Topic 11 Sanitary Facilities And Equipment

Topic 11 Sanitary Facilities and Equipment True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply. 1. True or False: There must be a minimum of twenty foot-candles of light (215 lux) in a food preparation area. 2. True or False: Handwashing stations are required in dishwashing and service areas. 3. True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor. 4. True or False: Grease on an establishment’s ceiling can be a sign of inadequate ventilation. 5. A well-designed kitchen will address: – _____________________ • It must minimize the amount of time food spends in the _____________________ _____________________ _____________________ – It must minimize the number of _____________________food is handled – Contamination – The risk of _____________________-_____________________ must be minimized • _____________________equipment should not be placed where it will touch _____________________equipment or _____________________ – Equipment accessibility • All equipment must be easily _____________________for cleaning 7. Design plans may require approval by:

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– The _____________________regulatory agency – The _____________________or building department The plan should include: – A proposed _____________________and mechanical plans – _____________________of construction materials to be used – Types or models of proposed _____________________ – Specifications for _____________________, _____________________, and _____________________

8. When selecting flooring, consider the porosity of the material: Porosity is the extent to which a material will _____________________liquids Flooring that is highly porous (absorbent) should be _____________________since it: • Creates an ideal environment for _____________________ • Can cause _____________________and _____________________ • Can become easily _____________________ Nonporous flooring should be used in: – Walk-in _____________________ – –

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– Food-_____________________areas – _____________________areas – _____________________ – Other areas subject to moisture, flushing, or spray-cleaning Includes: – _____________________tile – _____________________tile – Advantages: • Relatively _____________________ • Can withstand _____________________ • Easy to _____________________and maintain • Capable of handling heavy _____________________ • Resistant to _____________________and alkalis • Easy to _____________________or replace Includes: – Quarry and _____________________tile – _____________________ – Terrazzo and _____________________ – _____________________ – Advantages: • _____________________ • Very _____________________ • Excellent choice for _____________________and high-soil areas Coving: – A _____________________, sealed edge placed between the floor and wall – It eliminates sharp _____________________or gaps that would be impossible to clean – It must adhere tightly to the wall to: • Eliminate hiding places for _____________________ • Prevent _____________________from deteriorating the wall

Apply Your Knowledge: What’s Missing? • What’s missing from this handwashing station?

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Purchase equipment with food-contact surfaces that are: – Safe and _____________________ – _____________________resistant – _____________________ – Sufficient in weight and thickness to withstand repeated _____________________ – Smooth and easy to clean – Resistant to _____________________, chipping, _____________________, and decomposition Look for the following marks when purchasing equipment: _____________________International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards Underwriters Laboratory (UL) marks: Equipment is in compliance with _____________________standards or UL’s own _____________________and public health (EPH) standards When selecting and installing dishwashing machines: – Water pipes to the machine should be as short as possible to prevent _____________________ _____________________ – Install the machine at least 6 ________ (15 centimeters) off the floor to permit easy cleaning underneath – Post information regarding water _____________________, conveyor _____________________, and chemical _____________________on or near the machine – Position the machine so its _____________________is readable Stationary equipment should be: Mounted on legs at least _____ inches (15 centimeters) off the floor OR _____________________to a masonry base Stationary tabletop equipment should be: Mounted on legs with a minimum ____-inch (10 centimeter) clearance between the equipment base and tabletop OR The equipment should be _____________________or sealed to the countertop with a food-grade sealant

Cantilever-mounted equipment is: • •

Attached to the _____________________or to a mounted with a _____________________ Easier to clean underneath and behind

Once equipment has been properly installed: • • •

It must receive _____________________maintenance It must be maintained by _____________________personnel Follow the manufacturers’ recommended maintenance _____________________

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Acceptable sources of _____________________ (______________________)water include: ○ _____________________public water mains ○ Regularly _____________________private sources ○ _____________________drinking water ○ _____________________, portable water containers filled with potable water ○ Water in on-premise water-storage tanks ○ Water transport vehicles that are properly maintained

If the water supply is interrupted: ○ ○ ○ ○ ○ ○

Use _____________________water _____________________water (if allowed) Purchase _____________________ Use boiled water for handwashing and essential _____________________ Consider using _____________________-_____________________items to minimize dishwashing Only licensed plumbers should:  Install _____________________systems  Install _____________________traps  Repair _____________________from overhead pipes

Define Cross Connection.

Using the diagram below, Define Backflow.

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Backflow Prevention Methods 1. 2. A backup of raw sewage is cause for: – Immediate ___________________ – ___________________of the problem

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– Thorough ___________________ To prevent lighting from contaminating food, use: – ___________________-___________________light bulbs – Protective ___________________made of metal, mesh or plastic – ___________________for heat lamps

Ventilation Systems: – – – –

If adequate, there will be little buildup of ___________________and ___________________on walls and ceilings Hoods, fans, guards, and ductwork must not ___________________onto food or equipment Hood filters and grease extractors must be ___________________regularly Hoods and ductwork must be cleaned periodically by ___________________