Sanitary Facilities & Pest Management
Food Safe Facility Operation:
A food safe food service begins with a facility that is clean and good repair. It is important to eliminate hard to clean areas and faulty equipment. Get rid of dirty surroundings that will attract bugs and other pests.
Characteristics of Food Safe Facilities:
Ceiling, Walls & Floors
- Clean walls with cleaning solution daily
- Sweep and vacuum floors daily. Spills should be clean immediately
- Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans
- Clean light fixtures with sponge or cloth
- Establish a routine cleaning schedule
Ventilation
- Use exhaust fan to remove odors and smoke
- Use hood over cooking areas and dishwashing equipment
- Check exhaust fan and hood regularly, make sure it is working and cleaned Properly
- Clean hood filters regularly as instructed by the manufacturer
Rest rooms
- Warm water at 100⁰F for hand washing
- Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply
- Garbage can should have a foot pedal cover
- Door should be self-closing
- Remove trash daily
Garbage & Garbage Collections
- Garbage must be kept away from food preparation areas.
- Garbage containers must be leak proof, water proof, pest proof and durable,
- Garbage should be cleaned and sanitized regularly inside and out
Pests
- Cockroaches
- Any place that is dark, warm, moist and hard to clean
- Holes, boxes, seams of bags folds of paper
- Seeing one in day is sign of serious infestation
- Strong oily odor
- Feces like pepper grains
- Dark capsule-shaped egg cases
- Flies
- Enter through tiny holes size of pinhead
- Contaminate with mouth, hair, feces, feet
- Lay eggs in warm decaying material, away from sun
- Rodents
- Signs
- Droppings
- Gnawing
- Tracks in dust
- Nesting materials
- Holes in baseboards and walls
Pest Control Program:
- Cleanliness and maintenance are keys in preventing pest infestation
By nature food service environment is prone to problems with pests. Pest may be brought in when other foods and other supplies are delivered. They may also enter the building through gaps in floors or walls.
- Have ongoing pest prevention program and regular pest control by a licensed pest control operator
- Fill in opening or cracks in walls and floors
- Fill opening on pipes or equipment fittings
- Screen all windows, doors, and other outer. Keep them in good repair
- Use self-open door that open outward
- Inspect food supplies before storing or using them
- Keep foods in a tight-fitting lid containers
- Don’t store foods directly on the floor
- Remove and destroy food that is infested
- Maintain proper temperature in storage areas
- Clean grease traps regularly to prevent drain blockage which causes Unpleasant odor that may attract pests.
Sanitizing Small Equipment:
Small Wares:
Include dishes, flatware, preparation and serving utensils, measuring devices, cooking pots and pans
Clean – to remove visible dirt
Sanitize – absence of microorganism through using heat or chemicals
Clean Agents: are chemical compounds that remove food, soil, soil, rust stains, minerals
Types of Cleaning Agents:
- Detergents – all detergents contain surfactants that reduce surface tension between the soil and the surface.
- Solvent cleaners – called “degreasers”, solvent cleaners alkaline detergent that Contain a grease-dissolving agent. Work well in areas where grease has been Burned on.
- Acid Cleaners – Used on mineral deposits and other soils alkaline cleaners can’t Remove, these cleaners are often used to remove scale in ware washing machine
- Abrasive Cleaners – it contains a scouring agent that helps scrub off hard to remove soil.
Ways in Sanitizing:
Chemical – accomplished by immersing or wiping with sanitizing solution and allowing the solution to remain in contact in a solution for a specified amount of time.
Heat – exposing the equipment to high heat for an adequate length of time. This is done manually by immersing equipment into water at 171⁰F-191⁰F For at least 30 seconds
Most Common Chemical Sanitizers:
Chlorine – most commonly used and the least expensive.
It is effective in hard water, but it is inactivated in hot water Above 120⁰F.
Sanitizing Large Equipment:
- Unplug electrically powered equipment
- Remove loose food particles and scraps
- Wash, rinse, and sanitize any removable parts using the manual immersion method
- Wash the remaining food-contact surfaces and rinse with clean water. Wipe down with a chemical sanitizing solution.
- Clean surfaces that do not come in contact with food using a clean wiping cloth. Allow all parts to air dry before re-assembling. Clean the wiping cloth before and during use by rinsing in a sanitizing solution.
- Re-sanitize the external food-contact surfaces of the parts that were touched when the equipment was re-assembled
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