Food Safety and Hygiene Essentials

Windows: Should be easy to clean, with minimal dirt accumulation. Insect-proof screens, where necessary, should be removable and cleanable.

Clean and Nontoxic Materials: Equipment and containers that touch food need to be easily cleanable, disinfectable, and maintainable to prevent contamination. They should also be non-toxic for their intended use.
Movable and Detachable: Equipment touching food needs to be movable and detachable for maintenance, cleaning, disinfection, and monitoring.

Disassemblable: Equipment is designed to be disassembled for cleaning and repair.

Conveyors: Conveyor belt designs may not be suitable for cleaning if they cannot be disassembled.
Grills: Removable grills allow for cleaning underneath and between surfaces.

Waste Containers: Containers for waste, by-products, and non-edible items should be clearly identifiable and constructed appropriately for the waste contained. Materials should be impervious where suitable.
Dangerous Substances: Containers holding dangerous substances need to be identified clearly, secure, and lockable to prevent accidental contamination of food.

Water Supply: The water supply should be ample, potable (drinkable quality), have proper storage, and distribution facilities.
Temperature Control: Temperature control for water used in food preparation should be implemented as needed to ensure safety and suitability of the food.
Non-Potable Water: Non-potable water systems (e.g., fire control, steam) should be separate from potable water systems to avoid contamination.

Changing and Washing Facilities: Adequate facilities for personnel hygiene, including wash basins with hot/cold water, hand dryers, soap and lavatories, must be present.
Personnel Hygiene: Hygiene measures should ensure personnel maintain a clean and hygienic environment.

Ventilation: Sufficient natural or mechanical ventilation should minimize air contamination through aerosols and condensation. Control temperature, odors, and humidity as needed.
Lighting: Effective lighting should not create misleading color perceptions.

Food Handling Practices: People handling food should conduct themselves appropriately, avoiding activities such as smoking, eating, chewing gum/tobacco or spitting, and sneezing/coughing over food.
Gloves: If using gloves, ensure they are clean and change them frequently, especially if contaminated.

Personal Items: Personal items like jewelry, watches, or pins should not be worn in food handling areas if they pose a threat to safety or suitability of food.

Equipment & Facilities: Establishments and equipment should be appropriately maintained (e.g. free of rust and dirt), for which repairs are needed if necessary.
Repair Scheduling: Repairs to equipment and facilities must be performed promptly.
Contamination Prevention: Dirty or unmaintained equipment promotes food hazards, pests, and contamination.
Grease and Oil: Grease and oil from machinery can drip onto food.

Cleaning Methods: Cleaning methods must be adapted to the nature of the food business.
Chemical Use: Chemicals used for cleaning need to be used according to the manufacturer's instructions.
Food Protection: Food must be adequately protected during transportation and vehicles must not be overloaded.
Transport Vehicle: Keep the transport vehicle in a clean condition.
Sick Persons: Sick persons suffering from illness transmitted through food are not allowed in food handling areas.
Staff Health: Monitoring staff health for conditions like jaundice, diarrhoea, and vomiting is important to identify any possible contamination hazards.
Handwashing: Practicing proper handwashing is a crucial part of food safety. Wash hands before, during, and after food handling activities. Also after using the toilet and smoking.