Chapter 11 Sanitary Facilities and Equipmenttt

Chapter 11 Sanitary Facilities and Equipmenttt - Sanitary...

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Click to edit Master subtitle style 7/7/11 Sanitary Facilities and Equipment Chapter 11
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7/7/11 Layout Work flow Minimize time food in danger zone Storage by receiving Prep tables near refrigerators/freezer Contamination Minimize cross contamination Equipment should be spaced appropriately Equipment accessibility Ensure not hard to reach areas to clean
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7/7/11
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7/7/11 The Plan Review Ensure design meets regulatory requirements Materials for construction Nonabsorbent, resist grease, moisture, reflects light-best is stainless steel Flooring Selection must be based on health/safety Durable, nonabsorbent, easy to clean, prevent slips-Quarry tile a favorite Coving
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7/7/11 Flooring continued Avoid high-porosity Non-absorbent for Walk-in refrigerators, food-prep, food storage, dishwashing, restrooms, dressing/ locker rooms Vinyl: maybe O.K for dressing, break rooms, offices Pages 11-6 & 11-7 (Know uses for the different flooring
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7/7/11 Finish for Interior Walls and Ceilings Must be smooth, nonabsorbent, durable, easy to clean Light in color: easier to spot soiled areas, no peeling, cracks, holes Best: Ceramic tile, May used stainless steel Ceiling: acoustic tile, painted drywall, painted plaster or exposed concrete
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7/7/11 Dry Storage Easy to clean
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7/7/11 Handwashing
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This note was uploaded on 07/05/2011 for the course NHM 111 taught by Professor Lambert,laurel during the Spring '10 term at University of Mississippi School of Law.

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Chapter 11 Sanitary Facilities and Equipmenttt - Sanitary...

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