Before Launching Your Newly Built Food Premises - Part I

Staff need to understand the background and principles of their organization, the different forms this organization can take, and their own roles within it. At the beginning of your process, company owner should be obtained the approval for the plan by the public health inspector, who gives legal authority to build food company. This process is vary according to the country.

You know the clear definition  of the food premises is a premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for  sale, but does not include a private residence.

So, a success operation reduces both food wastes and the risk of harmful promotion. It also attracts customers. Before you open your food premises you should be paid attention for all of its safety outcomes. Public health inspectors are available to assist you. You can get their service to check whether, it is ok or not.
There are food safety & management experience peoples or consultants, who provide information and advice to you and your staff during inspections of your facilities & plant. They provide food handler training seminars also. Inspections and training programs are in place to help prevent problems from occurring within your food premises. You and they have a same goal to supply safe, quality food to public.

The layout of your plant is important for good sanitation. Poorly arranged equipment may create health hazards and affect the economic feasibility of your operation. Good planning should allow for the smooth and systematic flow of work from receiving to serving/selling and the return of expired products to the returning area.

The design, construction and installation of food service equipment are important to the sanitary operation of a food premise.

An important issue to consider in the planning stage is the size of your kitchen to ensure it is large enough to put up the number and types of products you intend to manufacture and the number of staff required to work in the area. It is also important to consider the number of machines required and the most appropriate location for each machine in order to allow for the store in the proper location.

Some food equipment suppliers and architects will advise and lend a hand you in preparing plans and developing layouts. Public health inspectors can also provide assistance.

At the relevant step you should prepare the food premises' site plan with floor areas. Some countries, it should compulsory for the approval from the public health inspectors. It should contain ;

• Source of water

Municipal supply or a private water supply (if your water supply is a well, show the location of the well on your plan.)

• Sewage disposal

Municipal sewer system or private onsite sewage disposal.(if the sewage disposal system is already in place, show the location )

• Garbage storage

Garbage storage area, grease storage receptacle and recyclables.

• Water supply

An adequate supply of hot and cold water under pressure. (must be potable water)

• Landscaping

Plan parking areas and driveways.

You can read rest parts in here : Before Launching Your Newly Built Food Premises - Part II