Insect and Rodent Control
Openings to the outside
should be effectively protected
against the entrance of rodents.
Outside openings should be pro-
tected against the entrance of
insects by the installation of tight-
fitting self-closing doors, win-
dows, self-closing serving win-
dows at drive-throughs, screen-
ing, controlled air currents,
vestibules or by other means.
Screen doors should be self-
closing and screens for windows,
doors, sky-lights, transoms,
intake and exhaust air ducts and
other openings to the outside
should be tight-fitting and free
of breaks. Screening material
should not be less than sixteen
mesh to the inch.
Loading docks and delivery
doors should be provided with
effective air curtains or vestibules
with self-closing doors to pre-
clude the entrance of insects.
Any opening between the floor
and bottom of outer doors
should be protected with rodent-
proof material.
Lighting
Permanently fixed artificial
light sources should be installed
to provide at least 30 foot can-
dles of light on all food prepara-
tion surfaces and at equipment
or utensil-washing work levels.
All other areas, including dining
areas during cleaning operations,
should be provided with at least
20 foot candles at 30 inches
from the floor.
Shielding such as plastic
shields, plastic sleeves with end
caps, shatterproof bulbs and/or
other approved devices should be
provided for all artificial lighting
fixtures located over, by, or within
food storage, preparation, service
and display facilities. Sheilding
should also be provided where
utensils and equipment are cleaned
and stored, particularly where
they may be exposed to extremes
in temperature variation.
Heat lamps, where used, should
be protected against breakage by
a shield surrounding and extending
beyond the bulb, leaving only
the face of the bulb exposed.
Ventilation
All establishments shall be
adequately ventilated to prevent
excessive heat, steam, condensa-
tion, vapors, odors, smoke and
fumes. Ventilation to the outside
air must comply with applicable
law and regulation and must not
create a nuisance or unlawful
emission. Intake and exhaust ducts
must be constructed and main-
tained to prevent dust, dirt or
other contaminants from enter-
ing the establishment. Mechanical
ventilation must be installed in
rooms where odors, vapors or
fumes originate. Ventilation hoods
and devices must be constructed
and installed to prevent grease or
condensation from collecting on
walls or ceilings and from drip-
ping into food or onto food-
contact surfaces.
All hoods should meet NSF
Standard #2 requirements and
be designed, constructed and
installed in conformance with the
National Fire Protection
Association Bulletin #96.
NOTE: The installation and
operation of ventilation sys-
tems is regulated by the
NYC Department of
Buildings, the NYC Fire
Department and the NYC
Department of Environmental
Protection. For additional
information regarding these
installations and other require-
ments, including ventilation
hoods, ducts and fire sup-
pression systems (ANSUL),
you should contact these
agencies.
Cooking equipment ventila-
tion hoods and devices should be
designed and installed to prevent
grease or condensation from col-
lecting on walls, ceilings, and
fire suppression supply piping,
and from dripping onto food or
food contact surfaces.
Make-up air intakes should be
screened (bird screen) and fil-
tered to prevent the entrance of
dust, dirt, insects and other con-
taminating material. Where the
introduction of make-up air will
cause condensation, drafting or
interfere with the exhaust or
vapor capture efficiency of the
hood, the make-up air should be
tempered. A tempered make-up
air system may be required if the
exhaust is greater than 1,500 cfm.
The installation of fire sup-
pression system supply piping in
the unfiltered air space in
exhaust hoods should be limited
to vertical runs to minimize
24
o
PERATING A FOOD ESTABLISHMENT IN
nyc
NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE
OTHER CONSIDERATIONS