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
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.
Good air circulation is a basic requirement of proper
sanitation because it reduces condensation of steam and
minimizes heat, vapors, smoke, fumes, odors, and
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
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
Routine cleaning of light fixtures and light bulbs
will contribute to adequate lighting and eliminate the
accumulation of dirt and grease film.
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
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
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