CHAPTER 11 :

Sanitary Facilities And Equipment

LAYOUT

Work Flow Minimize the amount of time food spends in the temperature danger zone Storage areas should be located near the receiving area to prevent delays in storing food Prep tables should be located near refrigerators and freezers

Contamination Good layout minimize the risk of cross contamination Place equipment to prevent splashing or spilling from one piece of equipment to another
Equipment Accessibility Since hard-to-reach areas are less likely to be cleaned, a well-planned layout will ensure that equipment is accessible for cleaning

Receiving Area Cooler

Salad Prep

Main Cooking Line

Prep Line

Cooler

Sandwich Line

Freezer Dry Storage

Dining Area

Chemical 3-Compartment sink Storage

Dishwashing Area

Office

THE PLAN REVIEW

It ensures that the design meets regulatory requirements It ensures a safe flow of food It may save time and money

MATERIALS FOR
INTERIOR CONSTRUCTION

Materials used during construction must be selected with several factors in mind. Sound-absorbent surfaces that resist absorption of grease and moisture and reflect light will probably create an environment acceptable to your regulatory agency. The most important consideration when selecting construction materials is how easy the establishment will be to clean and maintain.

FLOORING

Cost and appearance Based upon health and safety requirements Smooth Durable Nonabsorbent Easy to clean Resist wear Help prevent slips Porosity Non-absorbent flooring is recommended for specific areas of establishment including:

Walk-in refrigerators Food-preparation areas Dishwashing areas Restrooms Dressing and locker rooms

NONPOROUS, RESILIENT FLOORING

Inexpensive Easy to clean and maintain Can be easily replaced Capable of handling heavy traffic Resistant to grease and alkalis

Disadvantages:
Cigarette burns or sharp objects easily damage it Slippery when wet

Characteristics of Nonporous, Resilient Flooring

Where to Use Durability Advantages Disadvantages

Rubber Tile

Kitchens; restrooms

Less durable and less resistant to grease and alkalis

Nonslip; resilient; Can only be used easy to clean in moderate traffic areas

Vinyl Sheet

Offices; kitchens; outdoors

Less resistant to grease and alkalis

Very resilient; easy to clean

Can only be used in light or moderate traffic areas Requires waxing and machine buffing

Vinyl Tile

Offices; employee restroom

Wears out quickly with high traffic

Very resilient; easy to clean

HARD-SURFACE FLOORING
Absorbent Very durable

Disadvantages:

May crack or chip if heavy objects drop on them May break objects dropped on them Does not absorb sound Expensive to install and maintain Difficult to clean

Characteristics of Hard Surface Flooring

Where to Use
Marble; terrazzo Public corridors; dining rooms; public restrooms

Durability
Wear resistant

Advantages

Disadvantages

Nonporous; Nonresilient; heavy; good appearance expensive; requires special care; difficult to install Nonporous Nonresilient; heavy; expensive; slippery when wet unless an abrasive is added

Quarry tile

Kitchen; service, dishwashing, and receiving areas; offices; restrooms; dining rooms Offices; dining rooms

Wear resistant

Wood

Durable in lower traffic areas

Good appearance and sound absorption

Requires frequent polishing and periodic refinishing to maintain surface qualities

CARPETING

Absorbs sound Not recommended in high-soil areas Can be maintained by simple vacuuming
Nonslip surfaces Used in traffic areas Best for the entire kitchen Rubber mats Allowed for safety reason areas where standing water may occur, such as the dish room Should be picked up and cleaned separately when scrubbing floors Coving Required when using resilient or hard-surfaces flooring materials Eliminates hiding places for insects Prevent moisture from deteriorating the wall

SPECIAL FLOORING NEEDS

FINISHES FOR INTERIOR WALLS AND CEILINGS

Interior

finishes are the materials used on the surfaces of walls, ceiling, and doors of an establishment. These finishes must be smooth, nonabsorbent, durable, and easy to clean. selecting finishes for walls and ceilings, consider location.

When

Walls

and ceilings in food preparation areas must be light in color. They should be kept in good repair, free of cracks, holes, or peeling paint.
most common ceiling materials are acoustic tile, painted drywall, painted plaster, or exposed concrete.

The

DRY STORAGE
Should be constructed of easy to clean materials that allow good air circulation Shelving, table tops, and bins for dry ingredients should be made of corrosion-resistant material or food grade plastic Any windows in the storeroom should have frosted glass or shades Steam pipes, water lines, and other conduits have no place in a well-designed storeroom. Cracks and crevices in floors or walls should be filled Doors leading to the exterior of the building should be selfclosing Screens for windows and doors should be sixteen mesh to the inch, without holes or tears.

RESTROOMS
It

is best if separate restrooms are provided for employees and customers

Should

be convenient, sanitary, full equipped with a handwashing station, and have self closing doors be adequately stocked with toilet paper

Must Trash

receptacles must be provided if disposable paper towels are used waste containers must be provided in womens restrooms for the disposal of sanitary supplies

Covered

HAND WASHING STATIONS

Must be conveniently located Required in restrooms and areas used for food preparation, service, and dishwashing Must be operable, stocked, and maintained Must be equipped with the following item: Hot and cold running water-should be supplied through a mixing valve or combination faucet at a temperature of at least 100F Soap-can be liquid, bar, or powder A means to dry hands-installing at least one hand dryer will provide an alternative method for drying hands if paper towels run out Waste container-required if disposable towels are provided Signage indicating employees are required to wash hands before returning to work-should reflect all languages used in the establishment

SINKS
Employees

must use each sink in an establishment for its intended purpose to avoid cross-contamination Hand washing sink are used for hand washing Food-preparation sink are used for food preparation Service sink are used for cleaning mops, and disposing of waste water At least one service sink or cubic drain area is required in an establishment to dispose of soiled water

DRESSING ROOMS AND LOCKER

Dressing rooms are not required but if provided, they must not be used for food preparation, storage, or utensil washing Lockers should be located in separate room or a room where contamination of food, equipment, utensils, linens, and single-service items will not occur.

PREMISES
Parking lot and walkways should be kept free of litter and graded Must be surfaced to minimize dirt and blowing dust Concrete and asphalts are recommended for walkways and parking lot Patron traffic through food preparation is prohibited, although guided tours are allowed May not be used for living or sleeping quarters

SANITATION STANDARD FOR EQUIPMENT

Food contact surfaces must be: Safe Durable Corrosion resistant Nonabsorbent Sufficient in weight and thickness to withstand repeated cleaning Smooth and easy to clean Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition Equipment surfaces that are not designed to come in contact with food but are exposed to splash, spillage, orfood soiling or require frequent cleaning must be: Constructed of smooth, nonabsorbent, corrosion-resistant Free of unnecessary ledges, projections, and crevices Designed and constructed to allow easy cleaning and maintenance

NSF International
Develops and publishes standards for sanitary equipment design Presence of NSF mark means it has been evaluated, tested, and certified by the NSF International as meeting international food commercial food equipment standards

Underwriters Laboratories (UL)

Similarly provides sanitation classification listings for equipment found in compliance with NSF International standards List products complying with their own published environmental and public health (EPH) standards Equipment that meets these standards is acceptable for use in a foodservice establishment

DISHWASHING MACHINES

Single-tank, stationary-rack machines, with doors

Holds a stationary rack of tableware and utensils Items are washed by detergent and water from below and, sometimes, from above the rack Wash cycle is followed by a hot water or chemical sanitizer final rinse

Conveyor machine

A conveyor moves racks of items through the various cycles of washing, rinsing, and sanitizing

Flight-type
A high-capacity, multiple-tank machine with a peg-type conveyor May also have a built in institutions and very large establishments

Batch-type, dump

Combines the wash and rinse cycles in a single tank Wash and rinse water are drained after each cycle

Recirculating, door type, nondump machine

Not completely drained of water between cycles Wash water is diluted with fresh water and reused from cycle to cycle

Consider these general guidelines regarding the installation and use of dishwashing machines: Water pipes to the dishwashing machine should be as short as possible to prevent the loss of heat. The machine must be raised at least six inches (fifteen centimeters) off the floor to permit easy cleaning underneath. Materials used in dishwashing machines should be able to withstand wear, including the action of detergents and sanitizers. Information should be posted on the machine regarding proper water temperature, conveyor speed, and water pressure The machines thermometer should be located so it is readable, with a scale in increments no greater than 2F (1C)

CLEAN-IN-PLACE EQUIPMENT