Facility Safety and Pest Management
Your facility requires specific needs, so identifying the ways in which your equipment, materials, utilities, etc. affect safety and pest management is important for your food and staff safety.
Interior Building Requirements
Everything in your facility should be considered with food safety in mind. If changes are required, you may need to consult your local regulatory authority before making them, including changes to facility or equipment.
Floors, Walls, and Ceilings
These should be smooth and durable for ease of cleaning and must be regularly maintained. Replace missing or broken ceiling or floor tiles and repair cracks and holes in ceiling or walls. Floors should have a sealed curved edge between them and the wall for ease of cleaning (coving), and it should be glued flush and tightly to the wall to inhibit insects and moisture. Standing water (when cleaning) should be removed with a squeegee or mopped as soon as possible.
Equipment
Foodservice equipment that will come in contact with food must meet specific standards and must also be durable, damage resistant, and simple to clean.
Selection (ANSI and other requirements)
NSF International creates national standards for foodservice equipment and the NSF logo is easy to identify. NSF is accredited by the American National Standards Institute (ANSI) and NSF/ANSI standards mean equipment is non-absorbent, corrosion resistant, and smooth.
Installation and Maintenance
Stationary equipment must be easy to clean around and under, and legs must be at least 6 inches off the floor. Follow manufacturer and local regulatory authority requirements when installing equipment. Tabletop equipment must be either 4 inches off the counter or sealed to the counter. Installed equipment should be checked and maintained regularly, including by their manufacturers.
Dishwashers
Dishwashers can be hot water or chemical sanitizing and should be installed in a convenient location that keeps everything being cleaned from becoming contaminated. Follow the manufacturer’s instructions on installation, use, and maintenance. Only use approved detergents and sanitizers. Dishwashers must be able to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration. They should be cleaned often according to local regulatory authority requirements and the manufacturer’s recommendations.
Three-Compartment Sinks
Three-compartment sinks must be large enough to accommodate large pots, pans, equipment, and utensils in each sink basin.
Handwashing Stations
These should be easy to reach and are required in or next to restrooms, and in food prep areas, service areas, and dishwashing areas. Handwashing sinks cannot be used for any other purpose.
Building Systems and Utilities
Facility utilities include water, electric, sewage, gas, and trash removal. Facility systems include plumbing, lighting, and ventilation. Utilities and systems must work properly or they risk even greater contamination.
Water and Plumbing
Only drinkable (potable) water can be used to prepare food or come in contact with food prep surfaces. It must come from: approved public water mains, private sources that have been regularly tested and maintained, closed potable containers, or water transport vehicles. Plumbing must be correctly installed. Cross-connections that may allow backflow of contaminated water into safe water (backsiphonage) must be prevented. Avoid cross-connections and never attach a hose to a faucet without a vacuum breaker attached, a double check valve, or a reduced pressure zone backflow preventer. The best way to prevent backflow is to create an air gap. Correctly installed sinks usually have 2 air gaps, one at the faucet and one at the drainpipe. Grease buildups are another plumbing concern, so grease traps are usually installed for prevention. Clean these often and according to the manufacturer’s details.
Lighting
Proper lighting ensures a safe and easy to clean facility. Certain areas of the facility have specific lighting intensity requirements and lighting should be monitored. Bulbs should be the correct size, shatterproof (or have protective covers to prevent physical contamination), and replaced when burned out.
Ventilation
Ventilation removes heat, steam, smoke, fumes, odors, etc. from the facility. Ventilation systems also prevent grease buildup and condensation. Clean often and according to the manufacturer’s recommendations.
Garbage
Trash should be taken from prep areas as soon as possible to minimize pests and contamination. Clean inside and outside trash containers frequently in their designated cleaning area. Ensure indoor trash cans are leakproof, pestproof, covered, and easy to clean. Keep large cans separate from food areas and surfaces in order to avoid public health risks. Outdoor containers must be on smooth, durable surfaces that are non-absorbent, like asphalt or concrete, and should have tight-fitting lids.
Maintenance
The facility should be cleaned on a regular basis and all building systems should be checked regularly. There should be no leaks or cracks anywhere and any you do have should be filled. Pests should be controlled, and the outside of the facility should be maintained, including parking lots and patio areas. This helps keep food safety problems at a minimum.
Emergencies
Common emergencies like power outages, fires, floods, and sewage backups can affect food safety. These are considered imminent health hazards by the local regulatory authority, and are significant threats or dangers to public health that require either immediate correction or facility closure to protect health.
Power Loss
Power loss means a breakdown in refrigeration that exposes food to time-temperature abuse, especially TCS foods. The longer the exposure, the greater the risk of pathogen growth.
Physical Danger
An unauthorized person inside your facility is a risk to food safety, especially if they can access storage and food prep areas. Emergencies and acts of nature such as heavy storms may also weaken a facility’s physical security.
Water Supply Loss or Contamination
Broken water mains or issues at water treatment facilities are a risk to food safety. Water supplies can also be contaminated by terrorists. Water service must be stopped and your local regulatory authority notified if a significant risk is determined. Your regulatory authority may allow your facility to continue operating if you have a pre-approved emergency plan, immediate corrective action is taken to prevent or control any hazards, or the regulatory authority is informed upon implementation of your emergency plan. Care must be taken in cleaning and sanitizing the facility, disposing of any spoiled or contaminated foods, verifying the water supply is drinkable, and time-temperature control has been established for TCS foods.
Pest Control
Vermin, bugs, and other pests that find their way into your facility cause harm not only to your business’s reputation, but also damage inventory items and facilities. Worst of all, they carry harmful diseases, some of which are foodborne illnesses.
Prevention
Preventing pests is the best control. Discourage pests’ access to your facility by promptly removing trash and keeping pest-proof cans (trash and recycling) clean with tight-fitting lids. Check deliveries for signs of pests before they enter your facility. Secure all pest access points like windows, vents, and pipes, and repair all cracks in floors or ceilings. Never give pests the opportunity to find food, water, or shelter in your facility. Promptly clean spills and crumbs, and store all foods as soon as possible. Keep supplies 6 inches from the floor and wall, and practice FIFO rotation.
Control with Professionals
Lastly, work with a licensed pest control operator (PCO). They recognize small signs that could indicate larger issues and take immediate action, which may include using materials only they are certified to apply.