Sanitation 2.10: Clean and Sanitary

1
Sanitation 2.10 Clean and Sanitary

• Sanitary Equipment and Facilities

2
Objectives

• Respond to an interruption in the internal water
  supply
• Respond to wastewater overflows
• Identify methods for preventing backflow
• Identify potable water sources

3
Objectives

• Identify uses of nonpotable water
• Handle waste properly
• Maintain restrooms properly
• Identify the requirements of a handwashing
  station
• Position equipment and facilities to make
  sanitation easier

4
Design Factors

• Arrangement and design of equipment and fixtures
  to comply with sanitation standards
• ADA (Americans with Disabilities Act)
• Design plans for Health Dept. review

5
Design Factors

• Materials for interior construction
• Flooring easy to clean, wear resistant, and
  nonporous
• Interior walls and ceilings consider cleaning
  and porosity

6
Design Factors

• Dry storage constructed of easy to clean
  materials and allow for good air circulation
• Restrooms and handwashing stations must be
  equipped with hot and cold running water, soap, a
  means to dry hands, and a waste container

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Standards for Equipment

• Look for NSF International Underwriters
  Laboratories, EPH
• Equipment must be easy to clean
• All food contact surfaces must be smooth,
  nontoxic, not absorbent, corrosion resistant,
  stable, and must not cause changes in the color,
  odor, or taste of food

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Standards for Equipment

• Internal corners and edges exposed to food must
  be rounded off (coved)
• All food contact surfaces must be smooth and free
  of pits, crevices, ledges, inside threads and
  shoulders, bolts, and rivet heads
• Coating materials must be nontoxic, cleanable,
  and must resist cracking and chipping

9
Standards for Equipment

• Equipment must be easy to disassemble to
  encourage frequent, thorough cleaning

10
Water Supply

• Potable water is water that is safe to drink
• Water emergencies be sure of water supply, check
  with local authorities

11
Water Supply

• Cross connection is a physical link through
  which contaminants from drains, sewers or other
  waste water sources can enter a potable water
  supply
• Backflow reverse flow of contaminants through a
  cross connection

12
Water Supply

• To prevent backflow
• Vacuum breaker
• Air gap
• Non-potable water generally limited to non-food
  cooling equipment, fire protection, and irrigation

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Other Concerns

• Sewage
• Immediate action
• Adequate lighting
• Proper ventilation
• Solid waste management
• Containers leak-proof, waterproof, pest proof,
  easy to clean, durable

14
Lighting

• 50 foot candles
• Food prep areas
• 20 foot candles
• Hand/dishwashing, buffet, display, storage, wait
  station, restroom, reach in
• 10 foot candle
• Walk in, dry storage, dining room