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Sanitary Facilities and Equipment

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Sanitary Facilities and Equipment Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: Workflow It must minimize the amount of ... – PowerPoint PPT presentation

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Title: Sanitary Facilities and Equipment


1
Sanitary Facilities and Equipment
2
Apply Your Knowledge Test Your Food Safety
Knowledge
1. 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. 2. True or False There must be a
minimum of twenty foot-candles of light (215 lux)
in a food preparation area. 3. True or False
Handwashing stations are required in dishwashing
and service areas. 4. True or False When
mounted on legs, stationary equipment must be at
least two inches (five centimeters) off the
floor. 5. True or False Grease on an
establishments ceiling can be a sign of
inadequate ventilation.
11-2
3
Designing or Remodeling a Facility Kitchen Layout
  • A well-designed kitchen will address
  • Workflow
  • It must minimize the amount of time food spends
    in the temperature danger zone
  • It must minimize the number of times food is
    handled

4
Designing or Remodeling a Facility Kitchen Layout
  • A well-designed kitchen will address continued
  • Contamination
  • The risk of cross-contamination must be
    minimized
  • Dirty equipment should not be placed where it
    will touch clean equipment or food
  • Equipment accessibility
  • All equipment must be easily accessible for
    cleaning

5
Designing or Remodeling a Facility The Plan
Review
  • Design plans may require approval by
  • The local regulatory agency
  • The zoning or building department
  • The plan should include
  • A proposed layout and mechanical plans
  • Type of construction materials to be used
  • Types or models of proposed equipment
  • Specifications for utilities, plumbing, and
    ventilation

6
Materials for Interior Construction Flooring
  • When selecting flooring, consider
  • the porosity of the material
  • Porosity is the extent to which a material will
    absorb liquids
  • Flooring that is highly porous (absorbent) should
    be avoided since it
  • Creates an ideal environment for microorganisms
  • Can cause slips and falls
  • Can become easily damaged

7
Materials for Interior Construction Flooring
  • Nonporous flooring should be used in
  • Walk-in refrigerators
  • Food-preparation areas
  • Dishwashing areas
  • Restrooms
  • Other areas subject to moisture, flushing, or
    spray-cleaning

8
Nonporous Resilient Flooring
  • Includes
  • Rubber tile
  • Vinyl tile
  • Advantages
  • Relatively inexpensive
  • Can withstand shock
  • Easy to clean and maintain
  • Capable of handling heavy traffic
  • Resistant to grease and alkalis
  • Easy to repair or replace

9
Hard Surface Flooring
  • Includes
  • Quarry and ceramic tile
  • Brick
  • Terrazzo and marble
  • Hardwood
  • Advantages
  • Nonabsorbant
  • Very durable
  • Excellent choice for restrooms and high-soil
    areas

10
Special Flooring Needs
  • Coving
  • A curved, sealed edge placed between the floor
    and wall
  • It eliminates sharp corners or gaps that would
    be impossible to clean
  • It must adhere tightly to the wall to
  • Eliminate hiding places for pests
  • Prevent moisture from deteriorating the wall

11
Handwashing Stations
  • Handwashing stations must be conveniently located
    and are required in
  • Restrooms
  • Food-preparation areas
  • Service areas
  • Dishwashing areas

12
Handwashing Stations
  • Handwashing stations must be equipped with
  • 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 Signage
Disposable Towels
Handwashing Signage
Soap
Warm-AirDryer
Hot Cold Water
Waste Container
13
Apply Your Knowledge Whats Missing?
  • Whats missing from this handwashing station?

11-13
14
Sanitation Standards for Equipment Surfaces
  • Purchase equipment with food-contact surfaces
    that are
  • Safe and durable
  • Corrosion resistant
  • Nonabsorbent
  • Sufficient in weight and thicknessto withstand
    repeated cleaning
  • Smooth and easy to clean
  • Resistant to pitting, chipping,scratching, and
    decomposition

15
Sanitation Standards for Equipment NSF and UL
  • Look for the following marks when purchasing
    equipment
  • NSF 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 NSF standards or ULs own
    environmental and public health (EPH) standards

16
Selecting and Installing Dishwashing Machines
  • When selecting and installing dishwashing
    machines
  • Water pipes to the machine should be as short as
    possible to prevent heat loss
  • Install the machine at least 6 inches (15
    centimeters) off the floor to permit easy
    cleaning underneath
  • Post information regarding water temperature,
    conveyor speed, and chemical concentration on or
    near the machine
  • Position the machine so its thermometer is
    readable

17
Installing Stationary Equipment
  • Stationary equipment should be
  • Mounted on legs at least 6 inches (15
    centimeters) off the floor
  • OR
  • Sealed to a masonry base

18
Installing Stationary Tabletop Equipment
  • Stationary tabletop equipment should be
  • Mounted on legs with a minimum 4-inch (10
    centimeter) clearance between the equipment base
    and tabletop
  • OR
  • The equipment should be tiltable or sealed to the
    countertop with a food-grade sealant

19
Cantilever-Mounted Equipment
  • Cantilever-mounted equipment is
  • Attached to the wall or to a mount with a
    bracket
  • Easier to clean underneath and behind

20
Maintaining Equipment
  • Once equipment has been properly installed
  • It must receive regular maintenance
  • It must be maintained by qualified
    personnel
  • Follow the manufacturers recommended maintenance
    schedule

21
Water Supply
  • Acceptable sources of potable water include
  • Approved public water mains
  • Regularly tested private sources
  • Bottled drinking water
  • Closed, portable water containers filled with
    potable water
  • Water in on-premise water-storage tanks
  • Water transport vehicles that are properly
    maintained

22
Water Supply Interruption
  • If the water supply is interrupted
  • Use bottled water
  • Boil water (if allowed)
  • Purchase ice
  • Use boiled water for handwashing and essential
    cleaning
  • Consider using single-use items to minimize
    dishwashing

23
Plumbing
  • Only licensed plumbers should
  • Install plumbing systems
  • Install grease traps
  • Repair leaks from overhead pipes

24
Plumbing Cross-Connections and Backflow
  • Cross Connection
  • Physical link through which contaminants from
    drains, sewers, and other wastewater sources can
    enter the potable water supply
  • Backflow
  • Reverse flow of contaminants through a
    cross-connection into the potable water supply

Back-flow
25
Plumbing Backflow Prevention
Backflow Prevention Methods
Vacuum breaker
Air gap
Air Gap
Flood Rim
Air Gap
26
Sewage
  • A backup of raw sewage is cause for
  • Immediate closure
  • Correction of the problem
  • Thorough cleaning

27
Lighting
  • To prevent lighting from contaminating food, use
  • Shatter-resistant light bulbs
  • Protective covers made of metal mesh or plastic
  • Shields for heat lamps

28
Ventilation
  • Ventilation Systems
  • If adequate, there will be little buildup of
    grease and condensation on walls and 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

11-28
29
Garbage Disposal
  • Garbage
  • Should be removed from food-preparation areas as
    quickly as possible to prevent pests and
    contamination
  • Should not be carried above or across
    food-preparation areas.
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