Chapter 10Sanitary Facilities and

Equipment

Key Terms

• Coving

• NSF International

• UL

• Backflow

• Air Gap

• Potable Water

Test Your Food Safety Knowledge1. A hose attached to a utility-sink faucet & left sitting in a

bucket of dirty could contaminate the water supply.-True

2. There must be a minimum of 20 foot-candles of light (215 lux) in a food-prep area.-False

3. Handwashing stations are required in dishwashing & service areas.-True

4. When mounted on legs, tabletop equipment must be at least 2 inches off the floor.-False

5. Grease on an establishment’s ceiling can be a sign of inadequate ventilation.-True

• 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

Facility Design

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• 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

Facility Design

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•Design plans may require approval by the local regulatory authority•Benefits of a design review:

– Ensures design meets regulatory requirements

– Ensures safe flow of food– May save time and money

Design Review

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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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• 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

Material Selection for Interior Surfaces

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Walls, Ceilings, and Doors

• Materials for walls, ceilings, and doors must be:– Smooth– Nonabsorbent– Easy to clean– Durable

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•Purchase equipment with food-contact surfaces that are:– Safe for contact with food– Nonabsorbent, smooth and

corrosion resistant– Easy to clean and maintain – Durable—stands up to heavy

use and repeated cleaning – Resistant to pitting, chipping,

scratching, and decomposition

Equipment Selection

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•Purchase equipment with nonfood-contact surfaces that are:– Nonabsorbent, smooth, and corrosion resistant– Easy to clean and maintain – Free of unnecessary ledges, projections, and

crevices

Equipment Selection

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•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

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•Look for the following marks when purchasing equipment: continued– Underwriters Laboratory (UL)

mark: Provides classification listings for equipment meeting ANSI/NSF standards

– Underwriters Laboratory (UL) EPH mark: Equipment meets UL environmental and public-health standards

Equipment Selection

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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

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Installing and Maintaining Equipment

•Tabletop equipment should be either:– Mounted on legs at least 4

inches (10 centimeters) high

– Sealed to the countertop

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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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•When selecting and installing dishwashing machines: – Post information about

settings on the machine• Water temperature• Conveyor speed• Water pressure

– Position the machine so its thermometer is readable

Dishwashing Machines

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•Handwashing stations must be conveniently located and are required in:

– Restrooms– Food-prep areas– Service areas– Dishwashing areas

Handwashing Stations

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• Handwashing stations must have:

Hot and cold running water

Soap A way to dry hands

Trash container

Signage

Handwashing Stations

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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

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• Only licensed plumbers should:– Install plumbing systems– Install grease traps– Repair leaks from

overhead pipes

Utilities and Building Systems

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• Cross-Connection– Physical link between safe

water and dirty water from: • Drains • Sewers • Other wastewater sources

• Backflow– Reverse flow of

contaminants through a cross-connection into the potable water supply

Utilities and Building Systems

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Vacuum breaker

Backflow Prevention Methods

Air gap

Utilities and Building Systems

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Sewer

•If raw sewage backs up in your operation:

– Close the affected area right away

– Fix the problem– Thoroughly clean the area

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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

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Lighting

•To prevent contamination from lighting use:– Shatter-resistant

lightbulbs – Protective covers

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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

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Garbage

• Garbage– Remove from prep areas

as quickly as possible to prevent

• Odors• Pests • Possible contamination

– Clean the inside and outside of containers frequently

• Clean them away from food-prep and storage areas

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Garbage

• Garbage containers must be: – Leak proof, waterproof, and

pest proof– Easy to clean– Lined

Outdoor containers must be: – Placed on a smooth,

nonabsorbent surface– Covered at all times

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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 pests– Maintain the building

exterior

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