Cleanability
The primary requirement for sanitary
design of foodservice facilities and equipment
is cleanability.Cleanability of an item or sur-
face suggests that it can be exposed for inspec-
tion or cleaning without difficulty and that it
is constructed so that soil can be removed
effectively by normal cleaning methods.Min-
imal inaccessible locations for soil, pests, and
microorganisms to collect will enhance the
maintenance of a clean establishment. A
facility that is easier to clean can be main-
tained with less contamination.
Design Features
Design for sanitary features should begin
when the facility is being planned.Although
most managers inherit an established food-
service facility, they can improve the
environment every time remodeling or ren-
ovation takes place or new equipment is
purchased.
In most areas, sanitary design for food-
service establishments is subjected to govern-
ment regulations. Public health, building,
and zoning departments may all have the
power to regulate construction of a facility.
Regulatory agencies frequently provide
checklists of features considered desirable or
necessary for good sanitation.
Floors,walls, and ceilingsshould be con-
structed of material that is easily cleaned and
maintained and is attractive.The materials
used should be inert, durable, resistant to
soil absorption, and smoothly surfaced.
Absorbency or porosity of floor material
should be considered. When liquids are
absorbed, flooring can be damaged, and
microbial growth is enhanced. Nonab-
sorbent floor covering materials should be
used in all food preparation and food storage
areas;thus,carpeting, rugs, or similar mate-
rials should not be installed.
Although flooring material is a critical
aspect of sanitation, the way the floor is con-
structed is also important. Covering at a
floor-wall joint facilitates cleaning by pre-
venting accumulation of bits of food that
attract insects and rodents.Concrete and ter-
razzo floors should be sealed to make the
floors nonabsorbent and to reduce possible
health hazards from cement dust.
Many of the same factors apply to the
selection of wall and ceiling materials.
Ceramic is a popular and satisfactory wall
covering for application in most areas.
Grouting should be smooth, waterproof, and
continuous, without holes to collect soil.
Stainless steel, although expensive,is a satis-
factory finish because it is resistant to mois-
ture and most soil, and is durable.Walls of
plaster painted with nontoxic paint or cinder
block walls are satisfactory for relatively dry
areas if sealed with soil-resistant and glossy
paint, epoxy, acrylic enamel, or similar mate-
rials.Toxic paints, such as those with a lead
base, should never be used in a foodservice
facility because flaking and chipping can
result in food contamination. Ceilings
should be covered with smooth, nonab-
sorbent, and easily cleanable materials.
Smoothly sealed plaster, plastic panels, or
panels of other materials coated in plastic
are all good choices.
When purchasing equipment, the food-
service manager should specify that all
acquisitions comply with generally accept-
able standards.The following characteristics
are examples of sanitary features needed in
foodservice equipment:●Minimal number of parts necessary to
perform effectively
●Easy disassembly features for cleaning
●Smooth surfaces free of pits,crevices,
ledges, bolts, and rivet heads
●Rounded edges and internal covers with
finished smooth surfaces
●Coating materials resistant to cracking
and chipping