Environmental Sanitation and Maintenance
Environmental Sanitation and Maintenance
I. Conditions of Premises
Food establishments are all about its physical facilities, its contents and its surroundings or property. The exterior of the establishment including the building structure, parking space, landscaping, doors and windows. The exterior design is also responsible for attracting customers. The exterior must be clean, safe and pest-free.
i. Proper Water Supply
Adequate water supply and proper sewage disposal are vital to the sanitation of the establishment thus drinking water must only be obtained from an approved source. When another non-public water system is used, it must be operated and maintained according to the water system jurisdiction.
A reservoir that is used to supply drinking water to devices such as Fountain dispensers, Vending Machines, or Produce foggers must be maintained and cleaned at least once a week by:
Drain and disassemble water and aerosol parts
Brush clean the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent sol’n.
Flush the complete system with water to remove the detergent and particulate accumulation.
Rinse by immersing, spraying or swabbing the reservoir, aerosol tubing, and nozzles with at least 50 ppm hypochlorite sol’n.
- Non-potable water sources must be approved and may not be used for culinary purposes. A drinking water system must be flushed and disinfected before being placed into service.
- Proper disposal of sewage greatly reduces the risk of Fecal Contamination of food and water. The FDA food code require sewage from food establishments to be disposed through:
A public sewage treatment plant
An individual sewage disposal system that is sized, constructed, maintained and operated according to the rules and regulation of the jurisdiction.
II. CONDITION OF BUILDING
-The entrance area to the facility creates a lasting impression, it should be easy to find and accessible to streets and parking areas. Using a self-closing door is acknowledged
I. Conditions of Premises
Food establishments are all about its physical facilities, its contents and its surroundings or property. The exterior of the establishment including the building structure, parking space, landscaping, doors and windows. The exterior design is also responsible for attracting customers. The exterior must be clean, safe and pest-free.
i. Proper Water Supply
Adequate water supply and proper sewage disposal are vital to the sanitation of the establishment thus drinking water must only be obtained from an approved source. When another non-public water system is used, it must be operated and maintained according to the water system jurisdiction.
A reservoir that is used to supply drinking water to devices such as Fountain dispensers, Vending Machines, or Produce foggers must be maintained and cleaned at least once a week by:
Drain and disassemble water and aerosol parts
Brush clean the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent sol’n.
Flush the complete system with water to remove the detergent and particulate accumulation.
Rinse by immersing, spraying or swabbing the reservoir, aerosol tubing, and nozzles with at least 50 ppm hypochlorite sol’n.
- Non-potable water sources must be approved and may not be used for culinary purposes. A drinking water system must be flushed and disinfected before being placed into service.
- Proper disposal of sewage greatly reduces the risk of Fecal Contamination of food and water. The FDA food code require sewage from food establishments to be disposed through:
A public sewage treatment plant
An individual sewage disposal system that is sized, constructed, maintained and operated according to the rules and regulation of the jurisdiction.
II. CONDITION OF BUILDING
-The entrance area to the facility creates a lasting impression, it should be easy to find and accessible to streets and parking areas. Using a self-closing door is acknowledged