Top 10+ Popular Ice Cream Makers In 2015

Why You Should Buy an Ice Cream Maker?
We know, from the noble vanilla bean to interesting flavors like cayenne chocolate, we all have a soft spot for soft serve. But dietary limits and food allergies can prevent some people from getting the most out of the local freezer walkway. Old-fashioned ice cream makers allow you to convert your frozen treats at home with your favorite flavors and ingredients. 

So,you can make as much or as little ice cream as you want and save it for later. Ice cream makers like the Cuisinart ICE-21, Cuisinart ICE-30BC and Kitchen Aid Attachment save you money you would otherwise spend in the grocery store or going out for dessert.

What to Look For With Ice Cream Makers?

Ice cream makers generally go down under two categories. They are rotating freezer bowls and buckets with rock salt and ice.

The freezer bowl method requires pre-freezing and a little extra planning as the traditional rock salt and ice method can make ice cream instantly. If you have the supplies you need on hand. While there are advantages and disadvantages to both, all ice cream makers require some prep time. Freezer bowls generally take a little more insight, but are much cleaner and typically quieter.
Rock salt and ice is great for longing value, but can be confused and normally require a trip to the store. If you are willing to spend extra money, you can find automatic ice cream makers that don't require prep time. Consider the machine's power source if you want to make ice cream outside at picnics, camping or outdoor events. Portable ice cream makers regularly take a lot of energy to hand crank or shake to make frozen treats. Outside of the biggest factors like capacity and freezing time, look for electric ice cream makers that are compact and easy to clean. Ice cream isn't just the wonderful dessert on a sweltering day, it's cause for a social event.

I have listed of popular ice cream makers here from "Top 10+ Popular Ice Cream Makers In 2015" article.

#1:Cuisinart ICE-21 Frozen Yogurt, Ice Cream & Sorbet Maker, White -$51

 It is frozen favorites in minutes. Its heavy-duty motor makes frozen yogurt, ice cream, sorbet even frozen drinks in 20 minutes or less. It is pure and simple treat. Its function is very easy. You can add fresh ingredients to the mixing bowl, turn on the machine, and go. It's fully automatic & cleanup is a breeze. Perfectly delicious and the large capacity mixing bowl lets you make up to 1-1/2 quarts of your favorite smooth and creamy frozen treats.

#2: Cuisinart ICE-30BC Pure Frozen Yogurt, Sorbet, and Ice Cream Maker -$90

It is made in brushed stainless steel with an embossed logo. This fully automatic small appliance makes frozen yogurt, sorbet, and homemade ice cream in as little as 25 minutes. The frozen-dessert maker features a heavy-duty motor and a double-insulated freezer bowl that holds up to 2 quarts of frozen dessert at a time. Simply add ingredients, turn the machine on, and frozen drinks and desserts are ready in minutes. Its large ingredient discharge permits for easily adding favorite mix-ins, and an instruction book and recipes come included.

You can spoil your taste buds with fresh sorbet, ice cream, or frozen yogurt.  It's simple and easy from start to finish, just add ingredients and turn it on. The not fixed mixing paddle and freezer bowl make cleanup easy.

#3: Cuisinart ICE-21R Frozen Yogurt, Ice Cream & Sorbet Maker, Red -$60

It is frozen favorites in minutes. Its heavy-duty motor makes frozen yogurt, ice cream, sorbet even frozen drinks in 20 minutes or less. It is pure and simple treat. Its function is very easy. You can add fresh ingredients to the mixing bowl, turn on the machine, and go.

The freezer bowl must be completely frozen before you begin your recipe. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold your freezer is. It is suggested that you place the freezer bowl in the back of your freezer where it is the coldest. Be sure to place the freezer bowl on a plane surface in its upright position for even freezing.

#4: Hamilton Beach 68330N 4-Quart Automatic Ice-Cream Maker, White -$22

Sure, you can take pleasure in creating homemade ice cream, frozen yogurt, sherbet and gelato in your own kitchen with Hamilton Beach Ice Cream Makers. Just add your favorite ingredients, sit back and relax. You can  be scooping delicious ice-cold desserts in no time.

Smart design touches make Hamilton Beach Ice Cream Makers easy to use, even if you're a beginner. Simple-to-follow recipes are included with these popular ice cream makers. So, your family can make all kinds of appetizing treats right from the start.

Features: 

•  Makes 4 quarts of ice cream, frozen yogurt, or sorbet. 
• Just add ingredients, ice, and rock salt. It does all the work and stops when ready & no stirring needed.
• Over 20 recipes included: try the ones inside or create your own unique taste by mixing in candy,        cookies, or fresh fruit.
• Easy lock lid.

#5: Nostalgia Electrics ICMP600WD Ice Cream Maker, 6-Quart -$62

You can use to make up to 6 quarts of ice cream, frozen yogurt or gelato. Always try to use ingredients right from local market for fresh homemade ice cream. It has  aluminum canister,  plastic insert with wood slats wrapping the unit, for easy cleaning and no leaks &  clear lid on canister for easy viewing.

#6: Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, White -$84

Professional-quality soft serve ice cream, yogurt, sorbet and sherbet is now available right at home, with the Cuisinart Mix.  It is yielding Serve Ice Cream Maker. Not only does it make everyone's favorites, but with three built-in condiment dispensers, it makes them extra delicious...!

Just a pull of a strip send sprinkles, chips and other mix-ins down the channel to mix right into frozen desserts as cones or bowls are filled. Operation is fully automatic; simply pour in the ingredients and turn the dial.

#7: Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker -$270

Make degenerate ice cream, rich creamy gelato and light sorbet that your family will love, all in the soothe of your own home. The easy to use, fully automatic Cuisinart ICE-100 Ice Cream and Gelato Maker features a commercial style compressor. So you can make batch after batch without waiting. Two unique mixing paddles and a 60 minute countdown timer work to ensure your homemade gelato, ice cream or sorbet has the perfect stability.

The included recipe book features a variety of flavors to create with the Cuisinart Ice Cream and Gelato Maker. You can also add in your favorite ingredients, be it fresh fruits, chocolate chunks, even brownies. During the mixing process through the see-through lid to make a fabulous frozen treat. Once the timer countdown is complete, the 10-minute Keep Cool cycle begins to keep your ice cream or gelato nice and cool. For optimum consistency, transfer the mixture to an airtight container and chill for a minimum of 2 hours.

Features:

• Transparent Lid - Add recipe ingredients to the mixing bowl with the easily detachable see through lid and then watch the mixing process in action. 
• Mix-in Opening - Use to add your favorite toppings and mix-ins, like chocolate chips or nuts, without interrupting the freezing cycle.
• Mixing Paddles - Two single paddles mix and ventilate the ingredients in the mixing bowl to create your frozen dessert. The gelato and sorbet paddle perfectly integrates air in the ingredients and creates richly textured results with extreme flavor. Use the ice cream paddle to perfectly shake for smooth, creamy results.
• Mixing Bowl with Lift-Out Handle - Anodized aluminum mixing bowl. No need to pre-chill or freeze the bowl prior to use.
• Touch pad Control Panel with LCD Readout - When the unit is on, the power button is illuminated by a red LED light. The countdown timer can be set from 10 minutes to 60 minutes. The Start/Stop button can be pressed at any point in the Mixing/Cooling cycle to pause the timer and mixing. The same button can be pressed to continue mixing.

#8: Whynter ICM-200LS Stainless Steel Ice Cream Maker, 2.1-Quart, Silver -$349

                        

You can take on dessert making like never before,  to make delicious homemade ice cream that you can fully modify to taste with the Whynter ICM-200LS 2.1 Quart Ice Cream Maker. It is extremely easy to use, you can create delicious ice cream, rich creamy gelato and sorbet all in the ease of your own home. It is perfect for entertaining, this high capacity unit makes up to two quarts of your favorite frozen dessert in a single batch.

A built-in powerful compressor freezer allows for continuous use without the difficulty of having to pre-freeze the mixing bowl. Not only is it so much easier, it also tastes a whole lot better. The Whynter ICM-200LS features an Extended Cooling function that prevents the mixture from melting and a Motor Protection function that stops the motor from churning to prevent overheating or damage to the motor when the mixture becomes solid. This unit also includes an electronic timer, ice cream scoop and easy-to-follow recipe guide. The sleek stainless steel exterior and soft touch LCD control panel will pronunciation any kitchen counter. This will quickly become your new best friend. You will never again have to wait hours or take up freezer space before being able to make your favorite frozen dessert. This unit includes an electronic timer, temperature display, ice cream scoop and we'll even send you some secret recipes on request.

#9: Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker, Stainless-$662
                  

Sure, you can have yummy fresh desserts in minutes with the Musso Lussino frozen dessert maker. These desserts not only include rich ice cream, but silky sorbets, Italian gelato, frozen yogurts, and refreshing frozen drinks.
It is fully automatic and precisely controlled by a timer, this machine takes the trouble and guesswork out of making ice cream, sorbet, frozen yogurt, gelato, and frozen drinks at home. Ingredients go into the bowl, the timer is set, two buttons are pressed and about 30 minutes later 1-1/2 quarts of a frozen confection are ready for eating. Because the machine doesn't want its bowl to be frozen for hours in a refrigerator's freezer, it can immediately begin making another batch. If a batch becomes too hard the machine shuts off automatically. Not only does it work resourcefully it looks the part, as the housing, bowl, and paddle are made of stainless steel for sanitation and easy cleaning.

#10: Nostalgia Electrics ICMP400BLUE 4-Quart Electric Ice Cream Maker -$29
            

It  provides a homemade ice cream experience with modern handiness. Simply fill the plastic bucket with ice, place the aluminum canister filled with ingredients in the center of the bucket and the electric motor does the churning for you. Soon, delicious ice cream is ready to serve....! It makes 4 quarts of ice cream per batch.

#11: Hamilton Beach 68321Z 1.5 Quart Capacity Ice Cream Maker -$24

                 

Certainly, you can enjoy creating homemade ice cream, frozen yogurt, sherbet and gelato in your own kitchen with Hamilton Beach Ice Cream Makers . Just add your favorite ingredients, sit back and relax. You will  be scooping delicious ice-cold desserts in no time.

Smart design touches make Hamilton Beach Ice Cream Makers easy to use, even if you're a beginner. Simple-to-follow recipes are included with these popular ice cream makers, so your family can make all kinds of tasty treats right from the start.

Features:
•    Customize with your favorite mix-ins.
•    No rock salt required.
•    Enjoy ice cream, frozen yogurt, custard, sherbet or gelato.
•    Makes ice cream in 25-40 minutes.
•    Recipes included.
•    Large ingredient opening.
•    Canister cover prevents condensation.
•    Freeze canister, add ingredients & in 25-40 minutes dessert is ready.

How To Design Your Kitchen To Fit Your Life -Part II

This article is continuing with earlier,How To Design Your Kitchen To Fit Your Life - Part I.

Another safety issue in the kitchen concerns children. Make sure that pot and pan handles are turned inward so that interested little ones do not pull them off the stove. Putting child proof handles and hooks on all kitchen cupboards, especially ones that hold cleaning fluids and chemicals, is vitally important. Try not to place candy or cookies over top of ranges. This will reduce the attraction of kids who would think nothing of climbing on the cooking surface to receive their afternoon snack.

By following some of these simple strategies, your kitchen can be a safe and relaxing place for both you and your family.The following steps when designing for safety.

1. Use proper lighting. Good general lighting, supplemented with proper task lighting that is clearly focused on a work surface, can greatly decrease your chance of injury while preparing a meal. Also, the lighting should not produce any glower or shadows on the surface.
2. Use slip resistant flooring. Falling with a hot casserole or a sharp knife in your hand can have serious costs. A slip resistant material on your floor, such as matte finished wood or laminate, textured vinyl or a soft glazed ceramic tile, will do the trick. If you select tile, try using a throw carpet with a non spin out backing for added safety measures, especially around areas that get wet.
3. Keep a fire extinguisher handy. I recommended that a fire extinguisher be visibly located near a room exit, away from cooking equipment and 15"-48" above floor.
4. Keep electrical switches, plugs and lighting fixtures away from water sources and wet hands. Building system require that every electrical receptacle be grounded and protected with ground fault circuit interrupters, which shut off the room's electric current if there is a power surge or if moisture is present.
5. Consider appliance lock out options. Many of today's electrical devices, mostly ranges, ovens and dishwashers, allow you to "lock out" little hands so no one can use them when you are not in the room. This can be done either with lock out covers or a programmed lock out system.
6. Regulate water temperatures and devices. Install valves with anti injury devices that prevent water temperature from rising to dangerous levels, or buy pressure balanced valves that balance hot and cold water. Valves also are available that can be pre programmed to your desired temperature setting.
7. Find a safe cooktop. Avoid being overcooked by steam from boiling pot by staggering burners on your cook top or have one straight row of burners. And never choose a unit with control along the back of the electrical device, controls should be along the side or in the front.
8. Use the space safely. Think about how traffic will flow through the kitchen and make sure no one will interfere with your space when cooking. Locate microwaves 24" to 48" above the floor to avoid reaching to recover food. Slide out trays and bins in base cabinets make storage items more available so you do not have to bend. And lastly, avoid sharp corners on the ends of counter tops.

Family lifestyles have changed in recent years. In adding to family members sharing in the food preparation, the kitchen has become a social center. Often, friends and guests who drop by to visit the cook, join in the cooking process. In order to meet these changing lifestyle patterns, kitchen design has also go forwarded. If you are building a new kitchen, or remodeling your old one, that it is important to evaluate your needs and consider how many cooks use your kitchen.

It is not necessary to have double sinks or work location since only one person is using each item at a time. A single cooking center which includes a microwave and range will probably be sufficient.
Finally, there is the question of walkways. Extra space should be allowed so that two cooks can pass each other without interference. Allowing 48 to 54 inches of space from barrier to barrier will enable two people to pass each other with bodies parallel. A distance of 60 to 64 inches would allow enough room for true walking.
As you can see, settling  in your kitchen for two cooks requires more than just adding extra counter space.

The design of your kitchen may be traditional or modern, casual or formal, high tech or homey whatever be a sign of your style favorite. Because the cabinets, counter tops, and electrical devices consist of the major components in a kitchen space, you will want to decide what your overall style will be before choosing them. If you are worried about combining looks with practicality, many designs try hard to blend traditional looks with modern conveniences. A generously proportioned kitchen with traditional materials and up to date facilities provide evidences to be both stylish and practical.

Ventilation System To Control Noise Of The Food Premises

I said to you earlier, "How to control odour" by installing a ventilation systems within the food premises.

 Then, you knew requirements for new ventilation systems installed to manage with odours.Let's discuss about "How to control of noises" from catering premises. It aims to ensure that proposed developments have adequate ventilation systems that will not lead to complaints from neighboring homes about cooking noise from equipment such as fans, motors,..etc.

The neighboring has powers to take action against restaurants, takeaways and other food and drink premises if they cause a nuisance. However, it is much better for the relevant details to be included into planning applications to ensure that such problems are not likely to occur.

Requirements to control noise

Ventilation equipment must be designed and installed to avoid noise or vibration nuisance to neighbors. There are several methods that a satisfactory extract system will use to control noise.

The fan and motor should be positioned within the building's structure to minimize outdoor noise. The fan and motor unit should be fixed on anti vibration mounts and be joined to duct work using bendable combinations to prevent the transmission of vibrations either to the structure or along the ducting. The fan and motor unit should not be fitted on to walls or ceilings next door housing premises.

 

Noise from the ventilation and extraction systems should be kept as low as possible and should not be easy to hear within nearby housing properties when the fan and motor unit are in operation. As a rough channel, if you cannot hear the fan or motor noise just outside the housing property, the noise should not be easy to hear within it either.

The extract ducting should be rigid in construction and installed with anti-vibration mountings. Large section ducts may need healthy or stiffeners to prevent rhythm. Noise attenuators may be required if the fan is noisy.

Management Of The Food Premises Put Into Action

Management and supervision also should be there. Food premises has different kind of multitask processes. There are many different set of departments consists in food premises. They are like a human body. Each and every departments are fit together to give successful out put such as human body organs. I will explain that later one by one. You should be faced for all of those challenges.  Establishment of management in here is one of early planning steps. You should be setup management premises or office in front areas of your land. Because, food premises must be separated from that kind of operations due to prevent contamination and unauthorized individuals entering. That is why, I'm saying again and again to pay your own attention for the starting points with your practical experiences.

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;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice
    

Pest Control Of The Food Premises

Food premises should be kept free of pests like rats, mice and insects such as flies and cockroaches. Food premises and surrounding areas should be inspected frequently to look for signs of pest infestation. Presence of rats and mice can be indicated by signs left behind by their activities including droppings, holes, runways, biting  marks, feet marks and spreads.

Cockroaches usually hide behind stoves, hot water pipes, sinks, in cupboards, drying rooms and anywhere which is dark and warm. Signs of cockroach infestation include presence of cockroach eggs and droppings and a unpleasant "cockroach" odour.

Flies usually infest places with food attraction. Presence of fecal specks and vomits are common signs of fly infestation.

Food premises are easily infested by rats, mice, cockroaches and flies because they provide them with sufficient food sources and numerous harborage places. Improper handling of food and food debris, accumulation of miscellaneous articles and presence of structural defects cause to be food premises highly susceptible to pest infestations. Pests will not only cause food safety problems but also transmit diseases to human. They can carry pathogenic organisms to foods physically by their bodies, hair and excreta.

Pest infestations should be dealt with immediately but without affecting food safety. Preferably, they should be carried out by specialist pest control service providers.

Keeping Of Records About Pest Controlling

Management of food premises should keep proper records of results of pest control inspections, surveys, maintenance and services, etc. in respect of your premises.

Presence of pests increases the probability of contamination of food and may cause significant damage to food premises. The first and best line of protection is to prevent entry of pests by proper inspection and maintenance of the premises. The second line of protection is to remove pests of food source by proper storage of food and quick removal of reject, food leftovers and spills.

 



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. Phostoxin tablets can be used for that. 

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;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice

Maintenance & Sanitation Of The Food Premises

Maintenance and sanitation is also major steps within operations of the food premises. Maintenance is engineering part of your food premises. So, we will discuss that soon after in genuinely. Sanitation is another subject area regarding your final product quality. It is also major task in food premises. There are compulsory requirements to setup within your premises. Top management of your premises like the brain to lead all others. Quality Assurance department is like the heart of your system.  It should be required set of laboratories to achieve future targets and maintain your process's quality assurance standards. While your drafting that kind of important tasks should be considered. Sanitation process must be controlled by together with engineering and quality assurance department.

Premises & Physical Maintenance  

Food premises, their fixtures, fittings, equipment and utensils should be maintained to an acceptable standard of cleanliness, and in a good state of repair and working order having regard to their use. There should be effective systems in place to ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities and equipment, control pests, remove waste and monitor and record the effectiveness of maintenance and sanitizing procedures.

The walls, floors, doors, artificial ceilings, woodwork and all other parts should be kept clean, free of visible impossible matters or unpleasant odours, especially that there should be no accumulation of reject, food waste or recycled matters except in proper containers, dirt, grease and other visible matters that may unfavorably affect the standard of cleanliness of the premises, such as mould and cobwebs. Those kept in such good order, repair and condition so that they are not broken, split, chipped or worn out, etc. as to enable them to be effectively cleaned and prevent, so far as reasonably practicable, the risk of infestation by pests and entry of birds.

Doors especially their handles, knobs or plates that may come into contact with food handlers' hands,  windows, window frames, and window shelves and other surrounds to openings in walls and ceilings should be effectively cleaned. They should also be maintained in such a condition that they will not allow pest infestation. Pest controlling process is important.

Closest Surroundings, such as Streets, lanes and other public places or the common part of a building, which are within 6 m of the food premises, should be kept clean and free of litter or waste.

Food contact surfaces of equipment and utensils, such as crockery, dishes and tableware, should be maintained in a good condition of repair and working condition. They should be smooth, free of cracks and crevices, and be kept clean and free from harmful matters by standard cleaning and sanitizing at a frequency that prevents accumulation of grease deposits, dirt and other residues, having regard to their use.  A food contact surface should be cleaned and sanitized between each use for raw food and ready to eat food. If an equipment or utensil is used continuously at room temperature for handling potentially hazardous foods such as  meat slicers, it should be cleaned and sanitized at least once every 4 hours. Food contact surfaces of equipment and utensils should be maintained in a clean and sanitary condition to prevent contamination of food. Special care should be taken to clean and sanitize the equipment and utensils that have been used for handling raw food before being used again for handling ready  to eat food to avoid cross contamination.

Cutting surfaces such as chopping blocks and cutting boards which are subject to scraping and making should be resurfaced if they become too difficult to be effectively cleaned and sanitized, and should be discarded if resurfacing is impossible.

Any part of a thermometer, especially the temperature probe, that will be inserted into the food for temperature measurement is a food contact surface, which should be cleaned and sanitized between uses, particularly between each use for measuring the temperature of raw food and ready to eat food.

Chipped or cracked eating or drinking utensils cause food safety risk because such defects can harbor dirt and bacteria, and spoil the surfaces' ability to be effectively cleaned and sanitized, by this means allowing the spread of infectious diseases. Besides, they may contaminate food directly if broken or chipped pieces fall into the food, and the exposed sharp edges can easily cause injuries to customers.

All parts of the premises, fixtures, fittings and equipment should be maintained at all times in a state of good repair and working condition to prevent contamination of food by plaster, paint, broken glass or leaking pipes, etc., enable effective cleaning and, if necessary, sanitizing, ensure pests cannot gain access to the premises from hollow spaces in ceilings, walls, etc. and ensure that the equipment works as planned.

Kitchens and Food Rooms'  Floors should be free from buildup of food waste, dirt, grease or other visible intolerable matters. They should be washed with detergents at least once daily. Hot water or steam may be used for better removal of grease. Covings between floor and wall junctions should be kept clean, in good repair and be attached tightly to their positions. Floor surfaces should be maintained in good condition, free of cracks, crevices or other defects. There should be no dips or hollows. Wall materials such as tiles or stainless steel should be tightly attached to the surfaces.  Walls of food rooms and kitchens should be cleaned frequently, about once daily or more if necessary. Wall surfaces or ceilings should be clear of unnecessary fittings or decorations such as posters or pictures as far as possible.

Any furniture or equipment, which cannot be moved by one man, should not be placed too near to any wall inside kitchens or food preparation rooms as to block access to such places for cleaning. Otherwise, heavy equipment can be installed with wheels to facilitate easy removal for cleaning. Junctions between walls, and between walls and ceilings, should be tightly sealed and maintained in good condition, and free from cracks, crevices, holes or gaps or cracking materials. Any holes or gaps that may allow access of pests to wall and ceiling cavities should be sealed up.

Surfaces of ceiling should be smooth and first finished in washable paint to facilitate cleaning, although frequent cleaning is not necessary. Ceilings should be maintained in a good state of repair so that there are no spaces or joints, and be kept in a clean and sanitary condition.

 Buildup of food waste, dirt and grease, etc. provides food for pests and enables microbial growth, which are favorable to food contamination. These dirt and waste may come from a variety of sources including food spills, food handlers' shoes, cloths  and food packaging, etc. brought into the premises. Buildup of liquid on floors could provide a water source for pests and support their presence in the premises. It could also be a source of microbial contamination. Cracks, crevices or similar defects on walls, floors or ceilings can harbor pests or become their breeding grounds. Effective, frequent and regular cleaning, sanitizing, and maintenance of floors, walls, ceilings and equipment are then necessary for removal of food contaminants and prevention of microbial breeding.

Non food contact surfaces of equipment such as cupboards, refrigerators, wet refrigerators, racks, stoves, cooking ranges and food lifts should be kept clean and in good state of repair and working condition. Non food contact surfaces should be cleaned at a frequency that prevents accumulation of dirt and grease, preferably once a week or more as required. Cleaning has to be carried out in a systematic manner, for example, in the cycle from walls, non food contact surfaces of equipment such as cupboards, refrigerators, cooking ranges and then the floors. Systematic cleaning of non food contact surfaces can be achieved by using below steps.

1. Removing food debris and soil by clean wiping cloths and brushes, etc.
2. Rinsing with clean water
3. Applying detergent and washing, with brush or scourer to remove remaining debris or soil, if necessary
4. Rinsing with clean water and air dry.

Similar to food contact surfaces, non food contact surfaces should also be kept clean and in good repair to help minimize the possibility of food contamination.

Cleaning And Sanitizing Programme Of The Food Premises

Effective cleaning and sanitizing programme can remove food leftovers, dirt and micro organisms, therefore minimizing the risk of food contamination and food poisoning. To achieve the standard of cleanliness, a cleaning or sanitizing programme should sooner be developed to ensure that cleaning or sanitizing is conducted in a systematic and regular manner. The programme may vary according to the size of operation of food premises. A well planned cleaning or sanitizing programme should be included areas and items of equipment and utensils to be cleaned or sanitized, frequency of cleaning or sanitizing required for each item, specific standard washing or cleaning or sanitizing procedures, equipment and methods to be used, chemicals or processes to be used  and the staff responsible for each task.

The design of all food premises must provide for suitable access for effective and efficient cleaning of all equipment, fittings, surfaces and areas. Cleaning and sanitizing of equipment and utensils should be done as separate processes. A surface needs to be thoroughly cleaned before it is sanitized.

Cleaning is a process for removal of contaminants such as food residues, dirt, grease and bacterial film from a surface, which is achieved by the use of water and proper detergent. Systematic cleaning can be achieved by  pre scraping the utensils or surfaces and rinsing with clean water to remove most of the food residues, dirt and debris present, washing with warm water and detergent by agitation to loosen the remaining food residues and dirt,  rinsing with clean water to remove the loosened food residues and dirt, and to get rid of the residues of detergent by clean water.

Detergents used for cleaning food contact surfaces should be appropriate for the task, and be able to effectively remove food residues on equipment and utensils. Agitation can be done manually with the use of cloth, scrapers, scourers or brushes  or mechanically by means of mechanical dishwashers that can deliver water at such a pressure as to provide the agitation required for removing food residues and other soil from the surfaces of utensils or equipment.

Sanitizing Process Of Food Premises

After cleaning, food contact surfaces of equipment and utensils can be sanitized by  being immersed in boiling water for not less than one minute inside a sterilizer  or immersed in a non toxic solution containing a bactericidal agent of a type approved by the Food standards at a temperature of not less than 24^oC for at least one minute  or  mechanically washed in a mechanical dishwasher of a type approved by the Food standards.

Most of the bactericidal agents used in food premises are chlorine based compounds. Instructions on how to use the agents should always be followed, especially the optimal combination of the temperature, pH and concentration of the agent. If the instructions are not clear, further advice should be required from the supplier.

Drying & Storing Of Cleaned Equipments

All cleaned and sanitized equipment and utensils should be thoroughly dried by evaporation  or air dry.

Cleaned and sanitized equipment should be stored in a cupboard which has been cause to be evidence against the access of dust and pests, if not for immediate use.

Utensils and equipment should be sanitized, either mechanically or manually, after cleaning to minimize the risk of food becoming contaminated with micro organisms when coming into contact with the utensils or equipment. Bactericidal agent should be applied at the proper concentration, temperature and for the appropriate length of time to achieve pleasing reduction in bacterial level, whose effectiveness is a function of the time and temperature that the utensils and equipment to be sanitized are exposed to.

Sanitized equipment and utensils should be allowed to dry as quickly as possible as most micro organisms cannot survive in the absence of water. Drying by towels or storing on a dirty surface may lead to re-contamination of cleaned and sanitized surface.

Air Filters And Filter Flag Indicators

 Air filters or grilles of ventilating systems should be removable for cleaning, and be cleaned frequently to prevent accumulation of dirt and dust. Filters should be cleaned by water and detergent, or be replaced, when the filter gauge or differential pressure switch shows an increase of 50 Pascal over the designed air filter pressure drop, or when the filter flag indicator shows "dirty". Additionally, air filters should be installed in such a manner that all incoming air must pass through them before distributed within the premises. All grilles should be tightly fixed in their positions to guard against entry of rodents.

Fused Running Hour Meters

 Each fused running hour meter installed for ventilating systems should be checked frequently to ensure that it is functioning properly.

Annual Inspection

Ventilating systems in  food premises should be inspected at intervals not exceeding 12 months by registered specialist contractor. Air supplied to food premises should be of sufficient quality and quantity to replace contaminated air for the health of workers and customers.

Maintenance Of Refrigerators Including Chillers And Walk In Freezers

Refrigerators for storing fresh food should be kept at a temperature not exceeding 10^oC, if possible at or below 4^oC. A thermometer should be provided to each refrigerator indicating the temperature at which the food is being stored. Doors of refrigerators should be kept closed at all times except during use. Overstocking of food in refrigerators, should be avoided to ensure free circulation of cold air in the refrigerator and maintenance of food at proper temperatures. Inside surfaces of refrigerators including their border should be cleaned frequently. Over frozen refrigerators should be defrosted without delay.

Linens Or Cloths

Cloths or linens such as wiping towels, table cloths, aprons, clothing, uniforms, etc. may be used in food premises. They should be of light colour, kept clean and in a sanitary condition. Clean cloths should be free from food residues or other soiling matters. They should be washed if they become wet, sticky or soiled. Cloths required to be sterilized, such as dry wiping cloths for polishing dried utensils, should be washed and sterilized after each use either by dipping in boiling water for not less than one minute or using a bactericidal agent approved by  relevant bodies. Cloths or Linens should be used for one single purpose only. ( wiping towels used for wiping food spills on table surfaces should not be used for any other purpose such as for polishing dried utensils).

Laundering those linens should be practiced according to the cleaning procedure. It will facilitate favorable conditions of linens to prevent cross contamination by food handlers for the processes of food premises. Aprons, clothing and uniforms should be clean and fit to wear. Buttons should be avoided for those who directly handle food to prevent them from coming off and falling into food. These clothing should be washed at least once a day, or when they become soiled or sticky. Storage of used 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.

Use of cloths for drying of food contact surfaces of equipment is not recommended as the cloth is likely to contain bacteria or contaminants that would be transmitted to the equipment during the drying process. Food contact surfaces should be air dried. Dry cloth may be used for polishing dried utensils.

Table cloths should be cleaned after each use as they have been in contact with food leftovers and debris.Cloths are likely to contain foreign substances such as hair, dirty particles and micro organisms, all of which would contaminate food and equipment. They should not be allowed to come into contact with food or food equipment or utensils unless systematically cleaned and sterilized. Napkins for customers may help transmit diseases from man to man, unless adequately cleaned and sterilized after each use.

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;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice