9 Facility design Flashcards
(43 cards)
considerations as realated to the location of the building include
-location of the site considered
-use of site (deli, sit down, store)
-volume of customer to be served
-hours of operation
-workflow or way work organized logically
consideration as realated to the build out of the kitchen
-what physical features in the kitchen should be added into the design of the kitchen?
-adequate storage for food, chemical, trash
-appropriate lighgting, venalation, fire suppression, sprinkler
-employee restroom
-supply of potable water
consideration as related to working in the kitchen
-suitable for washing food, preparing, cooking
-suitable for cleaning sanitizing utensils, dishes, equipment
-acces to all parts to make for easy sanitizing
-prevent pest infestation
-devices to control temp TCS along food flow
-prevent biological, chemical, hazards
Workflow: cross contimation should be made physically impossible by measures that focus on Keeping _ away from _ and separating work centers for _ like washing vegetables and _ centers like portiong cold and cooked meats
raw foods
other kinds
dirty processes
clean process
Inside building design should include
-easy navigate and clean
-labeled, easy exits not hindered
-hallways not cluttered
-restoom and locker area
-doors that are self closing / screens
-desingated food prep or storage
construction material for kitchen
-walls, floors, and ceiling must be able to
-also address safety concerns like ______ and ______ where appropriate
-withstand heat, steam, condensation, greese
-fire resistant materials,
-non-slip floors where appropriate
constructoin of the walls -material that will—
other things in walls include —-
-materal that will not bubble, peal, flake off
-water lines, ventilation ducting, electrical conduits
walk in coolers and freezers doors should
be protected with strip curtains
or air curtains to reduct temp variation/ reduce contamination
work surfaces characteristics
should be —- and if exposed to hot pans, then should be ______
kitchens should —— which causes a bio hazard
-smooth and nonporous
-if exposed to hot pans, then heat resistant
-no carpeting in kitchen (bio hazard)
water in a facility should be—-
for all equipment like —–
a —- reduces cross contamination
drinkingwater pipe should be —–
-connected without interruption
-dishwashers, prep sinks, handwashing stations, restrooms
-a siponage reduces cross-contamination
-drinkingwater pipe should be clearly identified
the purpose of a greese trap is to
-protect fryer oil and animal fats from entering the wastewater system
-if required, size and location determined by building code
backflow or back-siphonage preventaion device must meet standards of the
American Socieity of Sanitary Engineering (ASSE) standards
-local codes for maintaining, inspecting, testing device
Power supply: (electric and gas)
-easy access to plug
-dont reach accross equipment in case of emergency
-should be waterproof, not exposed to water/ wet conditions
-flexibal gas connections easy to clean around supply without damage
Lighting concerns for kitchens should be
suitable for-
intensity shall be at least-
level applies to-
Dining rooms lighting can be-
-suitiable for working with out glare
-intensity shall be at least 108 lux at a distance of 30 inches above the floor
-level applies to walk in fridge/ freezers & dry storage
-dining rooms also required to have lights that can be adjusted to standards
lighbulbs in walk in freezers/ fridges
made of-
Covered with-
comply with-
-made of shatterproof glass
-covered with guard to keep broken bulbs from falling into food -physical contaminatin
-prep area - comply with local / state code
the purpose of the ventilation and air condition systems is
to keep-
to prevent -
to prevent collection of -
to reomve -
-to keep kitchen and customer cool
-prevent high temp and humidity
-prevent steam and condensation from collecting
-remove contaminated air, grease, and unpleasnt smells
care of ventilation system incudes
proper cleaning of — and —
changing of — to prevent —
properly cleaned, maintained, cleaning, changeing filters
-cleaning intake and exhaustion ducts
-changing filters to prevent dust/ dirt contamination
handwasing sinks
should be available in — and at least one in —-
material provided should include —–
a —- should be conveniently — for emergencies
-available in bathroom
-at least one in food prep area
-include washing & drying material
-first aid kit, conveniently located for emergencies
restroom musts haves
-hot water
-clean, good working order
-single service soap, towel or hot air
-good supply of TP
-self closing doors
-post legible hand wasing sink
-ventilation
personal hygine - mobile unit
can include a range of —
oversee protocol for —
Compliant for —- established guidelines
can include a range of units catering vehicles to push carts
-oversee protocol for food safety, maintenance, housekeeping of units
-FDA established guidelines compliant
storage areas
should be near —
not to be carried through —
concern is to eliminate —- and reduce —, —, and —- contamination
and should be kept —–, ——, and ——-
-should be near the delivery area
not be carried through food preperation areas
-concern elimiate cross contamination
-reduce bio phy chem contamination
-neat, clean, sanitized, organized
walk in cooler / freezer organiztion
keep meats stored on lowest shelves why?
thaw in container large enough to contain meat and any blood, water, or juice that may contain bio pathogens
walk in cooler/ freezer org
leave ——- space between things to allow ____
because ove packed cooler/ freezers cause — for — to grow.
-3 to 6 inches allow cold air to circulate
-over packed cooler/ freezer causes warm spots that allow bio pathogens to grow
walk in cooler/ freezer org
food on the floor can become —- by —-, —–, and —–
it also may be a safety —-
-no food on floor
-contaminated by shoes & pants, bio pathogens, and soapy mop water
-safety trip hazzard
