• Once you have installed equipment, make sure it is maintained regularly by qualified people. Also, set up a maintenance schedule with your supplier or manufacturer. Check equipment regularly to be sure it is working correctlyDishwashing machines:Need to measure: ●Water temp●Water pressure●Cleaning and sanitizing chemical concentrationPost info about the correct settings on the machine●Clean as necessarrySinks: ●Large enough to handle accommodating large equipment and utensils Handwashing stations: Located●Restrooms ●Food prep areas●Service areas ●Dishwashing areas Must be:●Used only for handwashing ●Installed with adequate barriers or distance from food and food contact surfaces●Available at all times●Cold and hot water○Soap ○Towels○Garbage container○Signage Water and plumbing:An operation uses many utilities and building systems. Utilities include water, electricity, gas, sewage, and garbage disposal. Building systems include plumbing, lighting, and ventilation. There must be enough utilities to meet the needs of the operation. In addition, the utilities and systems must work correctly. If they do not, the risk of contamination is greater • Each regulatory authority establishes standards for water in their jurisdiction. Only water that is drinkable can be used for the preparation of food and come in contact with food-contact surfaces. Drinkable water is called potable water. • Regardless of where your water comes from,you should know how to prevent plumbing issues that can affect food safety.
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Plumbing that is not installed or maintained correctly can allow drinkable and unsafe water to bemixed. This can cause foodborne-illness outbreaks.Have only licensed plumbers work on the plumbing in your operation. The greatest challenge to water safety comes from cross-connections. A crossconnection is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources. A cross-connection is dangerous because it can let backflow occur.Backflow:Backflow can be the result of pressure pushing contaminants back into the water supply. It can also happen when high water use in one area of an operation creates a vacuum in the plumbingsystem that sucks contaminants back into the water supply. This is called backsiphonage. • A running faucet below the flood rim of the sink is an example of a cross-connection that can lead to backsiphonage. A running hose in a mop bucket is another example.Prevention:the best way to prevent backflow is to avoid creating a cross-connection. • Do NOT attach a hose to a faucet unless a backflow prevention device, such as a vacuum breaker, is attached. A vacuum breaker is a mechanical device that prevents backsiphonage. It does this by closing a check valve and sealing the water supply line shut when water flow is stopped. • Other mechanical devices are used to prevent backflow. These include double check valves and reduced pressure zone backflow preventers. These devices include more than one check valve for sealing off the water supply. They also provide a way to determine if the check valves are
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