ServSafe 3e Topic 11

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Consider the following
Arrange equipment/fixtures to comply with
sanitary standards Select materials that will be
easy to clean Design the layout of utilities to
prevent contamination Have plans reviewed by the
local regulatory agency Make sure the building
meets ADA requirements
11-2
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Nonabsorbent flooring should be used in
Food-preparation areas Warewashing
areas Restrooms Other areas subject to moisture,
flushing, or spray cleaning
11-3
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Handwashing stations must be conveniently
located and are required in
Food-preparation areas Service areas Warewashing
areas Restrooms
11-4
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Handwashing stations must be equipped with
Hot and cold running water Liquid, bar, or
powdered soap A means to dry hands A waste
container Signage indicating employees must wash
hands
11-5
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Whats missing from this handwashing station?
11-6
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Purchase equipment with food-contact surfaces
that are
Safe and durable Corrosion-resistant Nonabsorbent
Sufficient in weight and thickness Smooth and
easy to clean Resistant to pitting, chipping,
scratching, and decomposition
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Nonfood-contact surfaces exposed to splash and
spillage must be
Smooth Nonabsorbent Corrosion-resistant Free of
unnecessary ledges, projections, and
crevices Easy to clean and maintain
11-8
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Look for the following marks whenpurchasing
equipment
NSF International Mark Equipment has been
evaluated, tested, and certified as meeting
international commercial food-equipment
standards Underwriters Laboratory (UL) Mark
Equipment is in compliance with NSF standardsor
ULs environmental and public health standards
11-9
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When installing warewashing machines
Keep water pipes short to prevent heat loss
Place the machine 6 inches off the floor to
permit cleaning underneath Post water
temperature, conveyor speed, and chemical
concentration information on/near the
machine Locate the machines thermometer so it
is readable
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When installing stationary equipment, it should
be
Mounted on legs at least 6 inches off the
floor OR Sealed to a masonry base with a
food-grade sealant
11-11
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When installing stationary tabletop equipment,
it should be
Mounted on legs with a 4-inch clearance between
the equipment base and tabletop OR Sealed to the
countertop with a food-grade sealant
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Once equipment has been properly installed
It must receive regular maintenance It must be
maintained by qualified personnel Follow
manufacturers recommendations
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Acceptable sources of potable water include
Public water mains Regularly tested private
sources Bottled water Water in on-premise
water-storage tanks Water transport vehicles
that are properly maintained
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Only licensed plumbers should
Install and maintain grease traps Repair leaks
from overhead pipes Install plumbing to prevent
the mixing of potable and nonpotable water
(cross-connections)
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Cross-ConnectionLink through which contaminants
enter the potable water supply Backflow
Reverse flow of contaminants through a
cross-connection into the potable water supply
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Backflow Prevention Methods
Vacuum breaker
Air gap
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A backup of raw sewage is cause for
Immediate closure Correction of the
problem Thorough cleaning
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Ventilation Systems
If adequate, there will be little buildup of
grease/condensation on walls/ceilings Hoods,
fans, guards, and ductwork must not drip onto
food or equipment Hood filters and grease
extractors must be cleaned regularly Hoods and
ductwork must be cleaned periodically by
professionals
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Area
Minimum Intensity
50 foot candles (540 lux) 20 foot-candles (220
lux) 10 foot-candles (110 lux)
Food-preparation areas

• Handwashing or warewashing areas
• Buffets and salad bars
• Displays for produce or packaged food
• Utensil-storage areas
• Wait stations
• Restrooms
• Inside some pieces of equipment

• Inside walk-in refrigerators and freezers
• Dry-storage areas
• Dining rooms (for cleaning)

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To prevent lighting from contaminating food,
use
Shatter-resistant light bulbs Protective covers
made of metal mesh or plastic Shields for heat
lamps
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What is the minimum lighting intensity
requirement for each area 10, 20, or 50
foot-candles?
1. Dry-storage areas 2. Food-preparation areas 3.
Handwashing areas 4. Walk-in refrigerators 5.
Warewashing areas
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Garbage containers must be
Leak proof, waterproof, and pest proof Lined with
plastic bags or wet-strength paper bags Easy to
clean Covered at all times with tight-fitting
lids Cleaned frequently inside and out
11-23