Chapter 9 - Safe Facilities and Pest Management Flashcards
Floors, Walls, and Ceilings:
Materials must be smooth and durable nonabsorbent.
Maintained on a regular basis.
Promptly cleared of any standing water.
Install covering (a curved, sealed edge) where the wall and floor meet.
Equipment that Contacts Food:
Nonabsorbent, smooth, and corrosion resistant.
Easy to clean.
Durable.
Resistant to damage.
Look for equipment that has been accredited by ANSI or has an NSF mark.
Floor mounted equipment height standards:
Must be either mounted on legs at least six inches high or sealed to a masonry base.
Tabletop equipment height standards:
Should either be mounted on legs at least four inches high or sealed to the countertop.
When Installing Equipment:
Adhere to the guidelines provided by the manufacturer.
Verify the requirements with the regulatory authority.
Once equipment has been installed:
Qualified personnel must regularly maintain it.
Create a maintenance schedule.
Regularly inspect equipment to ensure proper functionality.
Installing Dishwashing Machines:
Must be reachable and conveniently located in a way that prevents contamination of utensils, equipment, and other food-contact services.
Uses approved detergents and sanitizers.
Follow the manufacturer’s instructions.
Dishwashers must be able to measure:
Water temperature.
Water pressure.
Cleaning and sanitizing chemical concentration.
Handwashing Stations Must Be:
Conveniently located in food prep ares, service areas, dishwashing areas, and restrooms.
The only thing you should be doing in a handwashing sink is washing hands.
Make sure there are adequate barriers to avoid cross-contamination.
Keep the sinks available and never block them.
Handwashing Stations Requirements:
Running potable (drinkable) water at a temp of at least 85F.
Soap - whether liquid bar, or powdered soap.
A way to dry hands - either a single use paper towel or air dryer.
Garbage container.
Signage.
Break areas should be located away from:
Food and prep areas.
Equipment.
Linens.
Single-use items.
Cross-Connection:
Physical link between clean water and dirty water.
Backflow:
The reversal of the flow of contaminants through a cross- connection into the drikable water supply.
Backsiphonage:
When a vacuum is created in the plumbing that allows contaminants to be sucked back into the clean drinking water supply.
Backsiphonage prevention:
Avoid creating a cross-connection in the first place - make sure to have proper air gaps.
How to prevent grease buildup in pipes:
Prevented with grease traps that are installed by a licensed plumber, easy to access, and cleaned regularly.
Lighting:
Various sections within the facility have distinct lighting intensity specifications.
Ensure that all lights are equipped with shatter-resistant bulbs or protective covers.
When replacing burnt-out bulbs, use bulbs of the appropriate size.
Ventilation Systems:
Improve the quality of indoor air by reducing grease and condensation build-up.
System must be cleaned and maintained regularly.
Outdoor Garbage Containers:
Must be placed on a smooth, durable, nonabsorbant surface like asphalt or concrete.
Must be installed with tight-fitting lids that stay covered at all times.
Have their drain plugs in place.
Examples of imminent health hazards:
Fires, floods, sewage backup, etc.
Three rules of pest prevention:
- Deny access.
- Deny pests food, water, and shelter.
- Consult with a licensed Pest Control Operator (PCO).
Deny pests access:
Inspect incoming deliveries before allowing them into the operation.
Reject shipment if a pest or indications of a pest is detected.
Make sure all access points are secure by: installing screens on windows and vents, sealing cracks, installing self-closing doors, and utilizing air curtains.
Deny pests shelter:
Outdoor garbage containers should remain tightly covered.
Clean up food and beverage spills immediately, practice FIFO, store food and supplies quickly and correctly.
