ServSafe

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Designing an Establishment

• Designing a Establishment
• ? Needs to be easy to clean
• ? Needs to comply with ADA guidelines (mainly
  FOH issues)
• ? Layout and design plans should be reviewed by
  local or state regulatory agencies (health
  department) even if not required.
• ? Pre-opening inspection (generally necessary
  to obtain a CO)
• ? Post-opening inspection -- with food and
  employees

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Flooring

• Non-Porous/Resilient
• ? Non-porous to not absorb fluids
• ? Resilient so it does not crack and allow
  material to enter. Not very durable.
• Rubber Tile non-slip
• Vinyl Sheet not durable
• Vinyl Tile not durable

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Flooring

• Hard-Surface Flooring--Non-porous but not
  resilient generally more durable
• Marble/Terrazo expensive
• Quarry Tile -- expensive
• Wood requires frequent refinishing
• Acrylic Wood plastic impregnated
• wood

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Walls and Ceilings

• Walls and Ceilings-- non-porous and easy to
  clean, sealed seams
• Ceramic Tile
• Stainless Steel
• FRP
• Wood, Cinderblock, sealed with glossy
• paints
• Coving gap no more than ¼
• Ceilings --Washable, non-asbetos

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Dry Storage Areas

• Easy to clean
• Good Air circulation
• No Windows, if it does, then needs to be shaded
  or frosted in glass
• Pipes, water lines and conduits
• No dripping condensation
• All sewer lines need to be labeled

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Dry Storage Areas

• Adequate Storage Space
• Walk-Ins should be sealed from floor, wall and
  ceiling
• Refrigerator units at least 6 inches off the
  floor
• Blast chillers from 140-37 in less than 90 min
• Tumble Chillers uses chilled water to expedite
  the process
• Cook-Chill Equipment cook, chill, reheat in
  same apparatus

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Handwashing stations must be equipped with

• Hot (100) and cold running water
• Soap
• A means to dry hands
• A waste container
• Signage indicating employees must wash hands

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Restrooms must be

• Equipped with a handwashing station
• Equipped with self-closing doors
• Adequately stocked with
• Toilet paper
• Trash receptacles
• Covered waste containers
• Patrons should not pass through food prep areas
  to reach restroom
• Self-Closing doors
• Covered waste containers must be provided in
  womens restrooms

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Equipment must be

• Easy to disassemble for frequent cleaning
• Easy to clean
• Able to handle commercial loads
• NSF and UL listed

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Basis for most equipment standards
-Easy to clean -Does not interact with the food
does not stain -Rounded or Coved edges -Surfaces
are easy to clean -Coating materials are
non-toxic and must not chip or crack -Easy to
disassemble to frequently clean -Can handle
commercial loads
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Stationary equipment must be mounted 1 of 2 ways

• On legs at least 6? off the floor
• Sealed to a masonry base

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Stationary tabletop equipment must be mounted 1
of 2 ways

• On legs with a 4? clearance between equipment
  base and the tabletop
• Sealed to the countertop
• Clean in Place equipment sticky issue!

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Cutting boards must be

• Made from nonabsorbent hardwoods or
  synthetic materials
• Free of seams and cracks
• Nontoxic
• Washed, rinsed, and sanitized between uses

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During water supply interruptions

• Use bottled or boiled water for beverages,
  cooking, and cleaning
• Purchase ice
• Use single-use items
• Keep boiled warm water for handwashing
• Flush and disinfect water systems and equipment

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Cross-ConnectionA link 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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A backup of raw sewage is cause for

• Immediate closure
• Correction of the problem
• Thorough cleaning

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Garbage containers must be

• Leakproof, waterproof, and pestproof
• Easy to clean
• Covered with tight-fitting lids
• Cleaned frequently, inside and out
• Garbage is wet waste and trash is dry waste.
• Pulpers grind up garbage and extract the water.

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Other Utility Issues

• Potable Water drinkable water
• Booster heater for dishwasher may be needed
• Lighting requirements
• Food prep 50 foot candles
• Walkin/Freezer 10 foot candles All other
  areas 20 foot candles
• Ventillation
• Reduces the level of steam, smoke, grease and
  heat
• Reduces levels of contamination
• Reduces level of condensation dripping on food

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Cleaning Process

• Factors affecting the cleaning process
• ? Type of soil
• ? Condition of soil
• ? Water hardness interact with the detergent,
  leaves deposits
• ? Water temperature
• ? Cleaning Agent and surface being cleaned
• ? Agitation or Pressure
• ? Length of treatment

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Types of Cleaners

• Types of Cleaners
• ? Detergents surfactants alkaline
• ? Solvent Cleaners high concentration alkaline
  detergents
• ? Abrasive Cleaners silica that helps abrade
  soil
• ? Acid Cleaners used to remove things that do
  not respond to alkaline (ex lime-away)

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Sanitizing

• Heat Sanitizing 180 for 1 second (in
  dishwashers) or 171 for 30 seconds
• Chemical Sanitizing
• Chlorine 50 ppm, corrosive and evaporates
• rapidly when temp is above room temperature
• Iodine 12.5-25 ppm slightly corrosive to some
  metals at
• high temperatures, may stain
• Quats 200 ppm Does not kill certain
  microorganisms, hard water interferes
• Choice of Sanitizer type comes down to economy
  and ease of use.

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Washing Temperatures

• Machine Warewashing
• Pre-Wash 120-160
• Wash -- 150-160
• Sanitize -- 180
• Manual Warewashing (2-4 compartment)
• Wash at 110
• Rinse at 110
• Sanitize at 70-80 degrees

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Cleaning Tools

• Brushes synthetic brushes (non porous)
• Scouring Pads not metal
• Mops and Brooms
• Towels non terry is best

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Starting a Cleaning Program

• What should be cleaned
• Who should clean it
• When should it be cleaned

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Cleaning Program?

• Not replacing worn out tools
• Not having protective gear
• Not training on proper techniques
• Not motivation
• Not making workload fair
• Not following up with inspections.

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MSDS

• OSHA occupational safety and health
  administration has a Right-to-Know or HAZCOM
  standard that requires employers to train
  employees to how to use chemicals and about the
  chemical hazards they may be exposed to in an
  establishment.

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Components of HAZCOM

• Inventory of hazardous chemicals used
• Chemical Labeling Procedures
• MSDS Sheets
• Employee Training
• Written plan for use of chemicals and procedure
  for accidents

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MSDS Sheets

• Information about safe use and handling
• Physical, health, fire and reactivity hazards
• Precautions
• Appropriate personal protective equipment
• First aid info
• Manufacturers name, address and phone number
• Preparation date of MSDS
• Hazardous ingredients and identity information

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MSDS Training

• Location of MSDS Book
• How to read MSDS and product labels
• How to use MSDS to prevent errors.