*麻吉娜の藍帶廚藝小宇宙*

Lesson 1 Facility design

-Good design:

                Large enough to accommodate all essential equipment

                Separate areas for storage & preparation of raw food and time/temp control

                Continuous workflow from delivery to service

                Separation of food and waste

-Floors

                (1) Food premises: use nonporous(無孔的), resilient(有彈力的) flooring. Include walk-in refrigerators, dishwashing areas, restroom, garbage storage area, etc.

                (2) Ceramictile, brick, marble, or hardwood: nonabsorbent(吸水) and durable(耐用).

                (3) Nonslip floor: washing area

Lesson 2 Water

-All food prep must use potable(合飲用的) water

-Hurricane(颶風) or flood(水災),listen to guideline

-Prevent backflow: barometric loops, vacuum breakers, dual-check valves, reduced pressure principle devices

-Air gap: at least 1 inch

Lesson 3 Guidelines and Maintenance

-Ventilation(通風): helps remove vapors(霧氣), odor(臭氣), fume(煙)

-Lighting

(1) 108 lux (10 foot candles) dry storage and walk-in refrigerator & freezer

(2) 540 lux (50 foot candles) food prep area

Equipment: Purchase equipments approved by USF International and Underwriters Laboratories (UL)

-Utensils: corrosion resistant, waterproof, smooth, easy to clean and heavy enough to withstand frequent washing, resistant to chipping, scratching and deformation. Store clean items clean and dry, 6 inches above floor.

-Cast iron may be used for serving food if the utensil is a part of the uninterrupted process from cooking to serving.

-Thermometers: Acceptable temperature range in food prep area is 0~220F(+/- 2F)