Safe Facilities and Pest Management

ServSafe Chapter 9

Floors, Walls, and Ceilings:

Must be:

  • Smooth
  • Durable
To make cleaning easier.

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Installing and Maintaining Equipment:

  • Floor mounted equipment 6 in. high.
  • Tabletop equipment 4 in. high.

Dish Washing Machines:

Dishwasher must be able to measure:

  • Water Pressure
  • Water Temperature.
  • Cleaning and Sanitizing Chemical Concentration.

Hand Washing Stations:

Hand Washing Stations are required in:

  • Food prep
  • Dish Washing
  • Service
  • Restrooms

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What must a hand washing station include?

  • Hot and Cold running water
  • Soap
  • A way to dry hands
  • Garbage Container
  • Signage

Utilities and Building Systems:

  • Water
  • Gas
  • Electricity
  • Sewage
  • Garbage Disposal
Building Systems include:

  • Plumbing
  • Lighting
  • Ventilation

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Imminent Health Hazards:

What is a imminent health hazard?

  • A significant threat or danger to health.
  • Requires immediate correction or closure to prevent injury.
What are some imminent health hazards?

  • Electrical power outages
  • Fire
  • Flood
  • Sewage backups

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Pest Management:

  • Deny access
  • Deny food
  • Deny shelter
  • Deny water

Pest Prevention:

Check all Deliveries, reject deliveries if you find:

  • Eggs
  • Naw marks
  • Egg cases

Make sure all of the points where pests can access the building are secure:

  • Screen all windows and vents.
  • Seal all cracks in floors and walls, and around pipes.
  • Install air curtains above or alongside doors. (Also could be called air doors or fly fans)

What does "PCO" stand for?




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What items are needed in a hand washing station?

Floors, walls, and ceilings are needed to be?

What organization creates national standards for food service equipment?