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.
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
