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by: Regan Dougherty
Regan Dougherty
GPA 4.0
Intro to Food Service Management
Denise DeSalvo

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About this Document

ServSafe Chapter 9
Intro to Food Service Management
Denise DeSalvo
Class Notes
25 ?




Popular in Intro to Food Service Management

Popular in Nutrition and Food Sciences

This 4 page Class Notes was uploaded by Regan Dougherty on Wednesday November 4, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 20 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.

Similar to NHM 372 at UA

Popular in Nutrition and Food Sciences


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Date Created: 11/04/15
Wednesday November 4 2015 ServSafe Chapter 9 Safe Facilities and Pest Management Crossconnection physical link between clean water and dirty water Backflow contaminated water flows backwards into a drinkalbepotable water supply Air gap air space that separates a drain water supply outlet from a potentially contaminated source Imminent health hazard significant threat or danger IPM integrated pest management Infestation large populationovergrowth of pests that are difficult to get rid of Designing a Facility good work flow people are not running into each other smooth and efficient flow Reduction of crosscontamination materials should be durable smoothsurfaced equipment should be installed correctly floor equipment should be at least 6 from floor or sealed to floor table equipment should be at least 4 from floor or sealed to floor nonabsorbent corrosionresistant easy to clean NSF sets standards dishmachines3compartment sinks should be in an easilyaccessiny location Dishmachines can be heatsanitized or chemicalsanitized must be kept clean Wednesday November 4 2015 Handwashing Station 5 Necessary Elements soap hot and cold running water means to dry hands singleservice towels air dryers garbage can sign to indicate that it is a hand washing sink Utilities and Building Systems Utilities water electricity gas sewer Building systems plumbing lighting ventilation Water and Plumbing licensed plumbers avoid crossconnection Backflow prevention vacuum breaker air gap Lighting light intensity Lighting should be the brightest in the food preparation area measured in foot candles shatter resistant shields on glass Ventilation Hood systems should be professionally cleaned Wednesday November 4 2015 should be over all cooking equipment Garbage keep outside area as clean as possible inside garbage cans should be cleanable leakproof and have covers recycling and garbage should be picked up on a regular basis Maintaining the Facility check on a regular basis clean systems control pests maintain the outside of the building Imminent Health Hazards can occur if any these are compromised temperature control physical security drinkable water supply Pests signs of pests feces nests gnaw marks damage to supplies Pests can damage foodsuppliesfacility and spread disease Keeping Pests Out Deliveries train receiving staff to look at the delivery trucks Doors windows vents Pest Control Operator PCO 3 basic rules of IPM program deny pests access deny pests food water and hiding place Wednesday November 4 2015 garbage disposal recyclables food and supplies Make sure to Clean work with a PCO


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