Restaurant Manual For Web 10 08.qxp:8x11
oP E R AT I N G A F O O D E S TA B L I S H M E N T I N佡 determining the extent of necessary hand contact by foodpreparation workers duringthe preparation and servingstages;PART 2,Suggested Guide to FoodEstablishment Design佡 ensuring that all food itemsare maintained at proper timeand temperatures throughoutthese processes until service.INTRODUCTIONThe following guide to food establishment design isprovided to assist you in selecting the proper equipment to meet the needs of your business. An excellentway to begin a self-assessment of your needs is to first determinethe menu you plan to provide your customers, and then to utilize this menu to list the specific steps in the food preparationprocess for each menu item.This process generally includes:佡 defining whether specific fooditems are potentially hazardous;佡 determining how food itemsare received into your facility;佡 deciding the storage methodand length of time food items16NEWYORKCITYare to be stored prior to preparation;佡 reviewing how foods are to beprepared (e.g., cooked to order,as opposed to prepared in advanceof order), including an assessment of necessary cooking,cooling, and holding methods;DEPAR TMENTOFnycHEALTHKeeping these specific needs inmind as you read the varioussections of this guide will allowyou to design an equipment layout that will meet your needs, aswell as the requirements ofapplicable regulations.Food must be obtained fromapproved sources that complywith all laws relating to food andfood labeling. The use of foodprepared in any place that is notoperated under the jurisdictionof an appropriate regulatoryagency and that does not have acurrent permit or license tooperate from that agency, ifrequired, is prohibited.&MENTALHYGIENE
oP E R AT I N G A F O O D E S TA B L I S H M E N T I NFOOD SERVICE EQUIPMENTquipment that complies withthe design and constructionstandards of the NationalSanitation Foundation (NSF) isacceptable. The NSF Manual onSanitation Aspects of Installationof Food Service Equipment is anexcellent reference.EAdequate facilities must beprovided to promote goodhygienic practices, sanitary foodhandling and to minimize thepotential of cross contaminationbetween finished and raw products. Provision of separate areasdesigned to segregate food handling operations involving rawand ready-to-eat products greatlyreduces the possibility of crosscontamination. A separate foodpreparation sink, for washingraw fruits and vegetables, if theseitems are served, is suggested.Where the use of portable chopping boards is planned, they maybe colored, coded or labeled forspecific use.All food on display, duringservice or while being held,should be adequately protectedfrom contamination by the useof packaging, serving line, storage or salad bar protectordevices, sneeze guards and display cases, or by other effectiveand acceptable means.Where frozen desserts arebeing portioned and dispensed,running water dipping wellsshould be provided for the inuse storage of dispensing utensils, e.g. ice cream scoops.NEWYORKCITYBetween uses, food dispensingutensils should be stored in thefood with the handle extendedout of the food, or clean anddry, or in a dipper well withrunning water at an adequatevelocity and volume to cleansethem during intervals betweenintermittent use.Equipment, including foodpreparation tables, ice makersand ice storage equipment shouldnot be located under exposed orunprotected sewer lines, openstairwells or other sources ofcontamination.The following outlines someof the equipment installationrequirements and recommendations to insure proper spacing and sealing to allow foradequate and easy cleaning:Whenever possible, equipmentshould be mounted on castors orwheels to facilitate easy moving,cleaning and provide a flexibilityof operation. Wheeled equipmentrequiring utility services may beprovided with easily accessiblequick-disconnects or the utilityservice lines may be flexible andof sufficient length to permitmovement of the equipment forcleaning. Local fire safety andbuilding codes should be checkedto ensure that such installationsdo not present a conflict.Floor-Mounted EquipmentFloor-mounted equipment notmounted on wheels or castorsshould be:DEPAR TMENTOFHEALTH&nyc佡 Sealed to the floor around theentire perimeter of the equipment (the sealing compoundshould be pliable but notgummy or sticky, non-shrinking, retain elasticity and provide a water and vermin-tightseal); or佡 Elevated on legs to provide atleast a 6 inch clearancebetween the floor and equipment; or佡 Installed on a smooth, nonabsorbent, masonry base.Masonry bases and curbs maybe coved at the junction of theplatform and the floor to facilitate easy cleaning and preventinsect harborage. Spacesbetween the masonry base andthe equipment should besealed.Spacing between and behindequipment should be sufficientto permit cleaning. The followingseparations may prove adequate:佡 When the distance to becleaned is less than 2 feet indepth, the width of the clearunobstructed space should notbe less than 6 inches;佡 When the distance to becleaned is greater than 2 feetbut less than 4 feet in depth,the width of the clear unobstructed space should be atleast 8 inches;佡 When the distance to becleaned is greater than 4 feetbut less than 6 feet in depth,the width of the clear unobstructed space should be atleast 12 inches;MENTALHYGIENE17
oP E R AT I N G A F O O D E S TA B L I S H M E N T I N佡 When the distance to becleaned is greater than 6 feetin depth, the width of clearun- obstructed space shouldbe at least 18 inches.Table Mounted EquipmentTable mounted equipmentmay be:If the equipment butts againsta wall it should be joined to thewall and sealed in a manner toprevent liquid waste, dust anddebris from collecting betweenthe wall and the equipment.佡 Elevated on legs to provide atleast a 4 inch clearancebetween the table or counterand equipment, and installedto facilitate cleaning; orWhen equipment is buttedtogether or spreader plates are used,the resultant joint should be effectedin a manner to prevent the accumulation of spillage and debristherein and to facilitate cleaning.Hot-Holding and ReheatingEquipmentUnobstructed aisles and working spaces should be provided ofsufficient width to permitemployees to perform their dutiesreadily without contaminationof food or food-contact surfacesby clothing or personal contact.All utility and service lines andopenings through the floorshould be sealed adequately.Exposed vertical and horizontalpipes and lines are best kept to aminimum. The installation ofexposed horizontal utility linesand pipes on the floor is not recommended. Any insulationmaterials used on utility pipes orlines in the food preparation ordishwashing areas must besmooth, non-absorbent and easyto clean. Switch boxes, electricalcontrol panels, wall mountedcabinets, etc., when installed inareas subject to splash from necessary cleaning operations, foodpreparation, or utensil or equipment washing, should be watertight and washable.18NEWYORKCITY佡 Sealed to the table or counter;or佡 Easily movable.Hot holding equipment mustbe capable of maintaining theinternal temperature of potentially hazardous foods at 140 F orabove during service, display orholding periods.Reheating equipment must becapable of raising the internaltemperature of potentially hazardous foods to at least 165 Fwithin 2 hours.Metal stem-type, numericallyscaled, indicating thermometersaccurate to or –2 F are requiredto monitor temperatures.Refrigeration Equipment, Sizingand DesignRefrigeration facilities shouldbe adequate to provide for theproper storage, transportation,display, service and rapid coolingof potentially hazardous foods.Specific refrigeration needs shouldbe based upon the menu, number of meals, frequency of delivery, and time of preparation inadvance of service, a rapid cooling device capable of coolingpotentially hazardous foods fromDEPAR TMENTOFHEALTHnyc140 F to 41 F within 4 hours isrecommended.The capacity of the rapid cooling units should be sufficient toaccommodate the volume of foodrequired to be cooled to 41 Fwithin 4 hours.Point-of-use refrigeratorsshould be provided at work stations for operations requiringpreparation and handling ofpotentially hazardous foods whichwould otherwise be kept unrefrigerated for 2 or more hours.Refrigeration units, unless designedfor such use, should not be locateddirectly adjacent to cookingequipment or other high heatproducing equipment which maytax the cooling system’s operation.Additional Recommendationsfor Refrigerated Storage UnitsAll walk-in units may be constructed and installed in accordancewith NSF standards, the NSFManual on Sanitation Aspects ofInstallation of Food ServiceEquipment and the NSF reference guide, entitled “SanitationAspects of Food Service facilityPlan Preparation and Review.”佡 Shelving for walk-ins that areapproved by NSF for useunder standard #7 (for refrigeration use) is acceptable. Inunits used to rapidly coolpotentially hazardous foods, therecommended vertical spacebetween shelves is a minimumof 6 inches.佡 Interior finishes approved byNSF for use in walk-in andreach-in refrigeration unitswould be acceptable except for&MENTALHYGIENE
oP E R AT I N G A F O O D E S TA B L I S H M E N T I Ngalvanized metal which is notrecommended because of itstendency to rust.佡 All refrigeration units shouldhave numerically scaled thermometers accurate to or–2 F with the temperaturessensing unit located to measure air temperature in thewarmest part of the unit.HYGIENEHand Washing FacilitiesProvide a separate hand washing sink, dispensed hand soap,hand drying device or disposabletowels, and waste receptacle foreach food preparation area,utensil washing area and toiletroom. The use of a commonsink for food preparation or forwashing equipment and/or utensils as well for hand washing isnot a recommended practice.佡 Walk-in units should containcandescent vapor-proof lampsproviding a minimum 20 ft.candles of light.Each hand washing sinkshould be provided with hot andcold running water preferablytempered by means of a mixingvalve or a combination faucet. Itis recommended that any selfclosing or metering faucet shouldbe designed to provide a flow ofwater for at least 15 seconds withoutthe need to reactivate the faucet.compartments should be provided. A two compartment sinkmay find application in thewashing and sanitizing of barglassware. In these cases an electrical brush device should be usedin conjunction with a combinationdetergent-sanitizer in the sinkcompartment used for washingutensils. The sink compartmentsmust be large enough to accommodate the largest piece of equipmentor utensil to be cleaned and eachcompartment should be suppliedwith adequate hot and coldpotable running water.佡 Walk-in units should havecondensate waste draining intothe sewage system via an airbreak located outside the unit.Ware WashingManual FacilitiesFor manual washing and sanitizing of utensils, a stainless steelsink with no fewer than threeApproved Method for Hand-Washing Dishes and UtensilsWASHScrape andPre-Rinse withwarm waterfrom a spraytype nozzle alldishes andutensilspromptlybefore foodcan dry on them. This step keepsthe wash water free of large foodparticles; loosens dried-on foods;reduces stains on dishes; savesdetergent.NEW佡 If the walk-in floors are waterflushed for cleaning, or receivethe discharge of liquid waste orexcessive water from melted ice,the floors should be quarry tileor its equivalent with siliconeor epoxy impregnated grout,have an integrally coved base,and be sloped to a suitablytrapped floor drain.;;;;;PRE-RINSESCRAPEnycYORKCITYWash in first compartment with warmwater at 110 –120 Fusing a good washing compound, brushand “elbow grease.”Washing compounddoes not sanitiz lities maybe used by patrons only if theydo not pass through a foodpreparation or utensil washingarea to access them and there areseparate facilities for each sex.Toilet rooms should be completely enclosed and have tightfitting, self-closing, solid doors.They should be vented to theoutside by an operable, screenedwindow or mechanical device.Fixtures should be designed tobe easily cleanable.Hot water for hand washingshould not exceed 115 F.DEPAR TMENTOFHEALTH&MENTALHYGIENE
oP E R AT I N G A F O O D E S TA B L I S H M E N T I Nwall and floor covering andprovide at least 1/4 inch radius.SURFACE FINISHESFinish ScheduleThe table on the following pageprovides some acceptable finishesfor floors, walls and ceiling, by area.Floors佡 All floor coverings in foodpreparation, food storage,utensil-washing areas andwalk-in refrigeration units,dressing rooms, toilet roomsand vestibules must be smooth,non-absorbent, easily cleanableand durable. Approved antislip floor covering may be usedin high traffic areas only.佡 Coving at base juncturesshould be compatible to both佡 Properly installed, trappedfloor drains should be providedin floors that are water flushedfor cleaning or that receive discharges of water or other fluidwaste from equipment or in areaswhere pressure spray methodsfor cleaning equipment are used.Floors should be sloped todrain at least 1/8 inch per foot.佡 Grouting should be nonabsorbent and may be impregnated with epoxy, silicone orpolyurethane.佡 All walk-in refrigeration units,both with prefabricated floorsand without, should beinstalled according to the NSF“Special Consideration regard-nycing Instal-lation of Walk-inRefrigerators and StorageFreezers.”Walls佡 The walls—including non-support partitions, wall coveringsand ceilings of walk-in refrigerating units, food preparationareas, equipment washing andutensil-washing areas, toiletrooms and vestibules—shouldbe light-colored, smooth, nonabsorbent and easily cleanable.Studs, joists and rafters shouldnot be exposed in walk-inrefrigerating units, food preparation areas, equipment-washing areas, toilet rooms andvestibules. Where permittedthey must be finished to provide an easily cleanable surface.Acceptable FinishesAREAKitchenFLOORQuarry tile; pouredseamless concreteWALLStainless steel,aluminum, FRP Board,tile with approved groutCEILINGFiberboard plastic coated,metal clad, drywall with epoxysurface, plastic laminated panelsFood Prep andWare-washingSame as above, plusapproved wall panels,drywall taped epoxy,blocked filled and epoxy paintglazed surfaceSame as aboveSame as aboveDry storageSame as above, plussealed concrete,commercial gradevinyl tilesSame as aboveSame as aboveServingSame as aboveSame as aboveSame as aboveToilet RoomQuarry tile, pouredseamless concreteSame as aboveSame as aboveJanitor ClosetQuarry tile, pouredseamless concreteSame as aboveSame as aboveWalk-insQuarry tile,aluminum,stainless steelAluminum,stainless steel, tilewith approved groutAluminum,stainless steelNEWYORKCITYDEPAR TMENTOFHEALTH&MENTALHYGIENE21
oP E R AT I N G A F O O D E S TA B L I S H M E N T I N佡 Glazed surfaces could be ofglazed block, brick or ceramictile. If these surfaces are to beused, they should be appliedwith epoxy, silicone or a polyurethane grouting. Concreteblock, if used, should be rendered non-porous and smoothby the application of anapproved block, if used, shouldbe rendered non-porous andsmooth by the application of an22NEWYORKCITYapproved block filler followedby the application of an epoxytype covering. All mortar jointsshould be only slightly tooledand suitably finished to renderthem easily cleanable.佡 Plastic laminated panels mayfind applications. Joint finishesshould be compatible with thewall structure. Voids should beeliminated at joints.DEPAR TMENTOFHEALTHnycCeilings佡 Finishes should be light-colored, smooth, non-absorbentand easily cleanable. Acousticalmaterial free of porous perforations, smooth and durableenough to be washed with acloth or sponge may be used,provided ventilation is adequate to minimize soiling.&MENTALHYGIENE
PLUMBING CONNECTIONSPlumbing and Cross ConnectionsPlumbing must be sized andinstalled according to applicablecodes. There should be no crossconnection between the potablewater supply and any nonpotable or questionable watersupply. Where non-potablewater systems are permitted forpurposes such as air conditioning and fire protection, the nonpotable water must not contactfood, potable water or equipment that contacts food or utensils directly or indirectly. Thepiping of any non-potable watersystem should be clearly identified so that it is readily distinguishable from piping that carries potable water.Submerged Inlet ProtectionThe potable water systemmust be installed to preclude thepossibility of back-flow. Devicesshould be installed and maintained to protect against backflow and back siphonage at allfixtures and equipment unless anair gap is provided.The air gap, when used, mustbe at least twice the diameter ofthe water supply inlet, but not lessthan 1 inch, and exist between thewater supply inlet and the fixture’sflood-level rim.Fixtures and equipmentrequiring back siphonage protection include:Dipper wellsSinksSteam tablesWater closetsPotato peelersHose connectionsDishwashersIce machinesUrinalsGarbage grindersDrains–Indirect WasteThere should be no directconnection between the sewagesystem and any drains originating from equipment in whichfood or food utensils are placed.An unobstructed vertical airspace between the lowest opening of the fixture drain and theflood-level rim of the receivingreceptacle or drain opening mustbe provided. The air break forthe indirect waste shall be provided by terminating the openend of the pipe at least 1 inchabove the flood rim level of thereceiving fixture or receptacle.Unidirectional check valves orequivalent devices are not acceptable for this purpose.Indirect sewer connectionsshould be located within 2 feetof the equipment which it isintended to protect and on theinlet side of the grease interceptor and “p” trap.Indirect Waste ConnectionsNEWYORKCITYDEPAR TMENTFixtures and equipmentrequiring indirect waste connections include:Food preparation andware-washing sinks;Refrigerators and freezers;Ice makers and storage bins;Steam tables and kettles;Dipper wells.Flood Level RimAir GapA grease interceptor should beinstalled in the waste line leading from pot sinks, floor drainsreceiving waste from soup orstock kettles, food scrap sinks,scullery sinks and the scrapersection of commercial dishwashers to prevent grease from entering the drainage system.Interceptors should remove anaverage of at least 90% of thegrease or other extractable matter in the waste water andshould conform to the requirements of the New York CityDepartment of EnvironmentalProtection, Industrial WasteControl Section.Open WasteOFHEALTH&MENTALHYGIENE23
oP E R AT I N G A F O O D E S TA B L I S H M E N T I NOTHER CONSIDERATIONSInsect and Rodent ControlOpenings to the outsideshould be effectively protectedagainst the entrance of rodents.Outside openings should be protected against the entrance ofinsects by the installation of tightfitting self-closing doors, windows, self-closing serving windows at drive-throughs, screening, controlled air currents,vestibules or by other means.Screen doors should be selfclosing and screens for windows,doors, sky-lights, transoms,intake and exhaust air ducts andother openings to the outsideshould be tight-fitting and freeof breaks. Screening materialshould not be less than sixteenmesh to the inch.Loading docks and deliverydoors should be provided witheffective air curtains or vestibuleswith self-closing doors to preclude the entrance of insects.Any opening between the floorand bottom of outer doorsshould be protected with rodentproof material.LightingPermanently fixed artificiallight sources should be installedto provide at least 30 foot candles of light on all food preparation surfaces and at equipmentor utensil-washing work levels.All other areas, including diningareas during cleaning operations,should be provided with at least24NEWYORKCITY20 foot candles at 30 inchesfrom the floor.Shielding such as plasticshields, plastic sleeves with endcaps, shatterproof bulbs and/orother approved devices should beprovided for all artificial lightingfixtures located over, by, or withinfood storage, preparation, serviceand display facilities. Sheildingshould also be provided whereutensils and equipment are cleanedand stored, particularly wherethey may be exposed to extremesin temperature variation.be designed, constructed andinstalled in conformance with theNational Fire ProtectionAssociation Bulletin #96. Heat lamps, where used, shouldbe protected against breakage bya shield surrounding and extendingbeyond the bulb, leaving onlythe face of the bulb exposed.VentilationAll establishments shall beadequately ventilated to preventexcessive heat, steam, condensation, vapors, odors, smoke andfumes. Ventilation to the outsideair must comply with applicablelaw and regulation and must notcreate a nuisance or unlawfulemission. Intake and exhaust ductsmust be constructed and maintained to prevent dust, dirt orother contaminants from entering the establishment. Mechanicalventilation must be installed inrooms where odors, vapors orfumes originate. Ventilation hoodsand devices must be constructedand installed to prevent grease orcondensation from collecting onwalls or ceilings and from dripping into food or onto foodcontact surfaces.All hoods should meet NSFStandard #2 requirements andDEPAR TMENTOFHEALTHnycNOTE:The installation andoperation of ventilation systems is regulated by theNYC Department ofBuildings, the NYC FireDepartment and the NYCDepartment of EnvironmentalProtection. For additionalinformation regarding theseinstallations and other requirements, including ventilationhoods, ducts and fire suppression systems (ANSUL),you should contact theseagencies.Cooking equipment ventilation hoods and devices should bedesigned and installed to preventgrease or condensation from collecting on walls, ceilings, andfire suppression supply piping,and from dripping onto food orfood contact surfaces.Make-up air intakes should bescreened (bird screen) and filtered to prevent the entrance ofdust, dirt, insects and other contaminating material. Where theintroduction of make-up air willcause condensation, drafting orinterfere with the exhaust orvapor capture efficiency of thehood, the make-up air should betempered. A tempered make-upair system may be required if theexhaust is greater than 1,500 cfm.The installation of fire suppression system supply piping inthe unfiltered air space inexhaust hoods should be limitedto vertical runs to minimize&MENTALHYGIENE
oP E R AT I N G A F O O D E S TA B L I S H M E N T I Ngrease collection. Exposed pipingmust be cleanable.Hot water sanitizing dishwashing machines should be providedwith adequate ventilation that issized according to the manufacturer’s specifications.Utility FacilityAt least one utility sink orcurbed cleaning facility with afloor drain should be providedfor cleaning mops and for thedisposal of mop water or similarliquid wastes.StorageThe dry storage space requireddepends upon the menu, numberof meals, quantities purchasedand frequency of delivery. Storerooms should be located adjacent to food preparation areasand convenient to receiving.Ideally, the storeroom should befree of un-insulated steam and waterpipes, water heaters, transformers,refrigeration condensing units,steam generators or other heatproducing equipment. The areashould be well ventilated andmaintained at 50 F to 70 F.NEWYORKCITYShelving may be constructedof suitably finished wood butpreferably of non-corrosivemetal or plastic. Approved foodcontainers with tight fitting covers and scoops should be usedfor storing and dispensing bulkitems or broken lots. Food containers should not be stored underexposed or unprotected sewerlines. Items should be spacedfrom walls sufficiently and raisedat least 6 inches above the floor toallow for adequate maintenanceand inspection of the facility.Storage facilities should beprovided to store cleaned andsanitized utensils and equipmentat adequate heights above thefloor protected from splash,dust, overhead plumbing orother contamination, on fixedshelves or in enclosed cabinets.Poisonous and toxic materialsshould be stored in areas designated for such use and for noother purpose, or in a storagearea outside the food, equipmentand utensil storage area.Bactericides and cleaning compounds should never be storedwith insecticides, rodenticides,or other poisonous materials.DEPAR TMENTOFHEALTH&nycInsecticides and rodenticidesshould be kept in their originalcontainers.Dressing Room and LockersRooms or areas separate fromfood preparation, storage or service areas, and separate fromutensil washing or storage areas,should be provided if employeesroutinely change clothes withinthe establishment.Lockers or other suitable storage facilities should be located indressing areas for employees tostore their personal belongings.Garbage StorageGarbage and waste greaseshould be placed in durable, easily cleanable, watertight, nonabsorbent, rodent- and insectproof containers with tight fitting lids. An area for storage ofthese containers and facilities fortheir cleaning should also be provided.MENTALHYGIENE25
Equipment, including food preparation tables, ice makers and ice storage equipment should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination. The following outlines some of the equipment installation requirements and recommen-dations to insure proper spac-ing and sealing to allow forFile Size: 366KB
Bruksanvisning för bilstereo . Bruksanvisning for bilstereo . Instrukcja obsługi samochodowego odtwarzacza stereo . Operating Instructions for Car Stereo . 610-104 . SV . Bruksanvisning i original
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LÄS NOGGRANT FÖLJANDE VILLKOR FÖR APPLE DEVELOPER PROGRAM LICENCE . Apple Developer Program License Agreement Syfte Du vill använda Apple-mjukvara (enligt definitionen nedan) för att utveckla en eller flera Applikationer (enligt definitionen nedan) för Apple-märkta produkter. . Applikationer som utvecklas för iOS-produkter, Apple .
och krav. Maskinerna skriver ut upp till fyra tum breda etiketter med direkt termoteknik och termotransferteknik och är lämpliga för en lång rad användningsområden på vertikala marknader. TD-seriens professionella etikettskrivare för . skrivbordet. Brothers nya avancerade 4-tums etikettskrivare för skrivbordet är effektiva och enkla att
Den kanadensiska språkvetaren Jim Cummins har visat i sin forskning från år 1979 att det kan ta 1 till 3 år för att lära sig ett vardagsspråk och mellan 5 till 7 år för att behärska ett akademiskt språk.4 Han införde två begrepp för att beskriva elevernas språkliga kompetens: BI
**Godkänd av MAN för upp till 120 000 km och Mercedes Benz, Volvo och Renault för upp till 100 000 km i enlighet med deras specifikationer. Faktiskt oljebyte beror på motortyp, körförhållanden, servicehistorik, OBD och bränslekvalitet. Se alltid tillverkarens instruktionsbok. Art.Nr. 159CAC Art.Nr. 159CAA Art.Nr. 159CAB Art.Nr. 217B1B
