Design & Management Of Food Plant Premises - Part II

I assumed, you have read part I of this. If not, you must read it first (Design & Management Of Food Plant Premises - Part I) Then, I gave you rest parts of the preliminary requirements of kitchen designing as follows.

Targeted Building

The internal design and layout of building should permit good food hygiene practices, including protection against cross contamination between and during operations by foodstuffs. Structures within that building should be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. It should be prevented entry of insects, birds and other pests. Selected building must be separated from living quarters.

Floor

Floors should be constructed to allow adequate drainage and cleaning. It must be hard surfaced , non absorbent, devoid of crevices, sloped evenly and adequately. Selected building floor must be resistant to allow easy cleaning and disinfection. Working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfection. They also should be made of smooth, non absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions.

Drains

Drainage system must be sufficient in sized, fitted with traps, resistant and smooth.

Walls

Internal walls must smooth, water proof, light colored, resistant  to fractures and readily cleanable wall to wall.  Wall to floor junctions must be rounded to facilitate cleaning and free from projections. Walls and partitions should be made of resistant materials with no toxic effect in intended use . Walls should have a smooth surface up to a height appropriate to the operations. 

 Windows

Windows should be easy to clean, be constructed to minimize the buildup of dirt and where necessary, be fitted with removable and cleanable insect proof screens. Where necessary, windows should be fixed. Window sills kept at minimum size, sloped towards processing area closed with glass panes  or screened with suitable mesh if kept open.

Doors

Doors should have smooth, non absorbent surfaces, and be easy to clean and, where necessary, disinfect. It must be sufficiently wide, constructed of suitable material and  self closing as far as possible. Door must sheeted or made with non corrodible metal with smooth surface.

Ceiling

Ceilings and overhead fixtures should be constructed and finished to minimize the buildup of dirt and condensation, and the shedding of particles. These must be prevent accumulation of dirt, minimize condensation and mould development, 3 m in height and  without cracks. There must be less amount of exposed beams and pipes.

 Lighting

Safety type bulbs or tubes must be used. It should be  protected to prevent food contamination in case of breakage. There must be maintained sufficient lighten level in processing areas and other areas according to standards.

Ventilation

Ventilation must be there in well manner to prevent excessive heat, condensation and contamination with obnoxious odours , dust, vapour, etc. Employees must be saved from stress environment to work in normal conditions.