Construction Plan Review

Construction plans will require approval by the local regulatory authority.

Benefits of a regulatory review: Ensures design meets regulatory

requirements Ensures safe flow of food May save time and money Ensures contractors are constructing the

facility correctly Ensures approved equipment is being used

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Facility Design

A well-designed kitchen will address: Workflow

o It must keep food out of the temperature danger zone as much as possible

o It must limit the number of times foodis handled

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Facility Design

A well-designed kitchen will address: Contamination

o The risk of cross-contamination must be minimizedo Place equipment to prevent splashing or spillage from one piece of equipment

to another Equipment accessibility

o Place equipment so staff can easily clean the facility and all equipment

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Material Selection for Interior Construction

Flooring must be: Smooth Durable Nonabsorbent Easy to clean

For use in these areas: Walk-in coolers Prep and food-storage Dishwashing Restrooms Dressing and locker rooms

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Material Selection for Interior Surfaces

Coving: Curved, sealed edge placed

between the floor and wall Eliminates sharp corners or gaps that are

hard to clean Must be glued tightly to the

wall to o Eliminate hiding places for pestso Protect the wall from moisture

11-6

Interior Walls and Ceilings

Materials must be: Smooth Nonabsorbent Durable Easy to clean

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Handwashing Stations

Handwashing stations must be conveniently located and are required in: Restrooms or directly next to them Food-prep areas Service areas Dishwashing areas

Handwashing sinks must be used only for handwashing.

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Handwashing Stations

Handwashing stations must have:

Hot and cold running water

Soap A way to dry hands

Garbage container Signage

11-9

Equipment Standards

Look for the NFS mark when purchasing equipment: Ensures food equipment surfaces are

o Nonabsorbento Smootho Corrosion resistanto Easy to cleano Durableo Resistant to damage

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Dishwashing Machines

Dishwashers must be installed: So they are reachable and conveniently

located In a way that keeps utensils, equipment,

and other food-contact services from becoming contaminated

Following manufacturer’s instructions

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Dishwashing Machines

When selecting dishwashers make sure: The detergents and sanitizers used are

approved by the local regulatory authority They have the ability to measure water

temperature, water pressure, and cleaning and sanitizing chemical concentration

Information about the correct settings is posted on the machine

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Three-Compartment Sinks

Purchase sinks large enough to accommodate large equipment and utensils.

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Floor-mounted equipment must be either: Mounted on legs at least six inches

(15 centimeters) high Sealed to a masonry base

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Installing and Maintaining Equipment

Tabletop equipment should be either: Mounted on legs at least four inches

(10 centimeters) high Sealed to the countertop

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Installing and Maintaining Equipment

Installing and Maintaining Equipment

Once equipment has been installed: It must be maintained regularly Only qualified people should maintain it Set up a maintenance schedule with your

supplier or manufacturer Check equipment regularly to make sure

it is working correctly

11-16

Water Supply

Acceptable sources of drinkable water: Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water transport vehicles

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11-18

Plumbing

Cross-connection: Physical link between safe water and dirty water from

o Drains o Sewers o Other wastewater sources

Plumbing

Backflow: Reverse flow of contaminants through

a cross-connection into the drinkable water supply

Backsiphonage: A vacuum created in the plumbing system

that sucks contaminants back into the water supply o Can occur when high water use in one area

of the operation creates a vacuum o A running hose in a mop bucket can lead

to backsiphonage

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Vacuum breaker

Backflow prevention methods:

Air gap

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Plumbing

Sewage

If there is a backup of sewage in the operation: The affected area should be closed right away The problem must be corrected The area must be thoroughly cleaned

If the backup is a significant risk to food safety: Service must be stopped The local regulatory authority must be notified

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Lighting

Consider the following when installing and maintaining lighting: Different areas of the facility have different

lighting intensity requirements Local jurisdictions usually require prep areas to

be brighter than other areas All lights should have shatter-resistant lightbulbs

or protective covers Replace burned out bulbs with correct size bulbs

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Ventilation systems: Must be cleaned and maintained to prevent

grease and condensation from building up on walls and ceilingso Follow manufacturer’s recommendationso Meet local regulatory requirements

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Ventilation

Garbage

Garbage: Remove from prep areas as quickly

as possible o Be careful not to contaminate food and

food-contact surfaces Clean the inside and outside of containers

frequentlyo Clean them away from food-prep and

storage areas

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Garbage

Indoor containers must be: Leak proof, waterproof, and pest proof Easy to clean Covered when not in use

Designated storage areas: Store waste and recyclables separately

from food and food-contact surfaces Storage must not create a nuisance or a

public health hazard

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Garbage

Outdoor containers must: Be placed on a smooth, durable,

nonabsorbent surfaceo Asphalt or concrete

Have tight-fitting lids Be covered at all times Have their drain plugs in place

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