FDSC 270 Lecture 11: fdsc ch 11
10 Mar 2017
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Document Summary
Benefits of a regulatory review: design meets regulatory requirements safe flow of food save time and money contractors are constructing the facility correctly approved equipment is used. Minimize time food is in temperature danger zone limit # of times food is handled. Equipment placed to prevent splashing or spillage from one piece of equipment to another. Equipment accessibility equipment accessible for staff to clean. Coving: " required for resilient or hard surface flooring. Curved, sealed edge between the floor and wall. Eliminates sharp corners or gaps that are hard to clean. Must be glued tightly to the wall to: Handwashing sinks must be used for handwashing only. So they are reachable and conveniently located. Keeps utensils, equipment, and other food contact services from contamination. Have ability to measure water temp, water pressure, cleaning and sanitizing chemical concentration. Info about the correct setting is posted on the machine.
