CHAPTER 7
Layout and Facilities
● Understand the proper
cleaning and care of various
equipment in the food service
industry
● Know the various
considerations in choosing
your equipment
● Identify various cooking
equipment and how to care for
them
Layout and Facilities
● Food service establishment
owner always rely on the
architect or engineer to design
for them an establishment
● Areas in the food service
establishment:
○ Receiving, Storage,
Preparation, Cooking,
Holding, Dining,
Washing, Garbage
Storage, Housekeeping,
Comfort Rooms
● In these areas are various
functions
● It is very important that you
understand each and every
function within the
establishment in order to
maximize the effectiveness and
efficiency in each area.
● First, determine the task within
each function
● Then arrange these task in
order to come up with a
smooth flow from receiving till
washing the dishes
● It is very essential that you
should be able to develop a
flow diagram of your operation
in order to come up with a
smooth flow in order to plan
the physical facilities needed in
each function.
● It is important that when
choosing equipment, always
consider the aspect of safety
and sanitation.
Choosing your Equipment
● It is extremely important to
select the correct equipment
that could do the proper job.
● Among the considerations that
needs to be taken are the
following:
○ Design, Construction,
Durability, Can be easily
cleaned, Size, cost
Food equipment and utensils should
be:
● Smooth, Seamless, Easily
cleanable, Easily to dissemble,
Easy to reassemble, Edges
and corners should be
rounded
Materials used in the construction of
utensils and food contact surfaces of
equipment must be non toxic and not
impart colors, odors or taste to the
food. Stainless steel is a preferred
material for food contact surfaces.
Under normal use the material
should be;
● Safe
● Durable
● Corrosion resistant - the ability
to prevent environmental
deterioration by chemical or
electro-chemical reaction
● Resistant to chipping pitting
● Deterioration
Types of Cooking Equipment
● The types and quality of food
to be prepared in food
operation should be the prime
consideration in selecting
cooking equipment.
● Always consider durability and
energy conservation.
● The frame, door, exterior and
interior material should not
take away from the durability
and ability to clean the unit as
a whole.
● Insulation materials and their
thickness contribute to the
energy efficiency of the type of
equipment.
Ovens
● Oven is one of the most
important pieces of equipment
in the kitchen.
● They are used in many cooking
methods such as braising,
baking, roasting and hot
holding food.
● A good oven should be able to
raise its temperature to 232
degrees Celsius in a span of 20
minutes and the heat should
be properly circulated inside
the oven.in order to give a
uniform cooking of the food.
● Gas ranges or range ovens are
the most commonly used not
only in the kitchen but also in
many households.
Types of ovens
● Range ovens –a range oven
consist of open burners for
cooking on the top and an
oven on the lower part of the
equipment
● Deck oven – these are the
stationary type of oven, usually
bulky and heavy. This oven is a
type where on deck sits on top
of the other in order to save
space
● Convection oven – this type of
oven uses a high speed fan to
circulate the heated air and
guarantee an even heat
distribution thus giving the
food a good cooking effect.
The major advantage of a
convection oven is that it has
the ability to heat the oven in a
very short period of time
because it contains multiple
racks instead of a single or
double rack in a range oven.
Chiller
● A chiller is a type of cold
storage whose temperature
should be between 0-5 degrees
Celsius.
● They come in a cabinet type
where there are multiple
compartments for storage and
the walk-in type where you can
walk into a room that is
constantly cooled to chilled
temperature.
● It should be important to
understand the size of the
operation before deciding on
the size of the chiller to buy.
● Take note the chillers cannot
freeze food items, thus make
sure to use the food items as
quickly as possible to avoid
food spoilage and food borne
illness
Freezers
● A freezer is a type of cold
storage whose temperature
 should be between negative 18
degrees Celsius to negative 20
degrees Celsius.
● Frozen food items last longer
when compared to chilled food
items
● The disadvantaged with frozen
items is that it sometimes takes
a considerable amount of time
for it to thaw and be used for
cooking
● Freezer come as chest freezer,
cabinet type or walk in freezer
● It should be important to
understand the size of the
operation before deciding on
the size of freezer to buy
Blast chiller/blast freezer
● These are equipment that has
the ability to chill or freeze hot
food items in a matter of
minutes
● This is very essential to food
service operation because it
enables the food to be cooled
quickly and be stored in a
cooled environment at a very
short period of time, thereby
avoiding the time element of
the temperature danger zone
Slicers
● The basic design of food
slicers includes a circular knife
blade and carriage that
passes under the blade
● Foods to be sliced are placed
on the carriage and fed either
automatically or by hand
● Thickness of the slicers can be
controlled by changing the
setting of a close adjustments
to the blades
● Slicers can be very dangerous
if not used properly
● They may result to loss of
fingers to the user if they are
not careful in using it
● Employees should receive
proper training in using and
cleaning it
Mixers, Grinders and Choppers
● Mixers, grinders and choppers
are available as table floor
model
● Mixers can also shred and
grind by using different
accessories and attachment
● Floor model mixers have three
standard attachments
○ A paddle beater for
general mixing which
can be used to mash,
mix or blend food
ingredients
○ A whip to incorporate air
into products
○ A dough hook used to
mix and knead dough
● Grinders and choppers work
well with a variety of food items
including fresh vegetables and
meats
Ice machines
● Ice is food and it should be
handled with the same degree
of care as with other food
● Ice must be made from a safe
drinking water, and ice
machines must be able to
protect the ice during
production and storage
● The surface of ice machine
must be smooth, durable,
easily cleanable and
constructed of non toxic
materials
 ● Food contact surface of ice
machines must be cleaned and
sanitized regularly to prevent
the growth of mold and other
microorganisms
Dishwashing equipment
● These are used to wash all
equipment and utensils used in
the food production
● It should be placed in a
separated room or area from
production that is well lighted
and well ventilated
● The design of the dishwashing
area is dependent upon the
total volume of equipment and
utensils to be washed and the
time required to do the job
● The items most commonly
washed in the food service
establishment are kitchen
wares and table wares.
A kitchen ware includes the following;
● Pots Pans Skillets Mixing
bowls Whisks
Table includes the following;
● Plates Sauces Soup bowls
Glasses Spoons Table knives
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● The purpose of dishwashing is
to clean and sanitize
equipment, dishware and
utensils.
● It requires a two part operation
● First, a cleaning procedure to
remove visible soil from the
surface of the item
○ This may include
removing leftover foods,
meat fragments from
chopping board and
others
● Second, is the sanitizing
procedure to reduce the
disease causing
microorganism on a cleaned
surface into a safer level
○ Sanitizing chemicals are
often used at this stage
Equipment
● In order for the equipment to
last longer and function better,
care should be properly given
to these equipment, among
them are the following;
○ Keep the equipment
clean
○ Follow the
manufacturers printed
directions for care and
operations
○ Post the instruction near
the equipment on how to
operate it properly
○ Handle the equipment
carefully
○ Make the needed repairs
promptly by a certified
service man
○ Assign the care of a
machine to a
responsible person
○ Check always the
cleanliness of the
machines
● In addition, lubricants used on
food equipment may directly or
indirectly end up in the food
● Therefore, all lubricants used
on food contact surfaces
bearings, gearings and other
components of the equipment
that are located so the
lubricants may leak, drip or be
forced into food or other food
contact surfaces must be
 approved as food additives or
generally recognized as safe.
● These lubricants should be
used in the smallest amount
needed to get the job done
Lighting
● Good lighting is a very
important feature of a work
area.
● Proper lighting in the kitchen
increases productivity,
improves workmanship,
reduces eye fatigue and
worker’s irritability and
decreases accidents and waste
due to error.
● Proper lighting also shows soil
when a surface had been
cleaned
● All lightings shall be
reasonably free from glare and
distributed so as to avoid
shadows
● Light bulbs must be shielded,
coated or otherwise shatter
resistant when used in an area
where there are;
○ Exposed food
○ Clean equipment
○ Utensils
○ Linens
○ Unwrapped utensils
■ This is to prevent
the glass
fragments from
getting into the
food and into food
contact surfaces
Heating, Ventilation and Air
Conditioning
● Its goal is to provide thermal
comfort and acceptable indoor
air quality
● An adequate supply of fresh
air with suitable temperature
and humidity is necessary for
worker’s comfort and well being
● It also require air that is free of
obnoxious odors and other
objectionable or injurious
elements
● Achieving this in food
establishment where heat,
odors and high air moisture
are commonly created
● Air conditioning in food
establishments means more
than simply “cooling the air” it
includes heating, humidity
control, circulation, filtering
and cooling the air
What Is An HVAC System?
● There are nine parts to your
HVAC system that you should
be familiar with: the air return,
filter, exhaust outlets, ducts,
electrical elements, outdoor
unit, compressor, coils and
blower.
● Air Return -Your air return is
the part of your system that
marks the starting point of the
ventilation cycle. This return
sucks in air, draws it through a
filter, and then passes it into
the main system.
● Filter- is the second part of the
air return in which the air is
drawn through.
● Exhaust Outlets - where the
exhaust created by the heating
system is expelled.
● Ducts - are the channels in
which the heated or cooled air
passes through.
● Electrical Elements - If
something isn’t working right
 check for a tripped breaker or
dead batteries in your
thermostat.
● Outdoor Unit - The outdoor
unit houses the fan which
provides air flow.
● Compressor - is responsible for
converting refrigerant from a
gas to liquid and sends it to
the coils.
● Coils - cool the air as it passes
through with a little help from
the refrigerant.
● Blower - The blower draws in
warm air through the main
section of the unit.
Cleaning surfaces
● Production areas have
different surfaces due to
various practical as well as
utilitarian (practical) reasons
● In order to maintain these
areas, proper cleaning should
be strictly followed
● Among the surfaces are the
following:
○ Metal- wash with hot
detergent water, rinse
with hit water containing
sterilizing agent,
alternatively use a
chemical which acts as
both detergent and
sterilizer in hot water
○ Tiles- thoroughly wash
with hot water
containing detergent
and dry.
○ Paint- wash with hot
detergent and dry with a
cloth
○ Glass – wash well using a
leather or clean cloth, a
window cleaning agent
may be used in
accordance with
manufacturers
instruction, polish with a
clean cloth
○ Vinyl or linoleum - clean
with a machine or by
hand using a hot
detergent water and dry
off, when we put up
warning notices
○ Laminate – use hot water
containing combined
detergent and sterilizing
agent then dry with a
clean cloth
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CHAPTER 8
Environmental Sanitation
1. Understand the importance of
environmental hygiene in the kitchen
2. Identify insects and rodents that
infest the food service establishment
3. Learn various ways to prevent,
eliminate and control insects and
rodents
Proper water supply and sewage
disposal system
● Water is the essential element
required for cleaning and
sanitizing
● Air gap – air space used to
separate a water supply outlet
from any potentially
contaminated source
Definition of terms
● Backflow – unwanted,
reverse flow of
contaminants through a
cross-contamination
into a potable water
system
● Cross-connection-
physical link through
 which contaminants
from drains, sewers, or
other wastewater
sources can enter a
potable water supply.
● Potable water – water
that is safe to drink
● Vacuum breaker – device
for preventing the
backflow of
contaminants into a
potable water system
Restroom Sanitation
● Toilet facilities near work areas
promote good personal
hygiene, reduce lost
productivity, and permit closer
supervision of employees
● Completely enclosed and with
self-closing door
● Covered trash bin
Plumbing Hazards
● Plumbing systems includes:
1. Water supply
2. Plumbing fixtures and traps
3. Soil, waste, vent pipes
4. Building drains
● Hazards:
1. Cross contamination
2. Grease - grease trap
3. Backflow
Grease trap
● Grease Traps, Separators and
Interceptors. The purpose of a
grease trap is to collect and
therefore reduce the amount of
fats, oils and greases (FOG's)
that enter the main sewers.
● Grease entering the main
sewer system will over time
create blockages, foul odors
and pest infestation.
Garbage and Refuse Sanitation
● Refuse – solid waste which is
not disposed of through the
sewage disposal system
● Garbage – food waste that
cannot be recycled
● Use plastic bags, durable,
leak-proof container
Garbage disposal system
● Garbage Storage room to
temporarily contain any old
items for disposal or garbage ,
recyclables that accumulate
● Use non-absorbent, leak proof,
insect and rodent resistant
receptacles for garbage
segregate
● Clean all trash containers at
the end of the day, away from
other equipment used for food
Pest Control
● Prevent entry of insects and
rodents into the establishment
Eliminate food, water, and
places where insects and
rodents can hide Implement
an integrated pest
management program to
control insect and rodent pests
that enter the establishment
Insects
● Spread diseases, contaminate
food Need water, food, and a
breeding place in order to
survive
Flies
● Most likely to spread disease
● 21 species of flies are
categorized as diseasecausing
flies because they are carriers
of E. coli, salmonella, shigella
● Feeds on waste material
● Vomits on solid food to soften
before eating
Types:
1. House flies
2. Blow-flies
● Larger than house flies, shiny
blue, green or bronze color
● Attracted by the odors
produced by food
establishment
3. Fruit flies
● Smallest of the three flies and
are attracted by decaying fruit
Fly Control
● Eliminate the insect’s food
supply
● Store food properly
● Store garbage and other
wastes properly
● Good sanitation
● Equip windows, entrances, and
loading and unloading areas
with screens
● Chemical insecticides by
professional pest control
operator
Cockroaches
● German cockroach, American,
Oriental, Brown Banded
German Cockroach
● Found in food establishments
● Carry disease organisms on
their body
● Crawl from toilets and sewers
into kitchens, running over
utensils, food preparation
areas
● Avoid light, hide in cracks and
crevices under and behind
equipment
American Cockroach
● large species of winged
cockroach
● They are reddish brown and
have a yellowish margin on the
body region behind the head.
Immature cockroaches
resemble adults except that
they are wingless.
Oriental Cockroach
● Oriental cockroach or
waterbug is a large species of
cockroach
● It is dark brown to black in
color and has a glossy body
● they prefer dark, moist places
Brown Banded Cockroach
● It is tan to light brown. It has
two light-colored bands across
the wings and abdomen, they
may sometimes appear to be
broken or irregular but are
quite noticeable.
● US regions
Cockroach Control
● Pickup unwanted materials
● Doors and windows should be
tight fitting
● Chemical control is not a
primary method
● Insecticides be applied by pest
control operator
Moths and Beetles
● Feed on corn, rice, flour, beans,
sugar, cereals
● Control through proper stock
rotation, FIFO
Rodents
● Norway rats – eat almost any
food but prefer garbage, meat,
fish and cereal
● Roof rat – smaller than Norway
rat; prefer vegetables, fruits,
cereal, and grain
● House mouse – smallest; found
around buildings, nesting in
walls, cabinets, and stored
goods; prefers cereal and grain
Rodent Control
 ● Grounds around the food
establishment should be free
of dirt
● Store garbage properly
● All entrances equipped with
self-closing doors, metals
screens be installed.
● Use of traps
● Rodenticides be applied by
pest control operator
Pest Management
● The key element to a
successful pest control
program is prevention.
● No single measure will
effectively prevent or control
insects and rodents in food
service establishments.
● It takes a combination of three
separate activities to keep
pests in check. Among them
are the following:
○ Prevent entry of insects
and rodents in the food
service establishment
○ Eliminate food, water,
and places where insects
and rodents can hide
○ Implement an integrated
pest management
program to control
insects and rodent pests.
that enter the
establishment
Insects
● Insects may be small but they
are apparently greater in
numbers
● They are considered enemy in
the food service establishment
due to the following reasons:
○ They help spread
various diseases.
○ Destroy equipment and
other areas in the
establishment
○ Contaminate the food
with microorganism
○ Eyesore that is cause of
disgust to the
establishment
Controlling flies
➢ Eliminate their food supply
➢ Store food properly
➢ Proper garbage disposal
➢ Clean the area
➢ Equip windows, entrances,
loading, and unloading with fly
screens or air curtains to
prevent the entry of flies
➢ Instant electric fly traps (light
source that attracts the insects
to a high voltage wire grid)
➢ Sticky traps attractants
(hanged in an idea area to trap
the flies)
Cockroach Control
➢ Maintain cleanliness
➢ Eliminate hiding places by
picking up materials such as
rags and boxes
➢ Fill cracks and crevices in
floors and walls
➢ Doors and windows should be
tight fitting
 ➢ Check incoming food supplies
for signs of infestation
➢ Store food in a containers with
tight fitting lid and insect proof
➢ Keep floor, tables and floor
clean and free of food waste
Moths and beetles
➢ the best way to control these
insects is to examine incoming
shipment for signs of
infestation
➢ Reject infested deliveries at
once
➢ Once discovered an infestation
in your kitchen, immediately
isolate or discard the food item
Signs of Rodent Infestation
➢ droppings-rat or mouse feces
➢ Runaways and burrows-rats
stay in a limited area
repeatedly use the same paths
and trails (paths worn down
that are about 2-3 inches wide)
➢ Rubmarks - Rats prefer to stay
close to walls where their highly
sensitive whiskers can keep in
contact with the wall.. Their
bodies rub against the wall or
baseboard. The oil the filth
from their body are deposited
and can create a black mark
called rub mark
➢ Gnawings-the incisor teeth of
rats grow 4-6 inches a year. As
a result, rats have to do some
gnawing to keep their teeth
short enough to use. They
usually gnaws on wood and
other furniture
➢ Tracks-tracks may be observed
anywhere along rat or mouse
runs both indoors and
outdoors
➢ Rodent urine stains can be
seen with ultraviolet light.
Rodent control
➢ the grounds in the food
establishment should be free
of litter, waste, refuse, uncut
weeds and grass
➢ Unused equipment, boxes,
crates and other materials
should be neatly stored to
eliminate places where pest
might hide
➢ If rodents are out of
control-contact local pest and
rodent control companies
Sanitary Facilities
➢ All wash hand basins shall be
installed in convenient places
and as near as practicable to
where the person for whose
use they are provided
➢ The handwashing facilities
shall at all times be maintained
in good repair and in clean
condition with tempered
running water complete with
an adequate supply of soap,
hand drying machine or tissue.
➢ Toilet shall not be open directly
into spaces where food is
prepared, stored or served
➢ Toilet rooms shall be
completely enclosed, properly
lighted and ventilated