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Provide hot water, and wastewater disposal facilities, for cleaning containers. Also check
with local plumbing officials about water requirements.
LIGHTING: At least 50 foot-candles of light on all food preparation surfaces, including
cooking equipment.
At least 20 foot-candles in all other areas.
The lights in food handling, food storage, and equipment cleaning/storage areas are to be
shielded.
VENTILATION: All rooms, including storage rooms, are to have sufficient ventilation to
keep them free of excessive heat, steam, obnoxious odors, smoke and fumes.
If greasy fumes or a water condensate problem are inherent in the cooking operation, the
cooking equipment must be installed under a ventilation hood, with removable filters,
power-vented to the outside. If a water condensate problem will be created with a
mechanical dishwasher, it must be vented to the outside.
Pipes and conduits must be concealed within the hood structure except pipes for the fire
extinguisher system.
The hood and installation must be approved by the Fire Marshal where applicable. Check
the list of other Agencies to Contact at the end of this pamphlet.
LOCKERS/DRESSING ROOMS: Provide enough lockers or other suitable facilities to
store employee clothing and other personal belongings (for example, purses).
These facilities may be located only in designated rooms or areas containing only
completely packaged food or completely packaged food-related articles.
If employees routinely change clothes within the establishment, rooms or areas must be
designated for that purpose.
These areas cannot be used for any part of the food-handling operation.
STORAGE: Provide enough dry storage area for the intended operation.
PREMISES: The walking and driving surface of the exterior area must be surfaced with
concrete, asphalt, gravel or a similar material effectively treated to minimize dust.
These surfaces must be graded to prevent water pooling.