Consider the following:
Arrange equipment/fixtures to comply with sanitary standards
Select materials that will be easy to clean
Design the layout of utilities to prevent contamination
Have plans reviewed by the local regulatory agency
Make sure the building meets ADA requirements
11-2
Nonabsorbent flooring should
be used in:
Food-preparation areas
Warewashing areas
Restrooms
Other areas subject to moisture,
flushing, or spray cleaning
11-3
Handwashing stations must
be conveniently located and
are required in:
Food-preparation areas
Service areas
Warewashing areas
Restrooms
11-4
Handwashing stations
must be equipped with:
Hot and cold running water
Liquid, bar, or powdered soap
A means to dry hands
A waste container
Signage indicating employees
must wash hands
11-5
What’s missing from this
handwashing station?
11-6
Purchase equipment with
food-contact surfaces that are:
Safe and durable
Corrosion-resistant
Nonabsorbent
Sufficient in weight and thickness
Smooth and easy to clean
Resistant to pitting, chipping, scratching,
and decomposition
11-7
Nonfood-contact surfaces exposed
to splash and spillage must be:
Smooth
Nonabsorbent
Corrosion-resistant
Free of unnecessary ledges, projections,
and crevices
Easy to clean and maintain
11-8
Look for the following marks when
purchasing equipment:
NSF International Mark: Equipment has
been evaluated, tested, and certified as meeting
international commercial food-equipment standards
Underwriters Laboratory (UL) Mark:
Equipment is in compliance with NSF standards
or UL’s environmental and public health standards
11-9
When installing warewashing machines:
Keep water pipes short to prevent heat loss
Place the machine 6 inches off the floor
to permit cleaning underneath
Post water temperature, conveyor speed,
and chemical concentration information
on/near the machine
Locate the machine’s thermometer
so it is readable
11-10
When installing stationary equipment,
it should be:
Mounted on legs at least 6 inches
off the floor
OR
Sealed to a masonry base
with a food-grade sealant
11-11
When installing stationary tabletop
equipment, it should be:
Mounted on legs with a 4-inch clearance
between the equipment base and tabletop
OR
Sealed to the countertop with a food-grade sealant
11-12
Once equipment has been
properly installed:
It must receive regular maintenance
It must be maintained by qualified personnel
Follow manufacturer’s recommendations
11-13
Acceptable sources of potable
water include:
Public water mains
Regularly tested private sources
Bottled water
Water in on-premise
water-storage tanks
Water transport vehicles
that are properly maintained
11-14
Only licensed plumbers should:
Install and maintain grease traps
Repair leaks from overhead pipes
Install plumbing to prevent the mixing of potable
and nonpotable water (cross-connections)
11-15
Cross-Connection
Link through which contaminants
enter the potable water supply
Backflow
Reverse flow of contaminants
through a cross-connection
into the potable water supply
11-16
Backflow Prevention Methods
Vacuum breaker
11-17
Air gap
A backup of raw sewage
is cause for:
Immediate closure
Correction of the problem
Thorough cleaning
11-18
Ventilation Systems
If adequate, there will be little buildup
of grease/condensation on walls/ceilings
Hoods, fans, guards, and ductwork must
not drip onto food or equipment
Hood filters and grease extractors
must be cleaned regularly
Hoods and ductwork must be cleaned
periodically by professionals
11-19
Minimum Intensity
Area
50 foot candles (540 lux)
Food-preparation areas
20 foot-candles (220 lux)
Handwashing or warewashing areas
Buffets and salad bars
Displays for produce or packaged food
Utensil-storage areas
Wait stations
Restrooms
Inside some pieces of equipment
10 foot-candles (110 lux)
Inside walk-in refrigerators and freezers
Dry-storage areas
Dining rooms (for cleaning)
11-20
To prevent lighting from
contaminating food, use:
Shatter-resistant light bulbs
Protective covers made of metal mesh
or plastic
Shields for heat lamps
11-21
What is the minimum lighting intensity
requirement for each area: 10, 20, or 50
foot-candles?
1. Dry-storage areas
2. Food-preparation areas
3. Handwashing areas
4. Walk-in refrigerators
5. Warewashing areas
11-22
Garbage containers must be:
Leak proof, waterproof, and pest proof
Lined with plastic bags or wet-strength
paper bags
Easy to clean
Covered at all times with tight-fitting lids
Cleaned frequently inside and out
11-23