Sanitary Facility
Interior Requirements
100
Contact of one food with another on accident
What is Cross- Contamination
100
Must be smooth, nonabsorbant, easy to clean, and durable.
What is floors
200
Makes it easier for staff to clean the facility and equipment
What is What is a well-planned layout
200
These surfaces aren't designed for direct contact with food
What is non-food contact surface
300
Ensures a safe flow of food
What is a Review
300
A curved, sealed edge between a floor and a wall
What is coving
400
Keep food out of the temperature dangerzone as much as possible and limit the number of times food is handled.
What is Good Workflow
400
Must be atleast 6 inches off the floor
What is floor-mounted equipment
500
Should be near the recieving area to prevent delays in storing food
What is Storage Areas
500
Should have hot and cold water, soap, drying system, garbage, and signs
What is Handwashing station
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