HTM 3090 Chapter Notes - Chapter 12: Seating Capacity, Food Contaminant, Workflow

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Proper facilities design and equipment are fundamental components to food safety system. Properly planned facilities improve efficiency of operations and reduces cross- contamination. Site location, floor-plans, construction materials affect food safety. Site should be free from conditions that impeded sanitary conditions. Away from dust, foul odours, airborne microbes. Set up far from processing and waste disposal facilities. 30 metres from potential source of contamination. Proper layout ensures food flows in one direction. Building plans, seating capacity, fire permits, business and liquor licences. The sequence or order of tasks through which a piece of work passes from initiation to completion. Employees should travel the shortest distance in the least time. Arrange tasks to prevent criss-crossing or backtracking of the work area. Workspace and equipment should be ready when food is brought out of storage. Shelving, tabletops should be corrosion-resistance and durable. Storage bins should be made from corrosion-resistant metal or food-grade plastic. Non-food items, employee personal belongings stored away from food.