walls, ceilings, and doors
DESCRIPTION
Walls, Ceilings, and Doors. Materials for walls, ceilings, and doors must be: ____________________ Nonabsorbent Easy to clean Durable. 10-7. Material Selection for Interior Surfaces. Flooring must be: Smooth Nonabsorbent Easy to clean _________________ For use in these areas: - PowerPoint PPT PresentationTRANSCRIPT
Walls, Ceilings, and Doors
Materials for walls, ceilings, and doors must be: ____________________ Nonabsorbent Easy to clean Durable
10-7
Material Selection for Interior Surfaces
Flooring must be: Smooth Nonabsorbent Easy to clean _________________
For use in these areas: Food prep and storage Dishwashing Walk-in coolers ________________________
10-5
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: o Eliminate hiding places for pestso Protect the wall from moisture
Material Selection for Interior Surfaces
10-6
Purchase equipment with food-contact surfaces that are: Safe for contact with _________________ Nonabsorbent, smooth and corrosion
resistant ______________ to clean and maintain Durable—stands up to heavy use
and repeated cleaning Resistant to pitting, chipping,
scratching, and decomposition
Equipment Selection
10-8
Purchase equipment with nonfood-contact surfaces that are: Nonabsorbent, smooth, and corrosion resistant Easy to _______________ and maintain Free of unnecessary ledges, projections, and crevices
Equipment Selection
10-9
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
10-10
Installing and Maintaining Equipment
Floor-mounted equipment should be either: Mounted on legs at least _______
inches (15 centimeters) high Sealed to a masonry base
10-12
Installing and Maintaining Equipment
Tabletop equipment should be either: Mounted on legs at least 4 inches
(10 centimeters) high
Sealed to the _________________
10-13
Once equipment has been installed: It must be maintained regularly Only _______________ people should maintain it Set up a maintenance schedule with your supplier
or manufacturer Check equipment regularly to make sure it is
working correctly
9-2
Installing and Maintaining Equipment
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
9-3
Dishwashing Machines
Handwashing stations must be conveniently located and are required in:
Restrooms Food-prep areas __________________ areas Dishwashing areas
Handwashing Stations
10-16
Handwashing stations must have:
Hot and cold running water _______________
A way to dry hands
Garbage container
Signage
Handwashing Stations
10-17
Utilities and Building Systems
Acceptable sources of potable water: Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water ___________________ vehicles
10-18
Only licensed plumbers should: Install plumbing systems Install ____________________ traps Repair leaks from overhead pipes
Utilities and Building Systems
10-19
Cross-Connection Physical link between safe water and dirty water from:
o ___________________ o Sewers o Other wastewater sources
Backflow Reverse flow of contaminants
through a cross-connection into the potable water supply
Utilities and Building Systems
10-20
Vacuum breaker
Backflow Prevention Methods
__________ _________
Utilities and Building Systems
10-21
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
10-25
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
9-4
Garbage
Garbage
Garbage Remove from prep areas as quickly as
possible to prevent o ___________o Pests o Possible contamination
Clean the inside and outside of containers frequentlyo Clean them away from food-prep and
storage areas
10-26
Garbage
Garbage containers must be: Leak proof, waterproof, and pest proof Easy to clean ___________________
Outdoor containers must be: Placed on a smooth, nonabsorbent surface Covered at all times
10-27
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 _________________ Maintain the building exterior
10-28
Imminent health hazard: A significant threat or danger to health Requires immediate correction or closure to prevent injury
Possible imminent health hazards: Electrical power outages _______________ Flood Sewage backups
9-5
Emergencies That Affect the Facility
How to respond to a crisis affecting the facility: Determine if there is a significant risk to the safety or
security of your food If the risk is significant
o __________________ service o Notify the local regulatory authority
Decide how to correct the problemo Establish time-temperature controlo Clean and sanitize surfaceso Verify water is ___________________________o Reestablish physical security of the facility
9-6
Emergencies That Affect the Facility
Rules of A Integrated Pest Management Program
The 3 Rules of Integrated Pest Management
1. ________________ pests access to the establishment
2. Deny pests food, water, and a hiding or nesting place
3. Work with a licensed pest control operator (PCO) to eliminate pests that do enter
12-3
Keeping Pests Out of the Operation
To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the operation
o Refuse shipments if you find pests or signs of infestation (egg cases, body parts)
12-4
Screen windows and vents Install self-closing devices, door sweeps, and
air curtains on doors Keep exterior openings closed tightly Fill holes around pipes Cover drains with grates Seal cracks in floors, walls and around
equipment
Denying Pests Food and Shelter
To deny pests food and shelter: Throw out garbage quickly and correctly
o Clean up spills around containers immediately
o Keep containers ________________ o Keep outdoor containers ______________
covered Store recyclables properly
o Keep recyclables in clean, pest-proof containerso Keep containers as far away from the building as
regulations allow
12-7
Denying Pests Food and Shelter
To deny pests food and shelter: continued Store food and supplies quickly and correctly
• Keep them away from walls and at least 6” (15 cm) off the floor
• _______________ products so pests cannot settle and breed
Clean the establishment thoroughly• Clean up food and beverage __________ immediately• Clean break rooms after use• Keep cleaning tools and supplies clean and dry
12-9