A well-designed kitchen will address waterflow, contamination, & equipment accessibility

Flooring must be smooth, durable, porous, & easy to clean

Coving is the sealed edge placed between the floor & the wall

Handwashing sinks can be used to wash dishes too.

Floor-mounted equipment must be mounted on legs at least 6 inches high

Tabletop equipment should be mounted on legs at least 4 inches high on a countertop

It is not required to set up a maintenance schedule for newly installed equipment

Water transport vehicles are an acceptable source of drinkable water

Cross-connection can come from drains, sewers & other wastewater sources

Backflow is reverse flow of air through

a cross-connection into the drinkable

water supply

Backsiphonage is a vacuum created in the plumbing system that sucks contaminants back into the

water supply

If there is backup of sewage, that puts food safety at risk, service must be stopped.

Indoor containers need to be leak proof, waterproof and pest proof

Outdoor containers do not need drain plugs & the lid can be loose.

Food Safety Management practice procedures to prevent foodborne illness

There are 10 foundations of a food safety management system

Active Managerial Control focuses on controlling the 5 most common risk factors for foodborne illness

HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within

a product’s flow through an operation

HACCP must be specific to each facility's menu, customers, equipment, processes, and operations

There are 4 HACCP principles.

If an operation goes through a crisis, like a outbreak, it should communicate everything with the media

If an operation goes through a crisis, like an outbreak, the operation does not need to know where the person was medically treated.

If the suspected food is still in the operation you should use it quickly or throw it out

You should maintain a list of food handlers scheduled to maintain that food if the outbreak is caused by sick staff

Sick staff members should be excluded from the operation if an outbreak occurs

You do not have to cooperate with regulatory authority if an outbreak occurs at your operation.

After an outbreak, you need to reassure customers that the food served is safe

After an outbreak, you need to clean and sanitize all areas of the operation

An imminent health hazard is a significant threat or danger to health that requires immediate correction or closure (of an operation)