Professional Documents
Culture Documents
Utilities
Waste management
Review plan with local regulatory agency Review plan with building and zoning departments Meet ADA requirements
Easy to clean and maintain Safe Resistant to the absorption of grease and moisture
Soap
A method to dry hands A waste container
Equipment must be
General Guidelines
Nonabsorbent hardwoods or synthetic materials Free of seams and cracks Separate boards for raw and cooked foods
Bottled or boiled water for beverages/ingredients Commercially prepared ice Boiled water for essential cleaning Single-use items Boiled warm water for handwashing
Cross Connection
Backflow
Reverse flow of contaminants through a cross connection into the potable water supply
Vacuum breaker
Air gap
Leakproof, waterproof, and pestproof Easy to clean Kept covered when not in use Cleaned frequently inside and out
Present a five-minute presentation on cross connection and backflow prevention. Explain the differences in the devices used to prevent backflow.
Challenge participants to identify actions to be taken after an interruption in the potable water supply. Create a quick sketch of a workstation designed for food safety. Challenge participants to identify the requirements of a proper handwashing station.