Construction Of Food Premises To Standard Requirements

Construction part is next and most important to build food premises. So, you always keep your construction materials according to your targeted food premises' regulatory requirements. 
Stainless steel  is the most suitable and standard material for food premises. Pest proof buildings are must for food premises. There are many tips and tricks to construct that in proper way. Ventilating & Lighting are examples to such kind of  facilities you should be planned. Here may be have some tips for you. Hygienically Important Practices- Part I and Hygienically Important Practices- Part II.

Food premises consists of many buildings and separated areas in proper manner. Those rooms are setting up as its requirements. There are facilities or setup vary from production process to process.  As well, there are many rules and requirements to construct of your dream food premises. This part is very considerable to fulfill your exact requirement.  So, You are the best person to lead those activities by gaining experienced further more. You can read all of my articles frequently in order and got the tips and tricks. Then, you have ability to put those into action. 

• Openable windows to areas containing open foods must where necessary be protected with standard grade fly screens which can easily be removed for cleaning.
• Electrical fly killing units  should be placed at planned locations. ( It should not be positioned over working  tops or equipment, or near bright windows).

Food premises outcomes should be constructed as below. They are vary according to target. It should be ;

• Suitable for the types of food produced and activities conducted
• Provided adequate space for all activities conducted and all equipment to be used or stored
• Allowed easy cleaning or sanitizing of all structures and equipment
• Prevented entry of pests, dust, fumes, smoke and other contaminants to reject favorable sites for pests to harbor (live and breed)

Preventing Entry Of Pests

You can catch the ideas to build your premises to prevent pest as here;

1. Windows within food preparation areas shall be permanently fixed, or in the case of a window which can be opened, it shall be fitted with a tight fitting permanent mesh screen that can be easily removed and replaced for cleaning as I said earlier.
2. Holes and spaces,  if fittings penetrate walls and ceilings, the affected parts must be sealed to prevent entry of pests or insects. They must also be submitted smooth to allow easy cleaning.
3. Space between equipment and walls must either be sealed to prevent the harborage of pests or provided with enough space for easy cleaning.

Insect control devices, as I gave above can be installed but must not be located directly over the food preparation area or food storage areas. Insect control devices must be capable of collecting and retaining all captured and killed insects within the device. You can read  Pest Control Of The Food Premises  for more details.

Adequate Space

Proper planning of food premises will effectively assign adequate space and areas for food activities and storage of equipment. Storage areas must be constructed of materials which are durable and easily cleaned in line with requirements for floors, walls and ceilings. It should be provided to few reasons. Such as,  food delivery access, dry goods storage with sufficient shelving space, pantry area and food grade containers for estimated stock levels, hot and cold food storage with adequate refrigeration, freezer like food storage including display areas, food preparation areas and expected deliveries and cleaning chemicals and equipment storage with separate lockers, cupboards, cabinets or designated storage areas.

Food Preparation Areas

Floors are to be finished with one or a combination of these materials. Such as, Sealed quarry or ceramic tiles or Stainless steel, non slip or Laminated thermosetting plastic sheeting or Epoxy resin or Steel trowel casehardened concrete or similar impervious material or Floor tiles grouted with epoxy grout and finished flush with the surface of the tiles or Floors, draining to floor waste, sufficiently graded (at least 1:100) Feather edge skirting is not permitted.

Walls And Ceilings

Walls are to be solid and of framed or preformed panel construction where avoid scan be filled with a suitable material. Joints between preformed panels must be filled and finished flush with the surface of the sheeting material. Cover strips are not permitted in food preparation areas as they allow dirt and grease to accumulate.

Wall Finishes For Food Preparation Areas

Walls are to be finished with a light colored, high gloss, washable and easy to clean surface. Walls in food preparation areas are to be finished with an approved material. Such S, Glazed tiles , Stainless steel or aluminum sheeting acrylic or laminated plastic sheeting polyvinyl sheeting with welded seams pre formed panels, villa board or compressed AC sheeting toweled cement. Any finish continued above ceramic tiles must be finished flush with the tiles to prevent the accumulation of dirt and grease.

Walls at the rear of cooking appliances must be surfaced with an impervious material, such as stainless steel, which extends from the covering to the floor. Where a cooking appliance is sealed to the wall, the material must be kneed over the top edge of the appliance to provide a grease and vermin proof seal. Cooking appliances must only be sealed to walls made of a non combustible material. The bottom plate in all timber framed partitions in food preparation areas must be placed on a "dwarf' wall constructed of concrete or similar material ,and constructed approximately 70mm above the floor

Approved materials for ceilings. They are fibrous plaster or plasterboard  or fibrous cement or cement render with steel trowel, ..etc. Drop in panels are not to be used in food preparation or display areas.

Kitchens And Food Rooms   

Adequate space for food preparation is essential to effective and hygienic food preparation having regard to the number of customers to be served. Too small a kitchen or food room may cause congestion and insanitary food operation that increases the risk of food contamination.

Walls should be designed and constructed in such a way that they are capable of being easily kept clean but not providing harborage for pests. Internal surfaces of walls and partitions in kitchens and food rooms should be surfaced with smooth, durable, non-absorbent and easily cleaned materials such as, glazed tiles or stainless steel  to a height of not less than 2 m. The rest may be lime washed or painted. Junctions between walls, partitions and floors should be coved (rounded).

Ceilings should be of continuous construction so that there are no empty spaces or joints. Although ceilings are less likely to require frequent cleaning, the surfaces should allow ease of cleaning. Ceilings in kitchens and food rooms should be lime washed or painted. Ceilings in food rooms should not have smooth, easily cleaned and impervious surfaces. Access openings to the space above that kind of ceilings should be provided to facilitate cleaning and detection of signs of pest infestation.  Walls and ceilings with durable, impervious and easily cleaned surfaces facilitate cleaning work.

Floors in kitchens and food rooms should  be surfaced with non slippery, light coloured, non-absorbent and easily cleaned and durable materials, be coved at the junctions with walls  and be sloped towards a floor drain. Carpets and mats made of absorbent materials should not be provided in food rooms, food storage areas, toilets and other wet areas. Use of duck boards is not allowed.

Non absorbent materials prevent absorption of water and grease. Suitable sloping enables excess water to be drained away to avoid ponding. Properly constructed floor surfaces are easier to clean and sanitize. All these minimize the risk of contamination of food from environmental sources.

Floor drains in kitchens and food rooms should be constructed as to prevent accumulation of waste water,  easily accessible for cleaning and properly trapped, vented and connected to a proper drainage system.

Accumulation of waste water on the floor of food premises increases the risk of food contamination. Properly designed and constructed floor drains can eliminate water accumulation and prevent entry of pests to food premises.

Pipes, Conduits And Wiring

Must be concealed in floors, plinths, walls and ceilings, or fixed on brackets providing at least 25mm clearance between the pipe and adjacent surfaces, and 150mm between the pipe or conduit and adjacent horizontal surfaces. Service pipes, conduits and wiring are not to be placed in the recessed toe space of plinths or equipment.

Storages

You should include store rooms to your layout in proper manner. There may be several stores to store various items in correct way. Few of them gave me. You can separate those as your choice.Floors in storage areas for unpackaged food must meet the same requirements as floors in food preparation areas and for packaged food must have an impervious finish.

Food Contact Utensils Storage

 adequate  storage containers that can be easily cleaned  as well as preventing contamination.

Equipment Storage

There should be sufficient floor,  cupboard or shelving space for all cooking  and food reparation equipment to be stored.

Food Packaging Material Storage

Adequate storage located off the floor and protected from contamination  of all the packing materials on pallets, cup boards, racks, ..etc.

Office And Business Equipment

Those must be separate from the food storage and preparation areas to prevent contamination and  entering of crowd to food premises.

I know your dream is building a food premises. That is why, I try 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