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Chapter 10
Sanitary Facilities and Equipment
GOALS
TO FOCUS ON:
Designing a Sanitary Establishment
Considerations for Other Areas of the Facility
Sanitation Standards for Equipment
Choosing and Installing Kitchen Equipment
Utilities
OBJECTIVES
After completing this chapter, you should be able to:
Respond to an interruption in the internal
water supply.
Respond to wastewater overflows.
Identify methods to prevent backflow
problems.
Identify potable water sources.
Identify uses of nonpotable water.
Handle waste properly.
Clean and maintain restrooms properly.
Identify the requirements of a handwashing
station.
Position equipment and facilities to make
sanitation easier.
Key Terms
 ADA
 Porosity
 Resiliency
 Acrylic wood
 Coving
 Food-contact surface
 Service sink
 NSF International
 UL (Underwriters
Laboratories)
 Detergent
 Sanitizer
 Blast chiller
 Tumble chiller
 Cantilever mounted
 Potable water
 Booster heater
 Cross-connection
 Backflow
 Single-use item
 Vacuum breaker
 Foot-candle
 Flood rim
 Air gap
 Environmental Protection
Agency
 Solid waste
 Garbage
 Pulper
Designing a Sanitary Establishment
Four topics related to the sanitary layout and
design of equipment and facilities.
Materials for walls, floors and ceilings that
will make cleaning these surfaces easier.
Arrangement and design of equipment and
fixtures to comply with sanitation standards.
Design of utilities to prevent contamination
and to make cleaning easier.
Proper solid waste management to avoid
contaminating food and attracting pest.
The Plan Review
A sanitary foodservice layout and design should begin
in the planning stage of the facility.
Some local jurisdictions will require the approval of
design plans by building and zoning departments. In
addition, the ADA (Americans with Disabilities Act)
requires reasonable accommodation for access to the
building by both patrons and employees with disabilities.
Even if local laws do not require it, a manager should
have plans reviewed by the local regulatory agency.
Materials for Interior Construction
Materials used in the construction of a facility
must be selected with several factors in mind.
Materials chosen should:
Create an attractive facility
Contribute to workplace safety
Be reasonably priced
Be easy to clean and maintain (Most important)
Have a mixture of floor, wall, and
ceiling surfaces that:
Are sound absorbent
Resist absorption of grease and
moisture
Have light-reflective surfaces
Flooring
Flooring materials in the kitchen and service
areas should meet requirements for health and
safety, strength and durability, and appearance.
Porosity is the extent to which a floor covering
can become saturated by liquids. Floor surfaces
should be:
Easy to maintain
Wear resistant
Slip resistant
Nonporous
Nonporous Resilient Flooring
In most areas of the establishment, nonporous
resilient flooring is the best choice.
Resiliency means a material has the ability to
react to a shock without breaking or cracking.
Resilient Flooring
Rubber Tile
Vinyl Sheet
Vinyl Tile
Exhibit 10a
Hard-Surface Flooring
The second major type of flooring
commonly used in an establishment is
hard-surface flooring and includes:
quarry tile
ceramic tile
brick
terrazzo; marble
wood
acrylic wood (plastic absorbed into
wood)
Exhibit 10b
Special Flooring Needs
Each area of an establishment has its own
particular flooring needs.
Non-slip surfaces
Rubber mats
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.
Finishes for Interior Walls and Ceiling
Criteria when choosing interior finishes are:
Ease of cleaning and porosity Most important
Light in color
Common wall finishes:
Ceramic tile
Stainless steel
Common Ceiling materials:
Acoustic tile
Painted drywall
Painted plaster
Exposed concrete
Considerations for Other Areas of the Facility
Dry Storage
Dry storerooms should be constructed of
easy-to-clean materials that allow good air
circulation. Shelves, table tops, and bins for
dry ingredients should be made of corrosionresistant metals or food-grade plastics.
Exhibit 10d
Restrooms and Handwashing Stations
Restrooms should be:
Away from food preparation areas
Convenient
Clean and Sanitary
Fully-equipped handwashing station
Self-closing doors
Stocked with toilet paper
Trash receptacles
Covered waste containers
Handwashing Station
Handwashing stations must be conveniently
located so that employees will be encouraged
to wash their hands often.
Must be equipped with the following items:
Hot and cold running water.
Water temperature of at least 110 degrees F.
Soap.
A means to dry hands.
A waste container.
Sinks
Each sink is an establishment must be used
for its intended purpose only.
Service sinks used for cleaning mops and
disposing of waste water must be kept
separate. At least one service sink or curbed
drain area to dispose of soiled water is
required in an establishment.
Dressing Rooms and Lockers
Are not required, but are nice. Used only for
dressing and separate from the kitchen.
Premises
Walkways and the parking lot should be kept
free of litter and graded so standing pools of
water do not form.
Patron traffic through the food preparation
area is prohibited. Although guided tours are
allowed.
Sanitation Standards for Equipment
The task of choosing equipment designed for
sanitation has been simplified by
organizations such as NSF International,
formerly the National Sanitation Foundation.
NSF International develops and publishes
standards for sanitary equipment design.
Underwriters Laboratories (UL) also
provides sanitation classification listings for
equipment found in compliance with NSF
International standards. Mark for equipment
that meets safety standards.
NSF International Standards
It is the responsibility of the manufacturer
to know safety standards for specific
equipment.
NSF International bases its standards on:
Equipment must be easy to clean.
All food-contact surfaces must be
smooth, nontoxic, nonaborbent,
corrosion resistant, and stable and must
not cause changes in the color, odor, or
taste of the food.
Internal corners and edges exposed to
food must be rounded off (coved).
All food-contact surfaces must be
smooth and free of pits, crevices,
ledges, inside threads and shoulders,
bolts, and rivet heads.
Coating materials must be nontoxic
and cleanable and must resist cracking
and chipping.
Equipment must be easy to
disassemble to encourage frequent,
thorough cleaning.
Warewashing Machines:
Warewashing machines vary widely by
size,style, and method of sanitizing.
Hot water machines sanitize with
extremely hot water
Chemical sanitizing machines use a
chemical solution
Warewashing machines include the
following models:
Single-tank, stationary-rack, with
doors.
Conveyor machine.
Carousel or circular conveyor machine.
Flight-type.
Batch-type, dump.
Recirculating, door-type, non-dump.
Conveyor
Clean-in-Place Equipment
Some equipment, such as certain automatic
ice-making machines and soft-serve ice
cream and frozen yogurt dispensers, is
designed to be cleaned by having a
detergent solution, hot-water rinse, and
sanitizing solution passed through it.
Clean-in-Place equipment must be selfdraining.
Refrigerators and Freezers
Walk-In Refrigerator
Reach-in Freezer
Blast Chiller many can cool foods from
140 degrees F to 37 degrees F within 90
minutes
Tumble Chiller Unit
Cutting Boards
Synthetic cutting boards are generally
preferred because they can be cleaned and
sanitized in a warewashing machine.
Separate cutting boards should be used for
raw and cooked foods.
Choosing and Installing Kitchen
Equipment
A well-designed kitchen make the job of keeping
food safe easier. Generally, an efficient kitchen
design is a more sanitary kitchen design.
Layout
A well-designed kitchen will address the following
factors.
The work flow
Contamination
Equipment accessibility
Equipment
The primary criteria for installing equipment are ease
of cleaning and elimination of hiding places for pests.
Floor-Mounted Immobile Equipment
Immobile equipment must be mounted on legs at
least six inches off the floor or sealed to a masonry
base.
Cantilever Mounted
Cantilever mounting allows free access for cleaning
underneath and behind large equipment.
Utilities
Establishments could not operate without water and
plumbing, electricity and gas, lighting, ventilation,
sewage, and waste handling.
Water Supply
Potable Water
Water that is safe to drink. Potable sources of
water include approved public water mains,
private water sources that are regularly
maintained and tested, and bottled drinking
water.
Potable Water is needed for:
Water Emergencies
Beverage or ingredient
Ice
Cleaning
Handwashing
Restrooms, Showers, and Laundry
Hot Water
Booster heater can maintain a water
temperature of 180 degree F for heat sanitizing
tableware and utensils.
Plumbing
Only licensed plumbers should install and
maintain plumbing systems in an establishment.
Cross-connections a physical link through
which contaminants from drains, sewers, or
waste water can enter a potable water supply.
Flood rim is the spillover point on a sink.
Vacuum breaker the threaded faucets and
connections between two piping systems must have a
vacuum breaker or other approved backflow
prevention device.
Air gap is to prevent backflow in a sink. Air gaps
between the faucet and the flood rim and between
the drainpipe and floor drain of a sink prevent
backflow.
Grease Condensation and Leaking Pipes
Grease traps are often installed to prevent a
buildup of grease from creating a drain
blockage.
Sewage
Sufficient drainage must be provided to handle
waste water. A backup of raw sewage on the
floor is a cause for immediate closure of the
establishment, correction of the problem, and
through cleaning.
Lighting
Building and health codes usually set minimum
acceptable levels of lighting, typically based on
Foot-candles. A foot-candle is a unit of illumination
one foot from a uniform source of light. Here are some
recommendations.
Provide a minimum of fifty foot-candles of
light (540 lux) in food prep areas.
Provide a minimum of twenty foot-candles of
light (220 lux) in handwashing or warewashing areas; at
buffets and salad bars.
Provide a minimum of ten foot-candles of light
(110 lux) inside walk-in refrigerator and freezer units, in
dry storage areas, and in the dining room during cleaning.
Ventilation
Proper ventilation helps maintain an
establishment’s indoor air quality by removing
steam, smoke, grease and heat from the
establishment.
Mechanical ventilation must be used in areas for
cooking, frying, and grilling. Exhaust hoods are
used over cooking equipment, steam tables,
and warewashing machines. Ventilation must be
designed so that hoods, fans, guards,and
ductwork do not drip onto food or equipment.
Solid Waste Management
The Environmental Protection Agency (EPA) a
government agency that sets standards for
environmental quality, to include air and water
quality, and regulates the use of pesticides and
the handling of wastes.
EPA has recommended three approaches to
manage solid waste dry bulky trash that can
be recycled, including glass, plastic, paper, and
cardboard.
Three approaches to manage solid waste:
Reduce the amount of waste produced.
Reuse when possible.
Recycle materials
Garbage Disposal
Garbage is wet waste matter, usually
containing food, that cannot be recycled.
Garbage containers must be leak-proof,
waterproof, pest-proof, easily cleanable,
and durable.
Outdoor Trash Receptacles
Should be located on or above smooth
surface of nonabsorbent material such as
concrete or machine-laid asphalt.
Pulpers grind food and other types of waste
(such as paper) into small parts that are
flushed with water. The water is then
removed so that the processed solid wastes
weigh less and are more compact for easier
disposal.