Chapter 11 HMS
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. Each area of your operation has its own flooring needs. Flooring should be smooth, durable, nonabsorbent, and easy to clean. It should resist wear and help prevent slips. Once installed, flooring should be kept in good condition and be replaced if damaged or worn. 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. 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 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. See the table below for characteristics and recommended uses of nonporous, resilient flooring . 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. See the table below for characteristics and recommended uses of hard-surface flooring. 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. 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.
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. Water Supply Each regulatory authority establishes standards for water in its jurisdiction. Only water that is drinkable can be used for prepping food and come in contact with food-contact surfaces. This water may come from the following sources: Approved public water mains Private water sources that are regularly tested and maintained Closed, portable water containers Water transport vehicles If your operation uses a private water supply, such as a well, rather than an approved public source, check with your regulatory authority for information on inspections, testing, and other requirements. Nonpublic water systems should be tested at least each year. The report should also be kept on file in the operation. 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.
When a review of the construction plan is required
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. While mandatory, a 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. 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. Layout A well-designed kitchen will address the following: Workflow: Establish the workflow of the operation to minimize number of times food is handled and minimize time in the TDZ. For example, locate storage areas near the receiving area to prevent delays in storage and locate prep tables near coolers and freezers Contamination: Design to minimize the risk of cross-contamination. Consider placement of adjacent equipment to prevent splashing or spilling. For example, avoid placing the dirty-utensil table next to the salad-prep sink. Equipment accessibility: When designing, remember that hard-to-reach areas are less likely to be cleaned. A well-planned layout will ensure that equipment is accessible for cleaning.
Requirements for dishwashing facilities
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. 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. Carousel or Circular-Conveyor Machine This multiple-tank machine moves tableware and utensils on a peg-type conveyor or in racks. Flight Type This is a high-capacity, multiple-tank machine with a peg-type conveyor. It may also have a built-in dryer. 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. 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. 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 dishwashers. plumbing Water pipes to the dishwashing machine should be as short as possible to prevent the loss of heat. Chemicals Use detergents and sanitizers approved by the regulatory authority. 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. Thermometer The machine's thermometer should be located so it is readable with a scale in increments no greater than 2°F (1°C). Cleaning Dishwashers should be easy to clean. They should be cleaned as often as necessary. Follow the manufacturer's recommendations and local regulatory requirements. 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.
Requirements for restrooms
Dressing Rooms and Lockers Dressing 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. Sinks To 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. Restrooms If possible, provide separate restrooms for staff and customers. 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 sanitary supplies.
Requirements for installing equipment
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. 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. Maintaining Equipment Once you have installed equipment, make sure it is maintained regularly by qualified people. Also set up a maintenance schedule with your supplier or manufacturer. Check equipment regularly to be sure it is working correctly. Coolers and Freezers There are several types of cooler and freezer units. The two most common are walk-in and reach-in coolers and freezers. The doors should withstand heavy use and close with a slight nudge. A drain must be provided and maintained for disposal of condensation and defrost water as well. A correctly plumbed, indirect drain can be used in the walk-in cooler. You can minimize any excess condensation by maintaining a flush-fitting floor sweep (gasket) under the door. Considerations When Purchasing Coolers or Freezers In addition to the sanitation standards discussed in this chapter, consider these factors when purchasing a cooler or freezer unit. Installation Make sure walk-in units can be sealed to the floor and wall. They should offer no access to moisture or rodents. 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. Temperature Make sure the unit meets the temperature requirements of the food you store. Built-in thermometers should be easy to locate and read. They should also be accurate to within +/-3°F or +/-1.5°C.
Organizations 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 food-contact surfaces
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 Removal Garbage should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination. Staff must be careful when removing garbage so they do not contaminate food or food-contact surfaces. The food handler in the image at left has not been careful and may contaminate the prep table. 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. Indoor Containers These must be leak proof, waterproof, and pest proof. They also should be easy to clean. Containers must be covered when not in use. 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. 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.
Requirements for handwashing stations
Handwashing stations should be put in areas that make it easy for staff to wash their hands often. These stations are required in restrooms or directly next to them. Handwashing stations are also required in areas used for food prep, service, and dishwashing. Handwashing sinks must be used only for handwashing and not for any other purpose. Make sure these stations work correctly and are well stocked and maintained. They must also be available at all times. 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. Hot and Cold Running Water The water must be drinkable and meet temperature and pressure requirements. Soap The soap can be liquid, bar, or powder. 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. Garbage Container Garbage containers are required if disposable paper towels are used. Signage A clearly visible sign or poster must tell staff to wash hands before returning to work. The message should be in all languages used by staff in the operation.
Methods for preventing cross-connection and backflow
Incorrectly installed or poorly maintained plumbing has been implicated in outbreaks of typhoid fever, hepatitis A, Norovirus, and other illnesses. For this reason, only licensed plumbers should install and maintain plumbing. Cross-Connections The greatest challenge to water safety comes from cross-connections. A cross-connection is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources. A cross-connection is dangerous because it can let backflow occur. Backflow is the reverse flow of contaminants through a cross-connection into a drinkable water supply. Backflow can be the result of pressure pushing contaminants back into the water supply. It can also happen when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply. This is called backsiphonage. A running faucet below the flood rim of a sink is an example of a cross-connection that can lead to backsiphonage. A running hose in a mop bucket is another example, as shown in the illustration at left. Backflow Prevention The best way to prevent backflow is to avoid creating a cross-connection. Do not attach a hose to a faucet unless a backflow prevention device, such as a vacuum breaker, is attached. A vacuum breaker is a mechanical device that prevents backsiphonage. It does this by closing a check valve and sealing the water supply line shut when water flow is stopped. Other mechanical devices are used to prevent backflow. These include double check valve and reduced pressure zone backflow preventers. These devices include more than one check valve for sealing off the water supply. They also provide a way to determine if the check valves are operational. Backflow prevention devices must be checked periodically to make sure they are working correctly. This must be done by a trained and certified technician. And, the work must be documented. Always follow local requirements and manufacturer's recommendations. The only sure way to prevent backflow is to create an air gap. An air gap is an air space that separates a water supply outlet from a potentially contaminated source. A sink that is correctly designed and installed usually has two air gaps, as shown in the illustration at left. One is between the faucet and the flood rim of the sink. The other is between the drainpipe of the sink and the floor drain of the operation. Grease Condensation and Leaking Pipes Grease condensation in pipes is another common problem in plumbing systems. Grease traps are often installed to prevent the buildup of grease from creating a drain blockage. If used, grease traps must be easily accessible. They must also be installed by a licensed plumber and cleaned periodically according to the manufacturer's recommendations. If traps are not cleaned or are not cleaned correctly, a backup of wastewater could lead to odor and contamination. Overhead wastewater pipes or fire-safety sprinkler systems can also leak and become a source of contamination. Even overhead lines carrying drinkable water can be a problem. Water can condense on the pipes and drip onto food. Check all pipes often to ensure they appear in good condition and do not leak. They should be serviced immediately when leaks occur.
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 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. 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. Considerations for Other Areas of the Facility: Premises Grade the parking lot and walkways 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. Customer traffic through prep areas is prohibited, although guided tours are allowed. Do not allow the premises to be used for living or sleeping quarters.
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.
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.
The correct response to a wastewater overflow
Sewage and wastewater contain pathogens, dirt, and chemicals. It is absolutely essential to prevent them from contaminating food or food-contact surfaces. If there is a backup of raw sewage in the operation, the affected area should be closed right away. Then the problem must be corrected and the area thoroughly cleaned. If the backup is a significant risk to the safety of food, service must be stopped. Then the local regulatory authority must be notified. The facility must have adequate drainage to handle all wastewater. Any area subjected to heavy water exposure should have its own floor drain. The drainage system should be designed to prevent floors from flooding.
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.
