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water  flow  pressure,  using  a  proper  gauge.  On spray-type machines, flow should not be less than 15 pounds per square inch nor more than 25 pounds per square inch for the final rinse. The  procedure  for  racking  gear  for  washing  is equally as important as preflushing. All items should be racked to permit washing solutions and spray rinses to contact the surfaces of the articles. Overloading as well as improper placement of items on racks will impede the operation. SANITATION OF FOODSERVICE SPACES Galleys,  the  bakeshop,  vegetable  preparation  areas, food storage and refrigeration facilities, and any other facilities  or  equipment  in  which  food  is  prepared, served, or dispensed constitute the total physical plant of  the  foodservice  operations.  It  is  mandatory  to  keep these spaces in sanitary condition at all times. Decks,  Bulkheads,  and  Overheads Regular after-meal cleanup is necessary to prevent an  accumulation  of  filth,  and  frequent  in-between cleaning  is  required  if  deck  cleanliness  is  to  be maintained at a peak standard. When food is spilled, it should be wiped up immediately. No  attempt  should  be  made  to  sweep  down  decks and dining areas during food preparation and service, as dust rises in the air and will fall on foods and worktables. Pick  up  wastes  and  deposit  them  in  proper  receptacles. Vacuum  cleaning  is  the  recommended  method  for dry  cleaning  bulkheads  and  overheads. Ventilation System Good air circulation is a basic requirement of proper sanitation because it reduces condensation of steam and minimizes  heat,  vapors,  smoke,  fumes,  odors,  and soiling. Mold  and  bacterial  growth  are  inhibited whenever there is ample, dry, clean air. Prevent   grease   from   accumulating   on   hood appliances. Accumulations of grease can drip either into food  being  prepared  or  onto  surfaces  of  equipment where contamination of food is possible. Filters should be  removed  and  soaked  in  a  hot    (180°F),   strong detergent  solution.    Scrub with a brush. Rinse under running  water  or  by  applying  steam  from  a  hose. Removable filters may be run through the dishwashing machine. Lighting  System Sufficient  lighting  in  all  areas  of  food  storage, preparation, and service, and in scullery operations is a fundamental  requirement  of  proper  sanitation  and  safe working   conditions.    Grease, dirt, and vermin can be more easily detected and corrected where there is ample light. Routine cleaning of light fixtures and light bulbs will  contribute  to  adequate  lighting  and  eliminate  the accumulation of dirt and grease film. Storage Areas Fresh and frozen food items are perishable and must receive proper handling in transit and storage to reduce risk to the health and welfare of personnel who prepare and eat foods. During loading and unloading on docks, piers, or on board, you should keep areas as clean as possible.   Long   exposure   to   weather   will   hasten spoilage. Daily checks on the sanitation of dry, freeze, and chill spaces are essential. Mold and decay go hand in hand with poor housekeeping. Decks, deck gratings, bulkheads,  and  overheads  should  be  cleaned,  sanitized, and aired as often as possible. Cleaning and defrosting of  refrigerated  spaces  should  proceed  when  stocks  are low. Cleaning gear (for example, swabs and brooms) and cleaning   supplies   (for   example,   detergents, disinfectants, and other toxic materials) should be stored in areas specifically designated for their purpose. These items should not be stored in food storage cabinets or on food  storage  shelves. Dressing Rooms, Lockers, and Toilet Facilities Street clothes should never be worn in the galley. Adequate,  clean,  and  orderly  facilities  should  be provided  for  personnel  to  keep  and  change  clothing  to be worn when performing routine duties in foodservice operations.  Adequate  space  should  be  provided  for hanging up these pieces of clothing because they can contaminate   food,   food   equipment,   and   food preparation   surfaces. Dressing rooms or designated areas for changing and storing clothing must be located outside  the  areas  where  food  is  stored,  prepared,  and served. Dressing rooms and lockers must be clean and orderly at all times. Conveniently  located  toilet  facilities  must  be accessible to personnel at all times. These areas must be adequately equipped with proper waste receptacles, toilet paper, and an approved hand-drying device or 1-15

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