NFS 220 Lecture Notes - Lecture 11: Dishwashing, Foodservice, Hand Washing
11 Jun 2018
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Premises Requirements
Potable Water
Potable water is water that is safe for human consumption: for eating, drinking, cooking and
making ice
Adequate Hot Water Supply
Hot water is necessary for proper dishwashing, handwashing, and cleaning. A food service
establishment must have enough hot water to meet demands at the busiest times
Adequate Cooler and Freezer Storage
Shelving in walk in coolers and freezers must be at least 15 cm off the ground and have
adequate space to allow for air circulation
Adequate Lighting
Brightly lit workspaces help food handlers see spills, dirt and signs of pests
Grease Traps
Fats, oils and grease that go down the drain can clog plumbing and the public sewers; when
a sewer line is plugged, sewage packs up, toilets do not flush, sinks do not drain, and
flooding can occur
Proper Ventilation
Proper ventilation keeps premises free from odours, grease, smoke, heat and steam
Proper Waste Disposal
An establishment must have proper waste disposal procedures in place; garbage attracts
pests and can be a source of cross contamination
Hand Washing Sinks
Food premises are required to have dedicated hand washing sinks that are easily accessed
from all food preparation stations; the sinks must be equipped with liquid soap in a
dispenser and single use paper towels
Proper Dishwashing Facilities
A foodservice establishment must have dishwashing facilities that will handle its needs at its
busiest times
The flow of food and dishes in a food service kitchen should ensure that clean dishes do not
come into contact with dirty dishes, clean linens do not come into contact with soiled linens,
and raw potentially hazardous foods do not come into context with prepared and ready to
eat foods.
Food Contact Services
Preventative Maintenance
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Potable water is water that is safe for human consumption: for eating, drinking, cooking and making ice. Hot water is necessary for proper dishwashing, handwashing, and cleaning. A food service establishment must have enough hot water to meet demands at the busiest times. Shelving in walk in coolers and freezers must be at least 15 cm off the ground and have adequate space to allow for air circulation. Brightly lit workspaces help food handlers see spills, dirt and signs of pests. Fats, oils and grease that go down the drain can clog plumbing and the public sewers; when a sewer line is plugged, sewage packs up, toilets do not flush, sinks do not drain, and flooding can occur. Proper ventilation keeps premises free from odours, grease, smoke, heat and steam. An establishment must have proper waste disposal procedures in place; garbage attracts pests and can be a source of cross contamination.
