safe facilities and equipment

2. Construction Plan Review
Construction plans will require approval
by the local regulatory authority.
Benefits of a regulatory review:
 Ensures design meets regulatory
requirements
 Ensures safe flow of food
 May save time and money
 Ensures contractors are constructing the
facility correctly
 Ensures approved equipment is being used
11-2

3. Facility Design
A well-designed kitchen will address:
 Workflow
o It must keep food out of the temperature
danger zone as much as possible
o It must limit the number of times food
is handled
11-3

4. Facility Design
A well-designed kitchen will address:
 Contamination
o The risk of cross-contamination must be minimized
o Place equipment to prevent splashing or spillage from one piece of equipment
to another
 Equipment accessibility
o Place equipment so staff can easily clean the facility and all equipment
11-4

5. Material Selection for Interior Construction
Flooring must be:
 Smooth
 Durable
 Nonabsorbent
 Easy to clean
For use in these areas:
 Walk-in coolers
 Prep and food-storage
 Dishwashing
 Restrooms
 Dressing and locker rooms
11-5

6. 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
o Eliminate hiding places for pests
o Protect the wall from moisture
11-6

7. Interior Walls and Ceilings
Materials must be:
 Smooth
 Nonabsorbent
 Durable
 Easy to clean
11-7

8. Handwashing Stations
Handwashing stations must be
conveniently located and are required in:
 Restrooms or directly next to them
 Food-prep areas
 Service areas
 Dishwashing areas
Handwashing sinks must be used only
for handwashing.
11-8

9. Handwashing Stations
Handwashing stations must have:
Hot and cold
running water
Soap A way to
dry hands
Garbage container Signage
11-9

10. Equipment Standards
Look for the NFS mark when purchasing
equipment:
 Ensures food equipment surfaces are
o Nonabsorbent
o Smooth
o Corrosion resistant
o Easy to clean
o Durable
o Resistant to damage
11-10

11. Dishwashing Machines
Dishwashers must be installed:
 So they are reachable and conveniently
located
 In a way that keeps utensils, equipment,
and other food-contact services from
becoming contaminated
 Following manufacturer’s instructions
11-11

12. Dishwashing Machines
When selecting dishwashers make sure:
 The detergents and sanitizers used are
approved by the local regulatory authority
 They have the ability to measure water
temperature, water pressure, and cleaning
and sanitizing chemical concentration
 Information about the correct settings is
posted on the machine
11-12

13. Three-Compartment Sinks
Purchase sinks large enough to
accommodate large equipment
and utensils.
11-13

14. Floor-mounted equipment must be either:
 Mounted on legs at least six inches
(15 centimeters) high
 Sealed to a masonry base
11-14
Installing and Maintaining Equipment

15. Tabletop equipment should be either:
 Mounted on legs at least four inches
(10 centimeters) high
 Sealed to the countertop
11-15
Installing and Maintaining Equipment

16. 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 correctly
11-16

17. Water Supply
Acceptable sources of drinkable water:
 Approved public water mains
 Regularly tested and maintained private sources
 Closed, portable water containers
 Water transport vehicles
11-17

18. 11-18
Plumbing
Cross-connection:
 Physical link between safe water and dirty water from
o Drains
o Sewers
o Other wastewater sources

19. Plumbing
Backflow:
 Reverse flow of contaminants through
a cross-connection into the drinkable
water supply
Backsiphonage:
 A vacuum created in the plumbing system
that sucks contaminants back into the
water supply
o Can occur when high water use in one area
of the operation creates a vacuum
o A running hose in a mop bucket can lead
to backsiphonage
11-19

20. Vacuum breaker
Backflow prevention methods:
Air gap
11-20
Plumbing

21. Sewage
If there is a backup of sewage in the operation:
 The affected area should be closed right away
 The problem must be corrected
 The area must be thoroughly cleaned
If the backup is a significant risk to food safety:
 Service must be stopped
 The local regulatory authority must be notified
11-21

22. Lighting
Consider the following when installing and
maintaining lighting:
 Different areas of the facility have different
lighting intensity requirements
 Local jurisdictions usually require prep areas to
be brighter than other areas
 All lights should have shatter-resistant lightbulbs
or protective covers
 Replace burned out bulbs with correct size bulbs
11-22

23. Ventilation systems:
 Must be cleaned and maintained to prevent
grease and condensation from building up
on walls and ceilings
o Follow manufacturer’s recommendations
o Meet local regulatory requirements
11-23
Ventilation

24. Garbage
Garbage:
 Remove from prep areas as quickly
as possible
o Be careful not to contaminate food and
food-contact surfaces
 Clean the inside and outside of containers
frequently
o Clean them away from food-prep and
storage areas
11-24

25. Garbage
Indoor containers must be:
 Leak proof, waterproof, and pest proof
 Easy to clean
 Covered when not in use
Designated storage areas:
 Store waste and recyclables separately
from food and food-contact surfaces
 Storage must not create a nuisance or a
public health hazard
11-25

26. Garbage
Outdoor containers must:
 Be placed on a smooth, durable,
nonabsorbent surface
o Asphalt or concrete
 Have tight-fitting lids
 Be covered at all times
 Have their drain plugs in place
11-26