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Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap Potable Water.

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Presentation on theme: "Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap Potable Water."— Presentation transcript:

1 Chapter 10 Sanitary Facilities and Equipment

2 Key Terms Coving NSF International UL Backflow Air Gap Potable Water

3 Test Your Food Safety Knowledge 1.A hose attached to a utility-sink faucet & left sitting in a bucket of dirty could contaminate the water supply. -True 2.There must be a minimum of 20 foot-candles of light (215 lux) in a food-prep area. -False 3.Handwashing stations are required in dishwashing & service areas. -True 4.When mounted on legs, tabletop equipment must be at least 2 inches off the floor. -False 5.Grease on an establishments ceiling can be a sign of inadequate ventilation. -True

4 A well-designed kitchen will address: –Workflow It must keep food out of the temperature danger zone as much as possible It must limit the number of times food is handled Facility Design 10-2

5 A well-designed kitchen will address: continued –Contamination The risk of cross-contamination must be minimized Place equipment to prevent splashing or spillage from one piece of equipment to another –Equipment accessibility Place equipment so staff can easily clean the facility and all equipment Facility Design 10-3

6 Design plans may require approval by the local regulatory authority Benefits of a design review: –Ensures design meets regulatory requirements –Ensures safe flow of food –May save time and money Design Review 10-4

7 Material Selection for Interior Surfaces Flooring must be: –Smooth –Nonabsorbent –Easy to clean –Durable For use in these areas: –Food prep and storage –Dishwashing –Walk-in coolers –Restrooms 10-5

8 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 Material Selection for Interior Surfaces 10-6

9 Walls, Ceilings, and Doors Materials for walls, ceilings, and doors must be: –Smooth –Nonabsorbent –Easy to clean –Durable 10-7

10 Purchase equipment with food-contact surfaces that are: –Safe for contact with food –Nonabsorbent, smooth and corrosion resistant –Easy to clean and maintain –Durablestands up to heavy use and repeated cleaning –Resistant to pitting, chipping, scratching, and decomposition Equipment Selection 10-8

11 Purchase equipment with nonfood-contact surfaces that are: –Nonabsorbent, smooth, and corrosion resistant –Easy to clean and maintain –Free of unnecessary ledges, projections, and crevices Equipment Selection 10-9

12 Look for the following marks when purchasing equipment: –NSF mark: Equipment has been evaluated, tested, and certified as meeting NSFs food-equipment standards Equipment Selection 10-10

13 Look for the following marks when purchasing equipment: continued –Underwriters Laboratory (UL) mark: Provides classification listings for equipment meeting ANSI/NSF standards –Underwriters Laboratory (UL) EPH mark: Equipment meets UL environmental and public-health standards Equipment Selection 10-11

14 Installing and Maintaining Equipment Floor-mounted equipment should be either: –Mounted on legs at least 6 inches (15 centimeters) high –Sealed to a masonry base 10-12

15 Installing and Maintaining Equipment Tabletop equipment should be either: –Mounted on legs at least 4 inches (10 centimeters) high –Sealed to the countertop 10-13

16 Installing and Maintaining Equipment Once equipment has been installed: –It must be maintained regularly –Only qualified people should maintain it –Set up a maintenance schedule with your supplier or manufacturer –Check equipment regularly to make sure it is working right 10-14

17 When selecting and installing dishwashing machines: –Post information about settings on the machine Water temperature Conveyor speed Water pressure –Position the machine so its thermometer is readable Dishwashing Machines 10-15

18 Handwashing stations must be conveniently located and are required in: –Restrooms –Food-prep areas –Service areas –Dishwashing areas Handwashing Stations 10-16

19 Handwashing stations must have: Hot and cold running water Soap A way to dry hands Trash container Signage Handwashing Stations 10-17

20 Utilities and Building Systems Acceptable sources of potable water: –Approved public water mains –Regularly tested and maintained private sources –Closed, portable water containers –Water transport vehicles 10-18

21 Only licensed plumbers should: –Install plumbing systems –Install grease traps –Repair leaks from overhead pipes Utilities and Building Systems 10-19

22 Cross-Connection –Physical link between safe water and dirty water from: Drains Sewers Other wastewater sources Backflow –Reverse flow of contaminants through a cross-connection into the potable water supply Utilities and Building Systems 10-20

23 Vacuum breaker Backflow Prevention Methods Air gap Utilities and Building Systems 10-21

24 Sewer If raw sewage backs up in your operation: –Close the affected area right away –Fix the problem –Thoroughly clean the area 10-22

25 Minimum 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 10-23

26 Lighting To prevent contamination from lighting use: –Shatter-resistant lightbulbs –Protective covers 10-24

27 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 10-25

28 Garbage –Remove from prep areas as quickly as possible to prevent Odors Pests Possible contamination –Clean the inside and outside of containers frequently Clean them away from food-prep and storage areas 10-26

29 Garbage Garbage containers must be: –Leak proof, waterproof, and pest proof –Easy to clean –Lined Outdoor containers must be: –Placed on a smooth, nonabsorbent surface –Covered at all times 10-27

30 Maintaining the Facility To prevent food safety problems: –Clean the operation regularly –Check building systems to make sure they work –Make sure the building is free of cracks –Control pests –Maintain the building exterior 10-28


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