Professional Food Manager Certification Version 4.0 - © NSF International, 2007 Professional Food Manager Certification Version 4.0 - © NSF International,

Professional Food Manager Certification Version 4.0 - © NSF International, 2007 Professional Food Manager Certification Version 4.0 - © NSF International, 2007

Professional Food Manager CertificationVersion 4.0 - © NSF International, 2006

Food Facilities6


Chapter 6 – Food FacilitiesChapter 6 – Food Facilities

Core Objectives…Core Objectives…

Understand the factors involved in designing a food establishment.

Know what types of materials are approved for floors, walls and ceilings.

Know what is required for a handwashing station.

Understand good waste management practices.


Core Objectives (cont’d)…Core Objectives (cont’d)…

Know the most common types of pests that threaten food safety in food establishments.

Understand the principles of integrated pest management.

Identify methods and devices that prevent backflow.

Understand imminent health hazards and what to do when one occurs.




6.1 6.1 Facility Layout, Design, andFacility Layout, Design, andConstructionConstruction

Important items to consider:

• Types of food served or sold.

• The flow of food through the facility.

• Refrigeration and cooking requirements.

• Ventilation requirements.

• Dry food storage requirements.



6.1 6.1 Facility Layout, Design, andFacility Layout, Design, andConstruction (cont’d)Construction (cont’d)

Important items to consider (cont’d):

• Location of handwashing sink.

• Storage for chemicals.

• Lighting requirements.

• Location of employee dressing rooms and break areas.



6.1.1 Floors, Walls, and Ceilings6.1.1 Floors, Walls, and Ceilings

• Cleanability is the most important factor when choosing materials for walls or flooring.

• Other important factors include durability, safety, comfort and cost.

• Ceilings in all food and warewashing areas must be nonporous and easily cleanable.

• Exposed overhead pipes, rafters, and joists are not permitted in any food preparation or warewashing areas.



6.1.2 Lighting – Foot Candle Unit of 6.1.2 Lighting – Foot Candle Unit of Light MeasurementLight Measurement

• Good lighting is essential for both sanitation and safety.

• The amount of lighting in an area depends on the type of work being done.

• The FDA Model Food Code gives several recommendations for lighting intensity.

• 50 foot candles – Food Preparation or working with utensils or equipment such as knives, slicers, grinders or saws where employee safety is a factor.

• 20 foot candles – Reach-in refrigerator, dishwashing, toilet rooms, handwashing , buffets, salad bars, wait station.

• 10 foot candles – Walk-in refrigerator and freezer, dry storage room, cleaning dining rooms.



6.2 6.2 Handwashing Stations and Hand Handwashing Stations and Hand SinksSinks

• The FDA Food Establishment Plan Review Guide recommends that all food preparation and warewashing areas have a handwashing sink located within 25 feet.

• The FDA Model Food Code requires handwashing sinks in:

• Food preparation, food dispensing and warewashing areas, and

• In, or immediately adjacent, to toilet rooms.



6.2 6.2 Handwashing Stations and Hand Handwashing Stations and Hand Sinks (cont’d)Sinks (cont’d)

Handwashing stations must include:

• Water of at least 100°F through a mixing valve or combination faucet.

• A self-closing or metering faucet shall provide

at least a 15 second flow without reactivating.

• Soap.

• An acceptable method for drying hands (disposable towel, continual towel system or heated-air

hand drying device).

• A waste receptacle, step on with cover.

• Signage directing food handlers must wash hands.

Food Handlers

Must Wash Hands



6.3 Chemicals and Storage6.3 Chemicals and Storage

• Chemical storage areas must be separate from all food storage and preparation areas.

• Manufacturers often recommend cool, dry storage.

• Chemicals must be 6 inches off the floor, and clearly labeled.



6.4 Waste Management Practices6.4 Waste Management Practices

Garbage containers must be:

• Durable.

• Easily cleanable.

• Nonabsorbent.

• Waterproof.

• Leak proof.

• Rodent and insect resistant.

• Garbage/refuse dumpster must be on nonabsorbent base – concrete, asphalt; and sloped to drain.



6.5 Pests and Pest Control6.5 Pests and Pest Control

• Pest infestations must be prevented because insects and rodents can:

• Carry pathogenic microorganisms.

• Contaminate food.

• Make people ill.

• The types of pests or vermin of greatest concern to food managers are flies, cockroaches, rats, and mice.



6.5.1 Flies6.5.1 Flies

Three types of flies that commonly invade food establishments are:

• House flies.

• Blow flies.

• Fruit Flies.



6.5.2 Cockroaches6.5.2 Cockroaches

• Cockroaches avoid well-lit areas and tend to hide in dark, warm, moist environments.

• They may nest inside hollow spaces in walls, ceilings and food equipment.

• The most common cockroachfound in food establishmentsin the U.S. is theGerman cockroach.



6.5.3 Rodents6.5.3 Rodents

• Rodents generally only come out at night and follow the same paths, staying close to walls or sides of buildings.

• They cause damage by gnawing walls, floors, and into containers of food.

• The most common types foundthroughout the U.S. include thehouse mouse, roof rat andNorway rat.



6.5.4 Integrated Pest Management6.5.4 Integrated Pest Management

The most important integrated pest managementprinciples are:

• Preventing access into the facility.

• Storing foods properly and keeping the facility clean and in good repair preventing vermin access to food, water or places to hide.

• Using a licensed pest control operator to exterminate any pests that find their way inside.



6.5.4 6.5.4 Integrated Pest Management Integrated Pest Management (cont’d)(cont’d)

Only a trained and licensed

pest control operator

should apply pesticides.



6.6 Potable and Non-potable Water6.6 Potable and Non-potable Water

• Water used in food preparation, cleaning and sanitizing of equipment and handwashing must be potable.

• The use of non-potable water in a food establishment is very rare.

• Non-potable water is only to be used inair-conditioning units, fire suppression systems and outdoor irrigation.



6.7 6.7 Cross Connections and BackflowCross Connections and BackflowPreventionPrevention

• Cross connection occurs when a potable water supply line and a non-potable water source are directly connected.

• Backflow occurs when non-potable water flows back into a potable water supply.

• Most effective backflow prevention methods is an air gap.

• Keep grease traps clear.



Cross Connection Process:

a) Direct connection between the water supply and a drain, sewer, or container of liquid.

b) Backflow – reverse flow of contaminated water or other liquid through the direct connection to the water supply due to a sudden change in water pressure.

6.7.1 Cross Connection Link – Backflow6.7.1 Cross Connection Link – Backflow



6.7.2 6.7.2 Cross Connection Cross Connection and Backflow and Backflow Prevention Prevention (cont’d)(cont’d)

• Vacuum Breakers – attached to potable water supply.

• Air Gap – above and below sinks, length of air gap space is 2x the width of the drain pipe.

Two Ways to prevent Backflow:



6.8 Imminent Health Hazards6.8 Imminent Health Hazards• An imminent health hazard poses an immediate and

severe risk to proper sanitation and to human health.

• Regulatory agency could order your facility to close due to:

• Raw sewage backup into facility or water supply.

• Significant lack of refrigeration.

• Emergency – fire, flood, storm damage.

• Significant infestation of insects or rodents.

• Long interruption of electrical or water service.

• Clear evidence of food borne illness outbreak related to the facility.

Documents

Professional Food Manager Certification Version 4.0 - © NSF International, 2007 Professional Food Manager Certification Version 4.0 - © NSF International,