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| Special Requirements 7 | Sanitation Standards for Food Facilities |
| 1. | Codes: |
| a. | California Health and Safety Code |
| b. | Chapter 4: California Retail Food Facilities Law |
| c. | California Code of Regulations, Title 17: Food and Drugs |
| d. | California Code of Regulations, Title 24: State Mechanical Code |
| e. | Uniform Plumbing Code |
| f. | Uniform Mechanical Code |
| 2. | Plan Review Process: |
| a. | Any proposed construction or operation of a food facility on properties operated by the University requires that a complete set of plans be submitted to Environment, Health and Safety (EH&S) and meet the sanitation requirements of State law as determined by an Environment, Health and Safety (EH&S) Sanitation plan review. |
| b. | The plans will be reviewed (see Food Sanitation Plan Checklist that follows) and shall be approved or rejected within 20 working days after receipt, provided the plans are complete and no additional information need be requested. |
| c. | A complete set of plans must include: |
| i. | Detailed Finish Schedules |
| ii. | Detailed Equipment Schedules |
| iii. | Hoods and Exhaust System Drawings and Specifiations |
| iv. | Liquid Waste Discharge Drawings and Materials Schedule |
| v. | Water Supply Drawings and Materials Schedule |
| 3. | Sanitation Construction Guidelines: |
| A. | Equipment |
| a. | All equipment shall meet or be equivalent to applicable National Sanitation Foundation (NSF) standards or, in the absence of applicable National Sanitation Foundation (NSF) standards be approved by the Campus Sanitarian. |
| b. | All equipment shall meet or be equivalent to applicable National Sanitation Foundation (NSF) standards or, in the absence of applicable National Sanitation Foundation (NSF) standards be approved by the Campus Sanitarian. |
| c. | All food establishments using multiservice consumer utensils shall clean the utensils in one of the following ways: |
| i. | Handwashing of utensils using a three-compartment metal sink with dual integral metal drainboards (a three step process using disinfectant). |
| ii. | Machine washing of utensils in machines using a hot water or chemical sanitizing rinse conforming to National Sanitation Foundation (NSF) standards. All hot water sanitizing machines must be equipped with a self-sealing temperature and pressure test plug. |
| d. | Hot (120°F minimum) and cold water under pressure shall be provided through a mixing valve to each sink compartment in all food establishments. |
| e. | Salad bars, buffet-type food service and other ready-to-eat unpackaged foods shall be shielded to intercept a direct line between the customer's mouth and displayed foods, (i.e., sneeze guards meeting National Sanitation Foundation (NSF) standards). |
| f. | All food and utensil contact surfaces must be made of nontoxic, noncorrosive materials, and shall be constructed and installed to be easily cleaned. |
| g. | Facilities exclusively for handwashing (with wall mounted soap and towel dispensers) are required at the following locations: |
| i. | Within or adjacent to toilet rooms. |
| ii. | Within or adjacent to each kitchen. |
| h. | Toilet facilities must be provided for use by employees and patrons, separate for men and women, and situated such that patrons do not pass through food preparation, storage, or utensil washing areas. |
| i. | For general clean-up and disposal of liquid waste, each establishment must be equipped with at least one of the following: |
| i. | A one-compartment non-porous janitorial sink. |
| ii. | A slab, basin or floor constructed of concrete or equivalent material, curbed and sloped to a drain. |
| j. | All cooking equipment and heat disinfection dishwashing machines must be provided with mechanical exhaust ventilation at or above each installation as required in Article 10.4 (commencing with section 13670) of Title 17 of, and Chapter 4-20 (commencing with Section 13670) of Part 4 of, the California Code of Regulations and Chapter 20 of the Uniform Mechanical Code, or corresponding references of subsequent code editions. |
| k. | Toilet rooms, employee dressing rooms, and custodial closets must be vented to the outside air by means of an operable screened window, an air shaft, or a light switch activated exhaust fan consistent with the requirement of building codes. |
| l. | Equipment must be sealed to the floor or a pedestal or supported at least 6" off the floor by unobstructive legs or casters allowing for easy cleaning. |
| m. | Abutting horizontal surfaces should be sealed to prevent entrance of moisture by soldering, employing sealed caps or approved sealants for this purpose. If adjacent equipment can not be sealed then it must be spaced (minimum of 6") to allow for cleaning access. |
| n. | Equipment should be sealed to the wall where possible or designed to be easily moved for cleaning. Where this is not possible, the equipment must be positioned with sufficient clearance from walls and other equipment to allow for access. |
| o. | A thermometer accurate to plus or minus 1oC shall be provided for each refrigeration unit and heating cabinet. The thermometer shall be affixed such that it is readily visible and indicates the temperature in the most marginal portion of the unit. |
| B. | Storage Areas: |
| a. | All food storage areas must be constructed to allow 6" clearance from floor surfaces. |
| b. | An enclosure, separate from food storage and preparation, must be provided for the storage of toxics, e.g., insecticides, rodenticides, etc. |
| c. | A room, enclosure or designated area, separate from toilets, food storage, food preparation and utensil washing areas must be provided where employees may change and store clothes. |
| d. | A room area, or cabinet separated from any food preparation or storage area, or utensil washing or storage area, shall be provided for the storage of cleaning equipment and supplies, such as mops, buckets, brooms, cleansers and waxes. |
| e. | Non-food items must be stored in an area separate from food. |
| C. | Walls and Ceilings: |
| a. | The walls and ceilings of all rooms, except for bar areas, rooms where food is stored in unopened container, and dining areas, must be of durable, smooth materials that are light in color and nonabsorbent washing surfaces. Where gypsum board is installed it must be finished smooth without texture or stippling and painted with a light enamel unless covered with a food service panel. |
| b. | Conduit of all type should be installed within walls wherever possible and spaced from the wall where this is not practical. |
| D. | Floors: |
| a. | Floor surfaces shall be durable, sealed and easily cleaned in all areas in which food is prepared, packaged, or stored, where any utensils are washed, where refuse or garbage is stored, where janitorial facilities are located and in all toilet, employee change and storage areas. |
| b. | Floor surfaces (except in dining areas) must be coved at the juncture of the floor and wall with a 10 millimeter (3/8") minimum radius coving extending at least 10 centimeters (4") up the wall surface. |
| c. | Floors shall be sloped 1:50 to floor drains in areas water flushed for cleaning or where pressure spray methods are employed for equipment washing. |
| E. | Plumbing and Plumbing Fixtures: |
| a. | All of the following equipment must convey liquid waste through an enclosed system, such as a tube or rigid pipe, to an indirect connection to the sanitary sewer: |
| i. | Ice machines and ice compartments. |
| ii. | All sink uses in washing or preparing foods. |
| iii. | Dishwashing machines. |
| iv. | Beverage dispensers, steam tables and other drained food compartments. |
| v. | Refrigeration units (unless equipped with properly installed and functional evaporators). |
| b. | Floor sinks are to be constructed flush to finish grade. |
| c. | Backflow prevention devices appropriately selected for the application involved and University of Southern California (USC) approved (i.e., University of South California Foundation for Cross Connection Control and Hydraulic Research) are required at the following locations: |
| i. | Where potable water systems may be jeopardized by actual or potential cross-connections with industrial water uses. |
| ii. | All threaded hose attachments and janitorial sinks. |
| iii. | Automatic dishwashing and utensil washing machines (an atmospheric vacuum breaker located downstream of the pressure regulator). |
| d. | Grease interceptors should be employed wherever necessary (i.e., pot and utensil sinks, automatic washing machine and other sources of lipid saturated sewer discharges), properly sized and located preferably outside the food establishment in an area readily accessed and equipped for servicing. |
| F. | Vector Prevention: |
| a. | All exterior doors should be self-closing and tight-fitting, allowing gaps no greater than 1/4". Air curtains are recommended for delivery entrances and where doors must remain open for prolonged periods of time. |
| b. | All plumbing and building vents should be screened with 1/4" galvanized hardware cloth or comparable material to prevent rodent entry. |
| c. | Exterior building cracks, gaps and openings should be sealed using metal, concrete, or brick and mortar. |
| d. | All potential cockroach harborage areas (e.g., hollow areas of equipment, wall gaps behind equipment) and food storage areas (e.g., storage cabinets) should be sealed tight using a non-hardening caulking material. |
| e. | All conduits (including plumbing, electrical, mechanical, and soda lines) perforating the walls, ceilings and floors should be collared and sealed. |
| f. | Pigeon roosting should be discouraged by constructing window ledges at a 45° angle where the ledges are wider than 6". |
| g. | All sources of accumulating moisture, such as leaks, sweating by condensation, poor drainage, etc., must be abated. |
| h. | A refuse/garbage storage area equipped with backflow protected hot and cold water through a threaded mixing tap is recommended with a sealed floor sloped to a floor drain. This allows for maintenance of refuse barrels and dumpsters to discourage the attraction of pests and odors. |
| 4. | Sanitation Inspections: |
| a. | A final sanitation inspection is required of all new food facilities constructed on the University grounds before permitted for operation. |
| b. | Routine sanitation inspections will ensure throughout the year to ensure the maintenance of the facilities and a sanitary food service environment. |