Design o Ffood Promises

8/6/2019 Design o Ffood Promises

1/31

DESIGN OF FOOD PREMISES

Location (-establishment and -equipment

-Internal structure &fittings

-Facilities

-ventilation &Lighting

BY EDWINAH


2/31

1.0. ESTABLISHMENT

Objectives

--Depending on the nature of the operations, andthe risks associated with them, premises,

equipment and facilities should be located,designed and constructed to ensure that:

contamination is minimized;

design and layout permit appropriate

maintenance, cleaning and disinfections andminimize air-borne contamination.


3/31

surfaces and materials, in particular those

in contact with food, are non-toxic inintended use and, where necessary, suitablydurable, and easy to maintain and clean.

where appropriate, suitable facilities areavailable for temperature, humidity andother controls.

there is effective protection against pest

access and harbourage.


4/31

1.1 LOCATION

1.1.1 ESTABLISHMENTS when deciding where to locate food

establishments:

--Potential sources of contamination need to be

considered,-- as well as the effectiveness of any reasonable

measures that might be taken to protect food


5/31

Establishments should not be located anywherewhere, after considering such protective measures, itis clear that there will remain a threat to food safetyor suitability.

In particular, establishments should be located awayfrom:

--environmentally polluted areas and industrial activitieswhich pose a serious threat of contaminating food;

--areas subject to flooding unless sufficient safeguardsare provided;

--areas prone to infestations of pests;

--areas where wastes, either solid or liquid, cannot beremoved effectively.


6/31

1.1.2 EQUIPMENT

Equipment should be located so that it:

--permits adequate maintenance and cleaning .

--functions in accordance with its intended use.--facilitates good hygiene practices, including

monitoring.


7/31

1.2 PREMISES AND ROOMS

1.2.1 DESIGN AND LAYOUT

The internal design and layout of food

establishments should:--permit good food hygiene practices, including

protection against cross-contamination

between and during operations by foodstuffs.


8/31

1.2.2 INTERNAL STRUCTURES &

FITTINGS

Structures within food establishments should

-- be soundly built of durable materials

--be easy to maintain, clean--where appropriate, able to be disinfected.

In particular the following specific

conditions should be satisfied to protect thesafety and suitability of food:


9/31

the surfaces of walls, partitions and floors

should be made of impervious materials with

no toxic effect in intended use.

walls and partitions should have a smooth

surface up to a height appropriate to the

operation. floors should be constructed to allow

adequate drainage and cleaning.

ceilings and overhead fixtures should beconstructed and finished to minimize the

build up of dirt and condensation, and the

shedding of particles.


10/31


11/31

working surfaces that come into direct contact

with food should be:-- in sound condition, durable and easy to clean,

maintain and disinfect.

--made of smooth, non-absorbent materials, andinert to the food, to detergents anddisinfectants under normal operatingconditions.

If there is work surfaces on opposite sides ofthe room there should be a minimum of 3meters between them to allow adequate space


12/31

1.2.3 TEMPORARY/MOBILE PREMISES AND

VENDING MACHINES

These include market stalls, mobile sales andstreet vending vehicles, temporary premises inwhich food is handled e.g. tents

should be sited, designed and constructed toavoid, as far as reasonably practicable,contaminating food and harbouring pests

In applying these specific conditions andrequirements, any food hygiene hazardsassociated with such facilities should beadequately controlled


13/31

1.3 EQUIPMENT

1.3.1 GENERAL

Equipment and containers (other than once-only use containers and packaging) coming

into contact with food, should be designed andconstructed to ensure that:

-- they can be adequately cleaned, disinfected

and maintained to avoid food contamination Equipment and containers should be made of

materials with no toxic effect in intended use.


14/31

Where necessary, equipment should be

-- durable

-- movable or capable of being disassembled to

allow for maintenance, cleaning, disinfection,

monitoring e.g.. to facilitate inspection forpests.


15/31

1.3.2 FOOD CONTROL AND MONITORING

EQUIPMENT

Equipment used to cook, heat treat, cool, store

or freeze food should be:

-- designed to achieve the required food

temperatures as rapidly as necessary in the

interests of food safety and suitability, and

maintain them effectively.

-- designed to allow temperatures to be

monitored and controlled.


16/31

Where necessary, such equipment should haveeffective means of controlling and monitoring

--humidity,

--air-flow and any other characteristic likely to have adetrimental effect on the safety or suitability of food.

These requirements are intended to ensure that:

--harmful micro-organisms or their toxins are eliminatedor reduced to safe levels or their survival and growthare effectively controlled;

--where appropriate, critical limits established in

HACCP-based plans can be monitored.--Temperatures and other conditions necessary to food

safety and suitability can be rapidly achieved andmaintained.


17/31

1.3.3 CONTAINERS FOR WASTE AND

INEDIBLE SUBSTANCES

Containers for waste, by-products and inedibleor dangerous substances, should be:

--specifically identifiable, suitably constructed.

--where appropriate, made of imperviousmaterial.

Containers used to hold dangerous substances

should be identified and where appropriate, be lockable to prevent

malicious or accidental contamination of food.


18/31

Other facilities

Sanitary accommodation

It is good practice to have toilet facilities forcatering staff separate from those for

customers, guests or other visitors and shouldbe separate for sexes.

Toilets must be separated from food rooms bya lobby, preferably ventilated.

Doors to intervening spaces and sanitaryaccommodation should be self-closing.

Food should not be stored in the interveningspace


19/31

Notices requesting the user to wash their hands

should be clearly displayed . All sanitary conveniences within food

premises must be provided with adequate

natural or mechanical ventilation. Any mechanical systems should discharge

away from food rooms.


20/31

Wash Hand Facilities

Wash hand basins with a constant supply ofhot and cold running water (or appropriately

mixed) must be provided:

-- in convenient, accessible positions in foodpreparation rooms,

--- in addition to the wash hand basins serving

sanitary conveniences.


21/31

The number of wash hand basins depends on:

--size and nature of the business--the layout of the premises

however a minimum oftwo wash handbasins

are recommended to be fitted where there ishandling of both high and low risk foods.

It is good practice to site wash hand basins by

the entrance to kitchens


22/31

Consideration should be given to the use of

non-hand operated taps.

The wash hand basin should be large and deep

enough to facilitate the cleaning of hands.

Must be provided with a supply of soap ordetergent, preferably a bactericidal detergent

from a dispenser and hygienic drying facilities

which include:--disposable paper towels or washable fabric

"roller towels" in cabinets or warm air dryers.


23/31

It is good practice to have signs to identify

designated "Hand Wash" basins.

Wash hand basins must be used for hand

washing only

Washing/cleaning facilities

Washing facilities for utensils and equipment

should be separate from wash hand basins.


24/31

If sinks are used they should have an adequate

supply of hot and cold running water. Mains water is recommended .

If a water storage tank is used it must beadequately covered to protect the water fromcontamination.

Two sinks should be provided for washing upoperations (where automatic dishwashing is

not being used). Additional sinks may be required for

vegetable preparation and for general use.


25/31

Changing facilities

Adequate changing facilities for personnel

must be provided where necessary.

it is good practice to have separate changing

rooms away from open foods.

Adequate accommodation for outdoor clothing

and footwear should be provided.


26/31

Drainage system

Drainage facilities must be adequate for thepurpose intended.

They must be designed and constructed toavoid the risk of contamination of foodstuffs.

Drains must have sufficient fall to allow allsolid and liquid waste to flow away.

All appliances connected to the drainage

system must be provided with an effectivetrap.

Inspection points must be available, but theymust be adequately sealed.


27/31

Internal drainage systems should be trapped

and inspection covers should be sealed andscrewed down to prevent offensive odorsentering the food room.

Water supply

An adequate supply of potable water must beprovided and adequate for the activities

conducted at the food premises. Mains or use of storage tanks which must be

maintained


28/31

Waste disposal

Food waste and other refuse must be depositedin closable containers.

These containers must be of an appropriateconstruction, kept in sound condition, and be

easy to clean and disinfect. Refuse stores must be designed and managed

--to enable them to be kept clean,

-- to protect against access pests, and by againstcontamination of food, drinking water,equipment or premises.


29/31

Sewage and waste water disposal

Food premises must have a sewage and wastewater disposal system that effectively dispose

of all sewage and waste water.

Should be constructed so that there is no

likelihood of the sewage contaminating food or

polluting the water supply


30/31

Suitable and sufficient storage for food

Foods stores (dry goods, fruit & vegetables)should be ventilated to maintain cool dryconditions.

Ventilation may be provided by eithermechanical or natural means.

All foods should be stored above floor level to

facilitate easy cleaning and pest control -First Aid facilities

-Fire hazard control/management system


31/31

THANK YOU,THANK YOU,GOD BLESSGOD BLESS

Design o Ffood Promises

Documents