Establishment of a

Commercial Kitchen at
Swanton Pacific Ranch

Current Foodservice Operation

Limited Capacity

Current Capacity: 20-26 people

Future capacity: 150-200 people

3,816 square feet

Learning
Center &
Dining Hall
Floor Plan

Regulations and Requirements

STATE
Permits require fulfillment of Californias environmental, safety,

electrical, ventilation, plumbing and waste management codes

COUNTY
Violations categorized as either critical or general, then critical further

classified as major or minor.

Main Inspection Criteria

1) Improper food holding/processing temperatures
2) Improper food preparation/handling procedures
3) Vermin infestation (rodent or insect)
4) Inadequate utensil/equipment washing or

sanitizing
5) Employee hygiene & training
6) Inadequate hand washing procedure

Food Holding & Storage Temperature

Constraints
Danger Zone (40-140oF)
Range of temps bacteria &

microbes proliferate most

rapidly

Double in number in as little as 20

minutes

FDA insists that refrigerator

temperatures be kept at or
below 40oF (4oC) and freezer
temperature at 0oF (-18oC)

Cold Storage: Fridge/Freezer

Walk-in

storage ensures enough open, slotted shelving for

air circulation; thus, more efficiently maintaining proper
food temperatures (between 28-40oF (-2 to 4oC))

Dishwasher & Sinks

The 2009 FDA Food Code requires that every commercial
kitchen have separate, designated sinks.
Suggestions:

Have a three-compartment sink to

accommodate all three stages of the
wash cycle; wash, rinse and sanitize.

Have a one or two-compartment food

prep sink to wash produce, fill pots, etc.

Strategically locate hand-washing sinks

Other considerations:

Make the dish room its own properly ventilated

area, lined with rubber service mats to avoid
slipping and falling.

Investment in an automatic, industrial dishwasher.

Pest/rodent control
The primary pests Swanton encounters include insects/flies, ants, and native
mice, such as the California house mouse

Strategies:
Installation of self-closing doors and tight fitting screens
Open-backed shelving that are at least 6 inches off the floor and 18
inches from the wall
Storage of dry goods in tightly sealed containers
Restriction of water sources
Maintenance facility cleanliness
Carry over a
half-billion
microbes

Purpose of Project
Identify criteria that will need to be further

scrutinized and pinpoints areas where we

will need to employ outside help
Troubleshoot any circumstances Swanton

Pacific Ranch may encounter to ease the

execution of future Foodservice operations.
Optimize organization and facilitate

efficient flow and safety of the food

produced in the facility.

Future Goals & Senior Project

Visit foodservice
facilities with operations
similar to what we would
hope to replicate here at
Swanton

Formulate a more comprehensive Food Safety Manual

that will include:

A perspective kitchen layout

Projected cost of equipment

Pest management strategies

Documentation plans

Recognition