Chapter 10 Sanitary Facilities and Equipment

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Chapter 10Sanitary Facilities and Equipment

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Facility Design

• A well-designed kitchen will address
• Workflow
• It must keep food out of the temperature danger
  zone as much as possible
• It must limit the number of times food is handled

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Facility Design

• A well-designed kitchen will address continued
• Contamination
• The risk of cross-contamination must be minimized
• Place equipment to prevent splashing or spillage
  from one piece of equipment to another
• Equipment accessibility
• Place equipment so staff can easily clean the
  facility and all equipment

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Material Selection for Interior Surfaces

• Flooring must be
• Smooth
• Nonabsorbent
• Easy to clean
• Durable
• For use in these areas
• Food prep and storage
• Dishwashing
• Walk-in coolers
• Restrooms

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Material Selection for Interior Surfaces

• Coving
• Curved, sealed edge placed between the floor and
  wall
• Eliminates sharp corners or gaps that are hard to
  clean
• Must be glued tightly to the wall to
• Eliminate hiding places for pests
• Protect the wall from moisture

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Walls, Ceilings, and Doors

• Materials must be
• Smooth
• Nonabsorbent
• Easy to clean
• Durable

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Installing and Maintaining Equipment

• Floor-mounted equipment should be either
• Mounted on legs at least 6 inches (15
  centimeters) high
• Sealed to a masonry base

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Installing and Maintaining Equipment

• Tabletop equipment should be either
• Mounted on legs at least 4 inches (10
  centimeters) high
• Sealed to the countertop

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Installing and Maintaining Equipment

• Once equipment has been installed
• It must be maintained regularly
• Only qualified people should maintain it
• Set up a maintenance schedule with your supplier
  or manufacturer
• Check equipment regularly to make sure it is
  working right

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Utilities and Building Systems

• Acceptable sources of potable water
• Approved public water mains
• Regularly tested and maintained private sources
• Closed, portable water containers
• Water transport vehicles

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Utilities and Building Systems

• Only licensed plumbers should
• Install plumbing systems
• Install grease traps
• Repair leaks from overhead pipes

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Sewer

• If raw sewage backs up in your operation
• Close the affected area right away
• Fix the problem
• Thoroughly clean the area

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Lighting

• To prevent contamination from lighting use
• Shatter-resistant lightbulbs
• Protective covers

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Minimum Lighting Intensity Requirements

• 50 foot-candles (540 lux) in
• Prep areas
• 10 foot-candles (108 lux) in
• Walk-in coolers and freezers
• Dry-storage areas
• Dining rooms (for cleaning purposes)
• 20 foot-candles (215 lux) in
• All other areas

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Ventilation

• Ventilation Systems
• If adequate, there will be little buildup of
  grease and condensation on walls and ceilings
• Hoods, fans, and ductwork must not drip onto
  food or equipment
• Hood filters or grease extractors must be tight
  fitting and cleaned regularly
• Hoods and ductwork must be cleaned periodically
  by professionals

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Garbage

• Garbage
• Remove from prep areas as quickly as possible
• Clean the inside and outside of containers
  frequently,
• Containers must be leak proof, waterproof, and
  pest proof
• Outdoor containers must be covered at all times

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