What are key elements of facility design that support food safety?

Facility design directly affects food safety capability. Key elements: (1) SURFACES — floors, walls, ceilings: smooth, durable, non-absorbent, easily cleanable; floor-wall junctions coved (rounded); avoid wood floors in wet areas; (2) HAND-WASHING STATIONS — required in food prep, warewashing, restroom areas; equipped with hot/cold running water, soap, paper towels or air dryers, waste container; accessible (not blocked, not used for other purposes); (3) SINKS — separate dedicated sinks: hand-washing (cannot be used for food prep or warewashing), food prep (clean food preparation), warewashing (3-compartment for wash/rinse/sanitize), mop/utility (cleaning); food cannot be prepared in hand-washing or warewashing sinks; (4) PLUMBING — sized for demand; backflow prevention (air gaps, vacuum breakers, RPZ valves) to prevent cross-connection between potable water and waste; drainage that prevents sewage backup; (5) REFRIGERATION — adequate capacity, thermometers in each unit, capable of maintaining ≤41°F throughout; separate raw and ready-to-eat storage with raw below RTE; (6) DRY STORAGE — at least 6 inches off floor; temperature/humidity control as needed; pest exclusion; (7) PEST EXCLUSION — sealed openings, screens on windows, door sweeps, no harborage areas; (8) LIGHTING — adequate intensity (50 foot-candles at food prep, 20 at hand-washing, 10 in walk-ins); shielded bulbs to prevent contamination from breakage; (9) VENTILATION — sufficient to remove heat, moisture, smoke; hood systems over cooking equipment.