for sealing off the water supply. They also provide a way to determine if the check valves are operational. • Backflow prevention devices must be checked periodically to make sure they are working correctly. This work must be done and documented by a trained and certified technician. Always follow local requirements and manufacturers’ recommendations. • The only sure way to prevent backflow is to create an air gap. An air gap is an air space that separates a water supply outlet from a potentially contaminated source. A sink that is correctly designed and installed usually has two air gaps, as shown in the graphic on the slide. One is between the faucet and the flood rim of the sink. The other is between the drainpipe of the sink and the floor drain of the operation.Grease also causes problems = clean traps LightGood lighting makes it easier to clean things in your operation. It also provides a safer environment.• Lighting intensity—how bright the lights are in the operation—is usually measured in units called foot-candles or lux. Local jurisdictions usually require prep areas to be brighter than otherareas. This allows staff to recognize the condition of food. It also allows staff to identify items that need cleaning. • Once the appropriate level of lighting has been installed in each area of the facility, you must monitor it. Replace any bulbs that have burned out. And, make sure they are the correct size. Alllights should have shatter-resistant lightbulbs or protective covers. These products prevent broken glass from contaminating food or foodcontact surfaces.Ventalation: reduces grease condensation build up Ventilation improves the air inside an operation. It removes heat, steam, and smoke from cooking lines. It also eliminates fumes and odors. If ventilation systems are not working
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correctly, grease and condensation will build up on walls and ceilings • Ventilation systems must be cleaned and maintained according to manufacturers’ recommendations.Garbage: Garbage can attract pests and contaminate food, equipment, and utensils if not handled correctly. • Staff must be careful when removing garbage so they do not contaminate food or food-contact surfaces. The food handler in the photo has not been careful and may contaminate the prep table.• Clean the inside and outside of garbage containers frequently. This will help prevent the contamination of food and food-contact surfaces. It will also reduce odors and pests. Do not clean garbage containers near prep or food-storage areas.Containers must be covered when not in use.• Women’s restrooms must include a covered receptacle for sanitary napkins. • Waste and recyclables must be stored separately from food and food-contact surfaces. The storage of these items must not create a nuisance or a public health hazard.
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