Vacuum breaker Backflow Prevention Methods Air gap Air Gap Flood Rim Air Gap

11-26 Sewage A backup of raw sewage is cause for: Immediate closure Correction of the problem Thorough cleaning

11-27 Lighting To prevent lighting from contaminating food, use: Shatter-resistant light bulbs Protective covers made of metal mesh or plastic Shields for heat lamps

11-28 Ventilation Ventilation Systems: If adequate, there will be little buildup of grease and condensation on walls and ceilings Hoods, fans, guards, and ductwork must not drip onto food or equipment Hood filters and grease extractors must be cleaned regularly Hoods and ductwork must be cleaned periodically by professionals

11-29 Garbage Disposal Garbage: Should be removed from food- preparation areas as quickly as possible to prevent pests and contamination Should not be carried above or across food-preparation areas.