Before Launching Your Newly Built Food Premises - Part II

Food Safety Training is must for all. Awareness of both food service employees and managers is probably the most effective method of obtaining fulfillment with the system. 

Training enables people to do their jobs well. It improves staff efficiency, gives them a sense of satisfaction and promotes professionalism.

While currently not mandatory, food service workers and managers are strongly encouraged to attend an approved safe food handling course. The health unit provides several options for staff to receive their food handler certification. This certification is accepted by health units. The food handler training program is provided by the relevant communities.

You can read more : Before Launching Your Newly Built Food Premises - Part I

Building Plan /Floor Plan

A plan must be attached  to scale of your facilities. This includes food preparation, utensil cleaning and sanitizing, storage, service areas, washrooms, locker areas, ..etc.

Layout Of Facility

Produce a diagram of all rooms.  As i said earlier articles, plan a good flow pattern for handling foods from receiving through to the selling of foods. Ensure adequate cold room  and storage facility to handle the volume of foods expected. Ensure adequate separation between dirty or clean materials  and raw or cooked foods.
Living quarters must be completely separate from any room where food is prepared, packed or stored. Provide conveniently located separate hand wash sinks in food preparation areas.

Equipment Plan

Show location of all equipments & machines within the food premises. You should be installed listed all equipments & machines at the beginning. Arrange and install equipments to provide easy access for cleaning also. 

There are many general requirements,I have discussed earlier articles. But, here I gave small summary with few of them to check whether you are completely acquired or missed.

• Separate hand wash basin with a liquid soap dispenser and paper towel dispenser.
• Double utensil washing sink with a drain rack.
• Vegetable preparation sink may be required .
• Adequate cold storage refrigeration and freezer space.
• Accurate thermometers for all refrigeration and freezer equipment.
• Food probe thermometer for checking internal food temperatures.
• Adequate hot holding equipment.
• Adequate dry food storage space and bulk food containers, shelving 6" off floor or on the pallets.
• Adequate sanitizer and sanitizer test strip papers.
• Adequate lighting in all food handling/preparation/storage areas.
• Floors, walls ceilings covered with a smooth, non absorbent, washable surface.
• Separate area for floor waste water, slop sink and cleaning chemicals .
• Washroom shall be equipped with liquid soap dispensers and paper towel dispensers.
• Adequately sized exhaust sunshade emitted to outside air.
• Storage space for staff belongings.
• Integrated pest management system in place.
• Windows and doors screened if you wish to leave them open for ventilation.