Minimum Requirements for Food and Beverage Establishments

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Minimum Requirements for Food and Beverage
Establishments
2007

• This module is based on the North Dakota
  building, fire, plumbing and electrical codes

Module designed by Tera Sandvik, LRD, Program
Coordinator and Julie Garden-Robinson, PhD, LRD,
Food and Nutrition Specialist
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The following tips will help you navigate through
each module.

• Click the left mouse button or the down arrow to
  continue on to the next bullet or slide.
• Before you begin youll take a presurvey.
• The presurvey will open in a new window.
• When you are finished with the presurvey close
  the window to return to the module.
• A symbolizes a question slide. Youll need
  to click your mouse once to see the answer.

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• A means youll need to go to the Web site
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• After visiting the site, close the Internet
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• Click your mouse once to see the answer.
• When you are finished with the module, you will
  take a post-survey.
• The post-survey will open in a new window.
• When you are finished with the post-survey, close
  the window to return to the module.

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• Have you thought of opening a food and beverage
  establishment, but dont know where to start?
• By the end of this module, you will have a
  general knowledge of the minimum construction and
  equipment requirements to get you on your way.

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Presurvey

• Before we begin, lets take a presurvey to see
  how much you already know.
• Click here to begin the presurvey.

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Flooring Requirements

• Use smooth, nonabsorbent, durable and easily
  cleanable material
• Where food is prepared
• Where utensils are washed
• Where garbage is stored
• Some approved materials
• Sealed concrete
• Terrazzo
• Ceramic tile
• Quarry tile
• Durable linoleum
• Provide coved baseboards of similar material at
  wall and floor junctures
• Carpet is prohibited in the above areas

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Flooring Cont.

• Provide trapped floor drains on floors that you
  spray with water for cleaning or where pressure
  spray methods are used to clean equipment.
• The Food Code prohibits floor drains connecting
  directly to the sewer system.

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Now that you have the ground covered, lets move
up to the ceilings and walls

• Examples of approved material for walls and
  ceilings
• Concrete
• Sealed and finished pumice blocks
• Ceramic tiles
• Fiberglass-reinforced panels
• Stainless steel

• Approved material is required
• Where food is prepared or stored
• Where utensils are washed
• In walk-in freezers and refrigerators
• Where garbage is stored
• In restrooms and dressing/locker rooms

Pegboard for wall material and acoustical tile
for ceiling material is prohibited in the areas
mentioned above
Pegboard for wall material and acoustical tile
for ceiling material is prohibited in the areas
mentioned above
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Lighting Requirements

• Use foot-candles to measure light.
• One foot-candle equals 1 lumen on 1 square foot
  of space.
• A 40-watt fluorescent light equals 3,150 lumens.
• Formula
• Fixtures required
• foot-candles required x area of space in square
  feet
• lumens per fixture x 0.65 x 0.75

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Example

• Square feet 600
• Foot-candles required 20
• Fixture contains two 40-watt fluorescent lights
• Lumens 2 x 40 x 78.75 6,300
• Fixtures
• 20 foot-candles x 600 square feet
• 6300 lumens x 0.65 x 0.75
• 3.9
• For this room, four fixtures with two 40-watt
• lights are required.

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Try this one on your own

• Square feet 900
• Foot-candles required 10
• Fixture contains two 40-watt fluorescent lights
• Lumens 2 x 40 x 78.75 6,300
• Fixtures

Click to see the answer.
Fixtures 10 foot-candles x 900 square feet
6,300 x .65 x .75 Fixtures 2.9 For this
room, three fixtures with two 40-watt lights are
required.
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Lighting Requirements

• Provide protective shielding or shatterproof
  bulbs for all artificial lighting over, by or in
• Food storage areas
• Food preparation areas
• Service and display areas
• Areas where you clean or store utensils and
  equipment

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Ventilation System

• Even though your kitchen will be filled with
  great aromas from delicious foods you are
  preparing, we need to talk about ventilation
  systems to help keep the air circulating.

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Ventilation Systems

• The following devices should have hoods and a
  properly installed exhaust ventilation system to
  vent air to the outside
• Ranges
• Deep-fat fryers
• Grills
• Broilers
• The exhaust system must have adequate grease
  filters or other means of grease extraction.

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Pest Control

• What is small and furry, has beady eyes and
  could make your business fail if caught scurrying
  around your establishment?
• If you guessed mice and other rodents, give
  yourself a pat on the back

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Keep Pests Out

• Protect openings leading outside
• Outer doors should be tight-fitting and
  self-closing
• Screens should be tight-fitting and free of tears
• Use 16 mesh per square inch
• Close drive-through windows when not in use.

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One of these three kitchens is pest free. Do you
know which one it is?
Click to see.

• The lower left kitchen has flies, mice and a cat.
  
• The lower right kitchen has mice on the
  countertop and a cat lurking in the background.
• The top kitchen is pest-free.
• Keep pets and pests out of the kitchen at all
  times.

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• Keep your sanity while keeping your facility
  sanitary.

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Water and Sewage Disposal

• Connect to a municipal water/sewer system
• If a municipal system is not in place, a private
  system must be approved by the state Department
  of Health.
• Provide pressurized water to all fixtures and
  equipment using water.
• Provide enough garbage containers.
• Store garbage outside in large, metal trash bins
  or in cans elevated 12 inches above a smooth,
  nonabsorbent surface, such as concrete or
  asphalt.

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Restroom Requirements

• Installation must comply with state codes.
• No more than half of the toilets in mens
  restrooms may be urinals.
• Additional toilets are required when seating more
  than 50.
• They must accommodate the disabled.
• Separate restrooms may be required for employees,
  depending on the number of employees.
• They must be conveniently located.
• They must be completely enclosed and equipped
  with tight-fitting, self-closing, solid doors.

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Restroom Requirements Cont.

• Toilets must be of the elongated bowl type with
  an open front seat.
• Restrooms must
• be equipped with mechanical ventilation
• provide easily cleanable waste containers for
  waste materials
• have at least one covered waste container if it
  is a womens restroom
• provide hand soap, a supply of sanitary towels or
  a hand-drying device and toilet tissue at all
  times
• have an adequate number of hand sinks with hot
  and cold running water, under pressure, tempered
  by a mixing valve or combination faucet and an
  open strainer
• Sink pop-up plugs or steam-mixing valves are
  prohibited.

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The following picture has three things wrong with
it. Can you tell what they are?
Click to see.
Bathrooms should be stocked with disposable paper
towels, soap and tissue paper. Toilets must be of
the elongated bowl type with an open front seat.
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Do I need a dressing room?

• If employees routinely change clothes in the
  establishment, you must provide a dressing room.
• You also must have lockers or other suitable
  facilities to store personal belongings.
• Using the kitchen to store personal articles,
  such as coats, clothing and purses, is prohibited.

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What to do about that dirty laundry?

• If you need to wash linens, wiping cloths,
  uniforms or aprons, you must have and use a
  dryer.
• You should have it in a separate room with a
  self-closing solid door.
• Another option is to put the washer (not
  required) and dryer (required) in a storage area
  that contains only packaged food or packaged
  single-service articles.
• Laundry facilities in food preparation and
  utensil-washing areas are prohibited.

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• Now that weve covered the floors, walls,
  ceilings, bathrooms, etc., lets move on to the
  kitchen.

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• Provide protective storage for kitchenware,
  tableware and utensils.
• Pegboard for hanging utensils is prohibited.
• Storage shelves must be at least 6 inches above
  the floor.
• Sealed wood is acceptable for nonfood contact
  storage.
• Health and food safety officials recommend
  stainless steel or the equivalent.
• Raw wood or contact paper-lined shelving is
  prohibited.

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Which of the following is the minimum height
acceptable for shelves above the floor?
Click to see the answer.
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• Hot and cold storage facilities should be
  conveniently located to help maintain the proper
  food temperatures at all times. Consider your
• Storage
• Service
• Display
• Transport
• Use NSF (National Sanitation Foundation)
  commercially approved equipment.
• Each freezer or refrigerator must have a
  numerically scaled thermometer that shows the
  accurate temperature of the freezer or
  refrigerator.

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• Provide separate storage areas for maintenance
  equipment, such as brooms, mops and vacuum
  cleaners.
• Store this equipment so it does not contaminate
  food, utensils, equipment or linens.
• Provide a storage area for toxic materials, such
  as insecticides, rodenticides, cleaners and
  polishes.
• You cannot store these toxic materials with food
  products, equipment or utensils.

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• What brand of equipment you use in your kitchen
  can vary, but you should use NSF commercially
  approved equipment.

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Food Contact Surfaces

• Equipment, kitchenware, utensils and tableware
  should be easy to clean and durable with normal
  use.
• Hard maple may be used for cutting blocks,
  cutting boards, salad bowls, bakers tables and
  various single-service articles.
• In all other situations, wood as a food contact
  surface is prohibited.
• Laminated plastic construction for work tabletops
  is acceptable however, stainless steel is
  recommended.

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Now that youve got the proper equipment, where
do you store it?

• You cannot store equipment under exposed or
  unprotected sewer or water lines, open stairwells
  or other sources of contamination.
• Install all equipment to facilitate cleaning.
• Table-mounted equipment must be portable, sealed
  in place or elevated on legs at least 4 inches
  above the counter.
• Floor-mounted equipment must be moveable, sealed
  to the floor or elevated on legs at least 6
  inches above the floor.

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• Are you going to have a salad bar or another
  type of self-service food area? Read on to learn
  what you need to know.

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Salad Bar

• Cold holding areas should maintain proper
  refrigerator temperatures and drain to a floor
  drain through an air gap.
• All customer self-service food areas must have an
  approved cough and sneeze guard.
• All food, plates, utensils, etc., also must be
  protected by a cough and sneeze guard or other
  approved method.

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• Now that youve got your kitchen setup ready to
  serve, how do you keep all your dishes clean?

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Dish sinks

• Provide a three-compartment sink with drainboards
  on each end.
• A moveable dish table may be substituted for one
  drainboard.
• Dish sinks may not be used for food preparation
  or mop water disposal.
• One utility sink (mop sink) or curbed unit with
  floor drain must be provided.

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Sinks

• Each compartment of the sink must have potable
  hot and cold running water under pressure.
• The sink compartments must be large enough to
  accommodate the largest cooking utensil.

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Dishwashing Machines

• Dishwashing machines are optional.
• Dishwashing machines must be an approved
  commercial type installed in compliance with your
  states plumbing code.
• They should be hooded to adequately exhaust
  condensation.
• If you install a hot water temperature
  dishwashing machine, you need a properly sized
  booster heater.
• If you use chemical sanitizers, you need an
  appropriate test kit.

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• Now that weve got our hands dirty, lets talk
  about hand-washing facilities.

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Hand sinks

• One hand sink is required. Hand washing is not
  allowed in sinks used for food preparation or the
  washing of equipment.
• You may be required to have more than one
  employee hand sink, depending on the size and
  layout of the establishment.
• Hand sinks must have hot and cold running water,
  under pressure, tempered with a mixing valve or
  combination faucet and an open strainer.
• Sink pop-up waste plugs or steam- mixing valves
  are prohibited.

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Hand washing

• You should provide a supply of hand-cleansing
  soap or detergent.
• You must have sanitary towels or a hand-drying
  device conveniently located near each hand sink
  at all times.
• The use of common towels is prohibited.

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Thermometers, coolers, etc.

• Provide and use at least one metal-stemmed
  thermometer to monitor the temperatures of
  potentially hazardous food products during
  storage, preparation, cooking, holding and
  serving or when on display.
• Install all bar equipment to facilitate cleaning.
• Provide a mechanical glass washer or a three-
  compartment sink with integral drain boards.
• Provide a separate hand-washing sink in each
  back-bar area.
• Provide adequately sized coolers.

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Beverage Safety

• Do not have liquor- or pop-dispensing guns above
  potable ice or clean glass storage areas.
• Store ice for consumption separately from ice
  used for cooling purposes.
• Store ice for human consumption in a container or
  ice bin that is drained to the sewage system
  through an air gap.
• Provide a soda syrup storage area.
• Store the containers on a metal rack at least 6
  inches off the floor.
• Establishments that dispense frozen desserts
  (bulk ice cream, etc.) must provide a
  running-water dipper well near the ice cream
  freezer.

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Post-Survey

• Lets see what youve learned.
• Click here to begin the post-survey.

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Learn more about food and beverage establishment
requirements with the following on-line resources.

• www.ag.ndsu.nodak.edu
• http//www.health.state.nd.us/FoodLodging/PDF/Nort
  h20Dakota20Food20Code202003.pdf

NDSU is an equal opportunity institution.