Food Service Equipment and Sanitation

Serving Safe Food: Equipment, Cleaning, and Sanitizing

Introduction

  • Overview of the topics covered:
    • Types of equipment in foodservice.
    • The process of cleaning and sanitizing.
    • Application of cleaning and sanitizing in kitchen situations.

Types of Equipment

  • Broad categories of equipment:
    • Cooking equipment.
    • Refrigeration equipment.
    • Serving equipment.
    • Storage equipment.
    • Food preparation equipment.
    • Smallwares.
    • Sanitation equipment.
    • Safety equipment.

Factors Affecting Equipment Selection

  • Menu Considerations:
    • Preparation requirements and complexity.
    • Type of cuisine and specialized equipment needed.
    • Batch size/volume requirements.
    • Balanced use of equipment.
    • Available labor.
    • Service type: conventional vs. ready-prepared.
  • Operational Factors:
    • Number and timing of patrons.
    • Serving period length.
    • Labor hours and ability.
    • Utilities: steam-heated, gas, or electric.
    • Budget.
    • Facilities and floor plan/space.

Equipment Features

  • Key aspects:
    • Design.
    • Function.
    • Construction.
    • Size.
    • Cost.

Equipment Standards and Certification

  • Importance of standards due to heavy and constant use.
  • NSF International (NSF) and Underwriters Laboratory (UL) role:
    • Creating standards.
    • Certifying products as safe and easy to clean/sanitize.
  • Significance of NSF or UL symbols for health inspections.

Equipment Construction

  • Key considerations:
    • Durability.
    • Ease of cleaning and sanitizing.
    • Ease of maintenance.
  • Focus on materials and design.
    • Example: Drain board on a sink needs a slope for efficient water drainage and cleaning.

Types of Materials

Glass
  • Tempered glass:
    • Frequently used due to its resistance to shattering.
    • Protects against metallic contamination, corrosion, and absorption.
    • Acid-resistant.
Metals
  • Aluminum:
    • Used for cooking utensils.
    • Advantages:
      • Lightweight.
      • Good conductor of heat and electricity.
    • Disadvantages:
      • Susceptible to deterioration when used frequently with highly acidic foods.
      • Finish must be durable.
  • Stainless Steel:
    • Used for tables and some equipment.
Metals: Gauge
  • Important consideration for equipment material selection.
  • Definition: Thickness defined by weight per square foot.
  • Gauge Scale:
    • Lower number indicates thicker metal.
    • Ranges from 10 (thickest) to 22 (thinnest).
Metals: Finish
  • Degree of finish indicated by a numerical scale.
  • Scale:
    • Higher numbers indicate a finer finish and a higher, mirror-like polish.
    • No. 4 finish is standard for tabletops and sinks.
Metal Finish Grades
  • No. 1: Hot-rolled, annealed, and pickled.
  • No. 2B: Full finish – bright cold-rolled.
  • No. 2D: Full finish – dull cold-rolled.
  • No. 4: Standard polish, one or both sides.
  • No. 6: Standard polish, tampico brushed one or both sides.
  • No. 7: High luster polish on one or both sides.

Equipment Construction – Safety Features

  • Employee safety:
    • Examples:
      • Shut off and release valves on steamers.
      • Guards on slicers.
      • Brakes on mixers.
    • Safety features may be difficult to assess on used equipment.

Equipment Corners

  • Importance to equipment functionality.
    • Mitered: Welded and smooth.
    • Bull-nosed: Rounded and smooth, frequently used.

Cleaning and Sanitizing

  • ServSafe guidelines.

Emergencies in Food Services

  • Situations forcing changes or cessation of service:
    • Temperature control issues: Power failures and refrigeration breakdowns.
    • Physical security breaches: Unauthorized people threatening food safety.
    • Drinkable water supply interruptions: Affecting food preparation, sanitation, and contamination prevention.