[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402923-105":59,"doc-detail-402923-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","envhealthfooddesignmanaulsectione","EnvHealthFoodDesignManaulSectionE","","Guidance for food service facilities outlines Section E on protecting food through proper facility design, equipment, and operational controls. It references Chapter 511-6-1 and specifies requirements related to washing fruits and vegetables, limiting pathogen growth, and protecting food after receiving. The manual provides detailed layout principles for separate sink areas for raw versus ready-to-eat foods, spacing and barrier use to prevent cross-contamination, allergen considerations, and rules for display and dispensing protection such as sneeze guards and compliant shield standards.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/envhealthfooddesignmanaulsectione/402923/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/envhealthfooddesignmanaulsectione/402923.png","ImageObject",300,407,{"name":92,"@type":93},"Connor ","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the purpose of Section E in the manual?","Question",{"text":113,"@type":114},"It provides guidance and interpretations to meet the basic requirement of Chapter 511-6-1 by promoting good hygienic practices, sanitary handling, and minimizing cross-contamination between ready-to-eat and raw products.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How should sink and washing areas be arranged for raw versus ready-to-eat foods?",{"text":118,"@type":114},"Separate areas must be designed to segregate operations for raw and ready-to-eat foods. Sinks used for preparing or thawing must be stainless steel, and washing raw fruits/vegetables and cooling activities should use sinks sized for the processing volume, with hot and cold pressurized water and adequate drain-board or worktable space.",{"name":120,"@type":111,"acceptedAnswer":121},"What must be done if separate areas for sink installation cannot be provided?",{"text":122,"@type":114},"Physical barriers such as sufficient spacing, partitions, or shields should be used to prevent splash, spray, and contact of contaminants. The guidance generally recommends not less than three feet between sinks when possible and ensures barrier height prevents cross-contamination.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},402923,1790537561,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},687207022233,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","This manual is to be used as a Guidance Document only and does not replace the actual Rules and Regulations as written in Chapter 511-6-1 for food service establishments.  \nSECTION E-FACILITIES TO PROTECT FOOD  \nREFERENCES (Chapter 511-6-1)  \n.04 Food. (4) Protection from Contamination After Receiving. (g) Washing Fruits and Vegetables.  \n.04 Food (6) Limiting Growth of Pathogens. (j) Variance Required.  \n.04 Food. (4) Protection from Contamination After Receiving. (k) In-Use Utensils, Between-Use Storage.  \n.04 Food. (4) Protection from Contamination After Receiving. (u) Food Display.  \n.04 Food. (4) Protection from Contamination After Receiving. (v) Condiments, protection.  \n.05 Equipment and Utensils. Amended. (3) Numbers and Capacities. (f) Utensils, Consumer Self-Service.  \n.05 Equipment and Utensils. Amended. (3) Numbers and Capacities. (j) Sinks for Washing Raw Fruits and Vegetables  \n.05 Equipment and Utensils. Amended. (2) Design and Construction. (p) Dispensing Equipment.  \n.05 Equipment and Utensils. Amended. (2) Design and Construction. (v) Molluscan Shellfish Life-Support System.  \nI. Purpose: As a basic requirement of Chapter 511-6-1, adequate equipment and facilities must be provided to promote good hygienic practices, sanitary food handling and to minimize the potential for cross-contamination between ready-to-eat and raw products. As a result, this Section has as its purpose to provide guidance and interpretations to satisfy this basic requirement.  \nII. Food Preparation Sinks and Associated Equipment:  \n1. Separate areas shall be designed to segregate food-handling operations involving raw and ready-to-eat foods. Sinks used in preparing or thawing of foods must be made of stainless steel. If cooling of cooked, ready-to-eat food is planned and if raw fruits and vegetables are included on the menu as an item or ingredient, a sink or sinks sized for the volume of food to be processed shall be provided for washing raw fruits and vegetables and for cooling activities. It must be equipped with hot and cold water under pressure and be equipped with a recommended minimum 18\" drain-board or sufficient  \ncounter/worktable space to separate unwashed fruits and vegetables from those that are ready for preparation or service. Further, there must be provided sufficient space between these raw fruits and vegetable washing/cooling sinks and other food preparation sinks to preclude the possibility of cross-contamination from other uncooked foods such as meat, fish, poultry, etc.  \n2. If the menu and the volume offood to be prepared requires sinks for the preparation of  \nother foods such as meats, poultry and fish, separation by species of food due to cooking time/temperatures, as required in DPH Rule 511-6-1-.04(5) , must be considered in planning the placement of these sinks. The purpose of this consideration is to prevent the occurrence of cross-contamination which may occur between foods. This crosscontamination between foods could lead to inadequate time/temperature kill step application during the cooking process or provide a pathway for pathogens to cause  \nillness as a result of consuming contaminated raw, ready-to-eat fruits and vegetables.  \nLikewise, preventing cross-contamination of food in regards to allergens such as shellfish should be considered in planning the placement and use of these food preparation sinks.  \n3. Should separate areas for sink installation not be possible  , then properly design and constructed physical barriers between sinks must be utilized in their installation. These physical barriers may be sufficient spacing between sinks, partitions, or shields to preclude splash, spray and contact of contaminates. Generally, depending on the menu review, food process flow, equipment arrangement, and design, not less than three (3) feet of space or more, if possible, should be provided between these sinks. If spacing cannot be provided, it may become necessary to provide a barrier between these sinks","cbCainMejT14MwEc","https://ap.wps.com/l/cbCainMejT14MwEc","pdf",928172,18,"English","# I. Purpose\n# II. Food Preparation Sinks and Associated Equipment\n## 1. Separate areas and sink requirements\n## 2. Placement considerations for other foods\n## 3. Physical barriers when separation is not possible\n## 4. Color-coded boards and separate work areas\n# III. Facilities for Displaying and Dispensing of Food\n## 1. Protecting food on display during service\n## 2. Food shields (sneeze guards) standards and placement","[{\"question\":\"What is the purpose of Section E in the manual?\",\"answer\":\"It provides guidance and interpretations to meet the basic requirement of Chapter 511-6-1 by promoting good hygienic practices, sanitary handling, and minimizing cross-contamination between ready-to-eat and raw products.\"},{\"question\":\"How should sink and washing areas be arranged for raw versus ready-to-eat foods?\",\"answer\":\"Separate areas must be designed to segregate operations for raw and ready-to-eat foods. Sinks used for preparing or thawing must be stainless steel, and washing raw fruits/vegetables and cooling activities should use sinks sized for the processing volume, with hot and cold pressurized water and adequate drain-board or worktable space.\"},{\"question\":\"What must be done if separate areas for sink installation cannot be provided?\",\"answer\":\"Physical barriers such as sufficient spacing, partitions, or shields should be used to prevent splash, spray, and contact of contaminants. The guidance generally recommends not less than three feet between sinks when possible and ensures barrier height prevents cross-contamination.\"}]","EnvHealthFoodDesignManaulSectionE | PDF",1790535307,45]