indirectly, for example, using a plant-steam to clean-steam heat exchanger.
Steam must be considered sanitary and/or "clean". The steam must not
contain any chemical contaminants associated with descaling agents, which
extend boiler life but pose significant health problems.
All storage areas (dry, refrigerated, and frozen) will be
equipped with shelving systems appropriate to the application and to
maximize space utilization. The use of high density or track shelving shall
be considered to expand storage space and maximize the storage area.
Shelving shall be finished with galvanized steel, zinc coated carbon steel,
and chrome plated carbon steel or extruded aluminum. The style of shelving
largely depends on the application of the shelving. Louvered and open wire
shelving are most commonly used in walk-in refrigeration to encourage air
movement. Dry storage areas often feature solid or embossed shelving for
their strength and ease of cleaning.
All handwashing sinks shall have "hands free" operation (wrist,
elbow, knee, or sensor operated). Sensor operated is preferred, however,
material cost and maintenance costs must be evaluated before this type of
fixture is used. If sensor operated is determined appropriate, the fixture
must include a manual override. Wall mounted towel dispensers and waste
receptacles will be provided in immediate proximity to each sink unit.
Coordinate requirements for liquid soap dispensers with the facility user as
these may be provided under a vendor contract.
Food Services will be designed to comply with Joint Commission
Standards for Care of Patients, the National Sanitation Foundation
Standards, and TB MED 530.
Cafeteria serving areas will be designed to accommodate a la
carte pay pricing policies. Plan servery to serve large volumes of customers
at one time. A scatter, hollow square or scrambled servery design should be
included in all ala cart facilities. Cashier and serving stations and salad
bars will be designed with tray glides for customer ease of movement. The
design must allow for generous queuing room at the cash register stations.
Beverage stands should be supplied with the following: water source,
piggyback soda fountain conduit, steam (if available), ample electricity for
and short order cooking require extensive planning with the end user.
All kitchen exhaust hoods must be factory fabricated. Field
fabricated hoods must not be used, as quality standards are inconsistent.
All kitchen exhaust hoods will be designed to be self-cleaning. Kitchen
ventilation shall be designed to provide the end user with adequate hoods to
accomplish exhausting requirements. Care must be taken to increase
ventilation capability when deep fat fryers and charbroilers are planned.
Refrigeration equipment must not be planned under kitchen ventilation
systems unless it is incorporated into a piece of cooking equipment.
Finishes throughout Food Service shall comply with
Appendix A. Corner guards, wall guards and steel kick plates for doors
should be planned liberally throughout the kitchen. Cart wash areas and
dish machine areas should be finished for wet environments. Floors shall be
finished with quarry tile for durability and resistance to moisture. Most
quarry tiles do not require sealing. Care must be taken when preparing the
contract specifications to not require sealing of quarry tile, which could
produce a slipping hazard to staff. Quarry tile grout may be integrally
colored to present a uniform color of the floor plane. Corridor floors
should be finished in vinyl tile, with a polished finish. Dining areas and
offices should be finished in carpet. The carpet shall be a commercial