NS205 Food Safety and Microbiology Unit 6 Foodservice Utility and Building Systems

Touching Base We are over half way there! Questions? Check Gradebook Excellent Link: Food Safety Article Archive, Today’s Dietitian

Utilities and Building Systems Water Electricity Gas Sewage Garbage disposal Plumbing Lighting Ventilation

Why is having a safe water supply so critical to a foodservice organization?

The safety of water is important because…… It is used for: Dishwashing Cleaning Cooking Drinking

QUESTIONS??

What are some important considerations when it comes to hot water in a food service establishment?

Hot Water-considerations: Having enough to meet peak demand -evaluate water heater regularly How quickly does the heater produce hot water? Size of the holding tanks? Location of the heater-near sinks/dishwasher?

Is plumbing design regulated by law?

Good plumbing design can prevent: The mixing of potable and nonpotable water -typhoid fever, dysentery, hepatitis A, Norovirus, other GI illnesses. Contamination from metals from improperly installed water pipes -toxic metal poisoning from beverage dispensers or contamination from detergents, sanitizers or drain cleaners.

QUESTIONS??

Plumbing 101! Cross-connection Backflow Air gap Grease condensation

Air Gap? A. A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. B. The only reliable method for preventing backflow. C. Where traps are used to prevent a buildup from creating a drain blockage. D. Reverse flow of contaminants through a cross-connection into a potable water supply.

Air Gap It is an air space used to separate a water supply outlet from a contaminated source. Properly installed sinks typically have 2 air gaps to prevent backflow. -between the faucet and flood rim of the sink. -between the drain pipe and the floor drain.

Backflow? A. A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. C. Where traps are used to prevent a buildup from creating a drain blockage. D. Reverse flow of contaminants through a cross-connection into a potable water supply.

Backflow This occurs when the pressure from the potable water supply drops below the pressure of a contaminated water supply. -water pressure can drop when there is heavy usage in one part of the facility. The contaminated water from another source can be drawn back up and get mixed into the potable supply of water.

Grease Condensation A. A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. C. Where traps are used to prevent a buildup from creating a drain blockage.

Grease Condensation Make sure that the grease traps are -accessible -installed by a licensed plumber -cleaned periodically per manufacturer If traps are not cleaned this could lead to odor and contamination.

Cross-Connection By process of elimination the answer is…..A. A.A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. This is considered the greatest challenge to water safety.

QUESTIONS??

Let’s play a game……. What Would You Do??

What would you do if: During preparation for dinner, the chef reports a backup of raw sewage on the floor. What action should be taken?

What would you do if…… The dishwashers at the pot sink complain that they are straining their eyes to see whether or not the pots are clean of all debris.

What would you do if….. You’re giving an inservice to your staff on the importance of improving waste management in your establishment. What are the 3 approaches to managing of waste that you will focus on?

What would you do if….. You begin to notice a buildup of grease and condensation on the walls and ceiling around the food preparation area. What may be causing this?

QUESTIONS??

I have a question for you: How do you think you will be able to apply any of this information for your personal use at home?