Health Inspection Flashcards

Sanitary Facilities and Equipment

  • Health inspectors can take two approaches:
    • Use an "iron fist" approach, causing dread.
    • Be collaborative, working with managers and owner-operators for better results. The second method is preferred for achieving the best possible outcomes.
  • Building good working relationships with various operations (hospitals, schools, restaurants, amusement parks) is crucial.
  • Focus on working together to keep customers safe and serve safe food.
  • Sanitary facilities and equipment are fundamental; without them, other food safety practices are undermined.
    • Maintaining a clean and sanitary establishment prevents food contamination and pest infestations.

Key Aspects of Sanitary Equipment and Facilities

  • Understanding of what constitutes sanitary equipment and facilities.
  • Understanding and planning the cleaning and sanitizing process.
  • Knowledge of integrated pest management.
  • Well-designed facilities and equipment are easier to keep clean and in good repair, making it easier to keep food safe.
  • An efficiently designed kitchen leads to a more sanitary facility.
  • A well-designed kitchen addresses:
    • Personal hygiene
    • Workflow
    • Contamination
    • Equipment accessibility

Workflow Planning

  • Minimize the time food spends in the temperature danger zone.
    • Storage areas near receiving areas.
    • Prep tables near refrigerators and freezers.
  • Minimize the risk of cross-contamination.
    • Avoid setting up prep areas where dirty equipment can touch clean equipment or food.
  • Ensure equipment is easily accessible for cleaning.

Considerations for Sanitary Equipment and Facilities

  • Plan review required for new construction or extensive remodeling.
  • Appropriate materials for interior flooring, walls, ceilings, and doors.
  • Guidelines for handwashing stations.
  • Sanitation standards for equipment surfaces.
  • Guidelines for dishwashing machines.
  • Installation and maintenance of kitchen equipment.
  • Water supply and plumbing considerations.
  • Lighting.
  • Ventilation.
  • Garbage disposal.

Facility Materials

  • Ease of cleaning and maintenance is the most important thing to consider when picking construction materials.
  • Flooring:
    • Smooth, non-absorbent, durable, and easy to clean material.
    • Use in food prep and storage areas, dishwashing areas, walk-in coolers, dressing rooms, and restrooms.
  • Cove base:
    • A curved, sealed edge between the floor and the wall to eliminate hard-to-clean corners or gaps.
  • Walls, ceilings, and doors:
    • Smooth, non-absorbent, durable, and easy to clean materials.
    • Light colors are preferable for walls and ceilings.
    • Walls that can withstand repeated washing.

Handwashing Stations

  • Conveniently located to encourage frequent handwashing.
  • Required in restrooms, food preparation, service, and dishwashing areas.
  • Requirements:
    • Hot and cold running water with a minimum temperature of 100°F (38°C).
    • Liquid soap.
    • Disposable paper towels (preferred).
    • Warm air dryer (optional alternate).
    • No common cloth towels.
    • Waste container.
    • Signs requiring employees to wash hands before returning to work.

Equipment Sanitation

  • Equipment must be designed with sanitation in mind.
  • Food contact surfaces must be:
    • Safe
    • Durable
    • Corrosion-resistant
    • Non-absorbent
    • Sufficient in weight and thickness to withstand repeated cleaning
    • Smooth and easy to clean
    • Resistant to pitting, chipping, decomposition, scratching, scoring, distortion, and crazing
  • Surfaces exposed to splashing, spillage, or food soiling must be smooth, non-absorbent, and corrosion-resistant.
  • Equipment surfaces should be free of unnecessary ledges, projections, and crevices and designed for easy cleaning and maintenance.
  • NSF International Mark and UL Environmental and Public Health Product Mark indicate that equipment meets sanitary standards.

Dishwashing Machines

  • Raised at least 6 inches (15 cm) off the floor for easy cleaning.
  • Key information posted on the machine, including water temperature, conveyor speed, and water pressure.

Kitchen Equipment Installation and Maintenance

  • Installed so that both the equipment and surrounding areas are easy to clean.
  • Serviced regularly to keep it in good working order.
  • Stationary equipment:
    • Mounted on legs at least 6 inches (15 cm) off the floor or sealed to a masonry base.
  • Stationary tabletop equipment:
    • Mounted on legs with a minimum clearance of 4 inches (10 cm) between the base and tabletop or sealed to the tabletop (with any gaps sealed.)

Water Supply and Plumbing

  • Use safe (potable) water for cooking, cleaning, and handwashing.
  • Sources of potable water:
    • Approved public water mains.
    • Private water sources (wells) that are regularly maintained and tested (at least once a year).
    • Closed potable water containers.
    • Water transport vehicles.

Plumbing Safety

  • Cross-connections: Physical links through which contaminants can enter the water supply.
    • Examples: A running faucet below the flood rim of a sink or a running hose in a mop bucket.
  • Backflow: Unwanted reverse flow of contaminants into a potable water system.
    • Occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply.
  • Prevention methods:
    • Install vacuum breakers on faucets.
    • Create air gaps (the only completely reliable method).
      • Airspace between a water supply outlet and any potentially contaminated source.
      • Sinks should have air gaps between the faucet and flood rim and between the drain pipe and floor drain.

Grease Traps

  • Installed to prevent grease buildup and drain blockages.
  • Must be regularly maintained.
  • Plumbing should be installed and maintained by licensed plumbers only.

Sewage

  • Sewage and wastewater are contaminated with pathogens, soils, and chemicals.
  • Prevent contamination of food or food contact surfaces.
  • If raw sewage backs up:
    • Close the affected area immediately.
    • Fix the problem.
    • Thoroughly clean the area.

Lighting

  • Shattered light bulbs can contaminate food and food contact surfaces.
  • Use shatter-resistant light bulbs or protective covers.
  • Minimum lighting levels:
    • Prep areas: At least 50 foot candles (540 lux).
    • Handwashing and dishwashing areas, buffets, salad bars, produce/packaged food displays, wait stations, utensil storage areas, restrooms, and inside some equipment (reach-in coolers): At least 20 foot candles (215 lux).
    • Walk-in coolers and freezers, dry storage areas, and dining rooms: At least 10 foot candles (108 lux).

Ventilation

  • Ventilation hoods, fans, guards, and ductwork must not drip onto food or equipment.
  • Hood filters or grease extractors must be tight-fitting, easy to remove, and cleaned regularly.

Garbage Disposal

  • Garbage attracts pests and can contaminate food, equipment, and utensils.
  • Remove garbage from food preparation areas as quickly as possible.
  • Garbage containers must be:
    • Leak-proof
    • Waterproof
    • Pest-proof
    • Lined with plastic or wet-strength paper bags.
  • Outdoor garbage containers should be:
    • Placed on a smooth, non-absorbent surface
    • Have tight-fitting lids and should be kept covered at all times
    • Drain plugs in place
  • Garbage containers should be easy to clean and cleaned frequently (inside and out).
  • Cleaning should not be done near areas used for food preparation or storage.

Cleaning and Sanitizing

Key Aspects of Cleaning and Sanitizing

  • Difference between cleaning and sanitizing
  • Properties and uses of cleaning agents
  • Methods of sanitizing
  • Types of dishwashing machines and their proper operation
  • Cleaning and sanitizing equipment using a three-compartment sink
  • Proper storage of utensils, tableware, and equipment
  • Proper storage of cleaning tools and supplies
  • Proper use and storage of hazardous materials

Definitions

  • Cleaning: Removing food and other soil from a surface.
  • Sanitizing: Reducing the number of pathogens on a clean surface to safe levels.

Effective Cleaning and Sanitizing

  • Two-step process:
    1. Cleaning.
    2. Rinsing before sanitizing.
  • Any surface that comes in contact with food, such as knives, utensils and cutting boards, has to be cleaned and sanitized.
  • Wash, rinse, and sanitize food contact surfaces:
    • After each use.
    • When beginning work with another type of food.
    • When interrupted during a task.
    • At four-hour intervals if items are constantly used.

Cleaning Agents

  • Chemical compounds that remove food, soil, rust, stains, minerals, and other deposits.
  • Different types of cleaners with specific uses:
    • General-purpose detergents: Remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils.
    • Heavy-duty detergents: Remove wax, aged or dried dirt, and baked-on grease (e.g., dishwasher detergents).
    • Solvent cleaners (degreasers): Alkaline detergents containing a grease-dissolving agent; effective at full strength.
    • Acid cleaners (delimers): Remove mineral deposits and other soils that alkaline cleaners can't remove; used to remove scale in dishwashing machines and steam tables.
    • Abrasive cleaners: Contain a scouring agent to scrub out hard-to-remove soil; use carefully as they can scratch surfaces.

Sanitizing Methods

  • Heat sanitizing:
    • Immerse items in hot water at least 171°F (77°C) for 30 seconds.
    • Use high-temperature dishwashing machines with a final sanitizing rinse of at least 180°F (82°C) (or 165°F (74°C) for stationary rack, single-temperature machines).
  • Chemical sanitizing:
    • Use chlorine, iodine, or quaternary ammonium compounds (quats).
    • Chemical sanitizers are regulated by state and federal Environmental Protection agencies.
    • Mix sanitizers with water to reach the proper concentration (measured in parts per million, or PPM).
    • Sanitizer test kit should be designed for the sanitizer being used.
    • Check the concentration, temperature, and contact time following manufacturer's instructions since sanitizer loses its strength during use.
    • pH and hardness of water should also be considered.

Dishwashing Machines

  • High-temperature machines:
    • Rely on hot water.
      • Temperature of the final sanitizing rinse must be at least 180°F (82°C) to be effective.
      • Stationary rack single-temperature machines sanitizing rinse must be at least 165°F (74°C).
  • Chemical sanitizing machines:
    • Clean and sanitize at lower temperatures.
    • Follow dishwashing temperature guidelines provided by the manufacturer.

General Procedures for all Dishwashing Machines

  • Check the machine for cleanliness at least once a day and clean it whenever it's needed.
  • Clear detergent trays and spray nozzles of food and foreign objects.
  • Remove mineral deposits caused by hard water using an acid cleaner on the machine whenever it's necessary.
  • Make sure the detergent and sanitizer dispensers are properly filled before you send the soiled items through.
  • Scrape, rinse, or soak items before washing and pre-soak items with dried-on food.
  • Load dish racks correctly, making sure all surfaces are exposed to the spray action, using racks designed for the items being washed, and not overloading racks.
  • Check water temperatures and pressure, following the manufacturer's recommendations.
  • As a rack comes out of the machine, check it for soiled items
  • Air dry all items (do not use towels).
  • Keep the dishwashing machine in good repair using the basic maintenance measures and any service agreement that you have with a manufacturer.

Three-Compartment Sink

  • Properly set up station:
    • Area for rinsing or scraping food into garbage containers.
    • Drain boards for soiled and cleaned items.
    • Thermometer to measure water temperature.
    • Chemical test strips to check sanitizer concentration.
    • Clock with a second hand.

Five Steps for Cleaning and Sanitizing

  1. Rinse, scrape, or soak items.
  2. Wash items in the first sink in a detergent solution that's at least 110°F (43°C). Replace the detergent solution when the suds are gone or the water is dirty.
  3. Immerse or spray rinse items in the second sink to remove all traces of food and detergent. Replace the rinse water when it becomes cloudy or dirty.
  4. Sanitize the rinsed items in the third sink by immersing them in a chemical sanitizing solution or in hot water that's at least 171°F (77°C) for 30 seconds.
  5. Air dry all items (do not use a towel).

Storage of Utensils, Tableware, and Equipment

  • Store tableware and utensils at least 6 inches (15 cm) off the floor.
  • Keep everything covered or otherwise protected from dirt and condensation.
  • Clean drawers and shelves before storing clean items.
  • Clean trays and carts used to carry clean tableware and utensils daily (or more often).

Cleaning the Operation

  • Non-food contact surfaces (floors, ceilings, equipment exteriors, restrooms, walls) must be cleaned regularly.
  • Replace worn cleaning tools and clean tools before putting them away.
  • Assign tools for specific tasks.
  • Never use towels meant for food spills for any other purpose and store them in a sanitizer solution between uses.
  • Keep towels that contact raw meat, fish, or poultry separate from other cleaning towels.
  • All cleaning tools and chemicals must be stored away from food and food preparation sites.
  • Storage should have:
    • Hooks for hanging cleaning tools to dry.
    • A floor drain for dumping dirty water.
    • A utility sink for filling buckets and washing cleaning tools.
    • Never clean tools anywhere but in that utility sink.

Hazardous Materials

  • Cleaning solutions are often considered hazardous materials, so reduce risk by:
    • Working with chemical suppliers.
    • Purchasing only approved chemicals.