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Chapter 10 Sanitary Facilities and Equipment. A well-designed kitchen will address: Workflow  It must keep food out of the temperature danger zone as.

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Presentation on theme: "Chapter 10 Sanitary Facilities and Equipment. A well-designed kitchen will address: Workflow  It must keep food out of the temperature danger zone as."— Presentation transcript:

1 Chapter 10 Sanitary Facilities and Equipment

2 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

3 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

4 Flooring must be: Smooth Nonabsorbent Easy to clean Durable For use in these areas: Food prep and storage Dishwashing Walk-in coolers Restrooms 10-4 Material Selection for Interior Surfaces

5 10-5 Material Selection for Interior Surfaces 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

6 Walls, Ceilings, and Doors Materials must be: Smooth Nonabsorbent Easy to clean Durable 10-6

7 Floor-mounted equipment should be either: Mounted on legs at least 6 inches (15 centimeters) high Sealed to a masonry base 10-7 Installing and Maintaining Equipment

8 Tabletop equipment should be either: Mounted on legs at least 4 inches (10 centimeters) high Sealed to the countertop 10-8 Installing and Maintaining Equipment

9 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 10-9 Installing and Maintaining Equipment

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

11 Only licensed plumbers should: Install plumbing systems Install grease traps Repair leaks from overhead pipes Utilities and Building Systems

12 If raw sewage backs up in your operation: Close the affected area right away Fix the problem Thoroughly clean the area Sewer

13 Lighting To prevent contamination from lighting use: Shatter-resistant lightbulbs Protective covers 10-13

14 10-14 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

15 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

16 Garbage Remove from prep areas as quickly as possible Clean the inside and outside of containers frequently, Containers must be leak proof, waterproof, and pest proof Outdoor containers must be covered at all times 10-16

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