1. Chapter 10 Sanitary Facilities and Equipment

2. Facility Design A well-designed kitchen will address: Workflow
It must keep food out of the temperature danger zone as much as possible
It must limit the number of times food is handled
Instructor Notes
A facility should be designed so it will keep food safe and can be cleaned quickly and effectively.
The workflow should keep food out of the temperature danger zone as much as possible and limit the number of times food is handled. For example, storage areas should be near the receiving area to prevent delays in storing food. Prep tables should be near coolers and freezers for the same reason. A good layout will also encourage good personal hygiene practices. The drawing in the slide shows a well-designed facility.
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3. Facility Design A well-designed kitchen will address: continued
Contamination
The risk of cross-contamination must be minimized
Place equipment to prevent splashing or spillage from one piece of equipment to another
Equipment accessibility
Place equipment so staff can easily clean the facility and all equipment
Instructor Notes
Place equipment to prevent splashing or spillage from one piece of equipment onto another. For example, it is not a good practice to place the dirty-utensil table next to the salad-prep sink.
Hard-to-reach areas are less likely to be cleaned. A well-planned layout makes it easier for staff to clean the facility and equipment.
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4. Material Selection for Interior Surfaces
Flooring must be:
Smooth
Nonabsorbent
Easy to clean
Durable
For use in these areas:
Food prep and storage
Dishwashing
Walk-in coolers
Restrooms
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5. Material Selection for Interior Surfaces
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:
Eliminate hiding places for pests
Protect the wall from moisture
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6. Walls, Ceilings, and Doors
Materials must be:
Smooth
Nonabsorbent
Easy to clean
Durable
Instructor Notes
Light colors are recommended for walls and ceilings.
Walls should be able to withstand repeated washing.
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7. Installing and Maintaining Equipment
Floor-mounted equipment should be either:
Mounted on legs at least 6 inches (15 centimeters) high
Sealed to a masonry base
Instructor Notes
Stationary equipment should be easy to clean and easy to clean around. How you install it can make a big difference.
When installing equipment, follow manufacturers’ recommendations. Also, check with your regulatory authority for requirements.
Seal any gaps between equipment and surrounding countertops and walls.
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8. Installing and Maintaining Equipment
Tabletop equipment should be either:
Mounted on legs at least 4 inches (10 centimeters) high
Sealed to the countertop
Instructor Notes
Seal any gaps between equipment and surrounding countertops and walls.
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9. Installing and Maintaining Equipment
Once equipment has been installed:
It must be maintained regularly
Only qualified people should maintain it
Set up a maintenance schedule with your supplier or manufacturer
Check equipment regularly to make sure it is working right
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10. Utilities and Building Systems
Acceptable sources of potable water:
Approved public water mains
Regularly tested and maintained private sources
Closed, portable water containers
Water transport vehicles
Instructor Notes
An operation uses many utilities and building systems. Utilities include water, electricity, gas, sewage, and garbage disposal. Building systems include plumbing, lighting, and ventilation. There must be enough utilities to meet the needs of the operation. In addition, the utilities and systems must work correctly. If they do not, the risk of contamination is greater.
Having safe water is critical. When water is safe to drink, it is called potable.
If your operation uses a private water supply, such as a well, you must make sure the water is safe to use. Check with your local regulatory authority for information on inspections, testing, and other requirements. Generally, you should test private water systems at least once a year. Keep these test reports on file.
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11. Utilities and Building Systems
Only licensed plumbers should:
Install plumbing systems
Install grease traps
Repair leaks from overhead pipes
Instructor Notes
Plumbing that is not installed or maintained the right way can allow potable and unsafe water to be mixed. This can cause foodborne-illness outbreaks. Have only licensed plumbers work on the plumbing in your operation.
A buildup of grease in pipes is another common problem in plumbing systems. Grease traps are often installed to prevent a grease buildup from blocking the drain. If used, they should be put in by a licensed plumber and be easy to access. Also, make sure they are cleaned regularly following the manufacturer’s recommendations. If the traps are not cleaned often enough or correctly, dirty water can back up. This backup could lead to odors and contamination.
Overhead wastewater pipes or fire-safety sprinkler systems can leak and cause contamination. Even overhead pipes carrying potable water can be a problem. This is because water can condense on the pipes and drip onto food. Check all pipes regularly to make sure they are in good shape and do not leak.
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12. Sewer If raw sewage backs up in your operation:
Close the affected area right away
Fix the problem
Thoroughly clean the area
Instructor Notes
Sewage and wastewater are contaminated with pathogens, dirt, and chemicals. You must prevent them from contaminating food or food-contact surfaces. If raw sewage backs up in your operation, close the affected area right away. Then fix the problem and thoroughly clean the area.
A facility’s drain system must be able to handle all wastewater. Areas with a lot of water should have floor drains.
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13. Lighting To prevent contamination from lighting use:
Shatter-resistant lightbulbs
Protective covers
Instructor Notes
All lights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces.
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14. Minimum Lighting Intensity Requirements
50 foot-candles (540 lux) in:
Prep areas
10 foot-candles (108 lux) in:
Walk-in coolers and freezers
Dry-storage areas
Dining rooms (for cleaning purposes)
20 foot-candles (215 lux) in:
All other areas
Instructor Notes
Good lighting has many benefits. It helps improve work habits and makes it easier to clean things. It also provides a safer environment. Lighting requirements are usually measured in units called foot-candles or lux.
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15. 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
Instructor Notes
Ventilation improves the air inside an operation. It removes odors, gases, grease, dirt, and mold that can cause contamination.
It is the manager’s responsibility to see that the ventilation system meets regulatory requirements.
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16. Garbage Garbage Remove from prep areas as quickly as possible
Clean the inside and outside of containers frequently,
Containers must be leak proof, waterproof, and pest proof
Outdoor containers must be covered at all times
Instructor Notes
Garbage must be removed from prep areas as quickly as possible to prevent odors, pests, and contamination.
Clean garbage containers away from food prep and storage areas.
Garbage containers must be easy to clean and lined.
Outdoor garbage containers must be placed on a smooth nonabsorbent surface.
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