Chapter 11 - HMGT 251

Which of the following statements are accurate?

-A good facility layout will minimize the risk of cross-contamination. -Before starting any new construction or a large remodeling project, you must check with your regulatory authority.

Which of the following statements are true?

-Acoustic tiles, painted plaster, and painted drywall are suitable for ceiling applications. -The best wall finish in cooking areas is ceramic tile. -Interior finishes are the materials used on the surface of an operation's walls and ceilings.

When installing a dishwashing​ machine, the thermometer should have increments no greater than

2degrees°F ​(1degrees°​C).

Some blast chillers cool food from 135°F to 37°F (57°C to 3°C) within ___minutes.

90 minutes

Signage

A clearly visible sign or poster must tell staff to wash hands before returning to work.

Summary

Also seal all cracks or seams to prevent food buildup or pests. However, do not use sealant to cover wide gaps from faulty construction or repairs. Any gaps should be correctly repaired before equipment is installed.

Approved water sources and testing requirements

An operation uses many utilities and building systems. Utilities include water, electricity, gas, sewage, and garbage disposal. Building systems include plumbing, lighting, and ventilation. There must be enough utilities to meet the needs of the operation. In addition, the utilities and systems must work correctly. If they do not, the risk of contamination is greater.

What is the best way to prevent​ backflow?

Avoid creating a​ cross-connection.

Hard-Surface Flooring

Because it is durable and nonabsorbent, hard-surface flooring is often used in foodservice operations. These types of flooring—especially quarry and ceramic tile—are excellent for public restrooms or high-dirt areas.Still, these flooring materials have their disadvantages. They may crack or chip if heavy objects are dropped on them. They do not absorb sound, and they are expensive to install and maintain. Finally, hard-surface flooring is somewhat difficult to clean.While most hard-surface floors, especially marble, can be slippery, unglazed tiles can provide a hard, slip-resistant surface.

Blast Chillers and Tumble Chillers

Blast chillers cool food quickly. Many can cool food from 135°F to 37°F (57°C to 3°C) within 90 minutes. Most units allow the operator to set target chill temperatures and monitor the temperature of food throughout the chill cycle. Once chilled to safe temperatures, the food can then be stored in conventional coolers or freezers.Tumble chillers cool food quickly as well. Prepackaged hot food is placed into a drum that rotates inside a reservoir of chilled water. The tumbling action increases the effectiveness of the chilled water in cooling the food.

Carpeting

Carpeting is a popular choice for certain areas, such as dining rooms, because it absorbs sound. However, it is not recommended in high-dirt areas such as waitstaff service areas, tray and dish drop-off areas, beverage stations, and major traffic aisles.Carpet can be maintained by simple vacuuming. Areas prone to heavy traffic and moisture will require routine cleaning. You can also purchase special carpet for areas where sanitation, dirt, moisture, and fire safety are concerns.

Cleaning of Containers

Clean the inside and outside of garbage containers frequently. This will help prevent the contamination of food and food-contact surfaces. It will also reduce odors and pests. Do not clean garbage containers near prep or food-storage areas.

Walls and Ceilings

Consider the location when selecting finishes for walls and ceilings. A material that might be suitable in one area may be a poor choice for another. Walls and ceilings in prep areas should be light in color to distribute light and to make it easier to spot dirt when cleaning. They should also be kept free of cracks, holes, and peeling paint.The best wall finish in cooking areas is ceramic tile. However, it needs to be monitored for grout loss and regrouted when needed. Stainless steel is used occasionally because it is durable and moisture resistant.The most common ceiling materials are acoustic tile, painted drywall, painted plaster, and exposed concrete.Wall and ceiling support structures (studs, joists, and rafters) as well as pipes should not be exposed unless finished and sealed for cleaning.Flexible materials such as paper, vinyl, and thin wood veneers are often used for walls and ceilings. Vinyl wall coverings are popular because they are attractive, relatively inexpensive, easy to clean, and durable. They are also rated for flammability by testing agencies.Plaster or cinder-block walls that have been sealed and painted with oil-resistant, easy-to-wash, glossy paints are appropriate for dry areas of the facility.

Dishwasher Selection and Installation Guidelines: Introduction

Consider these guidelines when selecting and installing dishwashers.

Considerations for Other Areas of the Facility: Dry Storage

Construct dry-storage areas with easy-to-clean materials that allow good air circulation. Shelving, tabletops, and bins for dry ingredients should be made of corrosion-resistant metal or food-grade plastic.Any windows in the dry-storage area should have frosted glass or shades. Direct sunlight can increase the area's temperature and affect food quality.Steam pipes, water lines, and other conduits do not belong in a well-designed dry-storage area. Dripping condensation or leaks in overhead pipes can promote pathogen growth in such normally stable items as crackers, flour, and baking powder. Leaking overhead sewer lines can also contaminate food. Hot-water heaters or steam pipes can raise the area's temperature to levels that allow foodborne pathogens to grow as well.Dry food is also susceptible to attack by insects and rodents. Cracks and crevices in floors or walls should therefore be filled. Doors leading to the building's exterior should be self-closing. Screens for windows and doors should be 16 mesh to the inch without any tears or holes.

Why must access to public restrooms avoid passing through prep​ areas?

Customers might contaminate food or​ food-contact surfaces.

Which of the following statements is true?

Dishwashers must be installed so that they are reachable and conveniently located.

Dishwasher Selection and Installation Guidelines: Installation

Dishwashers must be installed so that they are reachable and conveniently located. That installation must also keep utensils, equipment, and other food-contact surfaces from becoming contaminated. The machine should be raised at least six inches (15 centimeters) off the floor to permit easy cleaning beneath. Always follow the manufacturer's instructions when installing, operating, and maintaining a dishwasher.

Dishwasher Selection and Installation Guidelines: Cleaning

Dishwashers should be easy to clean. They should be cleaned as often as necessary. Follow the manufacturer's recommendations and local regulatory requirements.

Requirements for dishwashing facilities

Dishwashing machines vary widely by size, style, and method of sanitizing. High-temperature machines sanitize with extremely hot water. Chemical-sanitizing machines use a chemical solution.

A Way to Dry Hands

Disposable paper towels or a continuous towel system that supplies the user with a clean towel can be used. Hands can also be dried with a hand dryer using either warm air or room-temperature air delivered at high velocity.

Requirements for restrooms

Dressing Rooms and LockersDressing rooms are not required. If available, they should not be used for prepping food, storage, or utensil washing. Lockers should be located in a separate room or one where food, equipment, utensils, linens, and single-service items cannot be contaminated.SinksTo prevent cross-contamination, staff must use each sink in an operation for its intended purpose. Handwashing sinks are for handwashing. Prep sinks are for prepping food. Service sinks are for cleaning mops and disposing of wastewater. At least one service sink or curbed drain area is required for disposing of dirty water.

Flooring

Each area of your operation has its own flooring needs. Flooring should be smooth, durable, nonabsorbent, and easy to clean. This makes cleaning easier. It should also resist wear and help prevent slips. Once installed, flooring should be kept in good condition and be replaced if damaged or worn. If standing water occurs due to spraying or flushing the floors when cleaning, remove it as quickly as possible.The flooring's porosity is another important factor. Porosity is the extent to which a material will absorb liquids. Avoid high-porosity flooring. Its absorbency often makes it ideal for pathogen growth. High-porosity flooring can also cause people to slip or fall. It often deteriorates quickly as well.

Installing Kitchen Equipment: Introduction

Follow the manufacturer's directions when installing equipment. Also check with your regulatory authority for requirements.

Requirements for food-contact surfacesOrganizations that certify equipment that meets sanitation standards

Foodservice equipment must meet certain standards if it will come in contact with food. NSF is an organization that creates these national standards. NSF is accredited by the American National Standards Institute (ANSI). NSF/ANSI standards for food equipment require that it be nonabsorbent, smooth, and corrosion resistant. Food equipment must also be easy to clean, durable, and resistant to damage. The NSF mark, shown at left, will appear on equipment that meets these standards.Only commercial foodservice equipment should be used in operations. Household equipment is not built to withstand heavy use.

Requirements for handling garbage, including correct storage and removal

Garbage can attract pests and contaminate food, equipment, and utensils if not handled correctly. To control contamination from garbage, consider the following.

Garbage Container

Garbage containers are required if disposable paper towels are used.

Why does a malfunctioning ventilation system create a risk of contamination in a​ kitchen?

Grease and condensation will build up on walls and ceilings

Which of the following statements are accurate?

Handwashing stations are required in restrooms or directly next to them.

Requirements for handwashing stations

Handwashing stations should be put in areas that make it easy for staff to wash their hands often. Handwashing stations are required: In restrooms or directly next to them. In areas used for food prep, service, and dishwashing. Handwashing sinks must be used only for handwashing and not for any other purpose. And, to prevent cross-contamination, make sure adequate barriers are present on handwashing sinks, or that there is adequate distance between handwashing sinks and food and food-contact surfaces, so that water cannot splash on these items.Make sure these stations work correctly and are well stocked and maintained. They must also be available at all times. This means that handwashing stations cannot be blocked by portable equipment or stacked full of dirty kitchenware.Some jurisdictions allow the use of automatic handwashing facilities in an operation. Check with your local regulatory authority for more information.

How are water heaters evaluated for foodservice​ settings?

How well the heater can meet demand during peak hours

Restrooms

If possible, provide separate restrooms for staff and guests. If this is not possible, the operation must be designed so patrons do not pass through prep areas to reach the restroom. Otherwise, they could contaminate food or food-contact surfaces.Restrooms should be convenient, sanitary, and have self-closing doors. They must be adequately stocked with toilet paper. Garbage containers must be provided if disposable paper towels are used. Women's restrooms also need covered garbage containers for disposing of sanitary supplies.

When a review of the construction plan is required

In addition to submitting your construction plans to the regulatory authority, you should also check with your local building department to see what is required.

Nonporous, Resilient Flooring

In most areas of the operation, nonporous, resilient flooring is the best choice. Resiliency means a material can react to a shock without breaking or cracking.Nonporous, resilient materials, such as vinyl or rubber tiles, are relatively inexpensive. They are also easy to clean and maintain. If individual tiles break, they can be easily replaced. They can also handle heavy traffic and resist grease and alkalis.However, this type of flooring does have disadvantages. Sharp objects can easily damage it. It also tends to be slippery when wet. It is usually a poor choice for dining rooms or public areas. It is more practical for break rooms, staff dressing rooms, and foodservice offices.

Characteristics of correct interior finishes, including doors, walls, and ceilings

Interior finishes are the materials used on the surface of an operation's walls and ceilings. As with flooring, these finishes need to be smooth, nonabsorbent, durable, and easy to clean.

Before starting any new construction or a large remodeling project, you must check with your regulatory authority. You will need approval of your construction plans before construction begins. This mandatory regulatory review of the plans has several benefits:

It ensures the design meets regulatory requirements. It ensures a safe flow of food. It may save time and money. It assures that contractors are constructing the facility correctly and approved equipment is being used.

When using ceramic tile in the​ kitchen, what special need​ arises?

It must be monitored for grout loss and regrouted if any occurs.

Lighting-intensity requirements for different areas of the operation

Lighting intensity—how bright the lights are in the operation—is usually measured in units called foot-candles or lux. Different areas of the facility have different lighting-intensity requirements. Regulatory authorities usually require prep areas to be brighter than other areas. This allows staff to recognize the condition of food. It also helps staff identify items that need cleaning.

Three-Compartment Sinks

Many operations use three-compartment sinks to clean and sanitize items manually in the operation. Purchase sinks that can accommodate large equipment and utensils. Have other ways of cleaning these items as well, such as cleaning a large piece of equipment in place.

Cutting Boards

Many regulatory authorities allow the use of either wooden or synthetic cutting boards. If the regulatory authority allows wooden cutting boards and baker's tables, they need to be made from a nonabsorbent hardwood, such as maple or oak. They need to be nontoxic and free of cracks and seams as well.

Which of the following statements are true?

Mechanical ventilation must be used in areas for cooking, frying, and grilling.Professional cleaning is required periodically for hoods and ductwork.Ventilation improves the air inside an operation.

Ways of preventing lighting sources from contaminating food

Once the correct level of lighting has been installed in each area, you need to monitor it. Replace any bulbs that have burned out. Make sure they are the correct size as well. All lights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces.

Considerations for Other Areas of the Facility: Premises

Parking lots and walkways should be angled so standing pools of water do not form. They should also be surfaced to minimize dirt and blowing dust.Concrete and asphalt are recommended for walkways and parking lots. Gravel, while acceptable, is not recommended.Guest traffic through prep areas is prohibited, although guided tours are allowed. Do not allow the premises to be used for living or sleeping quarters.

Outdoor Containers

Place garbage containers on a surface that is smooth, durable, and nonabsorbent. Asphalt and concrete are good choices. Make sure the containers have tight-fitting lids and are kept covered at all times. Keep their drain plugs in place.

Hot Water

Providing a continuous supply of hot water can be a problem for many operations serving the public. Evaluate water heaters often to make sure they can meet peak demands. Consider how quickly the heater produces hot water as well. Also take into account the size of the holding tank and the heater's location in relation to sinks or dishwashing machines.Most general-purpose water heaters will not heat water to temperatures required for hot-water sanitizing. You might then need a booster heater to maintain water temperature. Many dishwashing machines now come with booster heaters.

Dishwasher Selection and Installation Guidelines: Settings

Purchase dishwashers that can measure the following: Water temperature Water pressure Cleaning and sanitizing chemical concentration Information about the correct settings should be posted on the machine.

Reach-ins

Purchase reach-in cooler or freezer units with legs that elevate them six inches (15 centimeters) off the floor. Otherwise, mount and seal them on a masonry base. Caster wheels are often preferred or required by regulatory authorities. They make it easier to move the unit for cleaning.

Floor-Mounted Equipment

Put floor-mounted equipment on legs at least 6 inches (15 centimeters) high. Another option is to seal it to a masonry base.

Tabletop Equipment

Put tabletop equipment on legs at least 4 inches (10 centimeters) high, or seal it to the countertop.

____ means a material that can react to a shock without breaking or cracking.

Resiliency

Which of the following statements are accurate?

Restrooms should be convenient, sanitary, and have self-closing doors.

Where should recyclables be stored in​ kitchens?

Separately from food and​ food-contact surfaces

Requirements for installing equipment

Stationary equipment should be easy to clean and easy to clean around. In the photo at left, the dishwasher is installed so that the floor underneath can be cleaned easily.

What are the requirements for cutting​ boards?

Synthetic or hardwood

Dishwasher Selection and Installation Guidelines: Thermometer

The machine's thermometer should be located so it is readable, with a scale in increments no greater than 2°F (1°C).

Soap

The soap can be liquid, bar, or powder.

Hot and Cold Running Water

The water must be drinkable and meet temperature and pressure requirements.

Dishwashing Machines: Flight Type

This is a high-capacity, multiple-tank machine with a peg-type conveyor. It may also have a built-in dryer.

Dishwashing Machines: Single-Tank, Stationary-Rack Machine with Doors

This machine holds a stationary rack of tableware and utensils. Items are washed by detergent and water from below, and sometimes from above, the rack. The wash cycle is followed by a hot-water or chemical-sanitizer final rinse.

Dishwashing Machines: Carousel or Circular-Conveyor Machine

This multiple-tank machine moves tableware and utensils on a peg-type conveyor or in racks.

Dishwashing Machines: Batch-Type, Dump

This stationary-rack machine combines the wash and rinse cycles in a single tank. Each cycle is timed. The machine automatically dispenses both the detergent and the sanitizing chemical or hot water. Wash and rinse water are drained after each cycle.

Dishwashing Machines: Recirculating, Door-Type, Non-Dump Machine

This stationary-rack machine is not fully drained of water between cycles. The wash water is diluted with fresh water and reused from cycle to cycle.

Dishwasher Selection and Installation Guidelines: Chemicals

Use detergents and sanitizers approved by the regulatory authority.

Special Flooring Needs

Use nonslip surfaces in traffic areas. Nonslip surfaces are ideal for the entire kitchen as well, because slips and falls are a potential hazard.For safety reasons, rubber mats are allowed in areas where standing water may occur, such as in the dish room. When scrubbing floors, pick up rubber mats and clean them separately.Coving is required in operations using resilient or hard-surface flooring materials. Coving is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean. The coving tile or strip should adhere tightly to the wall. This will help eliminate hiding places for insects. It will also prevent moisture from deteriorating the wall.

Ways of preventing ventilation systems from contaminating food and food-contact surfaces

Ventilation improves the air inside an operation. It removes heat, steam, and smoke from cooking lines. It also eliminates fumes and odors. If ventilation systems are not working correctly, grease and condensation will build up on walls and ceilings.To prevent this, clean and maintain ventilation systems according to manufacturer's recommendations and/or your local regulatory requirements.Mechanical ventilation must be used in areas for cooking, frying, and grilling. Ventilation must be designed so that hoods, fans, guards, and ductwork do not drip onto food or equipment. Hood filters or grease extractors need to be tight fitting and easy to remove. They should be cleaned often. The hood and ductwork should be cleaned periodically by professionals as well.

To prevent these problems, use nonabsorbent flooring in the following areas:

Walk-in coolers Prep and food-storage areas Dishwashing areas Restrooms Dressing and locker rooms

Designated Storage Areas

Waste and recyclables must be stored separately from food and food-contact surfaces. The storage of these items must not create a nuisance or a public health hazard.

Dishwasher Selection and Installation Guidelines: Plumbing

Water pipes to the dishwashing machine should be as short as possible to prevent the loss of heat.

Characteristics of correct flooring

When selecting materials for interior construction, the most important consideration is how easy the operation will be to clean and maintain. Sound-absorbent surfaces that resist grease and moisture and reflect light will probably create an environment acceptable to your regulatory authority.Check out the navigation to learn about the characteristics of correct flooring.

Dishwashing Machines: Conveyor Machine

With this machine, a conveyor moves racks of items through the various cycles of washing, rinsing, and sanitizing. The machine may have a single tank or multiple tanks.

A well-designed kitchen will address the following factors.

Workflow: Establish a work flow that will minimize the time food spends in the temperature danger zone. It should also minimize the number of times food is handled. For example, locate storage areas near the receiving area to prevent delays in storing food. Locate prep tables near coolers and freezers for the same reason. Contamination: A good layout will minimize the risk of cross-contamination. Place equipment in a way that will prevent splashing or spilling from one piece of equipment onto another. For example, avoid placing the dirty-utensil table next to the salad-prep sink. Equipment accessibility: Hard-to-reach areas are less likely to be cleaned. A well-planned layout will ensure that equipment is accessible for cleaning.

The ____ stationary-rack machine combines the wash and rinse cycles in a single tank.

batch-type, dump

If you have a general-purpose water heater, you might then need a(n) ____ to maintain water temperature.

booster heater

_____ is required in operations using resilient or hard-surface flooring materials

coving

Outdoor containers should have ____ kept in place.

drain plugs

Equipment that comes into contact with food should be

easy to clean

Flooring should be smooth, durable, nonabsorbent, and ____

easy to clean

The ________ is a high-capacity, multiple-tank machine with a peg-type conveyor.

flight type

Areas with heavy water exposure should have their own ____.

floor drain

Shelving, tabletops, and bins should be made of ___.

food-grade plastic

Lighting intensity—how bright the lights are in the operation—is usually measured in units called lux or ____.

foot-candles

What does a​ kitchen's ventilation system remove from the​ kitchen?

fumes

Because it is durable and nonabsorbent, _____ is often used in foodservice operations.

hard-surface flooring

What is the requirement for water in handwashing​ stations?

hot and cold

When installing plumbing lines to dishwashing​ machines, water supply lines should be

kept short to prevent heat loss.

Indoor garbage containers must be ______, waterproof, and pest proof.

leak-proof

It is wise to set up a ____ schedule with your supplier or manufacturer.

maintenance

Place garbage containers on a surface that is smooth, durable, and ____.

nonabsorbent

Sharp objects can easily damage ____.

nonporous, resilient flooring

Water heaters need to be large enough to meet ____ demands.

peak

Garbage should be removed from prep areas as quickly as possible to prevent odors, ______, and possible contamination.

pests

Regulatory authorities usually require ____ areas to be brighter than other areas.

prep

The operation must be designed so patrons do not pass through ____ to reach the restroom.

prep areas

Kitchens put coverings over their lighting sources in order to

protect against contamination from broken bulbs.

Once you have installed equipment, make sure it is maintained ____ by qualified people.

regularly

For safety reasons, ____ are allowed in areas where standing water may occur, such as in the dish room.

rubber mats

Handwashing stations are required to have

signs to remind employees to wash their hands.

The first thing to do if a major backup of raw sewage occurs in an operation is to ____.

stop service

In what area of a foodservice operation are rubber mats typically​ allowed?

where standing water may occur

Nonpublic water systems should be tested at least each ____. The report should also be kept on file in the operation.

year