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Lecture notes study book Servsafe Coursebook of National Restaurant Association, National Restaurant Association Staff - ISBN: 9780133883503 (Chapter 11)

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Chapter 11
Safe Facilities and Equipment
− Designing a Safe Operation
• Constructive plan review
Constructive plans require approval from the regulatory authority
o Ensure design meets requirements
o Ensure the safe flow of food
o Can save time and money
− Layout
• A well-designed kitchen
o Has a workflow that minimizes the time food is in the temperature danger zone
o Positions equipment to minimize opportunities for cross-contamination
o Makes equipment accessible for regular cleaning
− Materials for Interior Construction
• Each area of operation will have its own flooring needs
o Nonporous, resilient flooring ex:
▪ Vinyl/Rubber Tile
▪ Slippery when wet
▪ Good for locker rooms and offices
• Flooring
o Hard-Surfaces Flooring ex:
▪ Marble
▪ Quarry tiles
▪ Wood
▪ Good for public restrooms and high-dirt areas
• Carpeting
o Not recommended for high-dirt areas
• Special Flooring Needs
o Use non-slip surfaces
o Coving is required for resilient and hard-surface flooring materials
− Finishing for Interior Walling and Ceilings
• Interior Finishes
o Smooth
o Durable
o Non-absorbent
o Easy to clean
− Considerations for Other Areas

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National Restaurant Association, National Restaurant Association Staff Servsafe Coursebook
Publisher: 2014 ISBN: 9780133883503 Edition: Unknown

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August 8, 2025
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