Food Safety and Equipment Maintenance

Learning Objectives

• Understanding the importance of properly maintaining equipment and utensils is crucial for food safety.
• Procedures for work tasks in specific areas (work centers) should be understood.
• The flow of food preparation and service through the retail food establishment needs to be understood.
• Basic design requirements for floor and counter-mounted equipment in retail food establishments are important.
• Recognizing various equipment types for cooking, refrigeration, preparation, and dishwashing is essential.
• Proper installation and maintenance affect equipment operation during food production, holding, and display.
• Proper lighting is crucial for food production and warewashing areas to maintain sanitation.
• Understanding how heating, air conditioning, and ventilation affect food sanitation, employee comfort, and productivity in retail food establishments is important.

Design, Layout, and Facilities

• The design, layout, and facilities in a food establishment must be consistent with the types of foods being sold.
• Equipment needs to be designed and sized to meet the production needs of the area.
• A layout that works effectively in one establishment may not be applicable to another that produces different food items.
• Most equipment and facilities will be used for several years.
• Common areas in retail food establishments include delivery/receiving, storage, preparation, hot-and-cold holding, and display.
• A flow diagram of the establishment's operation is essential for planning physical facilities for each function.

Regulatory Considerations

• When designing facilities for retail food establishments, compliance with national, state, and local standards and codes (related to health, safety, building, fire, zoning, and environmental codes) is mandatory.

Work Center Planning

• Retail food establishments typically organize departments into work centers.
• Work centers are areas where a group of closely related tasks are performed by individuals.
• The number of work centers in a department depends on the number of functions and volume of material.
• A well-designed work center should permit efficient production, fast handling, and service, and effective cleanup.

Equipment Selection

• Equipment selection is critical for the job.
• Factors like design, construction, durability, ability to clean easily, size, cost, and safety are important to consider when choosing equipment.
• Purchase equipment that improves food quality, reduces labor and material costs, improves sanitation, and contributes profitability.
• Equipment on the floor must be elevated on legs, sealed to the floor, or mounted on centers.

Clearance Space and Equipment Installation

• Clearance space for equipment is key for cleaning under/around and to prevent pests.
• Counter-mounted equipment should rest on 4-inch legs for accessibility.
• Display units, refrigerators, and freezers in customer areas can be placed on the ground, not mounted.

Major Costs and Construction Materials

• Costs associated with equipment purchase include purchase price, installation cost, operating costs, maintenance costs, and finance charges.
• Materials used in construction must meet FDA/ANSI standards relating to materials and include smooth/seamless features, easy cleanability, the ability to break down, ease of reassembly, and rounded corners/edges.
• Materials used must be food-grade/non-toxic, and not impart tastes, odors, or colors to food. These should be resistant to chipping, pitting, and deterioration.

Metals and Plastic

• Metals like stainless steel are very popular in food establishments due to their easy cleanability, and higher luster appearance.
• Noncorrosive metals formed from iron, nickel, and chromium alloys are also used.
• Lead, brass, copper, cadmium, and galvanized metals cannot be used for food contact.
• Food-grade plastics must be utilized for equipment, as well as utensils, and containers that have contact with food during operation.
• Important types include acrylics (for lids/containers), fiberglass (for trays), and polyethene (for containers/bowls).

Wood Equipment

• Wood use (e.g., cutting boards, blocks etc.) is permitted based on FDA guidelines (e.g., hard maple).
• Wood equipment must be regularly maintained due to porous nature and ability to absorb odors.

Cooking Equipment (Examples: Range, Rotisserie, Deck, Convection, Microwave)

• Food type and quantity, ease of cleaning, durability, and energy conservation are important criteria when selecting cooking equipment.
• The frame, door, exterior, and interior materials of cooking equipment must contribute to durability and cleanability.
• Insulation materials affect energy efficiency of cooking equipment.
• Examples of cooking equipment include ranges, rotisseries, decks, convection ovens, and microwaves.
• Different types are used for different departments in a food establishment.

Refrigeration and Low-Temperature Storage Equipment

• Refrigeration is important for safe transport and storage of perishable foods (meats, poultry, fish, dairy, fruits, and vegetables).
• Refrigeration during transportation and improved cold storage facilities have helped the prices of perishable foods remain stable.
• Refrigerators and freezers are crucial for keeping foods fresh and to reduce contamination and prevent microbial growth during food spoilage and waste.
• Improper cooling of potentially hazardous foods leads to foodborne illness. Foods should be kept below 70°F (21°C) and over 120°F (49°C).
• Storage of foods should be in shallow containers on slatted shelves or tray slides to allow proper air circulation.
• Raw foods should be kept separate from cooked and ready-to-eat foods to prevent cross contamination.
• Proper refrigeration equipment size depends on the size of the work area and the amount of food to be stored.
• Proper unit maintenance and cleaning is crucial for proper sanitary conditions.

Reach-in and Walk-in Refrigerators

• Reach-in refrigerators come in a variety of models, range in capacity, and may have multiple doors, potentially with external thermometer devices.
• Walk-in refrigerators are used for storing larger quantities of perishable foods, often at 32°F (0°C) or 41°F (5°C).
• Reach-in units often are used in conjunction with walk-in units for a complete storage solution.

Cook-Chill and Rapid-Chill Systems

• Cook-chill systems quickly cook and chill foods to 37°F (4°C) in 90 minutes (or less), followed by storage between 33°F (1°C) and 38°F (3°C) for no more than 5 days.
• Advantages include reducing peaks in production demands and having ready-available foods.
• Rapid-chill systems are for quickly cooling a large quantity of food.

Hot-Holding Equipment

• Potentially hazardous food (time/temperature control for safety) must be maintained at 135°F (57°C) or higher.
• Various methods of heat (e.g., steam, heating elements, and light bulbs) can be used for keeping foods in a hot-holding unit.

Types of Food Equipment (Examples: Slicers, Grinders, Mixers)

• Equipment types include slicers, grinders, choppers, tenderizers, and saws.
• Various accessories allow utilization for different tasks.
• Safety is crucial with these specific equipment types.
• Follow safety guidelines and proper procedures when using machinery.

Ice Machines

• Ice machines ensure clean, durable, and readily available ice.
• Contact surfaces must be easily cleanable, and sanitized regularly to prevent microbial growth.
• Proper maintenance and cleanliness are important for preventing contamination.

Ambient Temperature Display Equipment

• Shelf-stable and low-moisture foods can be displayed at room temperature (e.g., cookies/donuts/bagels).
• The equipment must be cleaned and sanitized regularly to maintain food safety.
• Food-contact surfaces need to have good cleanliness to prevent contaminant spread.
• FIFO method (First-In, First-Out) should be used when rotating stock to ensure freshness and remove aged product.

Live Seafood Display and Holding Tanks

• Maintaining optimum water quality in fish tanks is critical for the health of live fish/shellfish.
• Water filtration is critical for maintaining the quality of the water in the tanks.
• Additional safety measures may be needed for specific species.

Warewashing Equipment

• Warewashing is crucial for proper cleaning of equipment and utensils post-use.
• Typical warewashing includes cleaning and sanitizing steps.
• Manual or mechanical methods may be employed, depending on the size of the establishment.
• Space must be available for soiled equipment.
• Pre-flushing or pre-soaking is often necessary to remove food particles.
• Manual methods can include buckets, brushes, spray units, and/or hoses, as well as using dishwashing machines.
• The effectiveness of cleaning depends on pre-treating to assist with removal and proper use of cleaning/disinfecting solutions.

Mechanical Warewashing Machines

• Machines offer a solution for larger establishments, helping to streamline the process.
• Automatic dispensing of chemicals is necessary.
• Visual confirmation methods are used to check for proper dispensing.

Maintenance and Replacement

• Proper maintenance of equipment is critical for both longevity and for ensuring that an establishment operates safely
• Equipment use should follow manufacturer’s directions.
• Maintenance schedules should be implemented and assigned to responsible parties.
• Regularly check for cleanliness of machinery.

Lighting, Ventilation, HVAC

• Proper lighting is important for increased productivity and safety of employees.
• Lighting systems should be effective without generating glare or excessive brightness.
• Ventilation systems (e.g., hoods) remove steam, condensation, odors, and fumes.
• HVAC (Heating, Ventilation, Air Conditioning) control for temperature, humidity and circulation, to maintain a comfortable and safe environment.

Additional Considerations

• Detailed information on video links and references are available in the original document.
• Regulatory compliance is dependent on national, state, and local standards relevant to food safety, and health.

This quiz explores the critical aspects of food safety, focusing on the maintenance of equipment and utensils in retail food establishments. It covers the flow of food preparation, design requirements, and the importance of proper installation and sanitation. Test your understanding of various equipment types and their impact on food production.