comprehensive training program . Equipment and Facilities - - PowerPoint PPT Presentation

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comprehensive training program equipment and facilities
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comprehensive training program . Equipment and Facilities - - PowerPoint PPT Presentation

Dec 31, 2022 41 likes •613 views

The Centers for Disease Control and Preventions Vessel Sanitation Program is proud to bring to you the following session: Equipm ent and Facilities: Construction and Maintenance While this presentation is primarily intended for cruise

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The Centers for Disease Control and Prevention’s Vessel Sanitation Program is proud to bring to you the following session: Equipm ent and Facilities: Construction and Maintenance While this presentation is primarily intended for cruise vessels under the jurisdiction of the Vessel Sanitation Program it may also be used by anyone who is interested in this topic. This session should not be used as a replacement for existing interactive training but should be used as an adjunct to a comprehensive training program.

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Equipment and Facilities

Construction and Maintenance Vessel Sanitation Program 2007

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3

Learning Objectives

  • List the materials that are acceptable in

the construction of food contact surfaces.

  • Explain the differences between the

cleaning frequencies for food contact

  • vs. non-food contact surfaces.
  • List the time and temperature for hot

sanitization using manual methods.

  • List the solution strength in ppm and

contact times for chemical sanitization.

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Learning Objectives

  • List the proper location for placing

thermometers in cold hold and hot hold units.

  • List the items that must be

available at each handwash station in the galley.

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Food Contact Surfaces

  • Design an

d Construction

– Durable – Smooth – Corrosion resistant – Seams and crevices – Angles and corners – Fasteners – Installation

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Food Contact Surfaces

  • Maintenance and

Cleaning

– Working order – Accessible – Cleaned as necessary

  • Non-potentially

hazardous foods

  • Potentially hazardous

foods

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Acceptable Materials

  • Stainless steel
  • Hard plastic, rubber or rubber-

like materials

  • Cast iron-heated food contact

surfaces: grills,griddle tops, and skillets.

  • Hard maple or equivalent-limited

use

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Hard Sealant vs. Soft Sealant

  • Soft sealants

– Non-food contact – Ice machines

  • Hard Sealant

– Anywhere – Food contact

  • non-toxic
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Cutting Boards

  • Plastic or Hard Wood
  • Smooth
  • Refinished/ replaced as

needed

  • Color coding
  • Cleaning/ sanitizing

frequency

– Potentially hazardous – Non-potentially hazardous

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  • Hot and Cold

Holding Units

– Capacity – Air circulation – Food temperatures – Thermometers

Facilities to Maintain Temperatures

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Ice Machines

  • Technical vs.

Food Contact

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Filters

  • Not in Manual

– Change Regularly – Date filter

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Food Thermometers

  • Calibrated Regularly
  • Cleaned and

Sanitized Regularly

  • Accurate to:

– + / - 1°C – + / - 2°F

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Non-food Contact Surfaces

  • Constructed and Maintained

– Durable – Retain characteristics with normal use – Installed for cleaning or easy to move

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Walk-in Units

  • Shelving
  • Air-circulation
  • Thermometers
  • Evaporators

– Pans – Drain lines – Storage underneath

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Surfaces Exposed to Splash

  • Non-food Contact

– Designed for easy cleaning – Non-absorbent – Smooth – Corrosion resistant

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Exhaust hoods

  • Sized

properly

  • Filters

removable

  • Clean
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Mechanical Warewashing Equipment

  • Cleaned
  • Data plate
  • Gauges
  • Curtains
  • Spray Patterns
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Machine Gauges

  • Numerical scale
  • Increments 1°C (2° F)
  • Accuracy + / - 1.5°C
  • r + / - 3 °F
  • Pressure Gauge-

pumped rinse

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Warewashing Procedures

  • Scrap
  • Pre-flush
  • Soak (as needed)
  • Wash
  • Rinse
  • Sanitize
  • Air dry
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Poor loading.

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Machine Maintenance

  • Trained employees
  • Routine inspection
  • Routine cleaning
  • Temperature checks
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Manual Warewashing

  • 3-compartment sink

– Compartments sized properly

  • 3-bucket system
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Clean In Place (CIP) Equipment

  • 3-Bucket System

– Wash, rinse, sanitize and air dry

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Sanitizing Temperatures Plate Surface

  • Automatic Warewashing units

71°C (160°F)

  • Manifold temperatures vary
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Sanitizing Temperatures

Manual Operation- 77°C (171°F) for 30 seconds

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Chemical Sanitizers

  • Tests kits/ strips
  • Quaternary Ammonium Compound
  • # ppm per manufacturer for 30 seconds
  • Iodine
  • 12.5-25 ppm for 30 seconds
  • Chlorine
  • 50-200 ppm for 7 seconds
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W iping Cloths and Linen

  • Linen use

limitations

  • Soiled/ clean linen

storage

  • Dry cloths
  • Wet cloths

– Sanitizing solution – Test strips

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Clean Equipment Storage

  • Self-draining

position

  • Protected
  • Covered/ inverted
  • 15 cm above

deck

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Pre-set Table

  • Pre-set

– less than 4 hours

  • kay
  • Pre-set

– more than 4 hours= storage

  • Covered/ protected
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Soiled Equipment Storage

  • Sufficient

Capacity

  • Not on Deck
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Potwash Clean Storage

  • Capacity
  • Self-draining

position

  • Shelves drain
  • Covered or

protected

  • 15 cm from deck
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Equipment Storage

  • Knife Lockers

– Secure – Accessible – Clean items

  • nly
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Handwash Station

  • Within 8 meters (25 feet)
  • Accessible
  • Hot water minimum 43°C

(110°F)

  • 52°C (125°F) maximum for

electronic sensor units where user does not have control

  • Used for nothing else
  • Adequately stocked
  • Signs (language)
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Solid Waste Storage

  • Properly located
  • Durable, easy to clean,

leak proof

  • Cleaned when emptied
  • Facilities for cleaning

receptacles

  • Tight fitting lids

– Open= in use – Closed= not in use

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Facilities

  • Decks
  • Deckheads and bulkheads
  • Attached equipment
  • Coved junctures

– Deck/ bulkhead – Deck/ equipment – Deck/ wait stations – Deck/ buffet

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Liquid Waste and Equipment Drain Lines

  • Indirect connections

– Food equipment/ sinks – Warewashing equipment/ sinks

  • Not overhead in food areas

– unless sleeve welded

  • Properly sized
  • Good repair
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Lighting

  • Shielded
  • Shatter-resistant
  • Adequate levels
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Proper storage of cleaning supplies

  • Cleaning lockers and chemical lockers

– Ventilation for mop lockers

  • Pesticide lockers

– Locked – Out of food service areas

  • Cleansers and chemicals labeled
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Organizing a cleaning program

  • Survey cleaning needs
  • Compartmentalize areas to be cleaned
  • Assign areas to staff
  • Devise a cleaning schedule
  • Supervise/ demonstrate cleaning

procedures

  • Ensure that proper tools and cleansers are

available for tasks

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Cleaning Program Maintenance

  • Routine weekly inspections
  • Use good areas as examples
  • Tie into integrated pest

management

  • Replace difficult to clean equipment
  • Monitor program for effectiveness
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Excessive cables

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Insufficient space for cleaning

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Inside of mixer lid with slotted fasteners

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Damaged area

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No coving-soft sealant used near deck

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Insufficient space for cleaning

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Seam at top of ice bin

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Leak from hood cleaning cabinet on to preparation counter

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Inside of hood cleaning cabinet

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Insufficient space at top of equipment for cleaning

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Fastener at top of grill-not smooth

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Inadequate ventilation in warewash area

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Condensate on sneeze guard over food in station

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Resources and References

  • www.cdc.gov

– www.cdc.gov/ nceh/ vsp

  • www.fda.gov

– www.cfsan.fda.gov