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Facility Plan

2015320552

Cleanability of equipment and


food-contact surfaces
Food-contact surfaces
A surface of equipment or a utensil with which FOOD normally comes into
contact
or
A surface of equipment or a utensil from which FOOD may drain, drip, or s
plash
(a) Into a FOOD
(b) Onto a surface normally in contact with FOOD

Food-contact surfaces shall be :

Smooth
Free of breaks, open seams, cracks, chips, inclusion, pits, and similar imperfections
Free of harp internal angle, corners and crevices
Finished to have smooth welds and joints
Accessible for cleaning and inspection by one of the following methods

Cleanability of equipment and


food-contact surfaces
V Threads
Except for hot oil cooking or filtering equipment, Vtype may not be used on foo
d-contact surfaces.

Hot oil filtering equipment


Hot oil filtering equipment must have easily accessible filters for filter replacement
and cleaning.

Can opener
The cutting or piercing parts of can openers must be removable for cleaning and r
eplacement.

Nonfood-contact surfaces
Non-contact surfaces must not have unnecessary ledges, projections or crevices, a
nd they must be designed and constructed to allow for easy cleaning and mainte
nance.

Cleanability of equipment and


food-contact surfaces
Removable kick plates
Must be designed so that the areas behind them are accessible for inspecti
on and cleaning by being removable or capable of being rotated open

Ventilation hood systems and filters


To prevent grease or condensation from colleting on walls and ceilings and
draining or dripping onto food, equipment, utensils, linens and single-servi
ce items in food preparation and dishwashing areas.
Filters or other grease-extracting equipment must be designed to be remov
able for cleaning and replace if not designed to be cleaned in place.

Cleanability of equipment and


food-contact surfaces
Equipment openings, closures and deflectors
A cover of lid for equipment must overlap the opening and be loped to drai
n
An opening located within the top of a unit that has a cover or lid must be
flanged upward at least 6 millimeters.
Fixed piping, thermometers, rotary shafts and other parts extending into e
quipment must have a watertight joint at the point where the item enters t
he equipment

Cleanability of equipment and


food-contact surfaces
Dispensing equipment, protecting equipment and food
In equipment that dispenses or vends liquids or ice in unpackaged form
The delivery tube, chute, opening and splash surfaces directly above the container must ha
ve barriers, baffles or drip aprons
Drips from condensation and splashes are diverted from the opening of the container receiving t
he food or drink item.

Must be protected from manual contact by being recessed and protected from dust, insect,
rodents and other contamination by a self-closing door
Located in an outside area that does not afford the protection of an enclosure against the rain,
windblown debris, insects, rodents and other contaminants that are present in the environment.
Available for self-service during hours when it is not under the full-time supervision of an employ
ee

The lever used for self-service beverage dispensing equipment must be designe
d to prevent contact with the lip-contact surface of glasses or cups that are refil
led.

Cleanability of equipment and


food-contact surfaces
Leakproof bearing and gear boxes
Equipment that contains bearing and gears requiring lubricants must be co
nstructed so that the lubricant cannot leak, drip or be forced into food or o
nto food-contact surfaces.

Beverage tubing
Beverage tubing and cold-plate beverage cooling devices cannot be installe
d where they will come into contact with stored ice.
cf. This does not apply to cold plates that are constructed integrally with an ice storag
e bin.

Cleanability of equipment and


food-contact surfaces
Ice units
Liquid water drain lines cannot pass through an ice machine or ice storage bin.

Condenser unit
Must be separated from food and the food storage space by a dust proof barrie
r

Single-service and single use articles


A food establishment without facilities for cleaning and sanitizing kitchenware
and table were must only provide single-use kitchenware item, such as plastic u
tensils and paper plates. Single-sercive items may not be reused.

Shells
Mollusk and crustacean shells may not be used more than once as serving conta
iners

Cleaning and sanitizing Equipment


Equipment
Equipment and utensils must be kept clean to sight and touch.
The food-contact surfaces of cooking equipment and pans shall be kept fre
e of encrusted grease deposits and other soil accumulations.
Non food contact surfaces must kept free of an accumulation of dust, dirt,
food residue and other debris.

Cleaning and sanitizing Equipment


Equipment
Heat or chemicals can be used to reduce the number of bacteria to accepta
ble levels and for certain other harmful microorganism.
Chemical sanitizing can be accomplished by immersing an object in, or wiping it down
with, bleach or sanitizing solution.
For bleaching, use ounce or 1 tablespoon of 5 percent bleach per gallon of water.
For using commercial products, follow the manufactures instruction

Chemical sanitizers are regulated by the EPA, and manufactures must follow stric label
ing requirements regarding what concentration to use, data on minimum effectivenes
s, and warnings of possible health hazards.
Chemical test strips are available for testing the strength of the sanitizing solution.
Sanitizing agents become less effective as they kill bacteria and are exposed to air, it is impo
rtant to test the sanitizing solution frequently

Cleaning and sanitizing Equipment


Equipment
Food-contact surfaces and utensils must be cleaned
Before each use with a different type of raw animal food such as beef, fish, lamb, por
k or poultry
Each time there is a change from working with raw foods to working with RTE foods
Between uses with raw fruits and vegetables and with PHF.
Before using a food thermometer
At any time during the operation when contamination may have occurred

Cleaning and sanitizing Equipment


Equipment
If used with PHF, equipment, contact surfaces and utensils must be cleaned
throughout the day at least every 4 hours
Surfaces of utensil and equipment contacting time/temperature control for
safety food may be cleaned less frequently than every 4 hours if:
In storage, containers of time/temperature control for safety food and their contents are
maintained at temperatures specified under Chapter 3 and the containers are cleaned
when they are empty
Utensils and equipment are used to prepare food in a refrigerated room or area that is
maintained at one of the temperatures

Cleaning and sanitizing Equipment


Equipment
If used with PHF, equipment, contact surfaces and utensils must be cleaned
throughout the day at least every 4 hours
Surfaces of utensil and equipment contacting time/temperature control for
safety food may be cleaned less frequently than every 4 hours if:
In storage, containers of time/temperature control for safety food and their contents are
maintained at temperatures specified under Chapter 3 and the containers are cleaned
when they are empty
Utensils and equipment are used to prepare food in a refrigerated room or area that is
maintained at one of the temperatures

Cleaning and sanitizing Equipment


Equipment
The cleaning frequency based on the ambient temperature of the refrigerated
room or area must be documented in the restaurant

Cleaning and sanitizing Equipment


Equipment
Containers in serving situations such as salad bars, delis, and cafeteria lines
RTE food and PHF that are intermittently combined with additional supplies of
the same food must have the containers cleaned at least every 24 hrs.
Equipment is used for storage of packaged or unpackage FOOD such as a
reach-in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to
preclude accumulation of soil residues
The cleaning schedule is APPROVED based on consideration of
The type of FOOD involved
The amount of FOOD residue accumulation
The temperature at which the FOOD is maintained during the operation and the potential
for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that
are capable of causing foodborne disease

Cleaning and sanitizing Equipment


Equipment
In-use UTENSILS are intermittently stored in a container of water in which the
water is maintained at 57 C (135F) or more and the UTENSILS and container
are cleaned at least every 24 hours or at a frequency necessary to preclude
accumulation of soil residues.
Utensil and equipment which come into contact food that is not PHF must be
cleaned
At any time when contamination may have occurred
At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS
such as tongs, scoops, or ladles
Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment
dispensers and display containers

Cleaning and sanitizing Equipment


Sanitizing portable equipment
Must have a sink with three separate compartments for cleaning, rinsing and
sanitizing.
Should be a separate area for scraping and rinsing food and debris into a
garbage container or disposer before washing and separate drai boards for
clean and soiled items.

Cleaning and sanitizing Equipment


Sanitizing in-place equipment
To sanitize a piece of equipment, use the following procedure
Clean and sanitize sinks and work surfaces.
Scrape and rinse food into garbage or disposal.
Rinse in the second sink using clear, clean water between 120F and 140F to remove all traces of
food, debris and detergent.

Sanitize in the third sink by immersing items in hot water at 170F for 30 seconds or in a chemical
sanitizing solution for 1 minute. Be sure to cover all surfaces of the equipment with hot water or the
sanitizing solution and keep them in contact with it for the appropriate amount of time.
If soapsuds disappear in the first compartment or remain the second, if the water temperature
cools, or if water in any compartment becomes dirty and cloudy, empty the compartment and refill it
Air-dry. Wiping can recontaminate equipment and can remove the sanitizing solution from surfaces
before it has finished working
Make Certain all equipment is dry before putting it into storage; moisture can foster bacteria growth

Cleaning and sanitizing Equipment


Sanitizing in-place equipment
Larger and immobile equipment should also be washed, rinsed and sanitized.
Use the following procedure
Unplug electrically powered equipment, such as meat slicers
Remove fallen food particles and scraps
Wash, rinse and sanitize any removable parts using the manual immersion method
described in steps 3 through 5 above
Wash the remaining food-contact surfaces with a sanitized cloth and allow all parts to airdry before reassembling. Sanitize cloth before and during sanitizing by rinsing it in
sanitizing solution
Resanitize the external food-contact surfaces of the parts that were handled during
reassembling
Scrub wooden surfaces, such as cutting boards, with a detergent solution and a stiffbristled nylon brush
Rinse in clear, clean water then wipe down with a sanitizing solution after every use

Cleaning and sanitizing Equipment


Cooking and baking equipment
The food-contact surfaces of cooking and baking EQUIPMENT shall be cleaned at
least every 24 hours.
The cavities and door seals of microwave ovens shall be cleaned at least every 24
hours by using the manufacturer's recommended cleaning procedure.

Non food-contact surfaces


Must be cleaned at a frequency necessary to avoid the accumulation of soil
residues.

Dry Cleaning
If used, dry cleaning methods such as brushing, scraping, and vacuuming must only
come into contact with surfaces that are soiled with dry food residues that are not
potentially hazardous
Cleaning equipment used in dry cleaning food-contact surfaces may not be used for
any other purpose.

Cleaning and sanitizing Equipment


Precleaning
Food debris on equipment and utensils shall be scraped over a waste disposal
unit or garbage can or removed in dishwashing machine with a pre-wash cycle.
If necessary, utensil and equipment shall be preflushed, presoaked, or
scrubbed with abrasives pads and/or cleaners.

Loading of soiled items, dish washing machines


Soiled items to be cleaned in a dishwashing machine must be loaded into
racks trays, or baskets in a position that exposes the items to the
unobstructed spray from all cycles and allows the items to drain

Cleaning and sanitizing Equipment


Wet cleaning
Equipment, food-contact surfaces and utensils must be effectively washed to
remove or loosen soils manually or mechanically.
The washing procedures selected shall be based on the type and purpose of
the equipment or utensil and on the type of soil to be removed.

Cleaning and sanitizing Equipment


Washing, procedures for alternative manual dishwashing Equipment
If washing in sink compartments or a dishwashing machine is impractical such
as when the equipment is fixed or the utensils are too large, washing shall be
done by using alternative manual dish washing equipment if the following
procedures are used
Equipment shall be disassembled as necessary to allow access of the detergent solution
to all parts
Equipment components and utensils shall be scrapped or rough cleaned to remove food
particles
Equipment and utensils shall be washed according to the guidelines given previously

Cleaning and sanitizing Equipment


Rinsing Procedures.
Washed utensil and equipment shall be rinsed so that abrasives are removed and cleaning
chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by
using one of the following procedures:
Use of a distinct, separate water rinse after washing and before SANITIZING if using:
A three-compartment sink
Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink
A three-step washing, rinsing, and sanitizing procedure in a dishwashing system for CIP equipment

Use of a detergent-sanitizer if using


Alternative dishwashing equipment that is approved for use with a detergent-sanitizer
A dishwashing system for CIP EQUIPMENT

Use of a water rinse that is integrated in the hot water sanitation immersion step of a two-compartment sink
operation
If using a dishwashing machine that does not recycle the sanitizing solution or alternative manual dishwashing
equipment such as sprayers, use of a nondistinct water rinse that is
Integrated in the application of the sanitizing solution
Drained immediately after each application

If using a dishwashing machine that recycles the sanitizing solution for use in the next wash cycle, use a water
rinse that is integrated in the application of the sanitizing solution.

Cleaning and sanitizing Equipment


Returnables
A container for beverage may be refilled if:
Only a BEVERAGE is not a potentially hazardous food is used
The design of the container and of the rinsing equipment and the nature of the beverage
allow effective cleaning at home or in the restaurant
Facilities for rinsing before refilling returned containers with fresh, hot water are provided
as part of the dispensing system
The customer-owned container returned to the food establishment for refilling is refilled for
sale or service only to the same customer

Cleaning and sanitizing Equipment


Sanitizing food-contact surfaces and utensils
Equipment, food-contact surfaces and utensils must be sanitized before use and after
cleaning
After being cleaned, equipment, food-contact surfaces and utensils should be sanitized in
Hot water manual operations by immersion for at least 30 seconds
Hot water mechanical operations by being cycled through equipment that reaches a surface temperature
of 71C as measured by an irreversible registering temperature indicator
Chemical manual or mechanical operations, including the application of sanitizing chemicals by
immersion, manual swabbing, brushing, or pressure spraying methods

The exposure times for these chemical solutions are


At least 10 seconds for a chlorine solution.
At least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of
at least 38C.
At least 7 seconds for a chlorine solution of 50 ml or a pH of 8 or less and a temperature of at least
24C.
At least 30 seconds for other chemical sanitizing solutions.

Cleaning and sanitizing Equipment


Clean linens
Clean linen shall be free from food residues and other soiling matter.
Linens that do not come in direct contact with food need to be laundered between operations if
they become wet, sticky, or visibly soiled.
Cloth gloves should be laundered before being used with a different type of raw animal food such
as beef, fish, lamb, pork or poultry.
Linens and napkins should be laundered between each use.
Wet wiping cloths shall be laundered daily and dry wiping cloths should be laundered as
necessary to prevent contamination.

Storage of Soiled Linens


Soiled linens should be kept in clean, nonabsorbent receptacles or clean, washable
laundry bags and stored and transported to prevent contamination of food, clean
equipment, clean utensils, and single-service and single-use articles.
Wiping cloths laundered in an operation that does not have a mechanical clothes
dryer should be air-dried in a location and in a manner that prevents contamination.

Cleaning and sanitizing Equipment


Use of laundry facilities
Laundry facilities on the premises of a food establishment should be used only
for the washing and drying of items used in the operation
Separate laundry facilities located on the premises for general laundering such
as for institutions providing boarding and lodging may also be used for
laundering food establishment items.

Air-drying equipment and utensils


After cleaning and sanitizing, equipment and utensils, they should be air-dried
or use.
They may not be cloth-dried, but utensils that have been air-dried may be
polished with cloths that are maintained clean and dry.

Cleaning and sanitizing Equipment


Lubricating and reassembling food-contact surfaces
Lubricants should be applied to food-contact surfaces that require lubrication in
a manner that does not contaminate the surface.
Equipment should be reassembled so that food-contact surfaces are not
contaminated.

Storing equipment, utensils, linens, and single-service and single-use


articles
Must be stored
In a clean, dry location
Where they are not exposed to splash, dust, or other contamination
At least 15cm above the floor

Clean equipment and utensils must be stored in a self-draining position that


allows air drying and they should be covered or inverted.

Cleaning and sanitizing Equipment


Storing equipment, utensils, linens, and single-service and single-use
articles
Cleaned and equipment, utensils, laundered linens and single-service items
may not be stored
In locker rooms, toilet rooms, garbage rooms and mechanical rooms
Under sewer lines that are not shielded to intercept potential drips
Under leaking water lines including leaking automatic fire sprinkler heads or under lines on
which water has condensed
Under open stairwells
Under other sources of contamination

However laundered linens and single-service items that are packaged or in a


facility such as a cabinet may be stored in a locker room

Cleaning and sanitizing Equipment


Handling kitchenware and table ware
Single-service items and utensils must be handled, displayed, and dispensed
so that contamination of food- and lip-contact surfaces is prevented.
Knives, forks, and spoons that are not prewrapped shall be presented so that
only the handles are touched by employees and by customers if self-service is
provided.
Single-service items intended for food- or lip contact must be furnished for
customers with the original individual wrapper intact or from an approved
dispenser

Soiled and Clean Tableware.


Soiled tableware should be removed from public eating and drinking areas and
handled so that clean tableware is not contaminated.

Cleaning and sanitizing Equipment


Preset Tableware
If tableware is preset
It must be protected from contamination by being wrapped, covered, or
inverted.
Exposed, unused settings must be removed when a customer is seated
Exposed, unused Settings not removed when a customer is seated.

Water and plumbing


Improper plumbing can have serious ramification in the restaurant
industry
Plumbing that has not been installed properly and plumbing that has
not been maintained can cause potable and nonpotable water to
mix.
This can cause out breaks of hepatitis A, Norovirus and many other
illnesses.
Since plumbing regulation vary with locale, it is highly recommended
that you work with a licensed plumber.

Water and plumbing


Water
Capacity
The water source and system must be of sufficient capacity to meet the peak water
demands of the establishment, and hot-water generation and distribution systems must be
sufficient to meet the peak hot water demands throughout the operation

Pressure
Water under pressure must be provided to all fixtures, equipment that are required to use
water except for water supplied to a temporary food establishment of a water supply.

System
Water shall be received from the source through
An approved public water main
One or more of the following that shall be constructed, maintained, and operated according to
law
Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances
Water transport vehicles and containers.

Water and plumbing


Water
Water must be made available for a mobile facility, for a temporary food
establishment with a temporary interruption of its water supply through:
A supply of containers of commercially bottled drinking water
One or more closed portable water containers
An enclosed vehicular water tank
An on-PREMISES water storage tank
Piping, tubing, or hoses connected to an adjacent approved source.

Water and plumbing


Drinking water
Drinking water should be obtained from an approved source that is
A public water system
A nonpublic water system is constructed, maintained, and operated according to LAW

A drinking water system must be flushed and disinfected before being placed in
service after construction, repair, or modification and after an emergency
situation, such as a flood, that may introduce contaminants to the system.
Water from a public water system must meet National Primary Drinking Water
Regulations and state drinking water quality standards
Water from a nonpublic water system should meet state drinking water quality
standards

Water and plumbing


Drinking water
Bottled drinking water used or sold in a food service operation must be be
obtained from approved sources.

Nondrinking water
A nondrinking water supply can be used only if its use is approved.
A nondrinking water should be used only for nonculinary purposes such as air
conditioning, fire protection and irrigation

Water and plumbing


Plumbing
Must be designed, constructed and installed with approved materials according
to law
A water filter shall be made of safe materials
A plumbing fixture such as a handwashing sink, toile or urinal should be easily
cleanable
Cross connection is one of the biggest challenges in plumbing for a food
service operation.
Cross connection can cause the contaminants to backflow into the clean water
source whenever the pressure of the clean water source drops below that of the
contaminated source
Ways to help prevent back flow
Vacuum breaker
Air gap

Water and plumbing


Plumbing
Scheduling Inspection and Service for a Water System Device
A device such as a water treatment device or backflow preventer shall be scheduled for
inspection and service, in accordance with manufacturer's instructions and as necessary
to prevent device failure based on local water conditions and records demonstrating
inspection and service should be maintained by the owner and/or management

Backflow Prevention Device, Carbonator.


If not provided with an air gap, a double-check valve with an intermediate vent preceded by
a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) should be installed
upstream from a carbonating device and downstream from the water supply line
A single or double check valve attached to the carbonator need not be of the vented type if
an air gap or vented backflow prevention device has been otherwise provided

Water and plumbing


Water reservoir of fogging devices
A reservoir that is used to supply water to a device such as a produce fogger
should be
Maintained in accordance with manufacturer's specifications
Cleaned in accordance with manufacturer's specifications or according to the procedures

Cleaning procedures should include at least following steps and should be


conducted at least once a week.
Draining and complete disassembly of the water and aerosol contact parts
Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable
detergent solution
Flushing the complete system with water to remove the detergent solution and particulate
accumulation
Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge
nozzles with at least 50 mg/L hypochlorite solution

Water and plumbing


Water reservoir of fogging devices
A reservoir that is used to supply water to a device such as a produce fogger
should be
Maintained in accordance with manufacturer's specifications
Cleaned in accordance with manufacturer's specifications or according to the procedures

Cleaning procedures should include at least following steps and should be


conducted at least once a week.
Draining and complete disassembly of the water and aerosol contact parts
Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable
detergent solution
Flushing the complete system with water to remove the detergent solution and particulate
accumulation
Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge
nozzles with at least 50 mg/L hypochlorite solution

Water and plumbing


Hand-washing facility
A plumbing fixture such as a hand-washing facility, toilet or urinal must be easily
cleanable
A handwashing sink should be equipped to provide water at a temperature of at least 38C (100 F)
through a mixing valve or combination faucet.
A steam mixing valve may not be used at a hand-washing lavatory
A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds
without the need to reactivate the faucet.
An automatic handwashing facility should be installed in accordance with manufacturers instructions
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by
employees, should be provided
If approved and capable of removing the types of soils encountered in the food operations involved,
automatic handwashing facilities may be substituted for handwashing sinks in a food establishment
that has at least one handwashing lavatory
When food exposure is limited and handwashing sink are not conveniently available, such as in some
mobile or temporary food establishments or at some vending machine locations, employees may use
chemically treated towelettes for handwashing.

Water and plumbing


Hand-washing facility
A handwashing sink should be located:
To allow convenient use by employees in food preparation, food dispensing and
dishwashing
Immediately adjacent to toilet rooms.

Service sinks
At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be
provided and conveniently located for the cleaning of mops or similar wet floor cleaning
tools and for the disposal of mop water and similar liquid waste.
Toilets and urinals may not be used as a service sink for the disposal of mop water and
similar liquid waste.

Water and plumbing


Mobile water tank
A mobile food establishmentss water tank inlet shall be:
19.1 mm (three-fourths inch) in inner diameter or less.
Provided with a hose connection of a size or type that will prevent its use for any other service.

A water tank, pump, and hoses should be flushed and sanitized before being
placed in service after construction, repair, modification, and periods of nonuse.
Protecting Inlet, Outlet, and Hose Fitting. If not in use, a water tank and hose inlet
and outlet fitting shall be protected using a cover or device
A water tank, pump, and hoses used for conveying drinking water should be used
for no other purpose
Water tanks, pumps, and hoses approved for liquid foods may be used for
conveying drinking water if they are cleaned and sanitized before they are used to
convey water

Water and plumbing


Mobile water tank
Materials that are used in the construction of a mobile water tank, mobile food
establishment water tank, and appurtenances should be
Safe
Durable, corrosion resistant, nonabsorbent
Finished to have a smooth, easily cleanable surface

A mobile water tank should be


Enclosed from the filling inlet to the discharge outlet.
Sloped to an outlet that allows complete drainage of the tank.

If a water tank is designed with an access port for inspection and cleaning, the
opening should be in the top of the tank
Flanged upward at least 13 mm
Equipped with a port cover assembly that is
Provided with a gasket and a device for securing the cover in place
Flanged to overlap the opening and sloped to drain.

Water and plumbing


Mobile water tank
A fitting with "V" type threads on a water tank inlet or outlet shall be allowed only
when a hose is permanently attached.
If provided, a water tank vent should terminate in a downward direction and should
be covered with:
16 mesh to 25.4 mm (16 mesh to 1 inch) screen or equivalent when the vent is in a protected
area; or
A protective filter when the vent is in an area that is not protected from windblown dirt and
debris.

A hose used for conveying drinking water from a water tank shall be:

Safe
Durable, corrosion-resistant and nonabsorbent;
Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition
Finished with a smooth interior surface
Clearly and durably identified as to its use if not permanently attached.

Water and plumbing


Sewage
Can be full of contaminants and it is critical to prevent any food contamination by
sewage or wastewater
If there is a sewage backup on the floor, you should immediately close the facility and correct the
problem by a thorough cleaning
Make sure you have sufficient drainage to handle your establishments needs and that you have a
drainage system designed to keep floors from being flooded
If allowed by law, a dishwashing machine may have a direct connection between its waste outlet and
a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the
machine outlet is connected to the inlet side of a properly vented floor drain trap.
Should be conveyed to the point of disposal through an approved sanitary sewage system or other
system that are constructed, maintained, and operated according to law
Including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections

Should be disposed through an approved facility that is:


A public sewage treatment plant.
An individual sewage disposal system that is sized, constructed, maintained, and operated according to
law.

Garbage and recyclables


The Environmental protection agency recommends three approaches
for managing waste
1. Reduce the amount of waste produced
2. Re-use whenever possible
3. Recycle

Garbage and recyclables


Outdoor storage
An outdoor storage surface for REFUSE, recyclables, and returnables shall be
constructed of nonabsorbent material such as concrete or asphalt and should be
smooth, durable, and sloped to drain.
If used, an outdoor enclosure should be constructed of durable and cleanable
materials

Receptacles
For refuse, recyclables, and returnables and for use with materials containing food
residue and used outside be designed and constructed to have tight-fiiting lids,
doors or covers
Receptacles for refuse and recyclables such as an on-site compactor must be
installed so that debris and insect and rodent attraction
The area around and under the machine should be kept clean to avoid infestations

Garbage and recyclables


Receptacles
Outside storage prohibitions
Refuse receptacles not meeting the requirements, such as receptacles that are not rodentresistant, unprotected plastic bags and paper bags, or baled units that contain materials
with food residue may not be stored outside
Cardboard or other packaging material that does not contain food residues and that is
awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside
without being in a covered receptacle if it is stored so that it does not create a rodent
harborage problem.

Receptacles in Vending Machines.


Except for a receptacle for beverage bottle crown closures, a refuse receptacle
may not be located within a vending machine.

Garbage and recyclables


Storage areas room and receptacle
Indoor and outdoor storage rooms, areas and enclosures and receptacles must
be sufficient capacity to hold refuse, recyclables and returnables that
accumulate
A receptacle should be provided in each area of the food establishment or
premises where refuse is generated or commonly discarded, or where
recyclables or returnables are placed.
Receptacles and waste handling units for refuse, recyclables, and returnables
shall be kept covered:
Inside the food establishment if the receptacles and units
Contain food residue and are not in continuous use
After they are filled

With tight-fitting lids or doors if kept outside the food establishment

Garbage and recyclables


Storage areas room and receptacle
Receptacles and waste handling units for refuse, recyclables, and returnables
shall be kept covered:
Inside the food establishment if the receptacles and units:
Contain residue and are not in continuous use
After they are filled

With tight-fitting lids or doors if kept outside the food establishment

If disposable towels are used at handwashing lavatories, a waste receptacle


shall be located at each lavatory or group of adjacent lavatories.

Toilet Room Receptacle, Covered.


A toilet room used by females shall be provided with a covered receptacle for
sanitary napkins.

Garbage and recyclables


Waste removal