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Lesson 9 Design & Construction of Food Premises & Equipment 1.

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Presentation on theme: "Lesson 9 Design & Construction of Food Premises & Equipment 1."— Presentation transcript:

1 Lesson 9 Design & Construction of Food Premises & Equipment 1

2 Design of food premises to reduce risk of contamination Segregation of clean and dirty processes Segregation of clean and dirty processes Linear workflow reduces cross-contamination risk Linear workflow reduces cross-contamination risk Personal hygiene facilities Personal hygiene facilities Washing and disinfection facilities Washing and disinfection facilities Temperature control facilities Temperature control facilities Readily cleanable surfaces. Readily cleanable surfaces. General principles of design 2

3 Linear flow Deboxing/removal of packaging Refrigerator Dry store Freezer Raw preparation – wash up 1 Cook Hot hold High-risk preparation – wash up 2 Delivery bay Waste disposal. Service 3

4 Design of food premises Pest precautions Pest precautions Yards and roads well surfaced Yards and roads well surfaced Staff welfare facilities Staff welfare facilities Good lighting Good lighting Drainage Drainage Suitable ventilation. Suitable ventilation. 4

5 What washing and welfare facilities should be provided? Toilets. Toilets. Cleaning and disinfection Cleaning and disinfection Cloakrooms and lockers Cloakrooms and lockers Food Food Personal Hygiene Personal Hygiene 5

6 Construction of food premises Ceilings Ceilings Walls Walls Ventilation Ventilation Extracts cooking fumes and grease/steam Extracts cooking fumes and grease/steam Reduces temperature Reduces temperature Reduces condensation Reduces condensation Do not need to open windows Do not need to open windows Lighting Lighting Doors Doors Windows Windows Floors Floors Services. Services. 6

7 Temporary facilities and mobile premises Sited, designed, constructed to avoid the risk of contamination, in particular by animals or pests Kept clean and maintained in good repair Food-contact surfaces in good condition and be easy to clean and disinfect Facilities to maintain adequate personal hygiene and for the cleaning and disinfecting of working utensils and equipment Adequate facilities and/or arrangements for maintaining/monitoring food temperature conditions Foodstuffs placed to avoid the risk of contamination. 7

8 Clean, in good repair and condition Good design, layout and construction Permit cleaning and disinfection Protect against contamination Permit good food hygiene practice, especially pest control Provide suitable temperature controlled conditions Health & Safety legislation. The law relating to food premises 8

9 Failure to clean under equipment 9

10 Waste must not accumulate in food rooms Waste must be deposited in closable containers. The law relating to waste 10

11 What are the requirements for the internal storage of waste and waste containers? Internal: – No Accumulations Containers: – Cleanable – Strong – Impervious – Foot-operated lid – Bin liner – Emptied frequently. 11

12 What are the requirements for the external storage of waste and waste containers? External: – Separate from food rooms – Pest proofed – Stored off ground – No Accumulations – Impervious base – Good drainage – Covered Containers: – Cleanable/impervious – Tight-fitting lids – Strong/secure – Cleaning facilities – Emptied regularly. 12

13 – Clean, in good repair and condition – Minimize risk of contamination – Enable thorough cleaning and, where necessary, disinfection – Be installed to allow cleaning of the surrounding area. The law relating to food equipment 13

14 What are the requirements for hygienic food equipment? RECOMMENDED STANDARDS Easy to clean and disinfect Easy to clean and disinfect Smooth Smooth Impervious Impervious Durable Durable No crevices/recesses No crevices/recesses Non-toxic Non-toxic Non-tainting Non-tainting Non-porous Non-porous Non-flaking Non-flaking Corrosion resistant. Corrosion resistant. 14

15 Workflow Avoid cross-contamination Separate RAW and COOKED Separate DIRTY and CLEAN Create a continuous workflow. 15

16 What is the managers role in the maintenance of design standards and equipment? Consideration of workflow and separation of raw and cooked food/dirty and clean processes Provision of suitable and sufficient equipment to carry out tasks safely and hygienically Facilities for personal hygiene and staff Procedures in place for reporting faults Timely maintenance (planned, preventative) Effective cleaning and disinfection procedures.


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