Question: What will a well designed kitchen address?

Answer: 1. workflow

2. contamination

3. equip. accessibility

Question: What 2 key points should you keep in mind when designing workflow?

Answer: -minimize time food spends in temp danger zone

-minimize risk of cross contamination

Question: What does equip accessibility mean?

Answer: set up equip so its easy to disassemble and clean

Question: When is a plan review usually required?

Answer: -new construction

-extensive remodeling

Question: What are the requirements for flooring?

Answer: -nonabsorbent

-smooth

-easy to clean

Question: Why must coving be used when installing flooring?

Answer: to eliminate gaps or sharp corners between floor and walls that would be impossible to clean

Question: In what areas are handwashing stations required?

Answer: -restrooms

-food prep

-service areas

-dishwashing areas

Question: What items are required at hand washing station?

Answer: -hot and cold water temp (100ºF)

-liquid soap

-disposable paper towels or air dryer

-waste container

-post signs for employees

Question: What are the requirements for equipment food-contact surfaces?

Answer: -safe

-durable

-corrosion resistant

-nonabsorbent

-sufficient in weight and thickness

-smooth and easy to clean

-resistant to pitting, chipping, decomposition, scratching, scoring, distortion, crazing

Question: What are the requirements for non food-contact surfaces exposed to splash, spillage or food soiling?

Answer: -smooth

-nonabsorbent

-corrosion resistant

-free of unnecessary projections, ledges, crevices

-easy to clean