1. Sanitary Facilities and equipment
Chapter 10 ServSafe
Sanitary Facilities and equipment

2. Designing a Sanitary Operation
Facility Design
Good workflow- keep food out of danger zone & limit the number of times food is handled.
Reduction of cross-contamination- place equipment to prevent splashing or spillage from one piece of equipment onto another.
Accessibility for cleaning- hard to reach areas are less likely to be cleaned.

3. Design Review-check with your local regulatory authority before any new construction or remodeling project
It ensures that the design meets regulatory requirements
It ensures a safe flow of food
It may save time and money

4. Interior Requirements for a Sanitary Operation

5. Floors- should be smooth, nonabsorbent, easy to clean, and durable.
Food prep
Food storage
Dishwashing
Walk-in coolers
Dressing and locker rooms
Restrooms
Floors should have coving.

6. Walls, ceilings and Doors
Smooth
Nonabsorbent
Durable
Easy to clean

7. Equipment Selection Food Contact Surfaces Safe for contact with food
Nonabsorbent, smooth, and corrosion resistant
Easy to celan and maintain
Durable-stands up to heavy use and repeated cleaning
Resistant to damage such as pitting, chipping, crazing (spider cracks), scratching, scoring, distortion and decomposition

8. Installing and Maintaining Equipment
Floor-mounted equipment-put floor- mounted equipment on legs at least six inches high. Another option is to seal it to masonry base.
Tabletop equipment-put tabletop equipment on legs at least four inches high. Or seal it to the countertop.
Gaps-Seal any gaps between equipment and surrounding countertops and walls.

9. Nonfood-contact surfaces
Nonabsorbant, smooth, and corrosion resistant
Easy to clean and maintain
Free of unnecessary ledges, projections, and crevices

10. Choose equipment that has
NSF creates standards for foodservice equipment. Certifies equipment. Means an item has been evaluated, tested and certified by NSF as meeting its food- equipment standards.
Underwriters Laboratories (UL) provides classification listings for equipment that meets ANSI/NSF standards.
UL also certifies items that meet its own standards for environmental and public health (EPH).

11. Utilities and Building Systems
Water and plumbing
When water is safe to drink it is called potable. Sources:
Approved public water mains
Private water sources that are tested regularly and maintained. (SAFE to use)
Closed, portable water containers
Water transport vehicles

12. Cross-connection
A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources.
Backflow is the reverse flow of contaminants through a cross-connection into a potable water supply. Occurs when pressure in potable water supply drops below the pressure of dirty water. The pressure difference can pull the dirty water into safe water supply

13. Backflow prevention
The best way to prevent backflow is to avoid creating a cross-connection.
Do NOT attach a hose to a fauces unless a backflow prevention device, such as the vacuum breaker is attached.
Only sure way to prevent a backflow is to create an air gap-an air space that separates a water supply outlet from a potentially contaminated source.

14. Grease condensation Buildup of grease in pipes cause plumbing issues
Grease traps are often installed (by licensed plumber) to prevent grease buildup from blocking the drain. Must be cleaned regularly following the manufacturer’s recommendations.

15. Overhead leaks
Overhead wastewater pipes or fire-safety sprinkler systems can leak and cause contamination
Even overhead pipes carrying potable water can condense on the pipes and drip into food

16. Sewer
Sewage and wastewater are contaminated with pathogens, dirt, and chemicals
IF raw sewage backs up in your operation, CLOSE the affected area RIGHT AWAY!!!
Floor drains should be installed

17. Lighting
Lighting requirements are usually measured in units called footcandles or lux.
All lights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces

18. Minimum Lighting Intensity
Area
50 foot-candles (540 lux)
Prep areas
20 foot-candles (215 lux)
Handwashing or dishwashing areas
Buffets and salad bars
Displays for produce or packaged food
Utensil-storage areas
Wait stations
Restrooms
Inside some equipment (e.g; reach-in coolers)
10 foot-candles(108 lux)
Inside walk-in coolers and freezer units
Dry –storage areas
Dining rooms (for cleaning purposes)

19. Ventilation
Improves the air inside an operation. It removes odors, gases, grease, dirt and mold.
If ventilation is poor, grease and condensation will build up on walls on ceilings.
Ventilation must be designed so that grease and condensation from hoods, fans and ductwork do not drip onto food or equipment.
Hood filters or grease extractors must be tight fitting but easy to take off. Make sure they are cleaned on a regular basis

20. Garbage
Garbage should be removed from prep areas as quickly as possible to prevent odors, pests and possible contamination
Clean the inside & outside of garbage containers frequently and AWAY from prep or food-storage areas
Indoor containers-leak proof, waterproof, and pest proof
Liners for containers-Line with plastic or wet-strength paper bags
Outdoor containers-place on a smooth, nonabsorbent surface with tight-fitting lids covered at all times.

21. Maintaining the Facility
Clean the operation on a regular basis
Make sure all building systems work & are checked regularly
Make sure the building is sound. (no leaks, holes, or cracks in floors, foundation, ceilings, or windows)
Control pests
Maintain the outside of the building and property, including patios and parking lots.