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Designing an Establishment

Designing a Establishment

Needs to be easy to clean

Needs to comply with guidelines

Layout and design plans should be reviewed bylocal (health department) even if not required.

Pre-opening inspection

Post-opening inspection -- with food and

employees

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Flooring

Non-Porous/Resilient

Non-porous to not absorb fluids

Resilient

so it does not crack andallow material to enter. Not verydurable.

Rubber Tile

non-slipVinyl Sheet not durable

Vinyl Tile not durable

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Flooring

Hard-Surface Flooring--Non-porous but

not resilient generally more durable

Marble/Terrazo

expensive

Quarry Tile -- expensive

Wood requires frequent refinishing

Acrylic Woodplastic impregnated

wood

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Walls and Ceilings

Walls and Ceilings-- non-porous and easy to clean,sealed seams

Ceilings--Washable, non-asbetos

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Dry Storage Areas

Easy to clean

Good Air circulation

No Windows, if it does, then needs to

be shaded or frosted in glass

Pipes, water lines

No dripping condensation

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Dry Storage Areas

Adequate Storage Space

Walk-Ins should be sealed from floor, wall and ceiling

Refrigerator units at least 6 inches off the floor

Blast chillers from 140-37 in less than 90 min

Tumble Chillers uses chilled water to expedite theprocess

Cook-Chill Equipment

cook, chill, reheat in sameapparatus

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Hot (100) and cold running water

Soap

A means to dry hands

A waste container

Signage indicatingemployees mustwash hands

Handwashing stations must beequipped with:

10 -2

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Equipped with a handwashing station

Equipped with self-closing doors

Adequately stocked withToilet paper

Trash receptacles

Covered waste containers

Patrons should not pass through food prep areas to reach

restroom

Self-Closing doors

Covered waste containers must be provided inwomensrestrooms

Restrooms must be:

10 -3

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-Easy to clean

-Does not interact with the food does not stain

-Rounded or Coved edges

-Surfaces are easy to clean

-Coating materials are non-toxic and must not chip or crack

-Easy to disassemble to frequently clean

-Can handle commercial loads

Basis for most equipment standards:

10 -4

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On legs at least

6 off the floor

Sealed to a masonry base

Stationary equipment must bemounted 1 of 2 ways:

10 -5

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On legs with a 4 clearance between

equipment base and the tabletop

Sealed to the countertop

Clean in Place equipmentsticky issue!

Stationary tabletop equipment mustbe mounted 1 of 2 ways:

10 - 6

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Made from nonabsorbenthardwoods orsynthetic materials

Free of seams and cracks

Nontoxic

Washed, rinsed, andsanitized between uses

Cutting boards must be:

10 - 7

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Leakproof, waterproof,and pestproof

Easy to clean

Covered with tight-fitting lids

Cleaned frequently,inside and out

Garbage is wet waste and trash is dry waste.

Pulpers grind up garbage and extract the water.

Garbage containers must be:

10 - 11

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Cleaning Process

Factors affecting the cleaning process

Type of soil

Condition of soil

Water hardness interact with thedetergent, leaves deposits

Water temperature

Cleaning Agent and surface being cleaned

Agitation or Pressure

Length of treatment

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Types of Cleaners

Types of Cleaners

Detergents surfactants: alkaline

Solvent Cleaners

high concentrationalkaline detergents

Abrasive Cleaners silica that helps abrade

soil

Acid Cleaners used to remove things that

do not respond to alkaline (ex: lime-away)

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Sanitizing

Heat Sanitizing 180 for 1 second (in dishwashers)or 171 for 30 seconds

Chemical Sanitizing

Chlorine

50 ppm, corrosive and evaporatesrapidly when temp is above room temperature

Iodine 12.5-25 ppm slightly corrosive to some metals at

high temperatures, may stain

Quats200 ppm Does not kill certain microorganisms,

hard water interferes

Choice of Sanitizer type comes down to economy and ease ofuse.

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Cleaning Tools

Brushessynthetic brushes (non

porous)

Scouring Pads

not metal

Mops and Brooms

Towels non terry is best