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

2. 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

3. 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

4. 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

5. 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.

6. 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

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

8. Materials for interior construction

9. 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

10. 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

11. 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

12. 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

13. Hard-surface flooring
QUARRY
BRICK
MARBLE
TERRAZZO

14. 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

15. 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.

16. Coving floor

17. Hand washing area
DRAW AN ACCEPTABLE
HAND WASHING AREA?

18. 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

19. 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)

20. 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

21. 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

22. 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

23. Types of equipment
DECK OVEN
RANGE OVEN

24. Types of equipment
MICROWAVE OVEN
CONVECTION OVEN

25. Types of equipment
CHEST FREEZER
STEAM-JACKETED KETTLES

26. Types of equipment
ICE MACHINE
SLICER

27. Types of equipment
MEAT CHOPPER
INDUSTRIAL SCALES

28. GRIDLE
GRILL

29. RANGE STOVE
PRESSURE STOVE

30. Dishwashing Equipment
Manual Dishwasher
Mechanical Dishwasher

31. 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

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

33. 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.

34. 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

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

36. U-shaped dishwasher

37. 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

39. 3 compartment dishwashing
DRAIN BOARD
DRAIN BOARD
WASH
RINSE
SANITIZE

40. 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

41. 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

42. 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.

43. Thank you!