Presentation on theme: "Sanitary Facilities and equipment"— Presentation transcript:
1Sanitary Facilities and equipment Chapter 10 ServSafeSanitary Facilities and equipment
2Designing a Sanitary Operation Facility DesignGood workflow- keep food out of danger zone & limit the number of times food is handled.Reduction of cross-contamination- place equipment to prevent splashing or spillage from one piece of equipment onto another.Accessibility for cleaning- hard to reach areas are less likely to be cleaned.
3Design Review-check with your local regulatory authority before any new construction or remodeling projectIt ensures that the design meets regulatory requirementsIt ensures a safe flow of foodIt may save time and money
5Floors- should be smooth, nonabsorbent, easy to clean, and durable. Food prepFood storageDishwashingWalk-in coolersDressing and locker roomsRestroomsFloors should have coving.
6Walls, ceilings and Doors SmoothNonabsorbentDurableEasy to clean
7Equipment Selection Food Contact Surfaces Safe for contact with food Nonabsorbent, smooth, and corrosion resistantEasy to celan and maintainDurable-stands up to heavy use and repeated cleaningResistant to damage such as pitting, chipping, crazing (spider cracks), scratching, scoring, distortion and decomposition
8Installing and Maintaining Equipment Floor-mounted equipment-put floor- mounted equipment on legs at least six inches high. Another option is to seal it to masonry base.Tabletop equipment-put tabletop equipment on legs at least four inches high. Or seal it to the countertop.Gaps-Seal any gaps between equipment and surrounding countertops and walls.
9Nonfood-contact surfaces Nonabsorbant, smooth, and corrosion resistantEasy to clean and maintainFree of unnecessary ledges, projections, and crevices
10Choose equipment that has NSF creates standards for foodservice equipment. Certifies equipment. Means an item has been evaluated, tested and certified by NSF as meeting its food- equipment standards.Underwriters Laboratories (UL) provides classification listings for equipment that meets ANSI/NSF standards.UL also certifies items that meet its own standards for environmental and public health (EPH).
11Utilities and Building Systems Water and plumbingWhen water is safe to drink it is called potable. Sources:Approved public water mainsPrivate water sources that are tested regularly and maintained. (SAFE to use)Closed, portable water containersWater transport vehicles
12Cross-connectionA physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources.Backflow is the reverse flow of contaminants through a cross-connection into a potable water supply. Occurs when pressure in potable water supply drops below the pressure of dirty water. The pressure difference can pull the dirty water into safe water supply
13Backflow preventionThe best way to prevent backflow is to avoid creating a cross-connection.Do NOT attach a hose to a fauces unless a backflow prevention device, such as the vacuum breaker is attached.Only sure way to prevent a backflow is to create an air gap-an air space that separates a water supply outlet from a potentially contaminated source.
14Grease condensation Buildup of grease in pipes cause plumbing issues Grease traps are often installed (by licensed plumber) to prevent grease buildup from blocking the drain. Must be cleaned regularly following the manufacturer’s recommendations.
15Overhead leaksOverhead wastewater pipes or fire-safety sprinkler systems can leak and cause contaminationEven overhead pipes carrying potable water can condense on the pipes and drip into food
16SewerSewage and wastewater are contaminated with pathogens, dirt, and chemicalsIF raw sewage backs up in your operation, CLOSE the affected area RIGHT AWAY!!!Floor drains should be installed
17LightingLighting requirements are usually measured in units called footcandles or lux.All lights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces
18Minimum Lighting Intensity Area50 foot-candles (540 lux)Prep areas20 foot-candles (215 lux)Handwashing or dishwashing areasBuffets and salad barsDisplays for produce or packaged foodUtensil-storage areasWait stationsRestroomsInside some equipment (e.g; reach-in coolers)10 foot-candles(108 lux)Inside walk-in coolers and freezer unitsDry –storage areasDining rooms (for cleaning purposes)
19VentilationImproves the air inside an operation. It removes odors, gases, grease, dirt and mold.If ventilation is poor, grease and condensation will build up on walls on ceilings.Ventilation must be designed so that grease and condensation from hoods, fans and ductwork do not drip onto food or equipment.Hood filters or grease extractors must be tight fitting but easy to take off. Make sure they are cleaned on a regular basis
20GarbageGarbage should be removed from prep areas as quickly as possible to prevent odors, pests and possible contaminationClean the inside & outside of garbage containers frequently and AWAY from prep or food-storage areasIndoor containers-leak proof, waterproof, and pest proofLiners for containers-Line with plastic or wet-strength paper bagsOutdoor containers-place on a smooth, nonabsorbent surface with tight-fitting lids covered at all times.
21Maintaining the Facility Clean the operation on a regular basisMake sure all building systems work & are checked regularlyMake sure the building is sound. (no leaks, holes, or cracks in floors, foundation, ceilings, or windows)Control pestsMaintain the outside of the building and property, including patios and parking lots.