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8/13/2019 Sanitary Facilities and Equipment
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8/13/2019 Sanitary Facilities and Equipment
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Designing an Establishment
Designing a Establishment
Needs to be easy to clean
Needs to comply with guidelines
Layout and design plans should be reviewed bylocal (health department) even if not required.
Pre-opening inspection
Post-opening inspection -- with food and
employees
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Flooring
Non-Porous/Resilient
Non-porous to not absorb fluids
Resilient
so it does not crack andallow material to enter. Not verydurable.
Rubber Tile
non-slipVinyl Sheet not durable
Vinyl Tile not durable
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Flooring
Hard-Surface Flooring--Non-porous but
not resilient generally more durable
Marble/Terrazo
expensive
Quarry Tile -- expensive
Wood requires frequent refinishing
Acrylic Woodplastic impregnated
wood
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Walls and Ceilings
Walls and Ceilings-- non-porous and easy to clean,sealed seams
Ceilings--Washable, non-asbetos
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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
No dripping condensation
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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 theprocess
Cook-Chill Equipment
cook, chill, reheat in sameapparatus
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Hot (100) and cold running water
Soap
A means to dry hands
A waste container
Signage indicatingemployees mustwash hands
Handwashing stations must beequipped with:
10 -2
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Equipped with a handwashing station
Equipped with self-closing doors
Adequately stocked withToilet paper
Trash receptacles
Covered waste containers
Patrons should not pass through food prep areas to reach
restroom
Self-Closing doors
Covered waste containers must be provided inwomensrestrooms
Restrooms must be:
10 -3
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-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
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On legs at least
6 off the floor
Sealed to a masonry base
Stationary equipment must bemounted 1 of 2 ways:
10 -5
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On legs with a 4 clearance between
equipment base and the tabletop
Sealed to the countertop
Clean in Place equipmentsticky issue!
Stationary tabletop equipment mustbe mounted 1 of 2 ways:
10 - 6
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Made from nonabsorbenthardwoods orsynthetic materials
Free of seams and cracks
Nontoxic
Washed, rinsed, andsanitized between uses
Cutting boards must be:
10 - 7
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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
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Cleaning Process
Factors affecting the cleaning process
Type of soil
Condition of soil
Water hardness interact with thedetergent, leaves deposits
Water temperature
Cleaning Agent and surface being cleaned
Agitation or Pressure
Length of treatment
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Types of Cleaners
Types of Cleaners
Detergents surfactants: alkaline
Solvent Cleaners
high concentrationalkaline detergents
Abrasive Cleaners silica that helps abrade
soil
Acid Cleaners used to remove things that
do not respond to alkaline (ex: lime-away)
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Sanitizing
Heat Sanitizing 180 for 1 second (in dishwashers)or 171 for 30 seconds
Chemical Sanitizing
Chlorine
50 ppm, corrosive and evaporatesrapidly when temp is above room temperature
Iodine 12.5-25 ppm slightly corrosive to some metals at
high temperatures, may stain
Quats200 ppm Does not kill certain microorganisms,
hard water interferes
Choice of Sanitizer type comes down to economy and ease ofuse.
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Cleaning Tools
Brushessynthetic brushes (non
porous)
Scouring Pads
not metal
Mops and Brooms
Towels non terry is best