Chapter 10 ServSafeSanitary Facilities and equipment

Designing a Sanitary Operation

Facility DesignGood workflow- keep food out of danger

zone & limit the number of times food is handled.

Reduction of cross-contamination- place equipment to prevent splashing or spillage from one piece of equipment onto another.

Accessibility for cleaning- hard to reach areas are less likely to be cleaned.

Design Review-check with your local regulatory authority before any new construction or remodeling project

It ensures that the design meets regulatory requirements

It ensures a safe flow of foodIt may save time and money

Interior Requirements for a Sanitary Operation

Floors- should be smooth, nonabsorbent, easy to clean, and durable.

Food prepFood storageDishwashingWalk-in coolersDressing and locker roomsRestrooms

Floors should have coving.

Walls, ceilings and Doors

SmoothNonabsorbentDurable Easy to clean

Equipment SelectionFood Contact SurfacesSafe for contact with foodNonabsorbent, smooth, and

corrosion resistantEasy to celan and maintainDurable-stands up to heavy use

and repeated cleaningResistant to damage such as

pitting, chipping, crazing (spider cracks), scratching, scoring, distortion and decomposition

Installing and Maintaining Equipment Floor-mounted equipment-put

floor-mounted equipment on legs at least six inches high. Another option is to seal it to masonry base.

Tabletop equipment-put tabletop equipment on legs at least four inches high. Or seal it to the countertop.

Gaps-Seal any gaps between equipment and surrounding countertops and walls.

Nonfood-contact surfacesNonabsorbant, smooth, and

corrosion resistantEasy to clean and maintainFree of unnecessary ledges,

projections, and crevices

Choose equipment that has NSF creates standards for foodservice

equipment. Certifies equipment. Means an item has been evaluated, tested and certified by NSF as meeting its food-equipment standards.

Underwriters Laboratories (UL) provides classification listings for equipment that meets ANSI/NSF standards.

UL also certifies items that meet its own standards for environmental and public health (EPH).

Utilities and Building SystemsWater and plumbingWhen water is safe to drink it is

called potable. Sources: Approved public water mainsPrivate water sources that are

tested regularly and maintained. (SAFE to use)

Closed, portable water containersWater transport vehicles

Cross-connectionA physical link between safe water and

dirty water, which can come from drains, sewers, or other wastewater sources.

Backflow is the reverse flow of contaminants through a cross-connection into a potable water supply. Occurs when pressure in potable water supply drops below the pressure of dirty water. The pressure difference can pull the dirty water into safe water supply

Backflow prevention The best way to prevent backflow

is to avoid creating a cross-connection.

Do NOT attach a hose to a fauces unless a backflow prevention device, such as the vacuum breaker is attached.

Only sure way to prevent a backflow is to create an air gap-an air space that separates a water supply outlet from a potentially contaminated source.

Grease condensationBuildup of grease in pipes cause

plumbing issuesGrease traps are often installed

(by licensed plumber) to prevent grease buildup from blocking the drain. Must be cleaned regularly following the manufacturer’s recommendations.

Overhead leaksOverhead wastewater pipes or

fire-safety sprinkler systems can leak and cause contamination

Even overhead pipes carrying potable water can condense on the pipes and drip into food

SewerSewage and wastewater are

contaminated with pathogens, dirt, and chemicals

IF raw sewage backs up in your operation, CLOSE the affected area RIGHT AWAY!!!

Floor drains should be installed

LightingLighting requirements are usually

measured in units called footcandles or lux.

All lights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces

Minimum Lighting Intensity

Area

50 foot-candles (540 lux) Prep areas

20 foot-candles (215 lux) •Handwashing or dishwashing areas•Buffets and salad bars

•Displays for produce or packaged food•Utensil-storage areas•Wait stations•Restrooms•Inside some equipment (e.g; reach-in coolers)

10 foot-candles(108 lux) Inside walk-in coolers and freezer unitsDry –storage areasDining rooms (for cleaning purposes)

VentilationImproves the air inside an operation. It removes odors, gases, grease, dirt and mold.•If ventilation is poor, grease and condensation will build up on walls on ceilings. •Ventilation must be designed so that grease and condensation from hoods, fans and ductwork do not drip onto food or equipment. •Hood filters or grease extractors must be tight fitting but easy to take off. Make sure they are cleaned on a regular basis

GarbageGarbage should be removed from prep

areas as quickly as possible to prevent odors, pests and possible contamination

Clean the inside & outside of garbage containers frequently and AWAY from prep or food-storage areas

Indoor containers-leak proof, waterproof, and pest proof

Liners for containers-Line with plastic or wet-strength paper bags

Outdoor containers-place on a smooth, nonabsorbent surface with tight-fitting lids covered at all times.

Maintaining the FacilityClean the operation on a regular

basisMake sure all building systems

work & are checked regularlyMake sure the building is sound.

(no leaks, holes, or cracks in floors, foundation, ceilings, or windows)

Control pestsMaintain the outside of the

building and property, including patios and parking lots.