1. Chapter 10 Sanitary Facilities and Equipment

2. Material Selection for Interior Surfaces: Floors
Flooring must be:
Smooth
Nonabsorbent
Easy to clean
Durable
For use in these areas:
Food prep and storage
Dishwashing
Walk-in coolers
Restrooms

3. Material Selection for Interior Surfaces: Floors
Coving
Curved, sealed edge placed between the floor and wall
Eliminates sharp corners or gaps that are hard to clean
Must be glued tightly to the wall to:
Eliminate hiding places for pests
Protect the wall from moisture

4. Walls, Ceilings, and Doors
Materials must be:
Smooth
Nonabsorbent
Easy to clean
Durable
Instructor Notes
Light colors are recommended for walls and ceilings.
Walls should be able to withstand repeated washing.

5. Installing Equipment Floor-mounted equipment should be: Or:
Mounted on legs at least 6 inches (15 centimeters) high
Or:
Sealed to a masonry base
Instructor Notes
Seal any gaps between equipment and surrounding countertops and walls.

6. Installing Equipment Tabletop equipment should be: Or:
Mounted on legs at least 4 inches (10 centimeters) high
Or:
Sealed to the countertop
Instructor Notes
Seal any gaps between equipment and surrounding countertops and walls.

7. Maintaining Equipment
Once equipment has been installed:
It must be maintained regularly
It must be maintained by qualified people
Set up a maintenance schedule with your supplier or manufacturer
Check equipment regularly to make sure it is working right

8. Water Supply Acceptable sources of potable water:
Approved public water mains
Regularly tested and maintained private sources
Closed, portable water containers
Water transport vehicles
Instructor Notes
If your operation uses a private water supply, such as a well, check with your local regulatory authority for information on inspections, testing, and other requirements. Generally, you should test private water systems at least annually, and the report should be kept on file in the operation.

9. Plumbing Only licensed plumbers should: Install plumbing systems
Install grease traps
Repair leaks from overhead pipes
Instructor Notes
Plumbing that is not installed or maintained the right way can allow potable and unsafe water to be mixed. This can cause foodborne-illness outbreaks. Have only licensed plumbers work on the plumbing in your operation.
Grease condensation in pipes is another common problem in plumbing systems. Grease traps are often installed to prevent grease buildup from blocking the drain. If used, grease traps must be easy to access, installed by a licensed plumber, and cleaned and maintained periodically according to the manufacturer’s recommendations. If grease traps are not cleaned often enough or correctly, then dirty water can back up. This could lead to odor and contamination.
Overhead wastewater pipes or fire-safety sprinkler systems can leak and become a source of contamination. Even overhead lines carrying potable water can be a problem, because water can condense on the pipes and drip onto food. Check pipes regularly to make sure they are in good shape and do not leak.

10. Sewage If raw sewage backs up in your operation:
Close the affected area right away
Fix the problem
Thoroughly clean the area

11. Lighting To prevent lighting from contaminating food, use:
Shatter-resistant lightbulbs
Protective covers
Instructor Notes
Shatter-resistant lightbulbs and protective covers prevent broken glass from contaminating food or food-contact surfaces.

12. Lighting Intensity Requirements
50 foot-candles (540 lux) in:
Prep areas
10 foot-candles (108 lux) in:
Walk-in coolers and freezers
Dry-storage areas
Dining rooms (for cleaning purposes)
20 foot-candles (215 lux) in:
All other areas

13. Ventilation Ventilation Systems
If adequate, there will be little buildup of grease and condensation on walls and ceilings
Hoods, fans, and ductwork must not drip onto food or equipment
Hood filters or grease extractors must be tight fitting and cleaned regularly
Hoods and ductwork must be cleaned periodically by professionals
Instructor Notes
Ventilation improves the air inside an operation. It removes odors, gases, grease, dirt, and mold that can cause contamination.
It is the establishment’s responsibility to see that the ventilation system meets regulatory requirements.

14. Garbage
Garbage
Should be removed from food-prep areas as quickly as possible to prevent pests and contamination
Clean the inside and outside of the containers frequently, but away from food-prep and storage areas
Containers must be leak proof, waterproof, and pest proof
Outdoor containers must be placed on a smooth, nonabsorbent surface
Instructor Notes
Outdoor containers must have tight-fitting lids and must be kept covered at all times.