A certified food protection

manager training program

Module 8: Facility Design

DISCUSSION
 Learning Objectives
• Describe symptoms, sources, and control for Cryptosporidium,
Giardia, Toxoplasma, Anisakis and Trichinosis

• Explain how sanitary facilities and equipment impact food

safety

• Identify methods to reduce cross-contamination in flow of

food
 Key Terms
• Parasites – microorganism that lives in or on its host and
feeds at the host's expense

• Back flow – a reverse flow of contaminated water into potable

water

• Air gap – an open space separating water from drain systems

that prevents back flow
 Cryptosporidium – A Parasite
• Infects cells of the intestines. Infected people shed more eggs
in their feces

• Can be spread by contaminated water and feces

• Most common on produce and fruits irrigated with

contaminated water

• Causes severe diarrhea, abdominal cramps, mild fever and

nausea within 7 days
 Giardia
• Found in improperly treated water, also infected people and
their feces
• Can be spread by food, water, and person to person
• Causes fever, diarrhea, cramps, nausea (especially bad
smelling gas and diarrhea)
• Onset in one week or longer
 Toxoplasma Gondii

• Causes Toxoplasmosis
• More than 60 million people may be infected
• Few have symptoms (asymptomatic), immune system prevents
illness
• Pregnant and immunocompromised could have serious illness
• Infection through:
– contaminated water or soil
– fruits and vegetables
– contact with cat feces (cleaning litter box)
 Anisakis Simplex
• Wormlike parasite found in certain fish
and shellfish.
• Symptoms:
– Tingling in throat, coughing up
worms
– Stomach pain, vomiting, diarrhea
– Can infect the stomach and
intestines; must be surgically
removed
• Cook properly to kill parasites
• Purchase sushi grade fish
(previously frozen). Freezing will
kill this parasite.
• Onset 4-6 hours, sometimes up to 7 days
 Trichina Spiralis

• Causes Trichinosis
• Present in pork and wild game (bear)
• Problem when pigs fed garbage
• Symptoms:
– nausea, abdominal pain, vomiting, diarrhea
– muscle pain, fever, breathing difficulty
– average symptom onset, 2-28 days
• Control:
– proper cooking 145oF for 15 sec.
 Controlling Parasites
• Safe water supply and plumbing
• Products from approved suppliers
• Cook meats (whole cuts) to 145oF. Cook poultry to 165oF
• Use good personal hygiene
• Clean and sanitize equipment, utensils, etc.
• Avoid cross-contamination
 Water
• Safe water sources
• Drinking water quality
– Control chemicals and pathogens
– Use public water system OR
– Test nonpublic water system
– Contact local regulators for details
• Sufficient volume and pressure to meet peak use, including hot
water
• Remember the ice machine!
 Plumbing
• Drainage (sloped to drain, grease traps)
• Sinks:
– Back flow prevention
– Anti-syphon, vacuum break
• 1” air gap for drains
• Know sewage infrastructure, septic vs sewer
– Avoid cross plumbing
– Flush after work is done
• Only hire professionals, ask questions
 Lighting Requirements
• Proper lighting
– 10 foot-candles at 30 inches in storage
– 20 foot-candles for hand and dish washing, equipment
storage
– 50 foot-candles for work areas

• Shatter resistant and/or shielded bulbs

 Vents and Electricity
• Locate to minimize interference with cleaning

• Minimize exposure of electric wiring and panels

• Vents constructed to avoid potential contamination

• Able to minimize excessive heat, steam, smoke

 Sanitary Facilities and Equipment
• Food preparation, display, and service areas must be cleaned
regularly to maintain the facility in a sanitary condition.
• Should be easy to clean and sanitize
• Flooring is non-permeable, slip resistant, proper coving
• Cleaning around large equipment, mobile is ideal
 Ideal Construction Materials
• Durable
• Impervious
• Smooth without cracks or seams
• Light color
• Easy to clean
• Heat resistant
 Other Design Considerations
• Map flow of food

• Separate prep and separate storage

• Dedicated equipment

• Communication among workers

 Flow of Food
• The path food follows from storage to plating/service is
important.

• Flow should generally move from raw to service

• Minimize chances that potentially contaminated ingredients,

surfaces, and utensils contact prepared foods.
 Separate Prep and Storage Areas
• Physical distance is important
– Cold and hot prep areas
– Food washing, hand washing, dirty dishes…
– Remember Module 3: Firefly and Salmonella

• Arrange to minimize risk. Separate sections or coolers if

possible.

• If prep space is limited, minimize risk by timing of prep

activities
– Ex: cold prep, clean and sanitize, hot prep
 Dedicated Equipment
• Assign specific equipment for each type of food if possible

• Color code to prevent mix-ups.

• Employee communication is key

Remember to clean and sanitize as needed

 Communicate - Do the Right Thing
• Employees need to communicate with each other to prevent
cross-contamination

• Comfortable speaking up if they see a risky situation or

activity

• Follow through to correct the problem

Remember when we talked about food safety culture?

 Buying, Building, Remodeling
• Contact local health department

• Review plans:
– Appropriate design
– Meet all requirements

• Communicate with contractors

• Clean before use

 Case Study

What Happened What Went Wrong

1993
Milwaukee, WI, ½
the population Water system
infected with a contaminated with
parasite Cryptosporidium
Largest parasite Shut down the
outbreak in US city’s water system
history
 Case Study

What About Restaurants? Prevention

• Proper
Could happen on a plumbing
small scale in • Flush
restaurants restaurant
Proper plumbing water lines
work • Remember the
Safe water supply ice machine
• Exclude sick
employees
 Discussion
The work environment plays an important role in food safety.

How can managers influence the following to minimize food

safety risks?
• Condition of work areas
• Flow of food, including cleaning and sanitizing
• Employee work behaviors
 Quiz
The best procedure to reduce Anisakis in sushi products is:

a) cook to 130oF
b) store in cooler at 41oF for 1 week
c) freeze product
d) place in chlorine solution
 Quiz
The best procedure to reduce Anisakis in sushi products is:

a) cook to 130oF
b) store in cooler at 41oF for 1 week
c) freeze product
d) place in chlorine solution
 Quiz
The correct light in foot candles for a food preparation area is:

a) 20
b) 50
c) 10
d) 60
 Quiz
The correct light in foot candles for a food preparation area is:

a) 20
b) 50
c) 10
d) 60
 Review
• Cryptosporidium, Giardia, Toxoplasma, Anisakis, Trichina

• Sanitary facilities and equipment

– Plumbing, lighting, electric, and vents
– Equipment and work areas

• Flow of food