Facilities
are most considerable part while constructions. The different facilities
required when undertaking food preparation, cleaning and sanitizing activities.
There are many such as, water supply (potable water or hot water or cold water),
cleaning facilities, drying systems, drainage and waste disposal system,
lighting, air quality and ventilation, storage facilities, cold rooms, cooking
areas, hygienic facilities, employee amenities, security systems, meal
providing systems, pest controlling, store rooms, temperature controlling
facilities,…etc.
Water
Supply
Only potable water can be used for cleaning
and preparing food, cleaning surfaces that may come into contact with food or
hands of food handlers and hand washing. All ice to be used in food and
drinks must be made from potable water. Ice used to cool open foods in batter
displays must also be made from potable water. Ice for drinks should not be
handled with uncovered hands.
Water pipes, either hot or cold, should
be maintained in good condition and order at all times to prevent leakage or
defects that would result in contamination of food. Water storage tanks for
potable water should be regularly cleaned and disinfected to prevent contamination.
Water drawn from wells for air conditioning purpose should be arranged in a
closed circuit system, and all pipes conveying such water should be properly
notable by being painted in black.
Adequate water supply is necessary to
ensure effective cleaning and safe food production. Water used for food
preparation, cleaning and washing purposes should be of safe quality to avoid
contamination of food or food equipment.
Adequate potable water either obtained
from public mains or a source approved by relevant department should be installed on the food
premises for cleaning and food preparation purposes. Adequate supply of hot
water should be provided for all activities conducted on the food premises as
far as possible. The hot water should be of sufficient temperature to achieve
effective cleaning and sanitizing purposes. Water storage tanks for potable
water should be designed and constructed in such a manner as to prevent
contamination. To prevent the access by animals, birds and other extraneous matters,
they should be provided with covers. Overflows should be screened as well.
All
equipment for cleaning and sanitizing is to be connected to a continuous supply
of hot and cold potable water and to an approved drainage system. Sinks must be
supplied with water at a temperature of not less than 54 °C
for washing and 77°C for sanitizing. The best temperature for washing utensils in
the food service industry is 54°C - 60°C. Temperatures higher than this tend to
bake food residue on.
Dishwashers And Glass Washers
Dishwashers
and glass washers should meet these requirements. They are capable of
completely washing and rinsing in one operation , designed so that all utensils, after rinsing,
are dry by the end of the operating cycle , fitted with control devices to
ensure the machine will not operate until the rinsing water is at the required
temperature , brushes are not permitted as part of the mechanism , utensils to be rinsed for at least 10 seconds
with water at a minimum of 38°C containing a minimum of 50 ppm (mg/kg) of
sodium hypochlorite, or water at a minimum temperature of 80°C. And be fitted
with a thermometer clearly visible to the operator indicating temperature for the
washing and rinsing operation or be fitted with an automatic pilot light visible to the operator
which indicates that the water in the heating device has reached the correct temperature.
At least one sterilizer of not less than
23 liter capacity should be provided for sterilization of all bowls, glassware
and utensils used in the preparation and service of food. Perforated metal or
wire dipping trays should be provided to hold the crockery etc. being
sterilized. Alternatively, a mechanical dish washer or bactericidal agent of a
type approved by the standard body may be used. Sterilizers and mechanical dish
washers should be kept clean and in a good condition of repair and working
order.
As
well as, there should be equipped with a water heating device or be supplied
with water from an individual hot water source or be provided with an approved exhaust ventilation system or be designed to use chemical
sanitizers or be included a rinse cycle to ensure no chemical residue remains.
Hand
Washing Facilities
Wash hand basins should be clean,
equipped with adequate supply of cold water, if possible with hot water, and
provided with liquid soap and suitable drying facilities. Liquid soap, which helps
remove bacteria and dirt on hands, should be discharged from dispensers. Hand drying
facilities should be of single use, such as clean paper towels, disposable cloth towel in dispensers or electric hand
dryers. Wash hand basins should be easily accessible for use by workers and
customers. They should not be blocked by objects to enable them to be easily
used and cleaned.
Wash hand basins should be used for the
individual purpose of washing hands, arms and faces. They should be easily
identified in some ways that they are used for such purpose only, say, by
putting up a notice such as "For
hand washing only" or "Not
to be used for washing food or utensils", etc.
If one compartment of a twin sink is
nominated for hand washing, this compartment should be clearly indicated by a
sign to such effect, and must not be used for any other purpose. Separate water
taps should be provided to such twin sinks.
There should not be any illustrate off taps other than wash hand basins in any
work area or open space.
Improper
hand washing is a major contributing factor to outbreaks of food borne
illnesses. Provision of proper and adequate hand washing facilities is
essential to minimizing food contamination and maintaining personal hygiene.
Hand washing with hot water can help remove grease from hands. Hand washing is
important to maintenance of personal cleanliness and hygiene, especially for
food handlers who are likely to transmit bacteria or harmful microbes onto
food, food contact surfaces, or equipment if their hands are contaminated.
Provision of adequate hand washing facilities is essential to the prevention of
food contamination and spread of food borne diseases.
Every
food room, kitchen and entering area should be equipped with at least one wash
hand basin for use by the staff. The standard of provision is one basin for
every 20 staff. Wash hand basins should be permanent fixture, located where
they can be easily accessible for use. For those provided for toilets, they
should be located either inside the toilet or immediately closest to the toilet.
If the water tap is to supply water
irregularly, water should be allowed to run continuously for at least 20
seconds for every supply.
Equipment
Washing Facilities
Separate sinks should be provided for
food preparation and equipment washing if the volume of preparation in the
kitchen demands it. All Equipment washing and food washing activities should be
done in sinks within food rooms or kitchens. Wash up sinks should be cleaned at
a frequency that prevents collection of grease deposits and other residues. Sinks
used for the purpose of washing ready to eat foods should be cleaned and
sanitized before use.
Hand
washing should not be carried out in sinks, especially in those used for
washing food. Sinks should preferably be identified in some ways that they are
used for such purpose only. (by putting up a notice such as "For washing food or utensils only"
or "Not to be used for hand washing",
etc).
Dirty sinks or leak boards can be a
source of contamination of food and equipment. A well functioned sterilizer or
mechanical dish washer can effectively destroy the micro organisms on the
surfaces of equipment and utensils.
Toilet
Facilities
Sanitary facilities should at all times be maintained in a clean
and sanitary condition, free from dirt or unbearable smell, in good working
order and repair, free from cracks or crevices, and cleared of chokege.
Adequate supply of flushing water should be provided to ensure proper disposal
of sewage matters.
Floor and wall surfaces should be
maintained smooth, free of cracks or crevices, and impermeable to grease and
moisture. They should be frequently cleaned with water and detergents, and
should be kept dry at all times. Each water closet should be provided with an
adequate supply of toilet paper at all times.
Wash hand basins in toilets should at
all times be provided with adequate supply of water, liquid soap in dispensers
and single use hand drying facilities such as clean paper towels, disposable cloth
towel in dispensers or electric hand dryers. Dustbins should be provided for storage of used paper
towels. Female toilets should be provided with covered containers for storing
used sanitary napkins. For sensor
type water taps, it is preferable that adequate signs and
instructions indicating how to use the taps be clearly and visibly displayed to
ensure that users understand how to make use of the facilities. It will lead to
reduce cross contamination of the products via food handlers.
Toilets should be well ventilated at all
times. Ventilation facilities including extraction fans and ducting should be
clean and in good working condition. They should be regularly checked and
cleaned to ensure proper functioning.
Toilets should not be used for any other
purpose. All parts of the toilets should be cleared of wall and be easily
accessible for use. Use of toilets for storage of food or food equipment or
utensils is strictly prohibited. Properly maintained toilet facilities, apart
from maintaining personal hygiene, can protect equipment, utensils and food
from fecal contamination that may be carried by pests, food handlers and
customers, so that the opportunities for spread of food borne diseases can be
minimized.
Food premises should have adequate
toilets for the use of food handlers and customers. Toilets should be of
adequate size, conveniently located and easily accessible, but should not
communicate directly with any food room or require customers to pass through a
food room to get to them, well ventilated and lit with all walls, floors and
sanitary fitments made of smooth, durable and impervious materials. It should be segregated and provided with separate
entrances for persons of either sex and with self closing doors.
Provision
of well equipped and properly located toilet facilities prevents equipment and
food from fecal contamination that may be carried by insects, hands or
clothing. A properly maintained toilet can reduce the likelihood of spread of
food borne diseases.
Ventilation Facility
Adequate
supply of clean and quality fresh air to food premises is important for
preventing contamination of food and equipment and for the good health of the
employees and customers. Unclean air, dust, odours, condensation and grease are
all essential sources of food and air contaminants, excessive accumulation of
which will not only cause harmful effect to the health of employees and
customers of food premises, but also cause a fire hazard. Excessive fumes,
smoke, grease or vapour create potential hazards to health of workers and fire
safety, and are potential sources of food contamination. Dripping grease or
condensation can contaminate food or food contact surfaces. Provision of
adequate natural and mechanical ventilation can keep the air clean and healthy
by removal of excessive fumes or vapour, and introduction of fresh air.
Lighting Facility
Adequate
natural and artificial lighting should be provided in food premises to ensure
safe production of food and facilitate cleaning of premises. Adequate lighting
facilitates easy identification of dirt, helps maintain the hygienic condition
of food premises and promotes safe food production. Protection of lights by shelter
is important for preventing contamination of food by glass fragments.
Cold
And Freezing Facility
Cold
and freezer rooms are to be located away from the wall to enable access for cleaning,
or sealed to the walls to prevent harborage of pests. Enclosed areas above cold
and freezer rooms are to be pest proofed. External cold and freezer rooms are
not permitted unless an approved enclosed access is provided . Motor units
should be located external to the premises or, if located inside the food premises,
must be supported on metal legs to allow for easy cleaning.
All
cold storage and cold display equipment must be large enough for the business
to adequately store cold food. All cold storage and display equipment must keep
potentially hazardous food at a temperature of 5°C or less. Refrigerators, cold
rooms and blast chillers must be capable of reducing the temperature of
potentially hazardous food. Some general requirements are there. Such as, Freezers are to keep food frozen
and the suggested temperature for frozen
food is at least -15°C.
Changing Facilities & Staff
Amenities
Adequate
facilities must be provided for employees to store personal belongings that
consist of a change room and enclosed
cupboards for the storage of clothing and personal belongings, located away
from the food preparation and storage areas. Personal belongings store in separate
lockers, cupboards, cabinets or designated storage areas.
Laundry Facilities
Company
or you should be facilitated for the cleaning of aprons, clothing and uniforms.
Those should be cleaned and fitted to wear. They must have laundry facility for
their working attires such as, aprons, uniforms,..etc. These clothing should be
changed daily. Other clothing should be washed at least once a day, or when
they become soiled or sticky. They are
curtains, furniture covers,…etc. But, table cloths should be cleaned after each
use as they have been in contact with food leftovers and debris.
Used or dirty cloths should be kept in
suitable vessels or laundry bags away from food preparation areas to prevent
contamination of food, food contact surfaces, food equipment and utensils.
Pest
Controlling Facility
Standard inspection should be
conducted for early detection of pest and to pick up pest situations at the
premises. At any time pests are detected, control actions should be taken
without delay to cure the condition. Private pest control services providers
can be appointed to carry out pest inspection and later control work. Eradication
of Pests from places, clothing and equipment contaminated by pests should be
cleaned and disinfected as soon as possible.
Rodenticides and insecticides
should be applied in such a manner as not to contaminate foods, they should not
be applied while food production or preparation is taking place, and all open
foods should be well covered and protected. In the event of pest infestation,
any contaminated equipment, utensils and food contact surfaces should be
carefully cleaned and sterilized. Any food that has been contaminated by pests
or pest control chemicals should be disposed of. Annual fumigation can be used
to prevent or control of pest within the food premises. But, you should be
hired well knowledgeable and certified expertise or company for that processes.
Waste
Removal & Inspection Facility
Grease traps should be regularly
inspected, and preferably not less than once daily. A grease trap will only be
functioning when water entering and leaving the trap , there is no leakage or
corkage and only a thin layer of solidified greasy waste is collected on the
water surface. The greasy waste should be rapidly removed if the top 30% of
liquid depth of the grease trap is full by it. Ways to remove the greasy waste
are scrape the greasy waste into a plastic bag, seal the plastic bag and put it
into a container specially for this purpose for later disposal and clean the
next floor surfaces systematically after that. Waste water from food premises
carries a large quantity of grease, which should be removed from entering the
drains or sewers to prevent clogging when it gets into them, solidifies and
accumulates there. A clogged drain or sewer causes back-flow of waste water and
emits bad odour, affectation hazard to food safety and environmental hygiene. Waste
containers should be properly covered by close fitting lids to prevent access
of pests and animals.
Waste Collecting &
Storing Facility
Waste
storage areas or rooms should be kept away from food rooms or kitchens and be
well ventilated if possible. The walls, floors and ceilings should be designed
and constructed in such a way that enables them to be easily cleaned. However, Solid waste, if not properly
contained, attracts pests, contaminates food and causes sanitary troubles.
Proper disposal of waste and maintenance of waste storage facilities prevent
entry and harborage of pests inside and outside food premises, and minimize the
likelihood of spread of pathogens.
Waste containers should be thoroughly
washed regularly with detergent and water to remove the dirt and residues.
Waste containers with cracks should immediately be replaced. Use of bamboo
baskets as waste containers and storage of waste in narrow road or pavement are
strictly prohibited. If there is a waste or refuse storage room in the food
premises, its walls, floors and ceilings should be kept clean and maintained in
good condition. There should be no collecting of water on the floor after washing.
Frequency
of Emptying
