Hygiene Of Food Premises PDF

HYGIENE OF FOOD PREMISES By Mr. J. M’soni EDEN UNIVERSITY  2 INTRODUCTION The environment in which food is prepared and or processed is an important factor in deter...

HYGIENE OF FOOD PREMISES By Mr. J. M’soni EDEN UNIVERSITY  2 INTRODUCTION The environment in which food is prepared and or processed is an important factor in determining product quality. The premises should be of sufficient size for the intended scale of operation. 17/05/2024  3 1. SITTING OF FOOD PREMISES Food Establishments should typically be situated away from i. Locations that are prone to floods unless adequate precautions are taken; ii. Places that are contaminated by the environment and industrial operations that provide a major risk of contaminating food; iii. Areas that are plagued by pest infestations; iv. Places where it is impossible to properly eliminate waste— solid or liquid 17/05/2024  4 OTHER CONSIDERATIONS Sufficient and quality water supply Adequate power supply Availability of transport 17/05/2024  5 2. DESIGN PRINCIPLES CONT… There must be sufficient facilities for chilling and cooking. Access and harborage for rats and insects must be prohibited. Appropriate staff facilities, such as restrooms with ventilation between them and the food rooms, must be offered. Sufficient drainage Sufficient ventilation Sufficient illumination Ever-present supply of drinkable water 17/05/2024  6 3. CONSTRUCTION OF FOOD PREMISES Ceiling fittings : Smooth, non-flaking, light-colored, coved at wall joints, and easily cleanable ceilings are the ideal features. Additionally, they must to minimise condensation. Wall finishes: wall finishes have to be light-colored, smooth, impermeable, and able to withstand repeated cleanings and disinfections as needed. Floor surfaces: flooring have to be built with enough room for cleaning and drainage. Anti-slip, non-absorbent, crack-free, and easily cleaned floor surfaces are desirable qualities. The floor-to-wall angle needs to be 17/05/2024 convex.  7 CONSTRUCTION CONT… Windows: opening windows must be fitted with cleansable fly-screens Doors: external doors should be fitted with fly-screens and should be self-closing Storage and disposal of waste: suitable receptacles should be provided, both inside and outside the food premises, for disposal of waste food and debris. Disposal polythene sacks or plastic bags are usually provided for internal use and dust bins or skips for external use. 17/05/2024  8 4. EQUIPMENT FOR FOOD HANDLING The fundamental "be" principles of hygienic design are as follows: i. Should be planned and built to reduce the amount of soil, germs, or pests that might harbour there ii. Any surface that comes into touch with food should be corrosion- resistant, non-toxic, smooth, impermeable, and appropriate for its intended usage. iii. Equipment ought to be simple to disinfect and clean. iv. Equipment must to be simple to construct and disassemble. v. When applicable, equipment should be equipped with sensors that measure temperature and time in order to record and monitor its performance. 17/05/2024  9 5. WATER SUPPLY To guarantee the safety and acceptability of food, a sufficient quantity of drinkable water should always be available, together with infrastructure for its distribution, storage, and temperature control. Drinking water should meet or exceed the standards set out in the most recent WHO drinking water quality recommendations. 17/05/2024  10 6. DRAINAGE AND WASTE DISPOSAL Sufficient drainage and facilities for disposing of garbage ought to be offered. They have to be built and designed to minimize the possibility of contaminating food or the supply of drinkable water. 17/05/2024  11 7. PERSONNEL HYGIENE FACILITIES AND TOILETS In order to prevent food contamination and to guarantee that a suitable level of personal hygiene can be maintained, personnel hygiene facilities should be accessible. The following amenities should be provided, when applicable: i. Hygienic hand washing and drying stations with wash basins and hot and cold water (or water with a temperature regulated flow); ii. Hygienic restrooms with suitable designs; and staff changing areas. 17/05/2024  12 8. AIR QUALITY AND VENTILATION In order to ensure the safety and appropriateness of food, adequate natural or mechanical ventilation should be provided. This is especially important to reduce airborne contamination of food, such as that caused by aerosols and condensation droplets, control ambient temperatures, manage odours that may affect the suitability of food, and manage humidity when needed. 17/05/2024  13 9. LIGHTING Sufficient illumination, either artificial or natural, is necessary for the project to run in a sanitary manner. When illumination is required, it shouldn't be such that the hue produced is deceptive. Considering the nature of the procedure, the intensity should be appropriate. 17/05/2024  14 10.STORAGE FACILITIES Adequate storage facilities for food, ingredients, and non-food substances (such as fuels, lubricants, and cleaning supplies) should be offered as needed. When it is appropriate, food storage facilities should be built and designed to: i. Allow for proper cleaning and maintenance; ii. Prevent pest access and harborage; iii. Allow for the effective protection of food from contamination during storage; and iv. If needed, provide an environment that minimizes food deterioration (e.g. by controlling temperature and humidity). 17/05/2024