CHAPTER 11

Sanitary facilities and equipment

Test Your Food Safety Knowledge (True or False)1. There must be a minimum of 20-foot-candles of light (215 lux) in a food-preparation area.

2. When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor.3. Cleaning reduces the number of microorganisms on a surface to safe levels.

4. Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel.5. A strong oily odor may indicate the presence of cockroaches.

1. There must be a minimum of 20-foot-candles of light (215 lux) in a food-preparation area.

2. When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor.

3. Cleaning reduces the number of microorganisms on a surface to safe levels.

4. Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel.

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Test Your Food Safety Knowledge (True or False)1. False 2. False 3. False 4. False 5. True

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

2. When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. False

3. Cleaning reduces the number of microorganisms on a surface to safe levels. False

4. Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel. False

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CovingCurved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Coving also eliminates hiding places for pests and prevents moisture from deteriorating walls.

NSFOrganization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and foodservice managers should look for an NSF International mark (or UL EPH product mark) on commercial foodservice equipment.

BackflowUnwanted reverse flow of contaminants through a cross-connection into a potable water system. It occurs when the pressure in the portable water supply drops below the pressure of the contaminated supply.

Air GapAir space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow.

Potable WaterWater that is safe to drink.

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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

-When Designing or Remodeling a FacilityConsider 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

•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 correctly

Installing and Maintaining Equipment

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Food-preparation areas

Warewashing areas

Restrooms

Other areas subject to moisture, flushing, or spray cleaning

Nonabsorbent flooring should be used in:

FlooringNonabsorbent flooring should be used in:

- Food-preparation areas- Warewashing areas

- Restrooms- Other areas subject to moisture, flushing, or spray cleaning

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Food-preparation areas

Service areas

Warewashing areas

Restrooms

Handwashing stations must be conveniently located and are required in:

Handwashing StationsHandwashing stations must be conveniently located and

are required in: - Food-preparation areas

- Service areas - Warewashing areas

- Restrooms

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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:

Handwashing StationsHandwashing 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

• Handwashing stations must have:

Hot and cold running water

Soap A way to dry hands

Garbage container

Signage

Handwashing Stations

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What’s missing from this handwashing station?

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What’s missing from this handwashing station?

What’s missing from this handwashing station?

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Soap

Signage indicating that employees must wash hands before returning to work.

A waste container for used paper towels.

A warm-air hand dryer. While this is not always required, it is a good idea in the event that paper towels run out.

SoapSignage indicating that employees must wash hands before returning to work.

A waste container for used paper towels.A warm-air hand dryer. While this is not always required, it is a good idea in the event that paper towels run out.

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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

Equipment SurfacesPurchase 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

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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:

Equipment SurfacesNonfood-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

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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:

Sanitation Standards for EquipmentLook 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 standardsor UL’s environmental and public health standards

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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:

Requirements for Installing “Warewashing MachinesWhen 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

•Dishwashers must be installed:– So they are reachable and

conveniently located– In a way that keeps utensils,

equipment, and other food-contact services from becoming contaminated

– Following manufacturer’s instructions

Dishwashing Machines

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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:

Installing Stationary EquipmentWhen 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

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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:

Installing Stationary EquipmentWhen installing stationary tabletop equipment, it should be:

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

- Sealed to the countertop with a food-grade sealant

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It must receive regular maintenance

It must be maintained by qualified personnel

Follow manufacturer’s recommendations

Once equipment has been properly installed:

Maintaining EquipmentOnce equipment has been properly installed:

- It must receive regular maintenance- It must be maintained by qualified personnel

- Follow manufacturer’s recommendations

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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:

Water SupplyAcceptable 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

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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:

PlumbingOnly 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)

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Cross-ConnectionLink through which contaminants enter the potable water supply

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

Cross-Connections and BackflowCross-Connection

Link through which contaminants enter the potable water supply

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

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Vacuum breaker

Backflow Prevention Methods

Air gap

Cross-Connections and BackflowBackflow Prevention Methods

- Vacuum breaker- Air gap

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Immediate closure

Correction of the problem

Thorough cleaning

A backup of raw sewage is cause for:

SewageA backup of raw sewage is cause for:

- Immediate closure- Correction of the problem

- Thorough cleaning

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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

VentilationVentilation 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

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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)

Minimum Lighting Intensity Requirements50 foot candles (540 lux) - Food-preparation areas20 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 equipment10 foot-candles (110 lux)

- Inside walk-in refrigerators and freezers- Dry-storage areas

- Dining rooms (for cleaning)

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Shatter-resistant light bulbs

Protective covers made of metal mesh or plastic

Shields for heat lamps

To prevent lighting from contaminating food, use:

LightingTo prevent lighting from contaminating food, use:

- Shatter-resistant light bulbs- Protective covers made of metal mesh or plastic

- Shields for heat lamps

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

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1. Dry-storage areas

2. Food-preparation areas

3. Handwashing areas

4. Walk-in refrigerators

5. Warewashing areas

Apply Your Knowledge

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

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1. Dry-storage areas 10 foot-candles

2. Food-preparation areas 50 foot-candles

3. Handwashing areas 20 foot-candles

4. Walk-in refrigerators 10 foot-candles

5. Warewashing areas 20 foot-candles

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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:

GarbageGarbage 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

Designated storage areas: Store waste and recyclables

separately from food and food-contact surfaces

Storage must not create a nuisance or a public health hazard

Garbage

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