Let’s watch a DVD… - PowerPoint Presentation

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Let’s watch a DVD…

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DVDSlide3

Some other things you should know…

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Floors, walls, and ceilings:Materials must be smooth and durable for easier cleaningMust be regularly maintained

9-4Interior Requirements for a Safe OperationSlide5

Foodservice equipment must meet these standards if it will come in contact with food:Nonabsorbent, smooth, and corrosion resistantEasy to cleanDurableResistant to damage

9-5Equipment SelectionSlide6

Once equipment has been installed:It must be maintained regularlyOnly qualified people should maintain itSet up a maintenance schedule with your supplier or manufacturerCheck equipment regularly to make sure it is working correctly

9-6Installing and Maintaining EquipmentSlide7

Dishwashers must be installed:So they are reachable and conveniently locatedIn a way that keeps utensils, equipment, and other food-contact surfaces from becoming contaminatedFollowing manufacturer’s instructions

9-7Dishwashing MachinesSlide8

When selecting dishwashers make sure: The detergents and sanitizers used are approved by the local regulatory authorityThey have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentrationInformation about the correct settings is posted on the machine

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Purchase sinks large enough to accommodate large equipment and utensils.

9-9Three-Compartment SinksSlide10

Handwashing stations must be conveniently located and are required in:Restrooms or directly next to themFood-prep areasService areasDishwashing areasHandwashing sinks must be used only for handwashing.

9-10Handwashing StationsSlide11

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

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Water and PlumbingSlide12

Vacuum breaker

Backflow p

revention methods:

Air gap

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Water and PlumbingSlide13

Consider the following when installing and maintaining lighting:Different areas of the facility have different lighting intensity requirementsLocal jurisdictions usually require prep areas to be brighter than other areasAll lights should have shatter-resistant lightbulbs or protective coversReplace burned out bulbs with correct size bulbs

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GarbageDesignated storage areas:Store waste and recyclables separately from food and food-contact surfacesStorage must not create a nuisance or a public health hazard

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Emergencies That Affect the FacilityImminent health hazard:A significant threat or danger to healthRequires immediate correction or closure to prevent injuryPossible imminent health hazards:Electrical power outagesFireFloodSewage backups

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Emergencies That Affect the FacilityHow to respond to a crisis affecting the facility:Determine if there is a significant risk to the safety or security of your food If the risk is significantStop service Notify the local regulatory authorityDecide how to correct the problemEstablish time-temperature controlClean and sanitize surfacesVerify water is drinkableReestablish physical security of the facility

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Let’s review

9-17ReviewSlide18

What are the most important things to look for when choosing materials for floors, walls, and ceiling?The smoothness of the materialsThe durability of the materialsReview

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What standards must equipment food-contact surfaces meet in order to keep food safe? NonabsorbentSmoothCorrosion resistantCleanDurableResistant to damageReview

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A. 0 inches

B. 2 inchesHow far should floor-mounted equipment be installed from the floor?

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Review

Standing mixer

C. 4 inches

D. 6 inchesSlide21

What factors must dishwashers have the ability to measure? Water temperatureWater pressureCleaning and sanitizing chemical concentrationReview

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What’s missing from this handwashing station?

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How can backflow be prevented? Avoid creating a cross-connectionInstall a backflow prevention deviceCreate an air gapReview

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What can be done to keep garbage from contaminating food and equipment? Remove it from prep areas quickly Clean garbage containers frequentlyPurchase leak proof, waterproof, and pest proof containersCover containers when not in useStore waste and recyclables separately from food and food-contact surfacesMake sure outdoor containers have tight-fitting lids and keep them coveredReview

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What should be done if there is a sewer backup in the facility? Determine if there is a significant risk to the safety or security of foodStop service if the risk is significantNotify the local regulatory authorityReview

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Let’s watch a DVD…

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Pests vs. PCOs…

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