11-2

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

11-3

Food-preparation areas

Warewashing areas

Restrooms

Other areas subject to moisture, flushing, or spray cleaning

Nonabsorbent flooring should be used in:

11-4

Food-preparation areas

Service areas

Warewashing areas

Restrooms

Handwashing stations must be conveniently located and are required in:

11-5

Hot and cold running water

Liquid, bar, or powdered soap

A means to dry hands

A waste container

Signage indicating employees must wash hands

Handwashing stations must be equipped with:

What’s missing from this handwashing station?

11-6

11-7

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

11-8

Smooth

Nonabsorbent

Corrosion-resistant

Free of unnecessary ledges, projections, and crevices

Easy to clean and maintain

Nonfood-contact surfaces exposed to splash and spillage must be:

11-9

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 standardsor UL’s environmental and public health standards

Look for the following marks whenpurchasing equipment:

11-10

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

When installing warewashing machines:

11-11

Mounted on legs at least 6 inches off the floor

OR

Sealed to a masonry base with a food-grade sealant

When installing stationary equipment, it should be:

11-12

Mounted on legs with a 4-inch clearance between the equipment base and tabletop

OR

Sealed to the countertop with a food-grade sealant

When installing stationary tabletop equipment, it should be:

11-13

It must receive regular maintenance

It must be maintained by qualified personnel

Follow manufacturer’s recommendations

Once equipment has been properly installed:

11-14

Public water mains

Regularly tested private sources

Bottled water

Water in on-premise water-storage tanks

Water transport vehicles that are properly maintained

Acceptable sources of potable water include:

11-15

Install and maintain grease traps

Repair leaks from overhead pipes

Install plumbing to prevent the mixing of potable and nonpotable water (cross-connections)

Only licensed plumbers should:

11-16

Cross-ConnectionLink through which contaminants enter the potable water supply

Backflow Reverse flow of contaminants through a cross-connection into the potable water supply

11-17

Vacuum breaker

Backflow Prevention Methods

Air gap

11-18

Immediate closure

Correction of the problem

Thorough cleaning

A backup of raw sewage is cause for:

11-19

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

Ventilation Systems

11-20

50 foot candles (540 lux)

20 foot-candles (220 lux)

10 foot-candles (110 lux)

Minimum Intensity AreaFood-preparation areas

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

Inside walk-in refrigerators and freezers

Dry-storage areas

Dining rooms (for cleaning)

11-21

Shatter-resistant light bulbs

Protective covers made of metal mesh or plastic

Shields for heat lamps

To prevent lighting from contaminating food, use:

What is the minimum lighting intensity requirement for each area: 10, 20, or 50 foot-candles?

11-22

1. Dry-storage areas

2. Food-preparation areas

3. Handwashing areas

4. Walk-in refrigerators

5. Warewashing areas

11-23

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

Garbage containers must be: