This process generally includes: defining whether specific food items are p
This process generally includes: defining whether specific food items are potentially hazardous; determining how food items are received into your facility; deciding the storage method and length of time food items are to be stored prior to prepa- ration; reviewing how foods are to be prepared (e.g., cooked to order, as opposed to prepared in advance of order), including an assess- ment of necessary cooking, cooling, and holding methods; determining the extent of nec- essary hand contact by food preparation workers during the preparation and serving stages; ensuring that all food items are maintained at proper time and temperatures throughout these processes until service. Keeping these specific needs in mind as you read the various sections of this guide will allow you to design an equipment lay- out that will meet your needs, as well as the requirements of applicable regulations. Food must be obtained from approved sources that comply with all laws relating to food and food labeling. The use of food prepared in any place that is not operated under the jurisdiction of an appropriate regulatory agency and that does not have a current permit or license to operate from that agency, if required, is prohibited. 16 o P E R A T I N G A F O O D E S T A B L I S H M E N T I N nyc N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H & M E N T A L H Y G I E N E INTRODUCTION PART 2, Suggested Guide to Food Establishment Design T he following guide to food establishment design is provided to assist you in selecting the proper equip- ment to meet the needs of your business. An excellent way to begin a self-assessment of your needs is to first determine the menu you plan to provide your customers, and then to uti- lize this menu to list the specific steps in the food preparation process for each menu item. 17 o P E R A T I N G A F O O D E S T A B L I S H M E N T I N nyc N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H & M E N T A L H Y G I E N E E quipment that complies with the design and construction standards of the National Sanitation Foundation (NSF) is acceptable. The NSF Manual on Sanitation Aspects of Installation of Food Service Equipment is an excellent reference. Adequate facilities must be provided to promote good hygienic practices, sanitary food handling and to minimize the potential of cross contamination between finished and raw prod- ucts. Provision of separate areas designed to segregate food han- dling operations involving raw and ready-to-eat products greatly reduces the possibility of cross contamination. A separate food preparation sink, for washing raw fruits and vegetables, if these items are served, is suggested. Where the use of portable chop- ping boards is planned, they may be colored, coded or labeled for specific use. All food on display, during service or while being held, should be adequately protected from contamination by the use of packaging, serving line, stor- age or salad bar protector devices, sneeze guards and dis- play cases, or by other effective and acceptable means. Where frozen desserts are being portioned and dispensed, running water dipping wells should be provided for the in- use storage of dispensing uten- sils, e.g. ice cream scoops. Between uses, food dispensing utensils should be stored in the food with the handle extended out of the food, or clean and dry, or in a dipper well with running water at an adequate velocity and volume to cleanse them during intervals between intermittent use. Equipment, including food preparation tables, ice makers and ice storage equipment should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination. The following outlines some of the equipment installation requirements and recommen- dations to insure proper spac- ing and sealing to allow for adequate and easy cleaning: Whenever possible, equipment should be mounted on castors or wheels to facilitate easy moving, cleaning and provide a flexibility of operation. Wheeled equipment requiring utility services may be provided with easily accessible quick-disconnects or the utility service lines may be flexible and of sufficient length to permit movement of the equipment for cleaning. Local fire safety and building codes should be checked to ensure that such installations do not present a conflict. Floor-Mounted Equipment Floor-mounted equipment not mounted on wheels or castors should be: Sealed to the floor around the entire perimeter of the equip- ment (the sealing compound should be pliable but not gummy or sticky, non-shrink- ing, retain elasticity and pro- vide a water and vermin-tight seal); or Elevated on legs to provide at least a 6 inch clearance between the floor and equip- ment; or Installed on a smooth, non- absorbent, masonry base. Masonry bases and curbs may be coved at the junction of the platform and the floor to facil- itate easy cleaning and prevent insect harborage. Spaces between the masonry base and the equipment should be sealed. Spacing between and behind equipment should be sufficient to permit cleaning. The following separations may prove adequate: When the distance to be cleaned is less than 2 feet in depth, the width of the clear unobstructed space should not be less than 6 inches; When the distance to be cleaned is greater than 2 feet but less than 4 feet in depth, the width of the clear unob- structed space should be at least 8 inches; When the distance to be cleaned is greater than 4 feet but less than 6 feet in depth, the width of the clear unob- structed space should be at least 12 inches; FOOD SERVICE EQUIPMENT 18 o P E R A T I N G A F O O D E S T A B L I S H M E N T I N nyc N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H & M E N T A L H Y G I E N E When the distance to be cleaned is greater than 6 feet in depth, the width of clear un- obstructed space should be at least 18 inches. If the equipment butts against a wall it should be joined to the wall and sealed in a manner to prevent liquid waste, dust and debris from collecting between the wall and the equipment. When equipment is butted together or spreader plates are used, the resultant joint should be effected in a manner to prevent the accu- mulation of spillage and debris therein and to facilitate cleaning. Unobstructed aisles and work- ing spaces should be provided of sufficient width to permit employees to perform their duties readily without contamination of food or food-contact surfaces by clothing or personal contact. All utility and service lines and openings through the floor should be sealed adequately. Exposed vertical and horizontal pipes and lines are best kept to a minimum. The installation of exposed horizontal utility lines and pipes on the floor is not rec- ommended. Any insulation materials used on utility pipes or lines in the food preparation or dishwashing areas must be smooth, non-absorbent and easy to clean. Switch boxes, electrical control panels, wall mounted cabinets, etc., when installed in areas subject to splash from nec- essary cleaning operations, food preparation, or utensil or equip- ment washing, should be water- tight and washable. Table Mounted Equipment Table mounted equipment may be: Sealed to the table or counter; or Elevated on legs to provide at least a 4 inch clearance between the table or counter and equipment, and installed to facilitate cleaning; or Easily movable. Hot-Holding and Reheating Equipment Hot holding equipment must be capable of maintaining the internal temperature of potential- ly hazardous foods at 140°F or above during service, display or holding periods. Reheating equipment must be capable of raising the internal temperature of potentially haz- ardous foods to at least 165°F within 2 hours. Metal stem-type, numerically scaled, indicating thermometers accurate to + or –2°F are required to monitor temperatures. Refrigeration Equipment, Sizing and Design Refrigeration facilities should be adequate to provide for the proper storage, transportation, display, service and rapid cooling of potentially hazardous foods. Specific refrigeration needs should be based upon the menu, num- ber of meals, frequency of deliv- ery, and time of preparation in advance uploads/s1/ inspect-guide-part2.pdf
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Licence et utilisation
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- Publié le Sep 15, 2022
- Catégorie Administration
- Langue French
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