Pest Control Of The Food Premises

Food premises should be kept free of pests like rats, mice and insects such as flies and cockroaches. Food premises and surrounding areas should be inspected frequently to look for signs of pest infestation. Presence of rats and mice can be indicated by signs left behind by their activities including droppings, holes, runways, biting  marks, feet marks and spreads.

Cockroaches usually hide behind stoves, hot water pipes, sinks, in cupboards, drying rooms and anywhere which is dark and warm. Signs of cockroach infestation include presence of cockroach eggs and droppings and a unpleasant "cockroach" odour.

Flies usually infest places with food attraction. Presence of fecal specks and vomits are common signs of fly infestation.

Food premises are easily infested by rats, mice, cockroaches and flies because they provide them with sufficient food sources and numerous harborage places. Improper handling of food and food debris, accumulation of miscellaneous articles and presence of structural defects cause to be food premises highly susceptible to pest infestations. Pests will not only cause food safety problems but also transmit diseases to human. They can carry pathogenic organisms to foods physically by their bodies, hair and excreta.

Pest infestations should be dealt with immediately but without affecting food safety. Preferably, they should be carried out by specialist pest control service providers.

Keeping Of Records About Pest Controlling

Management of food premises should keep proper records of results of pest control inspections, surveys, maintenance and services, etc. in respect of your premises.

Presence of pests increases the probability of contamination of food and may cause significant damage to food premises. The first and best line of protection is to prevent entry of pests by proper inspection and maintenance of the premises. The second line of protection is to remove pests of food source by proper storage of food and quick removal of reject, food leftovers and spills.

 



Annual fumigation can be used to prevent or control of pest within the food premises. But, you should be hired well knowledgeable and certified expertise or company for that processes. Phostoxin tablets can be used for that. 

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice

Maintenance & Sanitation Of The Food Premises

Maintenance and sanitation is also major steps within operations of the food premises. Maintenance is engineering part of your food premises. So, we will discuss that soon after in genuinely. Sanitation is another subject area regarding your final product quality. It is also major task in food premises. There are compulsory requirements to setup within your premises. Top management of your premises like the brain to lead all others. Quality Assurance department is like the heart of your system.  It should be required set of laboratories to achieve future targets and maintain your process's quality assurance standards. While your drafting that kind of important tasks should be considered. Sanitation process must be controlled by together with engineering and quality assurance department.

Premises & Physical Maintenance  

Food premises, their fixtures, fittings, equipment and utensils should be maintained to an acceptable standard of cleanliness, and in a good state of repair and working order having regard to their use. There should be effective systems in place to ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities and equipment, control pests, remove waste and monitor and record the effectiveness of maintenance and sanitizing procedures.

The walls, floors, doors, artificial ceilings, woodwork and all other parts should be kept clean, free of visible impossible matters or unpleasant odours, especially that there should be no accumulation of reject, food waste or recycled matters except in proper containers, dirt, grease and other visible matters that may unfavorably affect the standard of cleanliness of the premises, such as mould and cobwebs. Those kept in such good order, repair and condition so that they are not broken, split, chipped or worn out, etc. as to enable them to be effectively cleaned and prevent, so far as reasonably practicable, the risk of infestation by pests and entry of birds.

Doors especially their handles, knobs or plates that may come into contact with food handlers' hands,  windows, window frames, and window shelves and other surrounds to openings in walls and ceilings should be effectively cleaned. They should also be maintained in such a condition that they will not allow pest infestation. Pest controlling process is important.

Closest Surroundings, such as Streets, lanes and other public places or the common part of a building, which are within 6 m of the food premises, should be kept clean and free of litter or waste.

Food contact surfaces of equipment and utensils, such as crockery, dishes and tableware, should be maintained in a good condition of repair and working condition. They should be smooth, free of cracks and crevices, and be kept clean and free from harmful matters by standard cleaning and sanitizing at a frequency that prevents accumulation of grease deposits, dirt and other residues, having regard to their use.  A food contact surface should be cleaned and sanitized between each use for raw food and ready to eat food. If an equipment or utensil is used continuously at room temperature for handling potentially hazardous foods such as  meat slicers, it should be cleaned and sanitized at least once every 4 hours. Food contact surfaces of equipment and utensils should be maintained in a clean and sanitary condition to prevent contamination of food. Special care should be taken to clean and sanitize the equipment and utensils that have been used for handling raw food before being used again for handling ready  to eat food to avoid cross contamination.

Cutting surfaces such as chopping blocks and cutting boards which are subject to scraping and making should be resurfaced if they become too difficult to be effectively cleaned and sanitized, and should be discarded if resurfacing is impossible.

Any part of a thermometer, especially the temperature probe, that will be inserted into the food for temperature measurement is a food contact surface, which should be cleaned and sanitized between uses, particularly between each use for measuring the temperature of raw food and ready to eat food.

Chipped or cracked eating or drinking utensils cause food safety risk because such defects can harbor dirt and bacteria, and spoil the surfaces' ability to be effectively cleaned and sanitized, by this means allowing the spread of infectious diseases. Besides, they may contaminate food directly if broken or chipped pieces fall into the food, and the exposed sharp edges can easily cause injuries to customers.

All parts of the premises, fixtures, fittings and equipment should be maintained at all times in a state of good repair and working condition to prevent contamination of food by plaster, paint, broken glass or leaking pipes, etc., enable effective cleaning and, if necessary, sanitizing, ensure pests cannot gain access to the premises from hollow spaces in ceilings, walls, etc. and ensure that the equipment works as planned.

Kitchens and Food Rooms'  Floors should be free from buildup of food waste, dirt, grease or other visible intolerable matters. They should be washed with detergents at least once daily. Hot water or steam may be used for better removal of grease. Covings between floor and wall junctions should be kept clean, in good repair and be attached tightly to their positions. Floor surfaces should be maintained in good condition, free of cracks, crevices or other defects. There should be no dips or hollows. Wall materials such as tiles or stainless steel should be tightly attached to the surfaces.  Walls of food rooms and kitchens should be cleaned frequently, about once daily or more if necessary. Wall surfaces or ceilings should be clear of unnecessary fittings or decorations such as posters or pictures as far as possible.

Any furniture or equipment, which cannot be moved by one man, should not be placed too near to any wall inside kitchens or food preparation rooms as to block access to such places for cleaning. Otherwise, heavy equipment can be installed with wheels to facilitate easy removal for cleaning. Junctions between walls, and between walls and ceilings, should be tightly sealed and maintained in good condition, and free from cracks, crevices, holes or gaps or cracking materials. Any holes or gaps that may allow access of pests to wall and ceiling cavities should be sealed up.

Surfaces of ceiling should be smooth and first finished in washable paint to facilitate cleaning, although frequent cleaning is not necessary. Ceilings should be maintained in a good state of repair so that there are no spaces or joints, and be kept in a clean and sanitary condition.

 Buildup of food waste, dirt and grease, etc. provides food for pests and enables microbial growth, which are favorable to food contamination. These dirt and waste may come from a variety of sources including food spills, food handlers' shoes, cloths  and food packaging, etc. brought into the premises. Buildup of liquid on floors could provide a water source for pests and support their presence in the premises. It could also be a source of microbial contamination. Cracks, crevices or similar defects on walls, floors or ceilings can harbor pests or become their breeding grounds. Effective, frequent and regular cleaning, sanitizing, and maintenance of floors, walls, ceilings and equipment are then necessary for removal of food contaminants and prevention of microbial breeding.

Non food contact surfaces of equipment such as cupboards, refrigerators, wet refrigerators, racks, stoves, cooking ranges and food lifts should be kept clean and in good state of repair and working condition. Non food contact surfaces should be cleaned at a frequency that prevents accumulation of dirt and grease, preferably once a week or more as required. Cleaning has to be carried out in a systematic manner, for example, in the cycle from walls, non food contact surfaces of equipment such as cupboards, refrigerators, cooking ranges and then the floors. Systematic cleaning of non food contact surfaces can be achieved by using below steps.

1. Removing food debris and soil by clean wiping cloths and brushes, etc.
2. Rinsing with clean water
3. Applying detergent and washing, with brush or scourer to remove remaining debris or soil, if necessary
4. Rinsing with clean water and air dry.

Similar to food contact surfaces, non food contact surfaces should also be kept clean and in good repair to help minimize the possibility of food contamination.

Cleaning And Sanitizing Programme Of The Food Premises

Effective cleaning and sanitizing programme can remove food leftovers, dirt and micro organisms, therefore minimizing the risk of food contamination and food poisoning. To achieve the standard of cleanliness, a cleaning or sanitizing programme should sooner be developed to ensure that cleaning or sanitizing is conducted in a systematic and regular manner. The programme may vary according to the size of operation of food premises. A well planned cleaning or sanitizing programme should be included areas and items of equipment and utensils to be cleaned or sanitized, frequency of cleaning or sanitizing required for each item, specific standard washing or cleaning or sanitizing procedures, equipment and methods to be used, chemicals or processes to be used  and the staff responsible for each task.

The design of all food premises must provide for suitable access for effective and efficient cleaning of all equipment, fittings, surfaces and areas. Cleaning and sanitizing of equipment and utensils should be done as separate processes. A surface needs to be thoroughly cleaned before it is sanitized.

Cleaning is a process for removal of contaminants such as food residues, dirt, grease and bacterial film from a surface, which is achieved by the use of water and proper detergent. Systematic cleaning can be achieved by  pre scraping the utensils or surfaces and rinsing with clean water to remove most of the food residues, dirt and debris present, washing with warm water and detergent by agitation to loosen the remaining food residues and dirt,  rinsing with clean water to remove the loosened food residues and dirt, and to get rid of the residues of detergent by clean water.

Detergents used for cleaning food contact surfaces should be appropriate for the task, and be able to effectively remove food residues on equipment and utensils. Agitation can be done manually with the use of cloth, scrapers, scourers or brushes  or mechanically by means of mechanical dishwashers that can deliver water at such a pressure as to provide the agitation required for removing food residues and other soil from the surfaces of utensils or equipment.

Sanitizing Process Of Food Premises

After cleaning, food contact surfaces of equipment and utensils can be sanitized by  being immersed in boiling water for not less than one minute inside a sterilizer  or immersed in a non toxic solution containing a bactericidal agent of a type approved by the Food standards at a temperature of not less than 24^oC for at least one minute  or  mechanically washed in a mechanical dishwasher of a type approved by the Food standards.

Most of the bactericidal agents used in food premises are chlorine based compounds. Instructions on how to use the agents should always be followed, especially the optimal combination of the temperature, pH and concentration of the agent. If the instructions are not clear, further advice should be required from the supplier.

Drying & Storing Of Cleaned Equipments

All cleaned and sanitized equipment and utensils should be thoroughly dried by evaporation  or air dry.

Cleaned and sanitized equipment should be stored in a cupboard which has been cause to be evidence against the access of dust and pests, if not for immediate use.

Utensils and equipment should be sanitized, either mechanically or manually, after cleaning to minimize the risk of food becoming contaminated with micro organisms when coming into contact with the utensils or equipment. Bactericidal agent should be applied at the proper concentration, temperature and for the appropriate length of time to achieve pleasing reduction in bacterial level, whose effectiveness is a function of the time and temperature that the utensils and equipment to be sanitized are exposed to.

Sanitized equipment and utensils should be allowed to dry as quickly as possible as most micro organisms cannot survive in the absence of water. Drying by towels or storing on a dirty surface may lead to re-contamination of cleaned and sanitized surface.

Air Filters And Filter Flag Indicators

 Air filters or grilles of ventilating systems should be removable for cleaning, and be cleaned frequently to prevent accumulation of dirt and dust. Filters should be cleaned by water and detergent, or be replaced, when the filter gauge or differential pressure switch shows an increase of 50 Pascal over the designed air filter pressure drop, or when the filter flag indicator shows "dirty". Additionally, air filters should be installed in such a manner that all incoming air must pass through them before distributed within the premises. All grilles should be tightly fixed in their positions to guard against entry of rodents.

Fused Running Hour Meters

 Each fused running hour meter installed for ventilating systems should be checked frequently to ensure that it is functioning properly.

Annual Inspection

Ventilating systems in  food premises should be inspected at intervals not exceeding 12 months by registered specialist contractor. Air supplied to food premises should be of sufficient quality and quantity to replace contaminated air for the health of workers and customers.

Maintenance Of Refrigerators Including Chillers And Walk In Freezers

Refrigerators for storing fresh food should be kept at a temperature not exceeding 10^oC, if possible at or below 4^oC. A thermometer should be provided to each refrigerator indicating the temperature at which the food is being stored. Doors of refrigerators should be kept closed at all times except during use. Overstocking of food in refrigerators, should be avoided to ensure free circulation of cold air in the refrigerator and maintenance of food at proper temperatures. Inside surfaces of refrigerators including their border should be cleaned frequently. Over frozen refrigerators should be defrosted without delay.

Linens Or Cloths

Cloths or linens such as wiping towels, table cloths, aprons, clothing, uniforms, etc. may be used in food premises. They should be of light colour, kept clean and in a sanitary condition. Clean cloths should be free from food residues or other soiling matters. They should be washed if they become wet, sticky or soiled. Cloths required to be sterilized, such as dry wiping cloths for polishing dried utensils, should be washed and sterilized after each use either by dipping in boiling water for not less than one minute or using a bactericidal agent approved by  relevant bodies. Cloths or Linens should be used for one single purpose only. ( wiping towels used for wiping food spills on table surfaces should not be used for any other purpose such as for polishing dried utensils).

Laundering those linens should be practiced according to the cleaning procedure. It will facilitate favorable conditions of linens to prevent cross contamination by food handlers for the processes of food premises. Aprons, clothing and uniforms should be clean and fit to wear. Buttons should be avoided for those who directly handle food to prevent them from coming off and falling into food. These clothing should be washed at least once a day, or when they become soiled or sticky. Storage of used cloths should be kept in suitable vessels or laundry bags away from food preparation areas to prevent contamination of food, food contact surfaces, food equipment and utensils.

Use of cloths for drying of food contact surfaces of equipment is not recommended as the cloth is likely to contain bacteria or contaminants that would be transmitted to the equipment during the drying process. Food contact surfaces should be air dried. Dry cloth may be used for polishing dried utensils.

Table cloths should be cleaned after each use as they have been in contact with food leftovers and debris.Cloths are likely to contain foreign substances such as hair, dirty particles and micro organisms, all of which would contaminate food and equipment. They should not be allowed to come into contact with food or food equipment or utensils unless systematically cleaned and sterilized. Napkins for customers may help transmit diseases from man to man, unless adequately cleaned and sterilized after each use.

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice
    

Facilities Of The Food Premises According to Requirements

Facilities are most considerable part while constructions. The different facilities required when undertaking food preparation, cleaning and sanitizing activities. There are many such as, water supply (potable water or hot water or cold water), cleaning facilities, drying systems, drainage and waste disposal system, lighting, air quality and ventilation, storage facilities, cold rooms, cooking areas, hygienic facilities, employee amenities, security systems, meal providing systems, pest controlling, store rooms, temperature controlling facilities,…etc.

Water Supply

Only potable water can be used for cleaning and preparing food, cleaning surfaces that may come into contact with food or hands of food handlers  and  hand washing. All ice to be used in food and drinks must be made from potable water. Ice used to cool open foods in batter displays must also be made from potable water. Ice for drinks should not be handled with uncovered hands.

Water pipes, either hot or cold, should be maintained in good condition and order at all times to prevent leakage or defects that would result in contamination of food. Water storage tanks for potable water should be regularly cleaned and disinfected to prevent contamination. Water drawn from wells for air conditioning purpose should be arranged in a closed circuit system, and all pipes conveying such water should be properly notable by being painted in black.

Adequate water supply is necessary to ensure effective cleaning and safe food production. Water used for food preparation, cleaning and washing  purposes should be of safe quality to avoid contamination of food or food equipment.

Adequate potable water either obtained from public mains or a source approved by relevant department should be installed on the food premises for cleaning and food preparation purposes. Adequate supply of hot water should be provided for all activities conducted on the food premises as far as possible. The hot water should be of sufficient temperature to achieve effective cleaning and sanitizing purposes. Water storage tanks for potable water should be designed and constructed in such a manner as to prevent contamination. To prevent the access by animals, birds and other extraneous matters, they should be provided with covers. Overflows should be screened as well.

All equipment for cleaning and sanitizing is to be connected to a continuous supply of hot and cold potable water and to an approved drainage system. Sinks must be supplied with water at a temperature of not less than 54 °C for washing and 77°C for sanitizing. The best temperature for washing utensils in the food service industry is 54°C - 60°C. Temperatures higher than this tend to bake food residue on.

Dishwashers And Glass Washers

Dishwashers and glass washers should meet these requirements. They are capable of completely washing and rinsing in one operation ,  designed so that all utensils, after rinsing, are dry by the end of the operating cycle , fitted with control devices to ensure the machine will not operate until the rinsing water is at the required temperature , brushes are not permitted as part of the mechanism ,  utensils to be rinsed for at least 10 seconds with water at a minimum of 38°C containing a minimum of 50 ppm (mg/kg) of sodium hypochlorite, or water at a minimum temperature of 80°C. And be fitted with a thermometer clearly visible to the operator indicating temperature for the washing and rinsing operation or be fitted with an automatic pilot light visible to the operator which indicates that the water in the heating device has reached the correct temperature.

At least one sterilizer of not less than 23 liter capacity should be provided for sterilization of all bowls, glassware and utensils used in the preparation and service of food. Perforated metal or wire dipping trays should be provided to hold the crockery etc. being sterilized. Alternatively, a mechanical dish washer or bactericidal agent of a type approved by the standard body may be used. Sterilizers and mechanical dish washers should be kept clean and in a good condition of repair and working order.

As well as, there should be equipped with a water heating device or be supplied with water from an individual hot water source or be provided with an approved exhaust ventilation system or be designed to use chemical sanitizers or be included a rinse cycle to ensure no chemical residue remains.

Hand Washing Facilities       

Wash hand basins should be clean, equipped with adequate supply of cold water, if possible with hot water, and provided with liquid soap and suitable drying facilities. Liquid soap, which helps remove bacteria and dirt on hands, should be discharged from dispensers. Hand drying facilities should be of single use, such as clean paper towels, disposable  cloth towel in dispensers or electric hand dryers. Wash hand basins should be easily accessible for use by workers and customers. They should not be blocked by objects to enable them to be easily used and cleaned.

Wash hand basins should be used for the individual purpose of washing hands, arms and faces. They should be easily identified in some ways that they are used for such purpose only, say, by putting up a notice such as "For hand washing only" or "Not to be used for washing food or utensils", etc.

If one compartment of a twin sink is nominated for hand washing, this compartment should be clearly indicated by a sign to such effect, and must not be used for any other purpose. Separate water taps should be provided to such twin  sinks. There should not be any illustrate off taps other than wash hand basins in any work area or open space.

Improper hand washing is a major contributing factor to outbreaks of food borne illnesses. Provision of proper and adequate hand washing facilities is essential to minimizing food contamination and maintaining personal hygiene. Hand washing with hot water can help remove grease from hands. Hand washing is important to maintenance of personal cleanliness and hygiene, especially for food handlers who are likely to transmit bacteria or harmful microbes onto food, food contact surfaces, or equipment if their hands are contaminated. Provision of adequate hand washing facilities is essential to the prevention of food contamination and spread of food borne diseases.

Every food room, kitchen and entering area should be equipped with at least one wash hand basin for use by the staff. The standard of provision is one basin for every 20 staff. Wash hand basins should be permanent fixture, located where they can be easily accessible for use. For those provided for toilets, they should be located either inside the toilet or immediately closest to the toilet.  If the water tap is to supply water irregularly, water should be allowed to run continuously for at least 20 seconds for every supply.

Equipment Washing Facilities          

Separate sinks should be provided for food preparation and equipment washing if the volume of preparation in the kitchen demands it. All Equipment washing and food washing activities should be done in sinks within food rooms or kitchens. Wash up sinks should be cleaned at a frequency that prevents collection of grease deposits and other residues. Sinks used for the purpose of washing ready to eat foods should be cleaned and sanitized before use.

 Hand washing should not be carried out in sinks, especially in those used for washing food. Sinks should preferably be identified in some ways that they are used for such purpose only. (by putting up a notice such as "For washing food or utensils only" or "Not to be used for hand washing", etc).

Dirty sinks or leak boards can be a source of contamination of food and equipment. A well functioned sterilizer or mechanical dish washer can effectively destroy the micro organisms on the surfaces of equipment and utensils.

Toilet Facilities         

Sanitary facilities  should at all times be maintained in a clean and sanitary condition, free from dirt or unbearable smell, in good working order and repair, free from cracks or crevices, and cleared of chokege. Adequate supply of flushing water should be provided to ensure proper disposal of sewage matters.

Floor and wall surfaces should be maintained smooth, free of cracks or crevices, and impermeable to grease and moisture. They should be frequently cleaned with water and detergents, and should be kept dry at all times. Each water closet should be provided with an adequate supply of toilet paper at all times.

Wash hand basins in toilets should at all times be provided with adequate supply of water, liquid soap in dispensers and single use hand drying facilities such as clean paper towels, disposable cloth towel in dispensers or electric hand dryers. Dustbins should be provided for storage of used paper towels. Female toilets should be provided with covered containers for storing used sanitary napkins. For sensor type water taps, it is preferable that adequate signs and instructions indicating how to use the taps be clearly and visibly displayed to ensure that users understand how to make use of the facilities. It will lead to reduce cross contamination of the products via food handlers.

Toilets should be well ventilated at all times. Ventilation facilities including extraction fans and ducting should be clean and in good working condition. They should be regularly checked and cleaned to ensure proper functioning.

Toilets should not be used for any other purpose. All parts of the toilets should be cleared of wall and be easily accessible for use. Use of toilets for storage of food or food equipment or utensils is strictly prohibited. Properly maintained toilet facilities, apart from maintaining personal hygiene, can protect equipment, utensils and food from fecal contamination that may be carried by pests, food handlers and customers, so that the opportunities for spread of food borne diseases can be minimized.

Food premises should have adequate toilets for the use of food handlers and customers. Toilets should be of adequate size, conveniently located and easily accessible, but should not communicate directly with any food room or require customers to pass through a food room to get to them, well ventilated and lit with all walls, floors and sanitary fitments made of smooth, durable and impervious materials. It should  be segregated and provided with separate entrances for persons of either sex and with self closing doors.

Provision of well equipped and properly located toilet facilities prevents equipment and food from fecal contamination that may be carried by insects, hands or clothing. A properly maintained toilet can reduce the likelihood of spread of food borne diseases.

Ventilation Facility

Adequate supply of clean and quality fresh air to food premises is important for preventing contamination of food and equipment and for the good health of the employees and customers. Unclean air, dust, odours, condensation and grease are all essential sources of food and air contaminants, excessive accumulation of which will not only cause harmful effect to the health of employees and customers of food premises, but also cause a fire hazard. Excessive fumes, smoke, grease or vapour create potential hazards to health of workers and fire safety, and are potential sources of food contamination. Dripping grease or condensation can contaminate food or food contact surfaces. Provision of adequate natural and mechanical ventilation can keep the air clean and healthy by removal of excessive fumes or vapour, and introduction of fresh air.

Lighting Facility

Adequate natural and artificial lighting should be provided in food premises to ensure safe production of food and facilitate cleaning of premises. Adequate lighting facilitates easy identification of dirt, helps maintain the hygienic condition of food premises and promotes safe food production. Protection of lights by shelter is important for preventing contamination of food by glass fragments.

Cold And Freezing Facility

Cold and freezer rooms are to be located away from the wall to enable access for cleaning, or sealed to the walls to prevent harborage of pests. Enclosed areas above cold and freezer rooms are to be pest proofed. External cold and freezer rooms are not permitted unless an approved enclosed access is provided . Motor units should be located external to the premises or, if located inside the food premises, must be supported on metal legs to allow for easy cleaning.

All cold storage and cold display equipment must be large enough for the business to adequately store cold food. All cold storage and display equipment must keep potentially hazardous food at a temperature of 5°C or less. Refrigerators, cold rooms and blast chillers must be capable of reducing the temperature of potentially hazardous food. Some general requirements are there.  Such as, Freezers are to keep food frozen and  the suggested temperature for frozen food is at least -15°C.

Changing Facilities & Staff Amenities

Adequate facilities must be provided for employees to store personal belongings that consist of  a change room and enclosed cupboards for the storage of clothing and personal belongings, located away from the food preparation and storage areas. Personal belongings store in separate lockers, cupboards, cabinets or designated storage areas.

Laundry Facilities     

Company or you should be facilitated for the cleaning of aprons, clothing and uniforms. Those should be cleaned and fitted to wear. They must have laundry facility for their working attires such as, aprons, uniforms,..etc. These clothing should be changed daily. Other clothing should be washed at least once a day, or when they become soiled or sticky.  They are curtains, furniture covers,…etc. But, table cloths should be cleaned after each use as they have been in contact with food leftovers and debris.

Used or dirty cloths should be kept in suitable vessels or laundry bags away from food preparation areas to prevent contamination of food, food contact surfaces, food equipment and utensils.

Pest Controlling Facility

Standard inspection should be conducted for early detection of pest and to pick up pest situations at the premises. At any time pests are detected, control actions should be taken without delay to cure the condition. Private pest control services providers can be appointed to carry out pest inspection and later control work. Eradication of Pests from places, clothing and equipment contaminated by pests should be cleaned and disinfected as soon as possible.

Rodenticides and insecticides should be applied in such a manner as not to contaminate foods, they should not be applied while food production or preparation is taking place, and all open foods should be well covered and protected. In the event of pest infestation, any contaminated equipment, utensils and food contact surfaces should be carefully cleaned and sterilized. Any food that has been contaminated by pests or pest control chemicals should be disposed of. Annual fumigation can be used to prevent or control of pest within the food premises. But, you should be hired well knowledgeable and certified expertise or company for that processes.

Waste Removal & Inspection Facility

Grease traps should be regularly inspected, and preferably not less than once daily. A grease trap will only be functioning when water entering and leaving the trap , there is no leakage or corkage and only a thin layer of solidified greasy waste is collected on the water surface. The greasy waste should be rapidly removed if the top 30% of liquid depth of the grease trap is full by it. Ways to remove the greasy waste are scrape the greasy waste into a plastic bag, seal the plastic bag and put it into a container specially for this purpose for later disposal and clean the next floor surfaces systematically after that. Waste water from food premises carries a large quantity of grease, which should be removed from entering the drains or sewers to prevent clogging when it gets into them, solidifies and accumulates there. A clogged drain or sewer causes back-flow of waste water and emits bad odour, affectation hazard to food safety and environmental hygiene. Waste containers should be properly covered by close fitting lids to prevent access of pests and animals.

Waste Collecting & Storing Facility           

Waste storage areas or rooms should be kept away from food rooms or kitchens and be well ventilated if possible. The walls, floors and ceilings should be designed and constructed in such a way that enables them to be easily cleaned.  However, Solid waste, if not properly contained, attracts pests, contaminates food and causes sanitary troubles. Proper disposal of waste and maintenance of waste storage facilities prevent entry and harborage of pests inside and outside food premises, and minimize the likelihood of spread of pathogens.

Waste containers should be thoroughly washed regularly with detergent and water to remove the dirt and residues. Waste containers with cracks should immediately be replaced. Use of bamboo baskets as waste containers and storage of waste in narrow road or pavement are strictly prohibited. If there is a waste or refuse storage room in the food premises, its walls, floors and ceilings should be kept clean and maintained in good condition. There should be no collecting of water on the floor after washing.

Frequency of Emptying

Waste and reject should be removed at a frequency that will minimize the development of unpleasant odour and other risk of attracting or harbouring pests or animals, but should at least be once daily. Waste is a potential source of pathogens and food contaminants. Proper disposal of waste is important for preventing the spread of pathogens inside food premises and contamination of food. Properly maintained waste containers can discourage the access of pests and animals.

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice