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Inspect guide part2 o nyc P E R A T I N G A F O O D E S T A B L I S H M E N T I N PART Suggested Guide to Food Establishment Design ? determining the extent of necessary hand contact by food preparation workers during the preparation and serving stages ?

o nyc P E R A T I N G A F O O D E S T A B L I S H M E N T I N PART Suggested Guide to Food Establishment Design ? determining the extent of necessary hand contact by food preparation workers during the preparation and serving stages ? ensuring that all food items are maintained at proper time and temperatures throughout these processes until service INTRODUCTION The following guide to food establishment design is provided to assist you in selecting the proper equipment to meet the needs of your business An excellent way to begin a self-assessment of your needs is to ?rst determine Keeping these speci ?c needs in mind as you read the various sections of this guide will allow you to design an equipment layout that will meet your needs as well as the requirements of applicable regulations the menu you plan to provide your customers and then to uti- lize this menu to list the speci ?c steps in the food preparation process for each menu item This process generally includes ? de ?ning whether speci ?c food items are potentially hazardous ? determining how food items are received into your facility ? deciding the storage method and length of time food items are to be stored prior to preparation ? reviewing how foods are to be prepared e g cooked to order as opposed to prepared in advance of order including an assessment of necessary cooking cooling and holding methods Food must be obtained from approved sources that comply with all laws relating to food and food labeling The use of food prepared in any place that is not operated under the jurisdiction of an appropriate regulatory agency and that does not have a current permit or license to operate from that agency if required is prohibited NEW YORK CITY DEPARTMENT OF HEALTH MENTAL HYGIENE Co nyc P E R A T I N G A F O O D E S T A B L I S H M E N T I N FOOD SERVICE EQUIPMENT Equipment that complies with the design and construction standards of the National Sanitation Foundation NSF is acceptable The NSF Manual on Sanitation Aspects of Installation of Food Service Equipment is an excellent reference Adequate facilities must be provided to promote good hygienic practices sanitary food handling and to minimize the potential of cross contamination between ?nished and raw products Provision of separate areas designed to segregate food handling operations involving raw and ready-to-eat products greatly reduces the possibility of cross contamination A separate food preparation sink for washing raw fruits and vegetables if these items are served is suggested Where the use of portable chopping boards is planned they may be colored coded or labeled for speci ?c use All food on display during service or while being held should be adequately protected from contamination by the use of packaging serving line storage or salad bar protector devices sneeze