Cleanliness of the Kitchen and Facilities Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.

Well-designed food safety system Layout Work flow Minimize the amount of time is in the TDZ, and the number of times food is handled Contamination Minimize the risk of cross-contamination Equipment accessibility Well-planned layout will ensure that equipment is accessible for cleaning Flooring: smooth, durable, nonabsorbent, and easy to clean Porosity- extent to which a material will absorb liquids Resiliency- material has the ability to react to a shock without breaking or cracking Coving- a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps

Well Designed Food Safety System Finishes for interior walls and ceilings These finishes must be smooth, nonabsorbent, durable, and easy to clean. Must be light in color to distribute light and to make it easier to spot soil when cleaning

Other Areas of the Facility Dry Storage Easy to clean, free of direct sunlight, steam pipes or water lines, and all cracks and crevices should be filled to prevent pests Restrooms Local building and health code usually specify how many sinks, stalls, and urinals are required in an establishment Separate restrooms are provided for employees and customers Handwashing stations Must be conveniently located so employees will be encouraged to wash hands more often. Required in restrooms, food preparation areas, service, and dishwashing. Signage to indicate employees are to wash their hands before returning to work

Other Areas of the Facility Sinks Sinks must be used for their intended use. Handwashing, food service, and service Lockers or Locker Rooms Can not be used for food preparation area, storage, or utensil washing Premises Parking lot and walkways should be kept free of litter and graded so that standing pools of water do not form. Non-guided patrons through food preparation areas are prohibited

What is wrong with this bathroom?

Sanitation standards for equipment NSF International and Underwriters Laboratories: develops and publishes standards for sanitary equipment design. Dishwashing machines – extremely hot water or chemical-sanitizing Clean-in-place equipment – using a detergent solution, hot water, and sanitizing solution passed through Refrigerators and freezers – usually stainless steel Cutting boards – wooden (maple or oak) vs. synthetic

Utilities Water supply Hot water Plumbing potable water for dishwashing, cleaning cooking and drinking Hot water Establishment must have enough hot water to meet peak demand booster heater Plumbing cross-connection: a physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply Backflow: the unwanted, reverse flow of contaminants through a cross-connection into potable water system air gap: (solution) the space used to separate a water supply outlet from any potentially contaminated source

Waste management – Reduce, reuse, recycle Sewage Must be prevented from contaminating food If there is a backup of raw sewage the area must be immediately closed and the problem corrected Facility must have adequate drainage to handle all wastewater. Lighting Generally results in improved work habits, more effective cleaning, and safer work environment Ventilation Reduces levels of odors, gases, dirt, mold, humidity, grease, and fumes present in the air, which all contribute to contamination. Waste management – Reduce, reuse, recycle

Apply your knowledge Several people became ill shortly after drinking beverages at the bar in a local restaurant. They all complained that their ice drinks had an odd taste. At the time of the incident, the glasswasher in the bar had been out of service. When interviewed, Carlos, the manager, explained that the glasswasher was functional but that the unit could not be used because the large volume of water discharged after each wash load was worsening a recent drain-blockage problem. Carlos also mentioned there had been intermittent backups in the plumbing during the previous week and a large pool of water had been found under the glasswasher. Drain cleaners had been used repeatedly with no change in the blockage. The icemaker shared piping with the glasswasher in the bar and the grease trap on the sink in the restaurant. Carlos revealed he had installed the plumbing himself. When ice cubes were removed from the icemaker, congealed grease and food debris were found on them. Grease and debris also covered the bottom of the ice bin. Why did people become ill? What should Carlos do to correct the problem?