Chapter 4:   Facilities, Sanitation (Cleaning)

and Pest Management

As stated earlier using contaminated equipment is one of the factors that cause foodborne illness.

The facilities and equipment must be well-maintained and clean for several reasons:

1.  For the safety of staff and customers (i.e. well-maintained equipment helps prevent accidents like cuts and falls).

2.  To prevent pests (i.e. dirty floors with crumbs attract bugs and rodents.)

Good sanitation such as keeping floors clean and dry will deny pests of food and water.

Sanitary Facilities and Equipment

Water Supply:  Water can carry pathogens.  Therefore, safe water is vital in an establishment.

1. Potable water is defined as water that is approved for drinking. 

Potable water shall be used for food preparation, hand-washing, and for cleaning and sanitizing utensils and equipment.   

• Just like food, water must also come from approved sources.

If a food establishment has a temporary interruption of its water supply, the manager has several choices to continue operation.

1. Use containers of commercially bottled drinking water may be used.

2. Use a vehicular water tank.

3. Use an on-premise water storage tank.

4. Use piping or hoses connected to an adjacent approved water source.

2. Handwashing stations must provide water at a minimum temperature of 100ºF. 

Handwashing sinks and toilet rooms used by employees should be conveniently located and accessible.  What does accessible mean?

3. Cross-connections: The greatest challenge to water safety comes from cross-connections.

Cross-connection: Is a physical link through which contaminants from drains, sewers, or

other wastewater sources can enter a potable water supply.

So simply stated a cross-connection is a link between safe and unsafe water.

A cross-connection is dangerous because it allows the possibility of backflow which can contaminate the potable water supply. 

Examples of cross-connection

1. A running faucet located below the flood rim of a sink

2. A hose connected to a faucet and left submerged in a mop bucket creates a dangerous cross-connection.

4. Backflow is the unwanted, reverse flow of contaminants through a cross-connection

into a potable water system. It can occur whenever the pressure in the potable water supply drops below the pressure of the contaminated supply. 

Backflow/cross-connection Preventions – Air gap, vacuum breaker

Air Gap

The only completely reliable method for preventing backflow is creating an air gap.

An air gap is an air space used to separate a water supply outlet from any potentially

contaminated source.

An Air Gap is used prevent the back-flow of non-potable water into a potable water supply.

Waste Receptacles

Inside Waste receptacles used to dispose of food:

1.  must be insect and rodent-resistant, durable, cleanable, leak-proof, and nonabsorbent. Also…

2.  must be located where refuse is generated.  This means…

3.  may be lined with plastic bags or wet strength paper bags.

4.  must be of sufficient capacity to hold refuse that accumulates. This means…

Outdoor Waste Receptacles used to dispose of food:

1. must be insect and rodent-resistant, durable, cleanable, leak-proof, and nonabsorbent also…

2. must be of sufficient capacity to hold refuse that accumulates.

3. must be located away from food areas in such a way that they will not create a public health nuisance. This means…

Equipment should be installed so that both the equipment and surrounding area can be easily cleaned.

1. Stationary equipment – must be mounted on legs at least    6 inches (15 centimeters) off the floor or sealed to a masonry base. (I.e. an oven elevated off the floor.)

2.Tabletop/countertop equipment or mounted to a counter must be at least    4 inches (10 centimeters) high above the counter so area can be easily cleaned.

3. Ventilation systems and vent hoods:

Inspecting vent hoods - Finding excessive grease on walls is an indication of dirty filters or some other malfunction in the vent hood. Vent hoods on grills have filters which need to be checked and cleaned or replaced. 

Lighting

 •   Fluorescent lighting should be used over workstations because they minimize shadows.

 •   Lights should be covered by plastic or metal mesh covers to prevent physical contamination of food from broken glass in the case of a light bulb breaking.

Flooring Needs

1. Non-slip surfaces should be used in high-traffic areas.

2. Coving is required in establishments 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.

Cleaning and Sanitizing

1. Cleaning is the process of removing food and other types of soil from a surface, such as a countertop or plate. 

2. Sanitizing is the process of reducing the number of microorganisms by using heat or chemicals on a clean surface. Dishes and equipment are sanitized to reduce bacteria to safe levels.

3. To be effective cleaning and sanitizing must be a two step process. 

Surfaces must FIRST be cleaned and rinsed BEFORE being sanitized.

4. Clean & sanitize food-contact surfaces and utensils used for PHF at least every 4 hrs.  

What is a food-contact surface?

5. Storing Cleaners and Sanitizers

Store chemicals such as detergents and sanitizers separate from food or food equipment to avoid chemical contamination.     

If stored near food, never store them adjacent to (next to) or above food.  Always store cleaners and sanitizers lower than food and clean equipment, plates, utensils, etc. to ensure that if they leak or drip, they will not drip onto food or food surfaces.

6. Preparing Sanitizing Solutions

Test strips - Always use test strips to check the sanitizing solution to make sure that the sanitizing solution is the correct strength so it will work properly. 

Follow all manufacturers’ instructions when using cleaners and sanitizers.

Wiping Cloths

1. Stored in a chemical sanitizing solution when not in use.

2. Must be clean and rinsed frequently.

3. Separate cloths must be used for food contact surfaces (for example a cutting board)

    and non-food contact surfaces.

Washing & Cleaning Equipment

Dish washing and utensil washing cycle:

1.  Detergent – removes soil, food debris and grease

2.  Rinse – removes detergent residue  

3.  Sanitize – reduces bacteria to safe levels (removes 99.999% of bacteria)

4.  Dry – air drying required  

 Manual Cleaning & Sanitizing using a Three-compartment Sink has Six Steps:

1.  Clean and sanitize all sinks and work surfaces before each use.

2.  Scrape and presoak items.

3.  In first sink, wash in clean, hot detergent solution.

4.  In second sink, rinse in clear, hot, clean potable (drinkable) water.

5.  In third sink, sanitize using either heat or chemicals.

6.  Air-dry all items.  Towel drying may contaminate whatever you have just finished sanitizing.

Clean-in-place (CIP)

  •   What is it?   ...cleaning solutions flowing through a piping system inside the equipment, such as the method used to clean and sanitize a frozen desert machine.  (TFER 229.162 #9)

  •   What is the correct CIP procedure?  Use detergent, then clean potable rinse water, then sanitize it, and allow it to dry.    (TFER 229.165o6A)

Pests   (TFER 229.167p11)

The best way to prevent problems with pests is to maintain Proper Sanitation.  Why?

Because proper sanitation helps destroy the food supply for pests.

3 Basic Steps to Prevent and Control Pests:

1. Stop them from entering - Deny pests assess to the facility.

            Perform routine inspections of food shipments and supplies to find insects and pests.

            Fill gaps along door frames.

            Install doors with self-closing devices.

            Use air curtains. (Discuss air curtains.  What are they?  How do they work?)

2. Starve them - Deny pests food, water, and a hiding or nesting place.

Keep foodservice establishments thoroughly clean helps destroy pest’s food/water supply.

3. Kill them – Work with a licensed pest control operator to create a plan that works for your store.

Best prevention of flies, insects and other pests is Proper Sanitation.

•  Control pests to minimize their presence. This means…

•  Discard infested food.

•  Sanitize hermetically sealed cans immediately before opening.

•  Refuse delivery of any products which are contaminated by insects or rodents.

•  NO open-bait stations are allowed in the food establishment. (TFER 229.168h2)

•  NO household pesticides are allowed in the food establishment.

 
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