Food Safety and Sanitation
Design, Facilities, Tools and
Equipment
Presented By:
Prof. Dolly Indias
DESIGN,LAYOUT AND FACILITIES
• Should be based on the types of foods being sold
and menu trends.
• The type of equipment used will be determined by
the preparation procedures required to produce
food items.
• The design and layout of facilities such as the
kitchen, dish room and dining area, should
provide an environment in which work maybe
done efficiently and effectively
DESIGN,LAYOUT AND FACILITIES
• The general areas of a food establishment are:
* Receiving and delivery * Ware washing
* Storage * Garbage
storage and pickup
* Preparation area
* Food display area or dining room
* Holding
* Housekeeping
* Service
* Toilet facilities
DESIGN,LAYOUT AND FACILITIES
REGULATORY CONSIDERATIONS
- When planning facilities for food establishments,
you must know of and comply with national, state
and local standards and codes related to:
* Health
* Building
* Zoning
*Safety
* Fire
* Environmental code standard
LIGHTING:
Proper lightning in work areas increases
productivity, improves workmanship, reduces eye
fatigue and worker irritability and decreases
accidents and waste due to worker error
HEATING, VENTILATION and
AIRCONDITIONING:
Air conditioning in food establishments means
more than simply
“ cooling the air”. It includes heating, humidity
control, circulation, filtering and cooling of the
air.
- Kitchen ventilation is typically provided by
means of mechanical exhaust hood system.
HEATING, VENTILATION and
AIRCONDITIONING:
- Ventilation hood system must be designed and
constructed to prevent grease or condensation
from dripping back onto food, equipment,
utensils, linens.
WORK CENTER PLANNING
• These are areas where a group of closely related
task are performed by an individual or
individuals.
- Two of the most important features to consider
when planning work centers:
• 1. Total space needed,
• 2. arrangement of equipment in that space.
WORK CENTER PLANNING
A properly designed work center provides
adequate facilities and space for :
1. Efficient production
2.Pleasant environment
3. Fast service
4.Effective cleanup.
DISHWASHING EQUIPMENT
1. MANUAL WASHNG- 2 accepted methods for
sanitizing equipment and utensils :
(1) Hot water method
(2) Chemical method.
2. Mechanical washing- Use for cleaning and
sanitizing any equipment or utensil that does not
have electrical parts and will fit into the machine.
Equipment
EQUIPMENT SELECTION
• It is extremely important to select the right piece
of equipment for the job. Compare different
pieces of equipment for a particular job and look
at such features as:
* Design * Size
* Construction * Cost
* Durability * Safety
• Ability to clean easily
• *Over all ability to do the job
MAINTENANCE AND REPLACEMENT:
- Successful maintenance of equipment requires
definite plans to prolong its life and maintain its
usefulness. Such plans emphasis on a few simple
procedures :
1. Keep the equipment clean
2. Follow the manufacturer’s printed directions
for care and operation
3. Post the instruction card for a piece of
equipment near the equipment.
MAINTENANCE AND REPLACEMENT:
- Successful maintenance of equipment requires
definite plans to prolong its life and maintain its
usefulness. Such plans emphasis on a few simple
procedures :
4. Emphasize careful handling as essential to
continued use.
5. Make needed repairs promptly.
TYPES OF EQUIPMENT
1.COOKING EQUIPMENT:
The types and quantities of food to
be prepared in a food operation
are prime considerations in
selecting cooking equipment.
Always consider durability and
energy conservation.
TYPES OF EQUIPMENT
2. OVENS :
A good oven should rise to 450 F (232 c ) within 20
minutes and proper circulation is very important.
1. Range oven- most commonly used oven in
small food operations.
2. Deck ovens- One deck sits in top of another to
conserve space. A pizza oven is a common
example of deck oven.
3. Microwave ovens- Commonly used for thawing,
heating and reheating.
TYPES OF EQUIPMENT
3. STEAM- JACKETED KETTLES :
These kettles consist of 2 bowl-like
sections of welded aluminum or
stainless steel with an air space
between the circulation of steam.
.
TYPES OF EQUIPMENT
4. REFRIGERATION AND LOW-
TEMPERATURE STORAGE
EQUIPMENT:
- Proper cooling requires removing
heat from food quickly enough to
prevent microbial growth.
A. Reach-in Refrigerator – In small operation, reach-in
refrigerators may provide all of the cold storage that
is needed. In large operations, reach ins may serve
the storage needs of a single work center.
There are several types of reach-in refrigeration units on
the market. These include pass-through, upright, under-
the-counter, display cabinets, mobile or portable, and
dispensing units, to name a few.
Reach-in Refrigerator
B. Walk-in Refrigerators- Used to store large quantities
of food in bulk at temperatures between 32 F(0 c)
and 41 f (5 c).
They are also used to safety thaw products removed
from a freezer.
Some walk-in units have the door opening covered with
4-inch wide plastic strips called a strip curtain. These
curtains reduce air loss and conserve energy when the
door is opened.
Walk-in Refrigerators
C. Cook-Chill and Rapid- Chill Systems- the food is cooked
and then placed in scaled plastic pouches. The pouches
are placed in a chill tumbler which looks similar to a front
loading clothes washing machine .
• Rapid-chill system are designed to cool hot foods very
quickly. This type of equipment can typically get a few
hundred pounds of hot food through the temperature
danger zone in 2 hours or less.
Cook-Chill and Rapid- Chill Systems
OTHER TYPES OF FOOD EQUIPMENT:
.
1. SLICER – The basic design of food slicer
includes a circular knife blade and carriage that
passes under the blade.
2. MIXERS,GRINDERS AND CHOPPERS- Mixers
can also shred and grind by using different
accessories and attachments. Grinders and
choppers work well with a variety of fresh foods
and ingredients including meats and vegetables.
OTHER TYPES OF FOOD EQUIPMENT:
.3.ICE MACHINES – Ice must be made of potable
water, and ice machines must protect the ice
during production and storage.
4.Single- Service and Single- Use Articles
-Single- service articles include table ware,
carryout utensils, bags, containers, stirrers, straw
and wrappers that are designed and constructed
to be used only 1 time by only 1 person.
-Single- use articles include items such as wax
paper, butcher paper, and plastic wrap.
DISHWASHING EQUIPMENT
INSTALLATION:
-The dealer from whom the equipment was
purchased may or may not be responsible for its
installation. Proper installation is a necessity for
the successful operation of all the equipment.
Installing and Maintaining Equipment
☺Floor-mounted equipment
• ►On legs at least 6 inches
• ►Seal it to a masonry base
• ☺Tabletop equipment
• ►On legs at least 4 inches
• ►Seal it to the countertop
• ☺Gaps
• ►Seal any gaps between equipment and
countertops or walls
• ☺Floor-mounted
equipment should be
either:
• ♣Mounted on legs
at least 6 inches (15
centimeters) high
• ♣Sealed to a
masonry base
• Tabletop
equipment should
be either:
• ♣Mounted on
legs at least 4
inches (10
centimeters) high
• ♣Sealed to the
countertop
• Once equipment has been
installed:
♣It must be maintained
regularly
♣Only qualified people
should maintain it
♣Set up a maintenance
schedule with your supplier
or manufacturer
♣Check equipment regularly
to make sure it is working
right
