Module 5 — Basic Equipment and Facilities

### **Module 5: Basic Equipment and Facilities**

Proper equipment and facilities are fundamental for maintaining food safety. They ensure efficient food preparation, storage, and handling while minimizing the risk of contamination.

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### **1. Importance of Proper Equipment and Facilities**
- **Prevents contamination**: Ensures clean and safe food handling practices.
- **Improves efficiency**: Speeds up food preparation and storage processes.
- **Meets regulatory standards**: Ensures compliance with health and safety guidelines.

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### **2. Key Equipment for Food Safety**
#### **A. Food Preparation Equipment**
- **Cutting boards**: Use separate boards for raw meats, cooked foods, and produce to avoid cross-contamination.
- **Knives and utensils**: Keep tools clean, sanitized, and stored properly.
- **Thermometers**: Ensure food is cooked, stored, and held at safe temperatures.
- Refrigerator: ≤40°F (4°C)
- Freezer: ≤0°F (-18°C)
- Cooking: Varies by food type (e.g., poultry at 165°F/74°C).

#### **B. Cleaning and Sanitizing Tools**
- **Dishwashers**: Industrial or household models capable of washing at high temperatures.
- **Sanitizing solutions**: Use approved chemicals to clean surfaces and equipment.
- **Scrub brushes and sponges**: Replace regularly to prevent microbial growth.

#### **C. Storage Equipment**
- **Refrigerators and freezers**: Maintain consistent temperatures to prevent spoilage.
- **Shelving**: Use durable, non-absorbent, and easy-to-clean materials.
- **Sealed containers**: Store food in airtight containers to avoid contamination.

#### **D. PPE Storage**
- Dedicated areas for storing clean personal protective equipment (PPE) to prevent contamination.

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### **3. Facility Requirements**
#### **A. Flooring**
- Non-slip, durable, and easy to clean.
- Sloped for proper drainage in wet areas.

#### **B. Walls and Ceilings**
- Smooth, non-porous, and resistant to moisture and staining.
- Light-colored surfaces to easily spot dirt.

#### **C. Ventilation**
- Proper ventilation to remove heat, smoke, and odors.
- Prevents condensation that could lead to mold growth.

#### **D. Water Supply**
- Clean, potable water supply for cooking, cleaning, and sanitation.
- Separate handwashing sinks equipped with soap and disposable towels.

#### **E. Waste Disposal**
- Adequate trash bins with tight-fitting lids.
- Regular waste removal to prevent pest infestations.

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### **4. Maintenance and Inspection**
- **Routine checks**: Inspect equipment and facilities regularly for cleanliness and functionality.
- **Repairs and replacements**: Fix or replace damaged equipment promptly to maintain safety standards.
- **Pest control**: Keep facilities free from rodents, insects, and other pests.

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### **5. Role of Equipment and Facilities in Food Safety**
- Proper tools and facilities minimize contamination risks.
- Streamlined processes enhance food quality and safety.
- Compliance with health standards ensures consumer trust and avoids legal issues.

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### **Conclusion**
Having the right equipment and well-maintained facilities is essential for ensuring food safety. By investing in proper tools and adhering to high facility standards, food handlers can create a safe and efficient working environment that protects consumers and upholds public health.