Chapter 10 ServSafe

Chapter 10 ServSafe
Sanitary Facilities and equipment
Designing a Sanitary Operation
Facility Design
 Good workflow- keep food out of danger
zone & limit the number of times food is
 Reduction of cross-contamination- place
equipment to prevent splashing or spillage
from one piece of equipment onto another.
 Accessibility for cleaning- hard to reach
areas are less likely to be cleaned.
Design Review-check with your local regulatory
authority before any new construction or
remodeling project
It ensures that the design meets regulatory
 It ensures a safe flow of food
 It may save time and money
Interior Requirements for a
Sanitary Operation
Floors- should be smooth,
nonabsorbent, easy to clean, and
Food prep
Food storage
Walk-in coolers
Dressing and locker rooms
Floors should have coving.
Walls, ceilings and Doors
 Nonabsorbent
 Durable
 Easy to clean
Equipment Selection
Food Contact Surfaces
 Safe for contact with food
 Nonabsorbent, smooth, and corrosion
 Easy to celan and maintain
 Durable-stands up to heavy use and
repeated cleaning
 Resistant to damage such as pitting,
chipping, crazing (spider cracks),
scratching, scoring, distortion and
Installing and Maintaining Equipment
Floor-mounted equipment-put floormounted equipment on legs at least six
inches high. Another option is to seal it to
masonry base.
 Tabletop equipment-put tabletop
equipment on legs at least four inches
high. Or seal it to the countertop.
 Gaps-Seal any gaps between equipment
and surrounding countertops and walls.
Nonfood-contact surfaces
Nonabsorbant, smooth, and corrosion
 Easy to clean and maintain
 Free of unnecessary ledges, projections,
and crevices
Choose equipment that has
NSF creates standards for foodservice
equipment. Certifies equipment. Means an
item has been evaluated, tested and
certified by NSF as meeting its foodequipment standards.
 Underwriters Laboratories (UL) provides
classification listings for equipment that
meets ANSI/NSF standards.
 UL also certifies items that meet its own
standards for environmental and public
health (EPH).
Utilities and Building Systems
Water and plumbing
When water is safe to drink it is called
potable. Sources:
 Approved public water mains
 Private water sources that are tested
regularly and maintained. (SAFE to use)
 Closed, portable water containers
 Water transport vehicles
A physical link between safe water and
dirty water, which can come from drains,
sewers, or other wastewater sources.
 Backflow is the reverse flow of
contaminants through a cross-connection
into a potable water supply. Occurs when
pressure in potable water supply drops
below the pressure of dirty water. The
pressure difference can pull the dirty
water into safe water supply
Backflow prevention
The best way to prevent backflow is to
avoid creating a cross-connection.
 Do NOT attach a hose to a fauces unless
a backflow prevention device, such as the
vacuum breaker is attached.
 Only sure way to prevent a backflow is to
create an air gap-an air space that
separates a water supply outlet from a
potentially contaminated source.
Grease condensation
Buildup of grease in pipes cause plumbing
 Grease traps are often installed (by
licensed plumber) to prevent grease
buildup from blocking the drain. Must be
cleaned regularly following the
manufacturer’s recommendations.
Overhead leaks
Overhead wastewater pipes or fire-safety
sprinkler systems can leak and cause
 Even overhead pipes carrying potable
water can condense on the pipes and drip
into food
Sewage and wastewater are contaminated
with pathogens, dirt, and chemicals
 IF raw sewage backs up in your operation,
CLOSE the affected area RIGHT AWAY!!!
 Floor drains should be installed
Lighting requirements are usually
measured in units called footcandles or
 All lights should have shatter-resistant
lightbulbs or protective covers. These
products prevent broken glass from
contaminating food or food-contact
Minimum Lighting Intensity
50 foot-candles (540 lux)
Prep areas
20 foot-candles (215 lux)
•Handwashing or dishwashing areas
•Buffets and salad bars
•Displays for produce or packaged
•Utensil-storage areas
•Wait stations
•Inside some equipment (e.g; reach-in
10 foot-candles(108 lux)
Inside walk-in coolers and freezer
Dry –storage areas
Dining rooms (for cleaning purposes)
Improves the air inside an operation. It removes
odors, gases, grease, dirt and mold.
•If ventilation is poor, grease and condensation will
build up on walls on ceilings.
•Ventilation must be designed so that grease and
condensation from hoods, fans and ductwork do not
drip onto food or equipment.
•Hood filters or grease extractors must be tight
fitting but easy to take off. Make sure they are
cleaned on a regular basis
Garbage should be removed from prep areas
as quickly as possible to prevent odors,
pests and possible contamination
Clean the inside & outside of garbage
containers frequently and AWAY from prep
or food-storage areas
Indoor containers-leak proof, waterproof,
and pest proof
Liners for containers-Line with plastic or
wet-strength paper bags
Outdoor containers-place on a smooth,
nonabsorbent surface with tight-fitting lids
covered at all times.
Maintaining the Facility
Clean the operation on a regular basis
 Make sure all building systems work & are
checked regularly
 Make sure the building is sound. (no leaks,
holes, or cracks in floors, foundation,
ceilings, or windows)
 Control pests
 Maintain the outside of the building and
property, including patios and parking lots.

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