Chapter 9 safe facilities and Pest Management.

Poor Maintenance can cause food safety problems

Certain crises can an affect safety of food

- power fails

- breakdowns

- temp control

Pest prevention- rules- Deny pest access to operation

- Deny pest food, water , shelter

- work with licensed pest control operation

check all deliveries before they enter your operation

Information on ventilation

Improves air inside an operation

removes heat/ steam/ smoke/ fumes/ odors/

Information on garbage removal

Garbage will attract pest if not handled correctly .

-should be removed as soon as possible

-clean inside and outside

-indoor can must be - leak proof/ easy to clean/ covered when not used.

Waste and recyclables must be stored separately from food and contact surfaces

DishWashing Machines

Must be installed so that they are reachable and conveniently located

Installing and maintaining equipment

Plumbing that is installed correctly can allow drinkable and unsafe water to mix

operations use many utilities and building systems

includes- water- electricity- gas- sewage

HANDWASHING

STATIONS

Good Lighting makes it easier to clean things in your operation also provides safer enviornment

Should be put into spots to make easy for staff to wash hands often.

Approved public water mains and private water source should be regularly tested. water/Plumbing - closed portable water containers - water transport car

-Required in restrooms or directly next to them

-Must have hot and cold running water - soap- paper towels

-Signage- to let you know when to wash hands

Use detergents and sanitizers approved by local regulatory authority

Stationary equipment should be easy to clean and clean around.. when installing follow manufactures recommedations.

-also check with your requlatory authority for requuirments, in gengeral stationary

Purchase dishwashers that have ability to measures - water- water temp- water pressure- and CLEAN AS OFTEN AS NECESSARY

should be installed as follows-

tabletop 4in high and legs at least 6in high

Equipment Selection

Food Service equipment must meet certain standards if coming in contact with food. NSF is a organization that creates standards- equipment requirements- non_absorbent- smooth- corrosion resistant- easy to clean- durable- and resistant to damage

Interior Requirements for a safe operation.

The materials, equipment and utilities in your operation play a part in keeping food safe. Given apportunity you should choose these items with food safety in mind.

Floors, walls, and ceilings.

Chapter 9 safe facilities and Pest Management.

choosing flooring ,wall , and ceiling materials, pick those that are smooth and durable must be regularly maintained. And replace any missing or broken.