RISK MANAGEMENT AS

APPLIED TO SAFETY,
SECURITY, AND SANITATION

REAHNEL A. SATIAGO
INSTRUCTOR 1
 CHAPTER 5
SANITARY FACILITIES,
EQUIPMENT, AND INTEGRATED
PEST MANAGEMENT
Chapter outline:
 The design and materials
 Equipment selection
 Lighting
 Garbage and refuse sanitation
 Integrated pest infestation
 Learning Objectives:
At the end of the chapter, the students should be able be able to:
1. Describe appropriate facility design and layout for food
establishment efficiency and effectiveness.
2. Identify the requirements in choosing appropriate
kitchen wares and tools.
3. Explain the role of proper lighting in food production and
other areas of food service establishment.
4. Explain how proper garbage disposal and storage of
garbage contribute to prevent contamination and pest infestation.
5. Evaluate the kinds of pest their biology and
characteristics.
6. Analyze and classify the different types of pest control
measures.
Clean sanitary facilities and clean sanitary
equipment, utensils, and food contact surfaces
(anything that food comes into contact with) are
critical foe serving safe food. A well designed kitchen,
including cleanable floors, walls, and ceiling, make
the job of keeping food safe an easier task. A kitchen
that provides an efficient work flow in amore efficient
kitchen which is generally a more sanitary kitchen.
Proper cleaning and sanitizing throughout the food
establishment, especially food contact surfaces, is
important in minimizing cross contamination in your
facility. It should be emphasized that proper
hand washing and good personal hygiene of those involved in
food handling and preparation, and cleaning and sanitizing the
food establishment is critical in minimizing cross contamination.
Every food handling operation needs to be equipped with
adequate sanitary facilities, which includes the following:
 Potable (drinkable), hot and cold running water;
 Adequate plumbing to meet the needs of the operation, Le it
should properly carry sewage and liquid garbage from the
facility, provide adequate floor drainage, and assure that there
is no backflow from or cross contamination between wastewater
or sewage and the drinkable water used in the facility. A backup
of raw sewage should result in immediate shut down of a food
service facility. The problem should then be corrected and the
facility cleaned and sanitized before normal operation resumes;
 Toilet facilities shall be adequate, clean, and maintained in a
sanitary condition at all times;
 Hand washing facilities shall be strategically located so employees
can have easy access to them. These stations shall be equipped
with appropriate cleaners and disposable towels and;
 Trash cans shall be emptied once per day at a minimum and should
be lined with disposable liners.
Other areas requiring particular attention are:
 Plumbing (cross connections), leaky pipes, air gaps to present back
flow in sink;
 Sewage;
 Electricity;
 Lighting;
 Ventilation;
 Garbage Disposal (wet waste, usually from food); and
 Solid Waste Management.
A.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. The type of equipment
will be determined by the preparation procedures required to produce an item.
A plan that is good for one operation may not be good at another site that sells
different items. Food facilities are normally used for longer period of times.
Employees training is the key to success in food safety program. Facility
design are merely secondary in the overall kitchen sanitation and safety.
Employees' training shall not be limited to food handling, food sanitation,
safety, and security. A sanitary plant design follows three broad principles
namely, providing control zones, controlling temperature and moisture, and
facilitating sanitation.
Relative importance to sanitary design is the assurance that all parts of
the facility can be reached, can be cleaned, and can be sanitized to ensure
reduction of microbial contaminants and removal of pathogens. Food facilities
and equipment must be constructed and able to be maintained to ensure that
they can be effectively cleaned and sanitized.
It is emphasized that the critical importance should be given to the
removal of food debris and prevention of microbial growth, as well as
to food contact and nonfood contact surfaces. These finitary design
factors must include human traffic flow, airflow, ventilation, lightings,
temperature, and humidity among others.
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 effectively. An ideal and well- designed facility
enables the use of multiple sources of energy (electric and gas), as
well as energy efficient appliances and equipment.
Facilities planning and design are normally left to engineers, who
may not be familiar with the needs of a food service establishment.
Food service staff should help by providing practical information
about the operation before and after the design phase of the project.
Use a team approach to prepare and review the facility plans. Try to
avoid unnecessary expense and inconvenience caused by a faulty
design. When planning a design,
try to visualize each and every activity within the establishment.
The general areas of food service establishment are:

 Receiving and delivery;

 Storage;
 Preparation;
 Holding;
 Service;
 Ware washing;
 Garbage storage and pick up;
 Food display area or dining room;
 Housekeeping, and
 Toilet facilities.
 First, determine the function of each area. Next, arrange
the flow of activities in a way that allows smooth and sequential
flow of activities within that area. It is important that you
develop a flow diagram of your establishment's operation in
order to plan the physical facilities for each area.
Attention to the design and construction of the building the
equipment, and its installation ensure high standards of
sanitation and safety and help make maintenance activities
easier.
Workflow patterns should be analyzed from raw material
receiving to serving the customer. A floor plan should be
designed to control safety and minimize production costs, travel
should be the shortest distance in least amount of time. Back
tracking or crisscrossing by employees should be minimized as
much as possible. The distance from storage to the food
preparation are should be minimized.
B. Design and Materials Haven Jean
Every inside surface in a food service establishment should be
cleaned and sanitized. The design and layout of a commercia kitchen
should not allow food to be contaminated.
Walls and ceiling need to be cleanable and not assort liquids. They
should be smooth and light in color dirt is easily revealed. Proper
materials for surfaces in a food handling operation include ceramic tile
(smooth cleanable grout), stainless steel (high humidity areas) and
food-contact surfaces, painted plaster, or cinder block (glossy paints or
epoxy coatings). Open studs, joists, rafters, and pipes should not be
exposed unless they are easily cleaned.
Flooring should repel liquids, be nonskid, and withstand strong
cleaners. Examples of good materials for food handling operation
floors include marble, quarry tile, sealed concrete, and terrazzo. At the
floor wall junction, the floor should have coving (a curved sealed edge
that removes gaps and allows easy cleaning). In dining areas,
carpeting should be a tight weave and vacuumed at least once a day.
C. Equipment Selection
It is extremely important to select the right piece of
equipment for the job. 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, and
 Overall ability to do the job.
Other factors to consider during equipment selection are the
following:
 Need - basic need of the establishment should dictate the
purchase of equipment. This should be evaluated on the basis
of whether the addition of a particular piece of equipment will
improve the quality of food, reduce labor and material cost,
improve sanitation, and contribute to the bottom line of the
establishment;
 Cost - other major cost associated with the purchase of
equipment are purchase price, installation costs, maintenance
cost, and finance charges. Compare these costs for different
pieces of equipment that you are considering before you make
a purchase. It is not advisable to buy equipment that is more
expensive, larger, or more sophisticated than that which is
required to meet the needs of the operation;
 Size and Design - equipment should fit into the space available
in the layout of the facility. Consider future needs when
selecting an equipment, but it is unwise to buy oversize
equipment in anticipation of future growth in many years
away. Design is also an important feature of food equipment,
since the equipment used in food establishment is subject to
constant use and abuse Equipment and utensils must be
designed to function properly when used for their intended
purposes; and
 Construction Materials - utensils and food contact surfaces of
equipment must be made from nontoxic materials, like
stainless steel, which are preferred materials for food contact
surfaces over materials which decolorizes, emits odor, and
imparts taste. Under normal wear and tear, in general,
materials should be chemically safe, noncorrosive, durable,
and safe.
D. Lighting

Good lighting is a very important feature of a work

area. Proper lighting in the kitchen increases
productivity, improves workmanship, reduces eye
fatigue and worker irritability, and decreases accidents
and waste due to worker error. Proper lighting also
shows soil and when a surface has been cleaned.
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.
E. Garbage and Refuse Sanitation
Food and equipment should be protected from possible
continuation 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. Good waste
management in the food establishment decreases the
chance of possible contamination through insects, mice and
rodents, and other pests. Good waste management includes
proper handling and short-term storage, and maintenance of
outdoor storage bins and rooms to hold refuse and garbage
for longer periods until garbage pickup schedule.
An inside storage room and all containers must be
large enough to hold any refuse, recyclables, and returnable
that accurnulate in the food establishment.
 Provide a trash container in each area of the food
establishment or premises where refuse is generated or discarded.
Use durable, cleanable, insect and rodent resistant, leak proof and
non- absorbent equipment, and receptacles to store refuse,
garbage, etc. Equipment and containers used for holding refuse,
etc. must be cleaned regularly. Dirty equipment and containers
attract insects and rodents. Provide suitable cleaning equipment
and supplies such as high-pressure pumps, hot water, steam, and
detergents to thoroughly clean equipment and receptacles.
Ideally, refuse and garbage should be removed immediately
from the food establishment premises to avoid foul smell and other
deteriorating conditions that are conducive for microbial growth and
pest infestation. Outdoor storage areas must be kept clean and free
of litter. Suitable cleaning equipment and supplies must be available
to clean the equipment and receptacles. Refuse storage equipment
and receptacles must have drains, and drain plugs must be in place.
F. Integrated Pest Management

Wherever food is stored, pests will attempt to enter,

Pests not only destroy food but they carry diseases. Pests in
food handling operations that must be controlled include
insects (roaches, ants, flies, beetles), rodents (rats, mice),
and birds. Even pet cats and dogs should not be allowed in
food handling operations. A method of pest management
that encompasses identification of pests, controlling entry of
pests, and pesticide application is called integrated Pest
Management (IPM). The objective of IPM is to prevent pests
from entering your facility and to get rid of any pests that do
enter. Preventing pest entry is a vital component of building
design, maintenance and management. In food handling
operations, applying pesticides should only be done by a
licensed Pest Control Operator (PCO).
Pest Infestation
The presence of an unusually large number of insects or
animals in a place, typically to cause damage or disease.
However, most health departments, especially when it comes to
public schools, healthcare facilities, and foodservice businesses
consider one or more roaches a call to action, as just one roach
can cause an asthma attack in a sensitive individual.
Pest is any animal or plant harmful to humans or human
concerns. The term is particularly used for creatures that damage
crops, livestock, and forestry or cause a nuisance to people,
especially in their homes. Humans have modified the
environment for their own purposes and are intolerant of other
creatures occupying the same space when their activities impact
adversely on human objectives. Thus, an elephant is
unobjectionable in its natural habitat but a pest when it tramples
crops.
Causes a pest infestation
Pests are attracted to your home for several reasons, including:
 Seasonal changes
 Weather changes
 Food and/or water shortages
 Loss of habitat
In many areas, natural habitats are disappearing as more
land is converted to business and residential use. Pests have the
same basic needs as we do (ie., food, water, and shelter) and our
homes satisfy these needs quite well. So, when the weather
changes, the water dries up or food sources have been displaced
or destroyed, your house looks pretty good to a number of
household pests including ants, termites, roaches, rodents, and
others.
Pest in Food Service Facility
House Mouse The house mouse is considered to be the
most widespread terrestrial mammal in the world. They are well
adapted to living in close contact with humans and drive in the
conditions which man provides, particularly where hygiene and
housekeeping standards are low. Mice can cause extensive
damage to property as a result of their growing activities, and
also by eating and contaminating human food. There is a
significant risk of fire and electrocution as a result of mice
chewing through electric cables and wiring.
Mice carry a wide range of diseases, including Weil's
disease which can be passed to humans, either by directly
contaminating food with droppings and urine or by
contaminating surfaces.
Cockroach
They are usually found in areas of high temperature such as kitchens
and offices. Many pathogenic bacteria have been found to be carried by the
common cockroach, including salmonella. Gastroenteritis, and the tapeworm.
Cockroaches are a major public, Cockroaches are a major public health pest,
responsible for economic loss in food production from tainted stock, and the
contamination of equipment and medical supplies.

Ants
Worker ants are a nuisance as they forage widely for food and water
following scent marked trails. Although omnivorous they tend to prefer
proteinaceous foods. They will feed on meat, cheese, fats, sugar, honey, jam,
chocolate etc. Ants pose a risk to health. Pathogenic organisms may be
transmitted mechanically as the ants feed in unhygienic places including
drains, refuse bins, wound dressings. The multi nesting behavior of this
species means that if one area of a building is infested, there is likelihood of
extensive spread throughout the premises
Moths
Moths can be found in a variety of stored products. Some
species are associated with goods of vegetable origin, to which they
may be adapted with varying degrees of specificity, whilst others are
associated with animal products-particularly textiles. Moth larvae can
cause considerable damage to stored goods by feeding or by
contaminating with their own products, e.g. webbing and frass.
Common House Fly
Common house flies are ubiquitous insects, with a flight range
of at least 8 kilometers (5miles). They are highly active indoors.
House Files can transmit intestinal worms. Or their eggs, and are
potential vectors of diseases such as dysentery. gastroenteritis,
typhoid, cholera and tuberculosis. They will frequently and
indiscriminately feed on any liquefiable solid food, which may equally
be moist, putrefying material or food stored of human consumption.
Pest Control
The importance of rodent and insect control cannot be
emphasized enough. Rats, mice, flies, cockroaches, grain insects,
fruit flies, and gnats all facilitate the transmission of
communicable disease. Therefore, it is essential for any food
service to try to effect complete elimination of residents pest
infestations and then to correct conditions within establishment
so that such pest cannot gain entrance in the future.
All food establishments must have a pest control program.
The benefits of proper cleaning and sanitizing of equipment and
utensils, time and temperature controls, and food handling can all
be wasted if insect and rodent are allowed to contaminate food
and food contact surface. Any food establishment may have an
occasional insect or rodent problem. However, their continual
presence cause major problem and indicate a lack of good
sanitation and control measure.
Three activities to keep pests in
check

1.Prevent entry of insects and rodent into the

establishment.
2. Eliminate food, water, and places where insect and
rodent can hide.
3. Implement an integrated pest management program
to control insect and rodent pest that enter the
establishment.
THANK YOU!