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Designing an Establishment. Designing a Establishment Needs to be easy to clean Needs to comply with ADA guidelines (mainly FOH issues) Layout and design plans should be reviewed by local or state regulatory agencies (health department) even if not required. - PowerPoint PPT Presentation
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Designing an Establishment
Designing a Establishment Needs to be easy to clean Needs to comply with ADA guidelines (mainly FOH issues) Layout and design plans should be reviewed by local or state regulatory agencies (health department) even if not required. Pre-opening inspection (generally necessary to obtain a CO) Post-opening inspection -- with food and employees
Flooring
Non-Porous/Resilient Non-porous – to not absorb fluids Resilient – so it does not crack and allow material to enter. Not very durable.
Rubber Tile – non-slipVinyl Sheet – not durableVinyl Tile – not durable
Flooring
Hard-Surface Flooring--Non-porous but not resilient – generally more durable
Marble/Terrazo – expensive
Quarry Tile -- expensive
Wood – requires frequent refinishing
Acrylic Wood – plastic impregnated
wood
Walls and Ceilings
Walls and Ceilings-- non-porous and easy to clean, sealed seams
Ceramic TileStainless SteelFRPWood, Cinderblock, sealed with glossy paints
Coving – gap no more than ¼”
Ceilings --Washable, non-asbetos
Dry Storage Areas
Easy to clean Good Air circulation No Windows, if it does, then needs to
be shaded or frosted in glass Pipes, water lines and conduits No dripping condensation All sewer lines need to be labeled
Dry Storage Areas
Adequate Storage Space Walk-Ins should be sealed from floor, wall and ceiling Refrigerator units at least 6 inches off the floor
Blast chillers – from 140-37 in less than 90 min Tumble Chillers – uses chilled water to expedite the
process Cook-Chill Equipment – cook, chill, reheat in same
apparatus
Hot (100) and cold running water Soap A means to dry hands A waste container Signage indicating
employees must wash hands
Handwashing stations must be equipped with:
10 - 2
Equipped with a handwashing station Equipped with self-closing doors Adequately stocked with
Toilet paper Trash receptacles Covered waste containersPatrons should not pass through food prep areas to reach restroomSelf-Closing doors Covered waste containers must be provided in women’s restrooms
Restrooms must be:
10 - 3
Easy to disassemble for frequent cleaning
Easy to clean
Able to handle commercial loads
NSF and UL listed
Equipment must be:
10 - 4
-Easy to clean-Does not interact with the food – does not stain-Rounded or Coved edges-Surfaces are easy to clean-Coating materials are non-toxic and must not chip or crack-Easy to disassemble to frequently clean-Can handle commercial loads
Basis for most equipment standards:
10 - 4
On legs at least 6˝ off the floor
Sealed to a masonry base
Stationary equipment must be mounted 1 of 2 ways:
10 - 5
On legs with a 4˝ clearance between equipment base and the tabletop
Sealed to the countertop
Clean in Place equipment – sticky issue!
Stationary tabletop equipment must be mounted 1 of 2 ways:
10 - 6
Made from nonabsorbent hardwoods or synthetic materials
Free of seams and cracks Nontoxic Washed, rinsed, and
sanitized between uses
Cutting boards must be:
10 - 7
Use bottled or boiled water for beverages, cooking, and cleaning
Purchase ice Use single-use items Keep boiled warm water for handwashing Flush and disinfect water systems
and equipment
During water supply interruptions:
10 - 8
Cross-ConnectionA link through which contaminants enter the potable water supply
Backflow Reverse flow of contaminants through a cross-connection into the potable water supply
10 - 9
Immediate closure Correction of the problem Thorough cleaning
A backup of raw sewage is cause for:
10 - 10
Leakproof, waterproof, and pestproof
Easy to clean
Covered with tight-fitting lids
Cleaned frequently, inside and out
Garbage is wet waste and trash is dry waste.
Pulpers grind up garbage and extract the water.
Garbage containers must be:
10 - 11
Other Utility Issues
Potable Water – drinkable water
Booster heater for dishwasher may be needed
Lighting requirementsFood prep – 50 foot candlesWalkin/Freezer – 10 foot candlesAll other areas – 20 foot candles
VentillationReduces the level of steam, smoke, grease and heatReduces levels of contaminationReduces level of condensation – dripping on food
Cleaning Process
Factors affecting the cleaning process Type of soil Condition of soil Water hardness – interact with the detergent, leaves deposits Water temperature Cleaning Agent and surface being cleaned Agitation or Pressure Length of treatment
Types of Cleaners
Types of Cleaners
Detergents – surfactants: alkaline
Solvent Cleaners – high concentration alkaline detergents
Abrasive Cleaners – silica that helps abrade soil
Acid Cleaners – used to remove things that do not respond to alkaline (ex: lime-away)
Sanitizing
Heat Sanitizing – 180 for 1 second (in dishwashers) or 171 for 30 seconds
Chemical SanitizingChlorine – 50 ppm, corrosive and evaporates
rapidly when temp is above room temperatureIodine – 12.5-25 ppm slightly corrosive to some metals
athigh temperatures, may stain
Quats – 200 ppm Does not kill certain microorganisms, hard water interferes
Choice of Sanitizer type comes down to economy and ease of use.
Washing Temperatures
Machine Warewashing
Pre-Wash – 120-160
Wash -- 150-160
Sanitize -- 180+ Manual Warewashing (2-4 compartment)
Wash at 110
Rinse at 110
Sanitize at 70-80 degrees
Cleaning Tools
Brushes – synthetic brushes (non porous)
Scouring Pads – not metal Mops and Brooms Towels – non terry is best
Cleaning Program?
Not replacing worn out tools Not having protective gear Not training on proper techniques Not motivation Not making workload fair Not following up with inspections.
MSDS
OSHA – occupational safety and health administration has a Right-to-Know or HAZCOM standard that requires employers to train employees to how to use chemicals and about the chemical hazards they may be exposed to in an establishment.
Components of HAZCOM
Inventory of hazardous chemicals used Chemical Labeling Procedures MSDS Sheets Employee Training Written plan for use of chemicals and
procedure for accidents
MSDS Sheets
Information about safe use and handling Physical, health, fire and reactivity hazards Precautions Appropriate personal protective equipment First aid info Manufacturers name, address and phone
number Preparation date of MSDS Hazardous ingredients and identity
information
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