SANITARY FACILITIES, EQUIPMENT, AND
INTEGRATED PEST MANAGEMENT
DESIGN AND LAYOUT
The design, layout and facilities in a food service
establishment should be based on the type of food
being sold and menu trends. Relative importance to
sanitary design is the assurance that all parts of the
facility can be reached, can be cleaned, can be
sanitized to ensure reduction of microbial
contaminants. The design and layout of facilities,
such as the kitchen, dish room, and dining area
should provide an environment in which work may be
done efficiently and effective.
THE GENERAL AREAS OF FOOD SERVICE
ESTABLISHMENT
• Receiving and delivery
• Storage
• Preparation
• Holding
• Service
• Ware washing
• Garbage storage and pick up
• Food display area or dining room
• Housekeeping
• Toilet facilities
DESIGN AND MATERIALS
WALLS AND CEILING
• Need to be cleanable, they should be smooth and light
in color, so dirt is easily revealed
FLOORING
• The tiles used as flooring should be smooth and flat,
cleanable, and light color to easily reveal dirt and soil.
• Floor wall junction should have coving to easily clean
EQUIPMENT SELECTION
Compare different pieces of equipment for a particular
job and look at features such as:
• Design
• Construction
• Durability
• Ability to clean easily
• Size
• Cost
• Safety
LIGHTING
The kitchen should be equipped with proper
lighting with soft colors which reduce glare.
Glaring light is unacceptable because it
tends to harm vision, cause fatigue, reduce
efficiency and increase accidents.
GARBAGE AND REFUSE SANITATION
•Food and equipment should be protected from possible
contamination through proper waste disposal. As
defined, refuse is solid waste which is not disposed of
through the sewage disposal system while garbage is
the term applied to food waste that cannot be recycled.
•Ideally, refuse and garbage should be removed
immediately from the food establishment premises to
avoid foul smell and proliferation of bacteria and other
pests.
INTEGRATED PEST
MANAGEMENT
• INTEGRATED PEST MANAGEMENT (IPM) is a
system that uses a combination of sanitation,
mechanical and chemical procedures to control
pests.
THE FOOD FLOW IN RETAIL AND
FOOD SERVICE ESTABLISHMENT
FOOD FLOW
• the flow of food describes what happens to food
from the time it enters the workplace until it served
to the customers.
• refers to a process of purchasing, receiving, storing,
thawing, preparing, cooking, holding, serving,
cooling and reheating that the food goes through in
a food service facility.
PURCHASING RECEIVING STORING
COOKING PREPARING THAWING
HOLDING COOLING REHEATING
FOOD FLOW
PURCHASING
• is a highly skill-based activity that requires a wide-ranging
knowledge of products and market conditions.
GUIDELINES FOR THE
FOOD SUPPLIER
• COMPLIES WITH THE LOCAL GOVERNMENT UNIT
ORDINANCE ON HEALTH AND SANITATION
• IMPLEMENTS A FOOD SAFETY MANAGEMENT SYSTEM
GUIDELINES FOR THE PURCHASER
• ESTABLISHES A FOOD DELIVERY SCHEDULE TO
INCLUDE TIME, PERSONNEL IDENTITIES AND
SANITATION LIST
• CONDUCTS QUALITY AUDITS AND FOOD SAFETY
INSPECTION TOGETHER WITH APPROPRIATE
PERSONNEL IN THE FOOD ESTABLISHMENT
RECEIVING
• it should be checked the quality and quantity.
• temperature and time are the two most important factors
to control.
A.REFRIGERATED FOODS should be put away quickly to
prevent time and temperature abuse. Be at a temperature
of 5C (41F) or below when received.
B.FROZEN FOODS should not have large ice crystals,
discolored or dried out.
C. DRY FOODS are usually shipped in cartons, bags, or
cases. If a carton is damaged, check the contents carefully.
It should have labels, no swelling, or rusts.
STORING
• all food and supplies should be stored in a manner that
ensures quality and maximizes the safety of the food
served to the customers.
1. DRY STORAGE - less perishable items/not potentially
hazardous food (storage room temperature 50F and 70F)
2. REFRIGERATED STORAGE - perishable foods relatively
short period of time (41F or below)
3. FREEZER STORAGE - hold food for longer period of time
(-18C or lower)
THAWING
• is a method or ways to thawing frozen products.
Methods / Ways For Thawing Food:
1. Refrigeration method
2. Use of microwave
3. Under potable, cold running water
PREPARATION
Food preparation steps may open an opportunity in a food
service process to introduce a contamination. As such, food
handlers should be well-informed and trained to prevent
food contamination during food preparation to include the
following basic kitchen activities:
• Observe and practice good personal hygiene by frequent
handwashing.
• Prevent food exposure to temperature danger zone
• Prevent cross contamination
Cooking
• The practice or skill of preparing food by combining,
mixing, and heating ingredients.
• The thermal heating of foods at sufficient temperature
over time to kill microorganisms in the food.
Holding, cooling, reheating
• All hot food should be held hot, above 60’C, and cold food
should be held cold, below 5’C.
