Topic 11 Sanitary Facilities and Equipment

True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.1. True or False: There must be a minimum of twenty foot-candles of light (215 lux) in a

food preparation area.2. True or False: Handwashing stations are required in dishwashing and service areas. 3. True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.4. True or False: Grease on an establishment’s ceiling can be a sign of inadequate

ventilation.5. A well-designed kitchen will address:

– _____________________• It must minimize the amount of time food spends in the _____________________

_____________________ _____________________– It must minimize the number of _____________________food is handled– Contamination– The risk of _____________________-_____________________ must be minimized

• _____________________equipment should not be placed where it will touch _____________________equipment or _____________________

– Equipment accessibility• All equipment must be easily _____________________for cleaning

7. Design plans may require approval by:

– The _____________________regulatory agency– The _____________________or building department

• The plan should include:– A proposed _____________________and mechanical plans– _____________________of construction materials to be used– Types or models of proposed _____________________– Specifications for _____________________, _____________________, and

_____________________

8. When selecting flooring, consider the porosity of the material:

– Porosity is the extent to which a material will _____________________liquids – Flooring that is highly porous (absorbent) should be _____________________since it:

• Creates an ideal environment for _____________________• Can cause _____________________and _____________________• Can become easily _____________________

– Nonporous flooring should be used in:– Walk-in _____________________– Food-_____________________areas– _____________________areas

– _____________________– Other areas subject to moisture, flushing, or spray-cleaning

– Includes:– _____________________tile– _____________________tile – Advantages:

• Relatively _____________________• Can withstand _____________________• Easy to _____________________and maintain• Capable of handling heavy _____________________• Resistant to _____________________and alkalis• Easy to _____________________or replace

• Includes:– Quarry and _____________________tile– _____________________– Terrazzo and _____________________– _____________________– Advantages:

• _____________________• Very _____________________• Excellent choice for _____________________and high-soil areas

• Coving:– A _____________________, sealed edge placed between the floor and wall– It eliminates sharp _____________________or gaps that would be impossible to clean– It must adhere tightly to the wall to:

• Eliminate hiding places for _____________________• Prevent _____________________from deteriorating the wall

• Purchase equipment with food-contact surfaces that are:– Safe and _____________________– _____________________resistant

– _____________________– Sufficient in weight and thickness to withstand repeated _____________________– Smooth and easy to clean– Resistant to _____________________, chipping, _____________________, and

decomposition• Look for the following marks when purchasing equipment:• _____________________International mark:

Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards

Underwriters Laboratory (UL) marks: Equipment is in compliance with _____________________standards or UL’s own _____________________and public health (EPH) standards

• When selecting and installing dishwashing machines:– Water pipes to the machine should be as short as possible to prevent

_____________________ _____________________– Install the machine at least 6 ________ (15 centimeters) off the floor to permit easy

cleaning underneath– Post information regarding water _____________________, conveyor

_____________________, and chemical _____________________on or near the machine– Position the machine so its _____________________is readable

Stationary equipment should be:Mounted on legs at least _____ inches (15 centimeters) off the floor

OR_____________________to a masonry base

Stationary tabletop equipment should be:Mounted on legs with a minimum ____-inch (10 centimeter) clearance between the equipment base and tabletop

ORThe equipment should be _____________________or sealed to the countertop with a food-grade sealant

Cantilever-mounted equipment is:

Attached to the _____________________or to a mounted with a _____________________ Easier to clean underneath and behind

Once equipment has been properly installed:

It must receive _____________________maintenance It must be maintained by _____________________personnel Follow the manufacturers’ recommended maintenance _____________________ Acceptable sources of _____________________ (______________________)water include:

o _____________________public water mains o Regularly _____________________private sourceso _____________________drinking water

o _____________________, portable water containers filled with potable watero Water in on-premise water-storage tankso Water transport vehicles that are properly maintained

If the water supply is interrupted:

o Use _____________________water o _____________________water (if allowed)o Purchase _____________________o Use boiled water for handwashing and essential _____________________o Consider using _____________________-_____________________items to minimize

dishwashing o Only licensed plumbers should:

Install _____________________systems Install _____________________traps Repair _____________________from overhead pipes

Define Cross Connection.

Using the diagram below, Define Backflow.

Backflow Prevention Methods1. 2.

• A backup of raw sewage is cause for:– Immediate ___________________– ___________________of the problem– Thorough ___________________

• To prevent lighting from contaminating food, use:– ___________________-___________________light bulbs – Protective ___________________made of metal, mesh or plastic

– ___________________for heat lamps

Ventilation Systems:

– If adequate, there will be little buildup of ___________________and ___________________on walls and ceilings

– Hoods, fans, guards, and ductwork must not ___________________onto food or equipment

– Hood filters and grease extractors must be ___________________regularly– Hoods and ductwork must be cleaned periodically by ___________________