Unit 2: Sanitary Control of Food Handling Premises Topic: Food service equipment Lecture 3

Transcription

1 Unit 2: Sanitary Control of Food Handling Premises Topic: Food service equipment Lecture 3

2 Overview Food service materials/surfaces should be carefully chosen and installed Food contact equipment can harbour microorganisms and pests Imperative to ensure good design Risk to food safety in minimized in a sanitary environment

3 Choosing FC surfaces/equipment The followed should be generally considered: Safety Durability Corrosion resistant Non absorbent Smoothness & Ease of cleaning Resistant to pitting, chipping, decomposition Light enough to be moved as necessary yet hardy enough to withstand repeated cleaning

4 Choosing equipment Is the equipment necessary? What purpose will it serve? Essentiality of use Satisfaction of specific need Cost Safety & Sanitation Design and installation Appearance General utility value

5 Choosing Equipment Should be selected based on: 1. Essentiality of Use Improve quality Handle quantity Reduce time & cost operation Regarded as essential when they serve the practical need of securing quality and quantity

6 Choosing Equipment 2. Satisfaction of specific need Selection should be based on specific need Operation should not be under equipped/over equipped

7 Choosing Equipment 3. Cost Purchase cost Installation cost Repair/maintenance cost Financing expense Operating cost Value lost vs. value created

8 Choosing Equipment 4. Safety & Sanitation Should not be a source of contamination Equipment design should be simple Should be functional Yield maximum utility and durability at reasonable cost Design, construction, installation and cleanliness critical Stainless steel universally acceptable Brass, copper, lead and galvanized steel should not be used

9 Choosing Equipment Design Safety, sanitation, simplicity, optimum utilization of space At best made of one piece of material, smooth, free of hard to clean internal corners and seams The rim of all openings to vats and tanks should be raised and cover overlap Legs and support should be solid or sealed to prevent harborrage for pests

10 Choosing equipment Installation Equipment should be installed so that both the equipment and the areas surrounding it are easy to clean

11 Choosing Equipment Installation Should be moveable, or adequate distance from walls and other fixed objects Should be mounted on legs at least 18 high or sealed to foundation Stationary tabletop equipment should be ~4 above table top/ it be placed flat on surface If there is any crack >0.8 mm (1/32 ) when equipment is attached to the floor, wall or counter a sealant should be used Some equipment can be cantilever mounted Should be done as per manufacturer recommendation with safety in mind

12 Choosing Equipment Installation Should be free of sharp or rough edges All safety features must be observed Guards, pilots, venting Electrical equipment must be grounded Wiring should not be fraying

13 Choosing Equipment 5. Appearance Should be attractive in design and workmanship Should be in harmony with the standard of the facility, building, its purpose and other types of equipment

14 Choosing Equipment 6. General Utility value Selection should be from a reputable dealer Equipment should bear seal of approval by associations that establishes Construction Performance Sanitary Standards Equipment should also meet local codes

15 Choosing Equipment Maximum utility value would ensure: Quietness of operation Space relationship Labour saving Mobility Efficiency

16 Food Contact Surfaces Food preparation surfaces should be impermeable Types and construction should facilitate cleaning Wooden surfaces are not recommended Special attention should be paid to surfaces in direct contact with food

17 Food Contact Surfaces Sinks should preferably be made of stainless steel Location should facilitate thorough cleaning Refrigerators should be of adequate size with required shelves Ideally separate for raw and ready to eat foods Should be maintained in a sanitary manner Small appliances should be maintained in a clean manner and working order at all tines All safety devices should be utilized at all times Meat saw

18 Categories of Equipment & Utensils There are 4 categories of equipment & utensils used in the food industry 1. Equipment that comes in direct contact with foods being processed 2. Primary Equipment used in cooking or holding food 3. Equipment used for cleaning other equipment 4. Transportation and mobile storage equipment

19 Categories of Equipment & Utensils 1. Equipment that comes in direct contact with foods being processed Includes Cutting, dicing, grinding, mixing, serving utensils This close contact will result in the possibility of microbial contamination being very high Imperative to select equipment which can be dismantled, cleaned and sanitized easily

20 Categories of Equipment & Utensils 2. Primary Equipment used in cooking or holding food Example ranges, ovens, fryers, refrigerators Foods may not come in direct contact with equipment If it does the contact is made at a temperature where microbial contamination is negligible Sanitation control lies primarily with odour control, aesthetics and equipment efficiency Soil potential source for odour Heat enhances odours Efficiency equipment compromised by soil

21 Categories of Equipment & Utensils 3. Equipment used for cleaning other equipment Example dishwashers and sinks Importance of maintaining these cannot be over-emphasized but proper cleaning often neglected Utensils can be no cleaner than the equipment or machine in which it is cleaned Effective manual cleaning requires at least a 2 compartment sink with 2 drain boards

22 Categories of Equipment & Utensils 4. Transportation and mobile storage equipment Example mobile dish storage carts/racks, warmers, steam tables Don t come in direct contact with food Comes in contact with food utensils which comes in direct contact with food Needs special attention dishes can only be as clean as storage/transporting equipment

23 Desirable features of FC Surfaces Easily cleanable should be able to reach all parts Non toxic impart no significant colour, odour or taste to foods Non absorbent & stable so there is no reaction with the foods or cleaning compounds Internal corners and edges exposed to food must be rounded off eg. Sinks External corners and angles are to be sealed with a smooth finish

24 Desirable features of FC Surfaces All FC surfaces and splash surfaces should be free of pits, crevices, ledges. Should be easily cleanable and corrosion resistant Coating materials (FC surfaces) must be non toxic and resist cracking and chipping Commercial food service equipment recommended Household equipment not designed to withstand heavy usage

25 Cutting boards A wooden cutting board can easily become a source of contamination The wood can become criss crossed with cuts which harbour micro-organisms Wooden cutting boards and baker s tables must be carefully chosen Impart no odour or taste Non absorbent hard wood Hard rubber preferred All should be free of cracks/seams Separate boards should be provided for activities

26 Refrigerators & Freezers Sufficient holding space require Encourage cleaning Allows proper cooling of foods Gaskets must be securely in place Prevent accumulation of moisture Enhance efficiency Units should be maintained to meet the storage requirements for items stored therein

27 Maintaining cold unit?

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29 Refrigerators & Freezers All surfaces should be cleanable Gaskets and fans/vents should be cleaned and maintained Lighting should be adequate to see items and read labels with the unit All shelves should be such that can be easily removed (without tools) Interior should be free of sharp edges and corners Effort should be made to prevent condensation

30 Conclusion Equipment should be selected to yield the best results in a food service establishment Carefully consideration should be given to the purpose of the equipment, quality and satisfaction of sanitation criteria