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FOODSAFE Level 2 (Advanced)

Section 4
Design and Maintenance

Revised 2001
Learning outcomes
■ identify and describe the basic service
requirements of a foodservice establishment
■ describe the manager’s roles
■ develop and implement a cleaning schedule
■ demonstrate an understanding of the
maintenance, operation and cleaning of
foodservice equipment

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Major points to be covered
■ design and basic service requirements
■ equipment maintenance
■ maintaining sanitary conditions
■ identification of a pest infestation
■ sanitation and housekeeping practices for effective pest
control

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Dirty vs. Clean

■ the layout of a food service establishment


can reduce the chance of cross-
contamination
■ managers are often not involved in the
kitchen design process and must adapt
processes to the existing layout

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Dirty vs. clean

■ kitchen plan

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Dirty vs. Clean
■ this diagram
represents the Sanitary
Storage To Kitchen
handling of dishes for Prep

so that the path of


Wash Rinse
clean and dirty Sanitize
Air Dry

dishes never Served to


Customer

crosses
Scrape
Rack Sort
Bused to
Dishwash
Area

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Design and basic service requirements

■ water supply
■ water temperature
■ grease traps
■ sewage disposal

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Design and basic service requirements

■ handwashing facilities

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Design and basic service requirements

■ ventilation

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Design and basic service requirements

■ lighting

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Design and basic service requirements

■ refrigeration

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Design and basic service requirements

■ garbage disposal

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Equipment maintenance

■ standards

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Sanitation
■ to allow for proper cleaning, all equipment
should be 15 cm (6 inches) off the floor, on
casters, or sealed to the floor
■ shelves at all levels must be cleaned
regularly of dust, food spillage, etc., or they
may become a reservoir for insects and
rodents

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Sanitation
■ where large equipment (soft ice cream
machines, baking equipment, etc.) is
designed for in-place cleaning, management
should ensure that:
– detergent and sanitizer can touch all parts
– it is self-draining
– there are parts that can be removed for
inspection

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Sanitation

■ stoves

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Sanitation

■ cutting boards

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Sanitation

■ meat slicers

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Sanitation

■ cooking and holding facilities

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Maintaining sanitary conditions
■ the foundation of any cleaning and sanitizing
plan is the cleaning schedule
■ the manager, with input from staff, must
develop a comprehensive, realistic cleaning
schedule
■ it is the manager’s responsibility to make
sanitation an important part of the daily
operation of the business

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Developing a cleaning schedule
■ manager must review the entire operation
■ specific tasks must be assigned to specific job
titles
■ detailed information for cleaning and sanitizing
should be provided for some equipment
■ manager must ensure that all required cleaning
products and tools are available
■ all staff must accept and understand the
cleaning program

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Establishing a cleaning program
■ tasks should be assigned fairly among all staff
■ staff should be given sufficient time to complete
their cleaning tasks
■ outside cleaning agencies may be required for
specific cleaning tasks
■ cleaning schedule should be reviewed at staff
meetings
■ all employees must understand the importance
of the cleaning program

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Pest facts: cockroaches
■ have existed for over 300 million years
■ there are 3,500 species worldwide
■ German cockroaches are common in restaurants
and kitchens; they can each produce 384
offspring a year; and they spend 80% of their
lives hiding

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Signs of a cockroach problem
■ strong ‘musty’ odour when the population is high
■ detection of feces (about the size of large grains
of pepper)
■ detection of egg casings (may be brown, red or
black)

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Cockroach trap

■ glue board

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Pest facts: flies

■ the average life cycle of a housefly is 10


days
■ a female can lay up to 600 eggs
■ a fly matures to adult status in 6 days
■ fruit flies live where there is a food supply

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Pest facts: flies
■ houseflies have no teeth--they regurgitate
stomach acids onto food to consume it as a liquid
■ houseflies carry pathogens on their hairy bodies

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Rats

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Small openings
■ a rat can squeeze through very small openings

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Sanitation and housekeeping

■ practices for effective pest control

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Pest control

■ management should ensure that all food


products are inaccessible to pests
■ insect/rodent-proof containers such as
glass or food-grade plastic should be used

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Working with a pest control company

■ the manager should check the company’s


references
■ a member of the foodservice management
team should accompany the service
technician during their visit
■ a detailed report of the technician’s findings
should be left for the establishment’s records

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