Chapter 10Sanitary Facilities and Equipment

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

Facility Design

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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

Facility Design

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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

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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

Walls, Ceilings, and Doors

Materials must be: Smooth

Nonabsorbent

Easy to clean

Durable

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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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Installing and Maintaining Equipment

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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Utilities and Building Systems

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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Sewer

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

Ventilation

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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

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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