1. Instructor Notes
Many breakdowns in sanitation are caused by facilities and equipment that are simply too difficult to keep clean.
Sanitary facilities and equipment are basic parts of a well-designed food safety system.

2. Consider the following:
Arrange equipment/fixtures to comply with sanitary standards
Select materials that will be easy to clean
Design the layout of utilities to prevent contamination
Have plans reviewed by the local regulatory agency
Make sure the building meets ADA requirements
Instructor Notes
When designing or remodeling a facility, consider how the building and equipment in each area will be kept clean and maintained in good repair.
Facilities should be arranged so contact with contaminated sources—such as garbage or dirty tableware, utensils, and equipment—is unlikely to occur.
The Americans with Disabilities Act (ADA) requires reasonable accommodations for access to the building by both patrons and employees with disabilities.
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3. Nonabsorbent flooring should be used in:
Food-preparation areas
Warewashing areas
Restrooms
Other areas subject to moisture, flushing, or spray cleaning
Instructor Notes
The most important consideration for flooring is porosity, the extent to which a floor covering can be saturated with liquids. When liquids are absorbed, microorganisms can grow.
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4. Handwashing stations must be conveniently located and are required in:
Food-preparation areas
Service areas
Warewashing areas
Restrooms
Instructor Notes
Handwashing stations must be conveniently located so employees will be encouraged to wash their hands often.
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5. Handwashing stations must be equipped with:
Hot and cold running water
Liquid, bar, or powdered soap
A means to dry hands
A waste container
Signage indicating employees must wash hands
Instructor Notes
Hot and cold running water must be supplied through a mixing valve or combination faucet at a temperature of at least 100ºF (38ºC).
Many local codes require establishments to provide disposable paper towels to dry hands. A warm-air dryer may provide an alternative if paper towels are depleted.
The handwashing station must have a sign indicating that employees are required to wash hands before returning to work.
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6. What’s missing from this handwashing station?
Instructor Notes
Answer: The handwashing station is missing the following:
Soap
Signage indicating that employees must wash hands before returning to work
A waste container for used paper towels
A warm-air hand dryer. While this is not always required, it is a good idea in the event that paper towels run out.
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7. Purchase equipment with food-contact surfaces that are:
Safe and durable
Corrosion-resistant
Nonabsorbent
Sufficient in weight and thickness
Smooth and easy to clean
Resistant to pitting, chipping, scratching, and decomposition
Instructor Notes
Purchase equipment that has been designed with sanitation in mind.
Food-contact surfaces must be sufficient in weight and thickness to withstand repeated warewashing.
Food-contact surfaces must also resist crazing (spider cracks), scoring, and distortion.
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8. Nonfood-contact surfaces exposed to splash and spillage must be:
Smooth
Nonabsorbent
Corrosion-resistant
Free of unnecessary ledges, projections, and crevices
Easy to clean and maintain
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9. Look for the following marks when purchasing equipment:
NSF International Mark: Equipment has been evaluated, tested, and certified as meeting international commercial food-equipment standards
Underwriters Laboratory (UL) Mark: Equipment is in compliance with NSF standards or UL’s environmental and public health standards
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10. When installing warewashing machines:
Keep water pipes short to prevent heat loss
Place the machine 6 inches off the floor to permit cleaning underneath
Post water temperature, conveyor speed, and chemical concentration information on/near the machine
Locate the machine’s thermometer so it is readable
Instructor Notes
The machine’s thermometer should be located so it is readable, with a scale in increments no greater than 2F (1C).
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11. When installing stationary equipment, it should be:
Mounted on legs at least 6 inches off the floor OR
Sealed to a masonry base with a food-grade sealant
Instructor Notes
It should be easy for employees to clean the equipment and surrounding floors, walls, and tabletops. Portable equipment is often easier to clean and to clean around than permanently installed equipment.
All cracks or seams over 1/32” (0.8 mm) must be filled with a nontoxic, food grade sealant.
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12. When installing stationary tabletop equipment, it should be:
Mounted on legs with a 4-inch clearance between the equipment base and tabletop OR
Sealed to the countertop with a food-grade sealant
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13. Once equipment has been properly installed:
It must receive regular maintenance
It must be maintained by qualified personnel
Follow manufacturer’s recommendations
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14. Acceptable sources of potable water include:
Public water mains
Regularly tested private sources
Bottled water
Water in on-premise water-storage tanks
Water transport vehicles that are properly maintained
Instructor Notes
If your establishment uses a private water supply, such as a well, rather than an approved public source, check with your local regulatory agency for information on inspections, testing, and other requirements.
Nonpublic water systems should be tested at least annually, and the report should be kept on file in the establishment.
The use of nonpotable water is extremely limited and if allowed, is generally limited to air conditioning, cooling equipment (nonfood), fire protection, and irrigation.
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15. Only licensed plumbers should:
Install and maintain grease traps
Repair leaks from overhead pipes
Install plumbing to prevent the mixing of potable and nonpotable water (cross-connections)
Instructor Notes
The purpose of a grease trap is to prevent a buildup from creating a drain blockage.
The traps must be installed and cleaned periodically by a licensed plumber to prevent a backup of waste water.
Leaking overhead pipes can contaminate food. They must be serviced immediately.
Cross-connections will be discussed in slides and
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16. Cross-Connection Link through which contaminants enter the potable water supply
Backflow Reverse flow of contaminants through a cross-connection into the potable water supply
Instructor Notes
A cross-connection is a physical link through which contaminants from drains, sewers, or other waste-water sources can enter a potable water supply.
A cross-connection is dangerous because it allows the possibility of backflow, the unwanted reverse flow of contaminants through a cross-connection into a potable water supply.
Backflow can occur when the pressure in the potable water supply drops below the pressure of the contaminated supply.
A running faucet located below the flood rim of a sink or a running hose in a mop bucket are examples of cross-connections.
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17. Backflow Prevention Methods
Vacuum breaker
Air gap
Instructor Notes
A hose should never be attached to a faucet unless a backflow-prevention device, such as a vacuum breaker, is attached.
Threaded faucets and connections between two piping systems must have a vacuum breaker or other approved backflow-prevention device.
The only completely reliable method for preventing backflow is creating an air gap, which is an air space used to separate a water supply outlet from any potentially contaminated source.
A properly designed and installed sink typically has two air gaps to prevent backflow, one between the faucet and the flood rim, and the other between the drainpipe of the sink and the floor drain.
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18. A backup of raw sewage is cause for:
Immediate closure
Correction of the problem
Thorough cleaning
Instructor Notes
Sewage and waste water may be contaminated with pathogens, soil, and chemicals. It is absolutely essential to prevent them from contaminating food or food-contact surfaces.
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19. Ventilation Systems
If adequate, there will be little buildup of grease/condensation on walls/ceilings
Hoods, fans, guards, and ductwork must not drip onto food or equipment
Hood filters and grease extractors must be cleaned regularly
Hoods and ductwork must be cleaned periodically by professionals
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20. Area Minimum Intensity 50 foot candles (540 lux)
Food-preparation areas
Handwashing or warewashing areas
Buffets and salad bars
Displays for produce or packaged food
Utensil-storage areas
Wait stations
Restrooms
Inside some pieces of equipment
Inside walk-in refrigerators and freezers
Dry-storage areas
Dining rooms (for cleaning)
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21. To prevent lighting from contaminating food, use:
Shatter-resistant light bulbs
Protective covers made of metal mesh or plastic
Shields for heat lamps
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22. What is the minimum lighting intensity requirement for each area: 10, 20, or 50 foot-candles?
1. Dry-storage areas
2. Food-preparation areas
3. Handwashing areas
4. Walk-in refrigerators
5. Warewashing areas
Instructor Notes
Answers:
10 foot-candles
50 foot-candles
20 foot-candles
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23. Garbage containers must be:
Leak proof, waterproof, and pest proof
Lined with plastic bags or wet-strength paper bags
Easy to clean
Covered at all times with tight-fitting lids
Cleaned frequently inside and out
Instructor Notes
Outdoor trash receptacles should be kept covered at all times (with their drain plugs in place).
Areas used to clean garbage containers should not be located near areas used for food storage or preparation.
Remove garbage from food-preparation areas as quickly as possible. Do not carry it above or across food preparation areas.
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