HFOODSAFE

1. ENVIRONMENTAL
SANITATION AND
MAINTENANCE

2. The Premises
• Made up of the physical facility, its
contents, and the surrounding land or
property.
• The exterior includes the building
structures, parking, landscaping, doors
and windows.
• Its objective is to attract customers.

3. Which is better?

4. Proper Water Supply and
Sewage Disposal System
• These are vital to the sanitation of retail
food establishments.
• The water source and ability to meet hot
water generation needs should be
sufficient to meet demands of the food
establishment.
• Drinking water for food establishments
must obtained from an approved source.

5. Water Testing
• According to the FDA
Food Code, water from
non-public water system
must be sampled and
tested at least annually
and as required by
state.

7. Safe Water
• A reservoir that is used to supply water to
devices such as fountain beverage
dispenses drinking water vending
machines or produce foggers must be
maintained in accordance with the
manufacturer’s specifications.
• To render the water safe, a drinking water
system is flushed and disinfected before
being placed into service.

8. Safe Water
• The use of non-potable water sources in
food establishments must be approved by
the regulatory authority in the jurisdiction.
Non-potable water sources may only be
used for non-culinary purposes such as air
handling systems, cooling systems and
fire protection.
• Proper disposal of sewage greatly reduces
the risk of fecal contamination of food and
water.

9. The Building
• The entrance area to a facility creates a
lasting impression.
• The cleanliness and attractiveness that
patrons view upon entering the building
influences their overall dining or shopping
experience.
• The entrance should be easy to find and
have an inviting appearance.

11. The Building
• Locate entrance doors for easy access
from streets or parking areas.
• Use self closing doors to discourage the
entrance of flying insects.
• Clearly mark the doors for entrance and
exit to prevent accidents between those
entering and leaving the facility.

12. Floors, Walls and Ceilings
• Proper construction, repair and cleaning of
floors, walls and ceilings are important elements
of an effective sanitation program. Specific
needs that we have to consider:
• Sanitation
• Safety
• Durability
• Comfort
• Cost

13. Floors, Walls and Ceilings
• Smooth and easy-to-clean surfaces are needed
in food preparation areas, store rooms, and
ware washing areas.
• For floor coverings, walls, wall coverings, and
ceilings, use non absorbent materials that are
free from cracks or crevices.
• Choose surfaces that are resistant to damage
and deterioration from water, cleaning agents,
and the repeated scrubbing used to keep them
in good condition.

14. FLOORS
• the preferred floor materials in food preparation
and ware washing areas include:
• Terrazzo
• Quarry tile
• Asphalt tile
• Ceramic tile
• Concrete may also be used if it has been
properly sealed with an epoxy or similar material
to make it durable and non-absorbent.

15. Which is better?

16. FLOORS
• In food production and ware washing
areas avoid the use of:
• Wood
• Vinyl
• Carpeting.
• These materials are not easy to clean and
they tend to absorb water, soil, and other
forms of contamination.

17. FLOORS
• The FDA Food Code also prohibits the use of
carpeting in:
• Food preparation areas
• Walk in refrigerators
• Warewashing areas
• Toilet room areas where handwashing
lavatories, toilets, and urinals are located
• Refuse storage rooms or other areas subject to
moisture.

18. FLOORS
• Floors graded to drains are needed in
food establishments where water flush
methods are used for cleaning.
• Coving- is a curved sealed edge between
the floor and wall that eliminates sharp
corners or gaps that would make cleaning
difficult and ineffective.

19. FLOORS
• Slips and falls are the
most common types
of accidents in food
establishments.
• Use mats and other
forms of anti-slip floor
coverings where
necessary to protect
the safety of workers

20. WALLS AND CEILINGS
• Smooth, non absorbent, and easy to clean walls
and ceilings must be provide in food
establishment and ware washing areas, walk-in
refrigerators, and toilet facilities
• Light colors enhance the artificial lighting in
these areas and make soil easy to see for better
cleaning.
• Use walls and wall coverings that are
constructed of materials such as ceramic tile,
stainless steel or fiberglass.

21. WALLS AND CEILINGS
• Concrete, porous blocks, or bricks should only
be used in dry storage areas unless they are
finished and sealed to provide a smooth non
absorbent and easily cleanable surface.
• Ceilings should be constructed of non porous,
easily cleanable materials
• Light fixtures, ventilation system components,
wall mounted fans, decorative items, and other
attachments to walls and ceilings must be easy
to clean and maintained in good repair.

22. RESTROOM SANITATION
• Toilet facilities are required for all
employees
• Must be conveniently located and
accessible to employees during all hours
of operation
• Toilet facilities near work areas:
– promote good personal hygiene
– reduce lost productivity
– permits closer supervision of employees

23. Employee Restrooms

24. RESTROOM SANITATION
• A toilet room on the premises must be
completely enclosed and provided with a
tight fitting and self closing door.
• Durable and easily cleanable materials
must be used for toilet fixtures
• Enough supply of tissue

25. RESTROOM SANITATION
• Have an easy to clean containers for
waste materials, and have at least one
covered container in toilet rooms used by
women.
• Poor sanitation in toilet areas can spread
disease

26. HAND WASHING FACILITIES
• It must be equipped with hot and cold
running water under pressure, supply of
soap and a means to dry hands
• The use of bar soap is frequently
discouraged by regulatory agencies
because bar soap can become
contaminated with germs and soil.
• Never use hand washing stations for other
purposes.

27. Hand Washing

28. PLUMBING HAZARDS IN
FOOD ESTABLISHMENT
• Plumbing System
Components
– Water supply and
distribution pipes
– Plumbing fixtures and
traps
– Soil, waste, and vent pipes
– Sanitary and storm sewers
– Building drains

29. PLUMBING HAZARDS IN
FOOD ESTABLISHMENT
• A properly designed and installed plumbing
system is extremely important to food sanitation
• Contamination of the public water supply in a
food establishment is a real public health
problem
• Numerous outbreaks of Gastroenteritis,
Dysentery, Typhoid Fever and Chemical
Poisonings have been traced to cross
connections and other types of plumbing
hazards in food establishments.

30. CROSS CONNECTIONS
• Cross Connection-is any physical link through which
contaminants from drains, sewers, or waste pipes can
enter a potable (safe to drink) water supply.
• Direct cross connection- it occurs when a potable
water system is directly connected to a drain, sewer,
non potable water supply, or other source of
contamination.
• Indirect cross connection- is where the source of
contamination (sewage, chemicals, etc.) may be blown
across, sucked into, or diverted into a safe water
supply.

31. BACKFLOW
• is the backward flow of contaminated
water into a potable water supply. It is
caused by back pressure.
• Back pressure where contamination is
forced into a potable water system through
a connection that has a higher pressure
than the water system.
• Backsiphonage when there is reduced
pressure or a vacuum formed in the water
system

32. Methods and devices to
prevent backflow
• 1. Air gap- the physical separation of the
potable and non-potable system by a
vertical air space.
– It is the most dependable backflow prevention
device
• 2. Atmospheric Type Vacuum Breaker-
can be used on most inlet type water
connections which are not subject to back
pressure.

33. Methods and devices to
prevent backflow
• 3. Pressure Type Vacuum breakers- are
designed for use under continuous supply
pressure, but are not good under
backpressure.
• 4. Double check valve
• 5. Reduced pressure principle back flow
preventers

34. Grease traps
• - remove liquid
grease and fats after
they have hardened
and become
separated from the
waste water.

35. GARBAGE AND REFUSE
SANITATION
• REFUSE- is a solid waste which is not
disposed of through the sewage disposal
system.
• GARBAGE- is the term applied to food
waste that cannot be recycled
– Good management of these wastes
decreases attraction of insects, rodents, and
other pests to the food establishment.

36. Garbage and Refuse

37. PEST CONTROL
• The key element of a successful pest
control program is prevention.
– Prevent entry of insects and rodents into the
establishment
– Eliminate food, water, and places where
insects and rodents can hide
– Implement an integrated pest management
program to control insect and rodent pests
that enter the establishment.

38. Pests

39. INSECTS
• Flies
– House flies- is the one most likely to spread
disease
– Blow-flies-are usually larger than house flies
and are a shiny blue, green, or bronze color.
Have a keen sense of smell and are attracted
by the odors produced by food establishments
and food processing plants.
– Fruit flies- are the smallest of the three flies
and are attracted by decaying fruit. They are
known to spread plant diseases.

40. How to control Flies
• Insect electrocute traps- are
devices used to control flying
insects such as moths and
houseflies. The traps contain a
light source that attracts the
insects to a high voltage wire
grid.
• Glue traps and pheromone
attractants
• Chemical insecticides

41. Cockroaches
• American, Oriental, German and Brown
banded. The German cockroach is the one
most frequently found in food establishments
• roaches avoid light and commonly hide in
cracks and crevices under and behind
equipment and facilities

42. Moths and Beetles
• cause concern since they invade certain
foods and can do extensive damage
• The saw-toothed, grain beetle, flour weevil
and rice weevil are examples of stored
products beetles that can be found in food
establishments.
• Small moths and beetles create problems
of wasted food and nuisance rather than
disease

43. Rodents
• adapt easily to human environments and
tolerate a wide range of conditions.
• consumes and damage large quantities of
foods each year
• they are nocturnal

44. Norway rats
• is primarily a burrowing rat. It hides in burrows in
the ground and around buildings and in sewers/
drain/ gutter.
• Will eat almost any food but prefer garbage,
meat, fish, and cereal.
– other names of Norway rat is BROWN RAT, SEWER
RAT, AND WHARF RAT
• They stay close to food and water, and their
range of travel is usually no more than 100 to
150 feet.
• Droppings are largest and have rounded ends

45. Roof rat
• is smaller than the Norway rat but is a very
agile climber
• prefer vegetables, fruits, cereal and grain
• droppings are smaller and more regular in
form

46. House mouse
• is the smallest of the domestic rodents. It
is found primarily in and around buildings,
nesting in walls, cabinets, and stored
goods.
• the house mouse is a nibbler, and it
prefers cereal and grain
• its range of travel is 10-30 feet
• droppings are very small and pointed at
each end

47. Signs of Rodent Infestation
• Droppings
• Runways and Burrows
• Rub marks
• Gnawing- the incisor teeth of rats grow 4-6
inches a year
• Tracks
• Miscellaneous signs- rodent urine stains
can be seen with an ultraviolet light

48. Integrated Pest Management
• is a system that uses a combination of
sanitation, mechanical, and chemical
procedures to control pests
• It is cost effective and more efficient than
programs using only chemicals
• Is also longer lasting and safer to you,
your employees and your customers.