Lesson 1 of 7
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Facilities and Equipment

The Environment & Food Safety

The environment plays a critical role in food safety. Controlling the environment with policies and the right equipment ensures you can keep food safe. Flooring, hand-washing, plumbing, lighting, and water access are all critical to your safe food environment. This lesson shows you how the environment influences food safety. 

  • Flooring should be durable 
  • The easier to clean the better 
  • Coving makes cleaning easier
  • Clean restrooms regularly
  • Stations require hot water and soap
  • Make handwashing convenient
  • Use commercial cooking equipment
  • Must be easy to clean
  • Use approved brands
  • Equipment must be 6″ off the floor
  • Tabletops require 4″ of clearance
  •  If the clearance is too small then the equipment must be sealed 
  • Clean water is necessary 
  • Bottled water is an option
  • Handwashing required clean water
  • Only use liscensed plumbers
  • Cross-connections cause many problems
  • Use air gaps to prevent backflow
  • Foot candles are a measurement of light
  • Tasks require different amounts of light
  • Food preparation areas must be very well-lit
  • Ventilation improves air quality
  • Buildup of grease and condensation is prevented with proper ventilation
  • Clean everything regularly
  • Garbage containers must be durable
  • Tight fitting lids are necessary
  • Do not carry garbage through food prep
  • Start with soap and water
  • Rinse the soap away
  • Finish by sanitizing and air drying
  1. Remove food residue
  2. Wash surfaces
  3. Rinse surfaces
  4. Sanitize
  5. Air-dry
  • Follow guidelines
  • Check temperatures often
  • Chemical and high-temp machines have different requirements
  • Roaches make oily smells, droppings, and egg cases
  • Rodents make gnawing marks and holes
  • SDS stands for Safety Data Sheet