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

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

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: o Eliminate hiding places for pests o Protect the wall from moisture Material Selection for Interior Surfaces 10-6

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

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

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

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

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

Once equipment has been installed: It must be maintained regularly Only _______________ people should maintain it Set up a maintenance schedule with your supplier or manufacturer Check equipment regularly to make sure it is working correctly 9-2 Installing and Maintaining Equipment

Dishwashers must be installed: So they are reachable and conveniently located In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated Following manufacturer’s instructions 9-3 Dishwashing Machines

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

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

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

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

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

Vacuum breaker Backflow Prevention Methods __________ _________ Utilities and Building Systems 10-21

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

Designated storage areas: Store waste and recyclables separately from food and food-contact surfaces Storage must not create a nuisance or a public health hazard 9-4 Garbage

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

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

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 _________________ Maintain the building exterior 10-28

Imminent health hazard: A significant threat or danger to health Requires immediate correction or closure to prevent injury Possible imminent health hazards: Electrical power outages _______________ Flood Sewage backups 9-5 Emergencies That Affect the Facility

How to respond to a crisis affecting the facility: Determine if there is a significant risk to the safety or security of your food If the risk is significant o __________________ service o Notify the local regulatory authority Decide how to correct the problem o Establish time-temperature control o Clean and sanitize surfaces o Verify water is ___________________________ o Reestablish physical security of the facility 9-6 Emergencies That Affect the Facility

Rules of A Integrated Pest Management Program The 3 Rules of Integrated Pest Management 1. ________________ pests access to the establishment 2. Deny pests food, water, and a hiding or nesting place 3. Work with a licensed pest control operator (PCO) to eliminate pests that do enter 12-3

Keeping Pests Out of the Operation To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the operation o Refuse shipments if you find pests or signs of infestation (egg cases, body parts) 12-4 Screen windows and vents Install self-closing devices, door sweeps, and air curtains on doors Keep exterior openings closed tightly Fill holes around pipes Cover drains with grates Seal cracks in floors, walls and around equipment

Denying Pests Food and Shelter To deny pests food and shelter: Throw out garbage quickly and correctly o Clean up spills around containers immediately o Keep containers ________________ o Keep outdoor containers ______________ covered Store recyclables properly o Keep recyclables in clean, pest-proof containers o Keep containers as far away from the building as regulations allow 12-7

Denying Pests Food and Shelter To deny pests food and shelter: continued Store food and supplies quickly and correctly Keep them away from walls and at least 6” (15 cm) off the floor _______________ products so pests cannot settle and breed Clean the establishment thoroughly Clean up food and beverage __________ immediately Clean break rooms after use Keep cleaning tools and supplies clean and dry 12-9