10 chapter ten
TRANSCRIPT
ServSafe™ Exam Prep & Study Guide
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10. Sanitary Facilities & Equipment
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Section Goals
• Understand and explain how kitchen layout can affect food safety.
• Know the appropriate construction materials and certifications for use in foodservice operations.
• List the required parts of a handwashing station.
• Understand and explain safety hazards caused by utilities.
• List facility lighting requirements.
• Describe the correct methods of equipment installation and maintenance.
• Understand and explain safety hazards caused by utilities.
Definitions
• Coving – A curved, sealed edge between a floor and wall. It reduces sharp corners and eases floor cleaning.
• Cross-connection – A physical link between dirty and and safe water supply.
• Backflow– The reverse flow of contaminants into a potable water supply caused by negative pressure within the water system.
• Vacuum Breaker – A device used to prevent backflow.• Grease trap– A device used to collect grease – keeping it
out of a plumbing system where it can build up within and block pipes.
Facility DesignGood facility design will keep food safe and facility quick and easy
cleaning. A well designed facility has the following features:
• Good Workflow: Layout of the facility is logical and ensures that food spends as little time in the temperature danger zone as possible. For example. Refrigerated storage should be adjacent to the receiving area so that food is put away quickly.
• Reduction of cross-contamination: Equipment placement and installation prevents splashing or spilling from one piece of equipment to another.
• Accessibility for cleaning: Equipment and facilities should be easy to clean.
Design Review
Before starting any new construction or large remodeling project, you must obtain approval from the regulatory authority. This review ensures that:
• Designs meet regulatory requirements.• Ensures a safe flow of food.• May save you time and money.
Interior Materials Selection
• Floors should be smooth, nonabsorbant, easy-to-clean, and durable. Coving should be present to aid in cleaning the floor. (Required in Food prep, storage, dishwashing, walk-in coolers/freezers, dressing and restroom areas.)
• Walls, ceilings and doors should be smooth, nonabsorbant and easy to clean. These will be light in color to make spotting dirt and dust easier.
Equipment SelectionEquipment must meet certain standards depending upon whether it is
used for food contact or not. Make sure equipment meets the following criteria:
• Food Contact Surfaces: Safe for contact with food, easy to clean, durable and resistant to damage such as pitting, chipping, crazing (spider cracks) scratching, scarring, distortion and decomposition.
• Nonfood Contact Surfaces: Smooth, nonabsorbant and corrosion resistant, easy to clean and free of ledges, protrusions and crevices.
Choose equipment bearing either NSF or UL:EPH listed marks. These organizations create standards and test and approve foodservice equipment.
Installing and Maintaining Equipment
Stationary equipment must be easy to clean and clean around. When installing equipment, follow manufacturers guidelines and the following:
• Floor-mounted Equipment: On legs at least six inches off the floor. (Another option may be to seal it to a masonry base.)
• Tabletop Equipment: At least four inch legs (or sealed to the countertop).
Make sure to seal any gaps between equipment and surrounding countertops and walls.
Dishwashing Machines
Dishwashers vary in size, style and sanitizing method. Whether choosing a chemical sanitizing dishwasher or a heat-sanitizing machine, consider these guidelines:
• Settings: Information about the correct machine settings should be posted on the machine.
• Thermometer: The machine’s thermometer should be easy to read and in increments of no grater than 2 degrees F.
Handwashing Stations
Handwashing stations make it easy for staff to wash hands often. They must have the following items:
• Hot & Cold running water. (must reach at least 100 ° F.).
• Soap (liquid, bar or powder).• A way to dry hands: Either single-use, disposable
paper towels or an air dryer.• A garbage container if disposable towels are used.• Signage: A sign telling employees to wash hands
before returning to work.
Water and Plumbing
Water in the facility is used for cooking, cleaning and drinking. It must be safe (potable) and may come from the following sources:
• Approved public water mains.• Water transport vehicles.• Closed, portable water containers.• A private water source or well. (Must be tested at least
annually.)
All plumbing must be installed correctly by licensed plumbers.
Cross-connection & Backflow Prevention
A cross connection is the greatest challenge to water safety. It is a link between sources of safe and dirty water. This can come from drains, sewers and other wastewater sources. A cross connection is dangerous because backflow (reverse flow of contaminants into safe water) may occur. To prevent backflow you should:
• Use an air gap: An air gap is a space that separates a water supply outlet from a potentially contaminated source. (Picture the space between a tap head and the top of a sink.) It is the only certain way to prevent backflow.
• Use a Vacuum Breaker: A vacuum breaker is an approved device in plumbing that prevents backflow.
Other Plumbing Considerations
• Grease condensation in pipes is prevented using a grease trap. Make sure yours is cleaned regularly to prevent a backup in the system.
• Overhead pipes must be shielded and maintained so as to prevent leaking.
• Sewage and drainage systems must be adequate so as not to lead to back-ups. A back up of sewage into an operation is grounds for immediate closure.
Lighting Requirements
• 50 Foot-Candles (540 lux): in Prep areas.• 20 Foot-Candles (215 lux): in Handwashing
areas, wait stations, utensil storage, buffets, salad bars and restrooms.
• 10 Foot-Candles (108 lux): in Dry Storage, Walk-in coolers and Dining areas.
Ventilation
Ventilation removes odors, gases, grease, dirt and mold from the air. It must be well designed and maintained and requires regular cleaning.
If ventilation is poor, a build-up of grease and condensation will build up on walls and ceilings.
Garbage
Garbage can attract pests and contaminate food, equipment and utensils. Ensure that:
• Garbage is removed from prep areas as quickly as possible.• Clean garbage containers frequently.• Make sure containers are leak proof, waterproof and pest
proof.• Line containers with plastic or wet-strength paper liners.• Place outdoor containers on a smooth, nonabsorbant
surface. Make sure they are kept covered and have their drain plugs in place.
Maintaining The Facility
Poor maintenance can cause food safety problems in your operation. Ensure that:
• The operation is cleaned regularly.• All building systems work and are maintained.• Make sure the building is sound and in good
repair• Control pests.• Maintain the exterior of the building, including
any patios and parking areas.
ServSafe Essentials
ISBN: 0135026520http://nraef.org
http://www.servsafe.com
