Topic 11 Sanitary Facilities and Equipment

True or False: A hose attached to a utility-sink faucet and left sitting in a

bucket of dirty water could contaminate the water supply.
1. True or False: There must be a minimum of twenty foot-candles of light
(215 lux) in a
food preparation area.
2. True or False: Handwashing stations are required in dishwashing and
service areas.
3. True or False: When mounted on legs, stationary equipment must be at
least two inches (five centimeters) off the floor.
4. True or False: Grease on an establishment’s ceiling can be a sign of
inadequate
ventilation.
5. A well-designed kitchen will address:
– _____________________
• It must minimize the amount of time food spends in the
_____________________ _____________________ _____________________
– It must minimize the number of _____________________food is handled
– Contamination
– The risk of _____________________-_____________________ must be minimized
• _____________________equipment should not be placed where it will
touch _____________________equipment or _____________________
– Equipment accessibility
• All equipment must be easily _____________________for cleaning

7. Design plans may require approval by:

– The _____________________regulatory agency

– The _____________________or building department
• The plan should include:
– A proposed _____________________and mechanical plans
– _____________________of construction materials to be used
– Types or models of proposed _____________________
– Specifications for _____________________, _____________________, and
_____________________

8. When selecting flooring, consider the porosity of the material:

– Porosity is the extent to which a material will _____________________liquids

– Flooring that is highly porous (absorbent) should be
_____________________since it:
• Creates an ideal environment for _____________________
• Can cause _____________________and _____________________
• Can become easily _____________________
– Nonporous flooring should be used in:
– Walk-in _____________________
 – Food-_____________________areas
– _____________________areas
– _____________________
– Other areas subject to moisture, flushing, or spray-cleaning
– Includes:
– _____________________tile
– _____________________tile
– Advantages:
• Relatively _____________________
• Can withstand _____________________
• Easy to _____________________and maintain
• Capable of handling heavy _____________________
• Resistant to _____________________and alkalis
• Easy to _____________________or replace
• Includes:
– Quarry and _____________________tile
– _____________________
– Terrazzo and _____________________
– _____________________
– Advantages:
• _____________________
• Very _____________________
• Excellent choice for _____________________and high-soil areas
• Coving:
– A _____________________, sealed edge placed between the floor and wall
– It eliminates sharp _____________________or gaps that would be impossible
to clean
– It must adhere tightly to the wall to:
• Eliminate hiding places for _____________________
• Prevent _____________________from deteriorating the wall

Apply Your Knowledge: What’s Missing?

• What’s missing from this handwashing

station?

11-13
 • Purchase equipment with food-contact surfaces that are:
– Safe and _____________________
– _____________________resistant
– _____________________
– Sufficient in weight and thickness to withstand repeated
_____________________
– Smooth and easy to clean
– Resistant to _____________________, chipping, _____________________, and
decomposition
• Look for the following marks when purchasing equipment:
• _____________________International mark:
Equipment has been evaluated, tested, and certified as meeting international
commercial food equipment standards
• Underwriters Laboratory (UL) marks: Equipment is in compliance with
_____________________standards or UL’s own _____________________and public
health (EPH) standards
• When selecting and installing dishwashing machines:
– Water pipes to the machine should be as short as possible to prevent
_____________________ _____________________
– Install the machine at least 6 ________ (15 centimeters) off the floor to
permit easy cleaning underneath
– Post information regarding water _____________________, conveyor
_____________________, and chemical _____________________on or near the
machine
– Position the machine so its _____________________is readable
• Stationary equipment should be:
Mounted on legs at least _____ inches (15 centimeters) off the floor
OR
_____________________to a masonry base
• Stationary tabletop equipment should be:
Mounted on legs with a minimum ____-inch (10 centimeter) clearance
between the equipment base and tabletop
OR
The equipment should be _____________________or sealed to the
countertop with a food-grade sealant

Cantilever-mounted equipment is:

• Attached to the _____________________or to a mounted with a

_____________________
• Easier to clean underneath and behind

Once equipment has been properly installed:

• It must receive _____________________maintenance

• It must be maintained by _____________________personnel
• Follow the manufacturers’ recommended maintenance _____________________
 • Acceptable sources of _____________________ (______________________)water
include:
○ _____________________public water mains
○ Regularly _____________________private sources
○ _____________________drinking water
○ _____________________, portable water containers filled with potable water
○ Water in on-premise water-storage tanks
○ Water transport vehicles that are properly maintained

If the water supply is interrupted:

○ Use _____________________water
○ _____________________water (if allowed)
○ Purchase _____________________
○ Use boiled water for handwashing and essential _____________________
○ Consider using _____________________-_____________________items to
minimize dishwashing
○ Only licensed plumbers should:
 Install _____________________systems
 Install _____________________traps
 Repair _____________________from overhead pipes

Define Cross Connection.

Using the diagram below, Define Backflow.

Backflow Prevention Methods

1.
2.
• A backup of raw sewage is cause for:
– Immediate ___________________
– ___________________of the problem
 – Thorough ___________________
• To prevent lighting from contaminating food, use:
– ___________________-___________________light bulbs
– Protective ___________________made of metal, mesh or plastic
– ___________________for heat lamps

Ventilation Systems:

– If adequate, there will be little buildup of ___________________and

___________________on walls and ceilings
– Hoods, fans, guards, and ductwork must not ___________________onto food
or equipment
– Hood filters and grease extractors must be ___________________regularly
– Hoods and ductwork must be cleaned periodically by ___________________