Design Your Kitchen With Modern Ideas: Internal Structures & Fittings Of Food Premises

Internal structures and fittings must be fabricated as necessary. There are also many sets of standard requirements about building raw materials, setups, facilities,…etc. Now you should be gained practical knowledge to decide its necessities. Always try to keep in touch with your dream. Then, it is easy to achieve anything.
I do not know, what is the type of your food premises…? But, i gave you in detail my tricks for common applications. It is your ability to run in my ideas of your road with your fuels.

Fixtures And Fittings

Fit for their estimated use fixtures, fittings and equipment, and food contact surfaces must be designed, constructed, located and installed. They can be easily and effectively cleaned and sanitized. Surrounding surfaces can be easily and effectively cleaned.

Food Contact Surfaces Of Equipment

It means surfaces that will come into direct contact with unprotected foods. Examples are cooking and processing equipment, knives, chopping boards, eating and drinking utensils, containers in which foods are processed or stored, drink dispensing machines, surfaces of food preparation tables, equipment used to wash food, meat mincers, meat slicers and thermometers, etc. Those should be made of materials that are corrosion resistant, smooth, non absorbent, durable, with no toxic effect, and do not pass on colours, odours, tastes or unsafe substances to food, impermeable to grease, food particles or water, free from cracks, crevices, open seams, chips, sharp internal angles or corners, finished to have smooth welds and joints, easily and effectively cleaned, sanitized and easily accessible for cleaning, sanitizing and inspection.

Separate knives and chopping boards should be used for cutting up read to eat food and not ready to eat food. They should be clearly and clearly notable, e.g. by using colour code. Food contact surfaces should not introduce into food, any substance which may be harmful to the health of consumers, such as migration of copper or lead to acidic food or beverages. Properly designed food contact surfaces can facilitate effective cleaning and sanitizing.

Non Food Contact Surfaces of Equipment

Those should be free from unnecessary ridges and cracks and be designed and constructed to allow easy cleaning and maintenance.

Surface Finishes

Floors must be finished with an approved material and laid to a smooth surface, free from cracks and crevices. Floor finishes should be light colored to facilitate effective cleaning.

Double And Triple Compartment Sinks

A double or triple compartment sink is used for hot water sanitizing, rinsing baskets and heating elements capable of maintaining the water temperature at minimum of 77°C are to be provided. Loading space and draining or drying space is to be provided. Chemical sanitizing is permissible. A food grade sanitizers must be used if items are not rinsed.

Double Bowl Sinks

Double bowl sinks must have these requirements, such as constructed of stainless steel , have a minimum bowl size of 450mm x300mm x 300mm to enable cleaning of large pots and equipment, fitted with a draining area at each end , a splatter back as part of the unit,300mm up the wall and where draining racks are provided above sinks, they must be of stainless steel construction.

Preparation Sinks

Food preparation requires the washing of food and immersion in water, a selected food preparation sink must be provided for this purpose. Selected food preparations sinks must be separate from all other sinks.

Ventilation Systems

Food premises should have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam, heat and condensation arising from the food premises, and supply fresh air thereto. Adequate forward motion fans and extraction fans should be provided, with the point of intake or discharge being in the open air at a height of not less than 2.5m from the ground level and in such a manner as not to cause a nuisance. Natural ventilation is insufficient for the seating accommodation inside restaurants and factory canteens. A mechanical ventilating system should be provided to give not less than 17m³ of outside air per hour for each person that the premises are designed to accommodate. Seating areas, kitchens or food rooms and toilets should have their own independent ventilating system. Air filters in every ventilating system should be indicated by filter gauge, filter flag indicator or differential pressure switch.

Every blower fan should be fitted with a fused running hour meter connected to the load side of the fan contractor with a device for recording time in minutes and hours. Each fused running hour meter should be sited in an easily accessible and conspicuous place to facilitate inspection.

Typical design of a mechanical ventilation system is given above only by drawing. Ensure that lighting illumination is adequate within the cooking area. Avoid shadowing and utilize approved internal exhaust canopy lighting fixtures where necessary.

Ventilating Systems In Kitchens And Food Rooms

Cooking range inside kitchens and food rooms should be equipped with an exhaust system that can efficiently and effectively remove all fumes, smoke, steam or any vapour arising from food operations. The design and capacity of the system should always be based on the expected peak load conditions. The exhaust system should be installed with a metal hood properly connected to an air duct fitted with an extraction fan of sufficient capacity. There are many designs of hoods can be collected through best range hoods for kitchen Island. All exhaust should be arranged to pass through a grease filter and, if required, an air pollution control equipment (such as a water scrubber or electrostatic precipitator) before being discharged into the open air in such a manner and at such a position as not to be a nuisance. Grease filters or air pollution control equipment like water scrubbers should be often washed or changed to prevent building up of grease or dirt on the filter or forming condensation to fall on food, food contact surfaces or utensils, etc. and fixed in their positions unless temporarily removed for cleaning or repair. Fresh air supply system fitted with forward motion fans with adequate capacity should be installed in food rooms and kitchens. If solid fuel or diesel oil is used, all smoke should be discharged through a chimney above the roof level.

Ventilating Systems In Restaurants And Factory Canteens

Ventilating systems in restaurants and factory canteens should be kept fully in operation at all times when the premises are open to the public. They should be maintained in good condition and repair to ensure a supply of 17m³ per hour of fresh air for each person in the premises. Periodic checks to ventilating systems including their fans and guards should be conducted to ensure proper functioning.

Always consider mechanical extraction systems when building new premises or renovating existing premises, as it is more expensive and inconvenient to install these systems once the business is operating.

Lighting Systems

All lighting and light fixtures should be designed to avoid accumulation of dirt and be easily cleaned. Lighting fixtures in food preparation areas should be protected with shatter proof covers to prevent broken glass from falling onto the food, food utensils or food equipment in the event of a breakage. There are several minimum illumination level (lux)of the light for food premises as below.

Activity	Illumination level (lux)
Food preparation areas	500
Food and equipment storage areas	110-150
Dish washing, hand washing and toilet	200-300

Cold And Frozen Storage Rooms

Cold and frozen food storage room walls are to be lined with a smooth and impermeable material and all joints sealed. Floors are to be a smooth and impermeable material, and coved at the floor to wall junction. Floors are to be graded to the door opening and to a floor waste located outside the room, which is connected to the sewerage network or effluent disposal system. Doors must be able to be opened from the inside and you can fit an alarm in accordance with the Building.

Shelving is to be made of galvanized piping(with sealed ends), stainless steel or other suitable materials. They must be easy to remove for cleaning, clear of walls for cleaning and maintenance, and the lowest shelf must be at least 250mm off the floor to allow for easy cleaning.

Prevention And Control Of Pest Infestation

To avoid pest infestation in premises, it is necessary to maintain food premises at high standards of hygiene and immediately attach any structural defects. Proofing measures should be accepted to block entry of pests. Foods should be properly protected and waste disposed of to cut their food source.You can see Grain Beetles there. It is very bad and not favorable condition for the food industry.

Particular attention should be given to the prevention and control of pests in food premises to prevention of entry of pests by any holes or crevices at ceilings and on walls and floors should be sealed by cement or metal plates, the entrance permission of doors should be lowered to not more than 6 mm and metal kicking plates should be attached at the lower edges of doors and door-frames to prevent entry of rats and mice, windows, ventilation openings and doors should be installed with mesh screens. Doors or screen doors should be self closing and kept closed at all times and any missing or damaged gratings of drains should be installed or replaced immediately.

Elimination of harborage for Pests by any defects on walls, floors, ceilings, woodwork and all other parts of the structure of food premises should be on time repaired and neglected articles or equipment should not be stored in food premises. If accumulation of articles is unavoidable, they should be moved regularly to eliminate harborage of pests.

Elimination of food sources to pests by all foods as well as condiments should be covered and stored properly by using sealed containers, floors of food premises should be kept clean and free from food leftovers especially overnight and preparing food or cleaning utensils is strictly prohibited in yard or at back or side way. Reject should be stored in reject containers with well fitted cover. Reject bags should be tied up before disposal to prevent spilling and attraction of pests. Reject or food leftovers should not be exposed and they should be cleared at least once a day, if possible every night to avoid leaving reject overnight and surface channels and grating should be kept clean, clear of food leftovers and free from chokege.

Insect Electrocuting Device (IED) equipped with catch pans can be used to eliminate flying insects in food premises. IED should be placed at least 1.5m (preferably 4.5 - 6 m) away from a food handling area. Only low wall mounted type IED should be used, and ceiling hung IED should not be used in food handling areas.

All practical measures must be implemented to prevent entry of pests into food premises. The internal structures are to be finished and designed to prevent favorable sites for pest harborage.

Installation of self closing lower level doors or self closing mesh screen doors with fitted endure strips to prevent pest entry into the premises.
Mechanical air curtains or plastic curtains may be considered to minimize pest entry.
All external windows must be fitted with close fitting mesh insect screens
All holes, service entries, gaps, crevices, cracks and empty space are to be effectively sealed.
Insect control devices may be used but must not be located above or immediately closest to food preparation, open food storage or cooking areas to prevent food contamination. The insect control device must be designed to capture and contain all insects within the device, operated and installed according to manufacturer's specifications and cleaned on a regular basis.
The use of chemical sprays are not permitted in food preparation working areas, over or near exposed food, cleaning equipment, unwrapped packaging and server areas.
Installation of pest proof roller doors and weather strips at the bottom of the roller shutters
Sides of the roller shutters fitted tightly into the housing installation of a pest proof material at the top of the roller shutter to fill the gap usually left when the shutter is closed overnight.

Effluent And Waste Water Disposal Plant

All sanitary fitments and hand washing facilities should be connected to a proper effluent or waste water disposal system. Where there is no public sewer serving the premises, effluent or waste water treatment facilities.

No man hole should be situated inside any kitchen or food room. All soil or waste or rainwater pipes inside any kitchen, food room or seating accommodation should be enclosed in pipe ducts constructed of resistant corrosion proofing materials such as stainless steel with plaster on the outside. Suitable inspection openings should be provided for the enclosures.

All sewage and waste water produced from food premises should be discharged to a proper polluted water open drain in a sanitary manner. Waste water and food leftovers should not be discharged into surface gutters or surface channels inside or outside the food premises. Sewerage and plumbing systems should be maintained in good repair and in good working condition. They should be avoided of any defects, chokege, leakage or overflow and should not allow access of pests to the food premises. Sewage and waste water are likely to contain pathogenic organisms. Proper disposal of sewage and waste water is essential to preventing transmission of pathogens in food premises. Sewage and waste water are highly contaminated matters. Their proper disposal, apart from prevention of environmental pollution, is critical in safeguarding spread of food borne diseases in food premises, and helping minimize pest infestation inside and outside the premises.

Grease Traps

All greasy waste water from food premises, especially that from sinks and cooking stove areas, should be collected and discharged to a foul water drain via a grease trap of sufficient capacity to treat a volume of waste water discharged during max out job hours. The grease trap should be of such design and construction as to ensure effective removal of grease from entering the sewerage system and be easily accessible for cleaning and inspection. It should be fitted with cover made of light but strong material. Underground grease traps should be protected from entry of surface water by raised kerbs or surface channels.

A properly designed and constructed grease trap can effectively remove greasy waste from the waste water before discharged to the sewerage system, thereby minimizing the possibility of clogging of sewers due to accumulation of greasy waste, and reducing the loading of water pollutants.

Refuse Storage Or Waste Collecting Rooms

All areas of food premises that will generate waste or refuse should be provided with at least one waste container for temporary storage of solid waste on the premises. Waste containers should obtain these features be sufficient in number to handle with the normal waste yield generated by the food premises while awaiting next waste removal. It should be constructed of strong and impervious materials, cylindrical in shape or tapered towards the bottom, with smooth internal surfaces, provided with a close fitting cover or lid, and be fitted with handles and easily accessible for use. Waste management in sufficient and separate waste containers for all estimated waste including cardboard, glass, general waste, and waste oil storage. Waste bins must be solid, and designed to be easily cleaned to prevent the attraction of pests.

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;