ServSafe

Chapter 10Sanitary Facilities and

Equipment

GOALSTO FOCUS ON:Designing a Sanitary Establishment

Considerations for Other Areas of the Facility

Sanitation Standards for Equipment

Choosing and Installing Kitchen Equipment

Utilities

OBJECTIVESAfter completing this chapter, you should be

able to:Respond to an interruption in the

internal water supply.

Respond to wastewater overflows.

Identify methods to prevent backflow problems.

Identify potable water sources.

Identify uses of nonpotable water.

Handle waste properly.

Clean and maintain restrooms properly.

Identify the requirements of a handwashing station.

Position equipment and facilities to make sanitation easier.

Key Terms ADA Porosity Resiliency Acrylic wood Coving Food-contact surface Service sink NSF International UL (Underwriters

Laboratories) Detergent Sanitizer Blast chiller Tumble chiller Cantilever mounted

Potable water Booster heater Cross-connection Backflow Single-use item Vacuum breaker Foot-candle Flood rim Air gap Environmental Protection

Agency Solid waste Garbage Pulper

Designing a Sanitary Establishment

Four topics related to the sanitary layout and design of equipment and facilities.Materials for walls, floors and ceilings that

will make cleaning these surfaces easier.Arrangement and design of equipment and

fixtures to comply with sanitation standards.Design of utilities to prevent contamination

and to make cleaning easier.Proper solid waste management to avoid

contaminating food and attracting pest.

The Plan ReviewA sanitary foodservice layout and design should begin in the planning stage of the facility.

Some local jurisdictions will require the approval of design plans by building and zoning departments. In addition, the ADA (Americans with Disabilities Act) requires reasonable accommodation for access to the building by both patrons and employees with disabilities.

Even if local laws do not require it, a manager should have plans reviewed by the local regulatory agency.

Materials for Interior ConstructionMaterials used in the construction of a facility must be selected with several factors in

mind.Materials chosen should:Create an attractive facility

Contribute to workplace safety

Be reasonably priced

Be easy to clean and maintain (Most important)

Have a mixture of floor, wall, and ceiling surfaces that:

Are sound absorbent

Resist absorption of grease and moisture

Have light-reflective surfaces

FlooringFlooring materials in the kitchen and service areas should meet requirements for health and safety, strength and durability, and appearance.

Porosity is the extent to which a floor covering can become saturated by liquids. Floor surfaces should be:Easy to maintainWear resistantSlip resistantNonporous

Nonporous Resilient FlooringIn most areas of the establishment, nonporous resilient flooring is the best choice.Resiliency means a material has the ability to react to a shock without breaking or cracking.Resilient FlooringRubber TileVinyl SheetVinyl TileExhibit 10a

Hard-Surface FlooringThe second major type of flooring commonly used in an establishment ishard-surface flooring and includes: quarry tile ceramic tile brick terrazzo; marble woodacrylic wood (plastic absorbed intowood)Exhibit 10b

Special Flooring NeedsEach area of an establishment has its

own particular flooring needs.Non-slip surfacesRubber matsCoving is a curved, sealed edge

placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean.

Finishes for Interior Walls and CeilingCriteria when choosing interior finishes are:Ease of cleaning and porosity Most important Light in colorCommon wall finishes:Ceramic tileStainless steelCommon Ceiling materials:Acoustic tilePainted drywallPainted plasterExposed concrete

Considerations for Other Areas of the Facility

Dry StorageDry storerooms should be constructed of easy-to-clean materials that allow good air circulation. Shelves, table tops, and bins

for dry ingredients should be made of

corrosion-resistant metals or food-grade plastics. Exhibit 10d

Restrooms and Handwashing Stations

Restrooms should be:Away from food preparation areasConvenientClean and SanitaryFully-equipped handwashing stationSelf-closing doorsStocked with toilet paperTrash receptaclesCovered waste containers

Handwashing StationHandwashing stations must be conveniently located so that employees will be encouraged to wash their hands often.Must be equipped with the following items:Hot and cold running water. Water temperature of at least 110 degrees F.Soap.A means to dry hands.A waste container.

SinksEach sink is an establishment must be used for its intended purpose only.Service sinks used for cleaning mops and disposing of waste water must be kept separate. At least one service sink or curbed drain area to dispose of soiled water is required in an establishment.Dressing Rooms and LockersAre not required, but are nice. Used only for dressing and separate from the kitchen.

PremisesWalkways and the parking lot should be

kept free of litter and graded so standing pools

of water do not form.

Patron traffic through the food preparation

area is prohibited. Although guided tours are

allowed.

Sanitation Standards for EquipmentThe task of choosing equipment designed for sanitation has been simplified byorganizations such as NSF International, formerly the National Sanitation Foundation. NSF International develops and publishes standards for sanitary equipment design.

Underwriters Laboratories (UL) also provides sanitation classification listings for equipment found in compliance with NSF International standards. Mark for equipment that meets safety standards.

NSF International StandardsIt is the responsibility of the

manufacturer to know safety standards for specific equipment.NSF International bases its standards on:Equipment must be easy to clean.All food-contact surfaces must be

smooth, nontoxic, nonaborbent, corrosion resistant, and stable and must not cause changes in the color, odor, or taste of the food.

Internal corners and edges exposed to food must be rounded off (coved).

All food-contact surfaces must be smooth and free of pits, crevices, ledges, inside threads and shoulders, bolts, and rivet heads.

Coating materials must be nontoxic and cleanable and must resist cracking and chipping.

Equipment must be easy to disassemble to encourage frequent, thorough cleaning.

Warewashing Machines:Warewashing machines vary widely

by size,style, and method of sanitizing.

Hot water machines sanitize with extremely hot water

Chemical sanitizing machines use a chemical solution

Warewashing machines include the following models:Single-tank, stationary-rack, with

doors.Conveyor machine.Carousel or circular conveyor

machine.Flight-type.Batch-type, dump.Recirculating, door-type, non-dump.Conveyor

Clean-in-Place EquipmentSome equipment, such as certain

automatic ice-making machines and soft-serve ice cream and frozen yogurt dispensers, is designed to be cleaned by having a detergent solution, hot-water rinse, and sanitizing solution passed through it.

Clean-in-Place equipment must be self-draining.

Refrigerators and FreezersWalk-In RefrigeratorReach-in FreezerBlast Chiller many can cool foods

from 140 degrees F to 37 degrees F within 90 minutes

Tumble Chiller Unit

Cutting Boards

Synthetic cutting boards are generally preferred because they can be

cleaned and sanitized in a warewashing machine.

Separate cutting boards should be used for

raw and cooked foods.

Choosing and Installing KitchenEquipment

A well-designed kitchen make the job of keeping food safe easier. Generally, an efficient kitchen design is a more sanitary kitchen design. LayoutA well-designed kitchen will address the

following factors.The work flowContaminationEquipment accessibility

EquipmentThe primary criteria for installing equipment are ease of cleaning and elimination of hiding places for pests.

Floor-Mounted Immobile EquipmentImmobile equipment must be mounted on legs at least six inches off the floor or sealed to a masonry base.

Cantilever MountedCantilever mounting allows free access for cleaning underneath and behind large equipment.

UtilitiesEstablishments could not operate without water and plumbing, electricity and gas, lighting, ventilation, sewage, and waste handling.Water SupplyPotable WaterWater that is safe to drink. Potable sources of water include approved public water mains, private water sources that are regularly maintained and tested, and bottled drinking water.

Potable Water is needed for:Water EmergenciesBeverage or ingredientIceCleaningHandwashingRestrooms, Showers, and LaundryHot WaterBooster heater can maintain a watertemperature of 180 degree F for heat

sanitizing tableware and utensils.

PlumbingOnly licensed plumbers should install and maintain plumbing systems in an

establishment.

Cross-connections a physical link through which contaminants from drains, sewers, or waste water can enter a potable water supply.

Flood rim is the spillover point on a sink.

Vacuum breaker the threaded faucets andconnections between two piping systems must

have a vacuum breaker or other approved backflow prevention device.

Air gap is to prevent backflow in a sink. Air gaps between the faucet and the flood rim and between the drainpipe and floor drain of a sink preventbackflow.

Grease Condensation and Leaking PipesGrease traps are often installed to prevent a buildup of grease from creating a drain blockage.

SewageSufficient drainage must be provided to

handle waste water. A backup of raw sewage on the floor is a cause for immediate closure of the establishment, correction of the problem, and through cleaning.

LightingBuilding and health codes usually set minimum acceptable levels of lighting, typically based on Foot-candles. A foot-candle is a unit of illumination one foot from a uniform source of light. Here are some recommendations.Provide a minimum of fifty foot-candles of light

(540 lux) in food prep areas.Provide a minimum of twenty foot-candles of

light (220 lux) in handwashing or warewashing areas; at buffets and salad bars.

Provide a minimum of ten foot-candles of light (110 lux) inside walk-in refrigerator and freezer units, in dry storage areas, and in the dining room during cleaning.

VentilationProper ventilation helps maintain an establishment’s indoor air quality by removing steam, smoke, grease and heat from the establishment.Mechanical ventilation must be used in areas for cooking, frying, and grilling. Exhaust hoods are used over cooking equipment, steam tables, and warewashing machines. Ventilation must be designed so that hoods, fans, guards,and ductwork do not drip onto food or equipment.

Solid Waste ManagementThe Environmental Protection Agency (EPA) a government agency that sets standards for environmental quality, to include air and water quality, and regulates the use of pesticides and the handling of wastes. EPA has recommended three approaches to manage solid waste dry bulky trash that can be recycled, including glass, plastic, paper, and cardboard.

Three approaches to manage solid waste:Reduce the amount of waste produced.Reuse when possible.Recycle materials

Garbage DisposalGarbage is wet waste matter, usually containing food, that cannot be recycled.Garbage containers must be leak-proof, waterproof, pest-proof, easily cleanable, and durable.

Outdoor Trash ReceptaclesShould be located on or above smooth surface of nonabsorbent material such as concrete or machine-laid asphalt.

Pulpers grind food and other types of waste (such as paper) into small parts that are flushed with water. The water is then removed so that the processed solid wastes weigh less and are more compact for easier disposal.