1. Equipment & Utensils Using the Right Tools

2. Our Goal To provide information about the best selection, use and maintenance of food preparation equipment.

3. Learning Objectives 1.Equipment Location and Installation 2.Equipment and Utensil Design 3.Proper Equipment Maintenance 4.Thermometer Types & Use 5.Calibration of Equipment

4. Equipment Location Equipment used in a food premises must be located so that it: –Is not exposed to any sources of contamination unrelated to the normal operation of the food premises; –May be maintained, cleaned, and sanitized; –May be conveniently inspected; –May be properly vented when required; and –Fixed equipment is properly sealed to surrounding. It is important that equipment is conveniently located to allow for easy cleaning to get rid of microorganisms and other contaminants.

5. Equipment Installation If you can’t clean equipment properly it can contaminate the food you are preparing. –Attach fixed equipment to surrounding walls, floors, or other equipment; or –Space it in a manner to allow for cleaning under and around equipment and prevent the accumulation of dirt. Equipment should be installed by licensed professionals and must meet all local, provincial and national regulatory requirements.

6. Equipment & Utensil Design Equipment must be designed and function to keep food safe. Key factors to consider include: –Purchase considerations –Food contact surfaces –Wooden food contact surfaces –Clean in place equipment –Ventilation hoods –Heating & Cooling equipment

7. Purchase Considerations Check the design of the equipment to be purchased to confirm it: Can achieve and/or maintain the required food temperatures; Is equipped with monitoring and controlling temperatures devices Is suitable for the intended purpose; Meets health authority requirements Is easy to clean and sanitize

8. Food Contact Surfaces Ensure that the food contact surfaces: Are corrosion resistant, smooth, non-absorbent and easy to clean to eliminate contaminants; Non-toxic, free from pitting, cracks and crevices; Do not introduce substances into food, such as colour, odours and tastes or substances (metals) which are harmful; and Are durable for the safe preparation and cooking of food.

9. Wooden Food Contact Surfaces Can deteriorate becoming difficult to clean and prone to food contamination; Must be re-surfaced (or discarded) if they are too worn to clean and sanitize; Can be used for cutting boards; cutting blocks; baker's tables; and utensils such as rolling pins, doughnut dowels, salad bowls, chopsticks, and wooden paddles.

10. Clean in Place Equipment Cleaning and sanitizing solutions must contact all interior food contact surfaces. Must be capable of being completely drained of cleaning and sanitizing solutions. Should be inspection access points to ensure equipment is effectively cleaned.

11. Maintenance Check that food contact surfaces are: Smooth, free from cracks, crevices, pitting or unnecessary indentations; Made of a material resistant to insects or rodents; Resistant to the acids and alkalis used in food preparation; Resistant to damage through normal use; Made of non-toxic, non-absorbent materials; Made with non-flaking or peeling finishes or paints.

12. Ventilation Hoods Should not drip grease or condensation onto food and food contact surfaces. Filters must be designed to be easily removable for cleaning and replacement. Should have the capacity to prevent grease or condensation from collecting on walls and ceilings.

13. Heating & Cooling Equipment Must achieve and maintain temperatures to prevent, eliminate or reduce growth of harmful micro-organisms. Must be equipped with devices to monitor and control temperatures. Temperature measuring devices on the equipment must be easily readable and accurate to 1.0°C (2.0°F).

14. Types of Thermometers Thermocouple Interchangeable sensors for different applications. Can measure a bigger temperature range than other thermometers. Digital read out. Registers temperature quickly from tip of probe. May need to be calibrated by the manufacturer. More expensive than other thermometers.

15. Types of Thermometers Infrared Used to monitor surface temperatures in the fridge/freezer or in food holding equipment. Must be pointed directly at the food item with no obstructions. Use a probe to confirm internal temperatures. Record daily in temperature logs.

16. Types of Thermometers Fridge/Freezer Used to monitor air temperatures in the fridge/freezer. Position one at the front and another at the back of walk- in units. They can stand on a shelf or hang. Record daily in temperature logs.

17. Types of Thermometers Oven Thermometer Used for all types of food temperatures. Can be used in the oven while food is cooking. Can’t be used on thin meats. Must be (5 to 6 cm) of the probe in the food to register temps. Can be manually calibrated.

18. Types of Thermometers Bi-Metallic Used for all types of food temperatures. Not easy to use on thin foods like a hamburger (must insert through the side). Must be (5 to 6 cm) of the probe in the food to register temps. Can be manually calibrated. Least expensive.

19. Types of Thermometers Pocket Digital Used to monitor all types of food. Digital read out. Registers temperature quickly from tip of probe. Only 1 cm required to be in the food. Insert sideways in thin foods. May need to be calibrated by the manufacturer. Moderately priced.

20. When to use a thermometer Check food temperatures at receiving. Spot check food temperatures in fridges. Always check the temperature of cooked foods. During the cooling process to ensure food is cooling fast enough. Every 2 hours while food is being held for service. Whenever you re-heat food.

21. How to use a thermometer Always clean and sanitize before and after use. Insert the thermometer probe into the center or thickest part of the food product. Prevent the probe from touching bones. Don’t let the probe touch the sides or bottom of containers. Wait for the temperature to register and remain steady for at least 15 seconds. If the temperature does not meet minimum requirements you must take corrective action.

22. Calibration Make an Ice Water Solution Submerge the probe Calibrate Check the Temperature

23. Calibration Video

24. Summary Equipment should be located where it is easy to properly maintain Equipment must be safe for use with food and be designed to prevent, eliminate or reduce potential hazards Food contact surfaces should be smooth making them easy to clean and sanitize Equipment should be regularly maintained according to manufacturer’s recommendations Frequent calibration ensures the equipment is working properly to keep food safe

25. QUIZ