Hygienically Important Practices- Part II

According to the Hygienically Important Practices Part I, it must be under better attention of the food processing. This is its second part.

 Hygienic Facilities

This is very important part to prevent finished product from cross contamination through the product handlers. They should be filled with good awareness and knowledge about the incidents.

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Hand Washing - Hand washing basins should be provided with an adequate supply of hot and cold potable water or hot potable water at a suitable controlled temperature. Each basin should be provided an adequate supply of soap or other suitable detergent (in soap dispensers), nail brushes and cleaned disposable towels or other suitable drying facilities such as, automatic hand dryers, ..etc. These personal washing areas must not be used for any other purposes. 

Toilets - Adequate and conveniently located toilet facilities should be provided for all employees and for customers. Toilet should be located away from the food preparing areas. Its rooms must have wall and ceilings of a smooth, washable, light colored surface and floors constructed of impervious and readily cleanable material.

It must be well lighted, ventilated and fitted with equipment capable of being kept clean in a hygienic conditions at all times. Adequate supply of water must be available in each toilet cubicle. Cubicle doors must be self closed type and should not be opened directly into the food processing areas. Adequate supply of potable water and liquid or powdered soap for hand washing with foot or knee or photo-electric cell operated taps must be provided. 

Good to display hand washing instruction with facilities......!

Adequacy of toilet facilities in relation to  head count of the employees as below table.

Number of Employees	Number of Toilets
1 -9	01
10 -24	02
25 -49	03
50 -100	05
For every 30 employees over 100	01

Uniform Cleaning - Management should be arranged to cleaning procedure of uniform to prevent hazardous situations with those. proper laundry  or self cleaning facility should be arranged to get successful outputs. Cleaned and sanitize uniforms (by sanitizers) should be put on each and every day. Those must be prevented from any hazardous objects or  sources. Cleaning agents, Potable water, drying and storing facilities also must be supplied to uniform clean.

·       Prevention of pest     

     As I mentioned earlier articles, we can prevent entry of pests to the all areas of the food premises. We should planed to pest proof building  at the beginning point of this task.

·   Ventilating & Lighting  
    Each and every areas of the processing line, ventilation must in adequate level with well lightning facility. You can use exhausting fans within the production areas.

Equipment & Utensils

All equipments and utensils which come to direct contact with food must be made out of material which does not transmit any toxic material to food. Those materials of containers and utensils must be capable of withstanding repeated cleaning and disinfection. Those contact containers are in good order and repair. An adequate areas  or room or other relevant facilities for the washing of food and equipment should be arranged. Adequate supply of hot and cold portable water at a relevant temperatures are must. (Cold potable water for washing of fish, fruits, vegetables, …etc.) After washing and cleaning those must be kept dry in a suitable container or in a place to protect from dust and flies.

Stainless steel, china clay or glass dishes can use to serve foods. Suitable grade of plastic containers, paper dishes, cups and straws should be used in a manner to prevent contamination (Never re-used). Suitable tongs or spoons use to take and serve foods to consumers.

Good Standard for Neatness

Implementation of well planned maintenance programs are very important to keep in good condition of the machines. Controlling of hygienic parameters are also under maintenance works. Signs of damages such as chipped tiles, flaking paints and damaged plaster work should be limited.