11-2 consider the following: arrange equipment/fixtures to comply with sanitary standards select...
TRANSCRIPT
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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
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11-3
Food-preparation areas
Warewashing areas
Restrooms
Other areas subject to moisture, flushing, or spray cleaning
Nonabsorbent flooring should be used in:
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11-4
Food-preparation areas
Service areas
Warewashing areas
Restrooms
Handwashing stations must be conveniently located and are required in:
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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:
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What’s missing from this handwashing station?
11-6
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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
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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:
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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:
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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:
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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:
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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:
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11-13
It must receive regular maintenance
It must be maintained by qualified personnel
Follow manufacturer’s recommendations
Once equipment has been properly installed:
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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:
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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:
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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
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11-17
Vacuum breaker
Backflow Prevention Methods
Air gap
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11-18
Immediate closure
Correction of the problem
Thorough cleaning
A backup of raw sewage is cause for:
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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
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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)
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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:
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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
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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: