How do you clean a food service facility?
Thoroughly wash all physical facility interior surfaces (e.g., floors, walls, and ceilings) using potable water, with a hot detergent solution, followed by a clean-water rinse and residues, and treated with a sanitizing solution.
What is not considered sewage in food service?
Clear water waste (i.e. ice bin/machine drainage, condensation from refrigeration and air conditioning equipment) is not considered sewage. In the event of a sewage backup, food service operations should notify their local health department.
What happens to food service operations during a flood?
When a flood occurs, there are potential health concerns that can be caused by the flood event. Prior to re-opening, persons-in-charge (PICs) of food service operations should conduct a complete self-inspection to ensure that normal operations can be resumed safely and without compromising food safety.
Can a food service operation that has been ordered to shut down re-open?
A food service operation that has been ordered or otherwise required to cease operations may not re-open until the local health department has granted authorization. Have janitorial staff clean and disinfect the lavatory faucets and other portions of the lavatory after use to prevent transferring any contamination to food service workers.
What are the minimum construction standards for a food establishment?
THE MINIMUM CONSTRUCTION STANDARDS FOR THESE TYPES OF ESTABLISHMENTS BEGIN ON PAGE 2. PART 2: FOOD ESTABLISHMENTS THAT ONLY HAVE PREPACKAGED FOOD FOR SALE OR STORAGE/DISTRIBUTION. THERE IS NO FOOD OR BEVERAGE SERVICE, FOOD PREPARATION OR PROCESSING. THE MINIMUM CONSTRUCTION STANDARDS FOR THESE TYPES OF ESTABLISHMENTS BEGIN ON PAGE 7. Page 1 of 9
Clear water waste (i.e. ice bin/machine drainage, condensation from refrigeration and air conditioning equipment) is not considered sewage. In the event of a sewage backup, food service operations should notify their local health department.
Thoroughly wash all physical facility interior surfaces (e.g., floors, walls, and ceilings) using potable water, with a hot detergent solution, followed by a clean-water rinse and residues, and treated with a sanitizing solution.
When a flood occurs, there are potential health concerns that can be caused by the flood event. Prior to re-opening, persons-in-charge (PICs) of food service operations should conduct a complete self-inspection to ensure that normal operations can be resumed safely and without compromising food safety.
