Presentation on theme: "Lesson 9 Design & Construction of Food Premises & Equipment"— Presentation transcript:
1Lesson 9 Design & Construction of Food Premises & Equipment Level 4 Food Safety - NotesLesson 9 Design & Construction of Food Premises & Equipment
2Design of food premises to reduce risk of contamination Level 4 Food Safety - NotesDesign of food premises to reduce risk of contaminationGeneral principles of designSegregation of clean and dirty processesLinear workflow reduces cross-contamination riskPersonal hygiene facilitiesWashing and disinfection facilitiesTemperature control facilitiesReadily cleanable surfaces.
3Level 4 Food Safety - Notes Linear flowDelivery bayDeboxing/removal of packagingRefrigeratorFreezerDry storeRaw preparation – wash up 1CookHigh-risk preparation – wash up 2Hot holdServiceWaste disposal.
4Design of food premises Level 4 Food Safety - NotesDesign of food premisesPest precautionsYards and roads well surfacedStaff welfare facilitiesGood lightingDrainageSuitable ventilation.
5What washing and welfare facilities should be provided? Level 4 Food Safety - NotesWhat washing and welfare facilities should be provided?Personal HygieneFoodCleaning and disinfectionCloakrooms and lockersToilets.
6Construction of food premises Level 4 Food Safety - NotesConstruction of food premisesCeilingsWallsVentilationExtracts cooking fumes and grease/steamReduces temperatureReduces condensationDo not need to open windowsLightingDoorsWindowsFloorsServices.
7Temporary facilities and mobile premises Level 4 Food Safety - NotesTemporary facilities and mobile premisesSited, designed, constructed to avoid the risk of contamination, in particular by animals or pestsKept clean and maintained in good repairFood-contact surfaces in good condition and be easy to clean and disinfectFacilities to maintain adequate personal hygiene and for the cleaning and disinfecting of working utensils and equipmentAdequate facilities and/or arrangements for maintaining/monitoring food temperature conditionsFoodstuffs placed to avoid the risk of contamination.
8The law relating to food premises Level 4 Food Safety - NotesThe law relating to food premisesClean, in good repair and conditionGood design, layout and constructionPermit cleaning and disinfectionProtect against contaminationPermit good food hygiene practice, especially pest controlProvide suitable temperature controlled conditionsHealth & Safety legislation.
9Failure to clean under equipment Level 4 Food Safety - NotesFailure to clean under equipment
10The law relating to waste Level 4 Food Safety - NotesThe law relating to wasteWaste must not accumulate in food roomsWaste must be deposited in closable containers.
11Level 4 Food Safety - Notes What are the requirements for the internal storage of waste and waste containers?Internal:No AccumulationsContainers:CleanableStrongImperviousFoot-operated lidBin linerEmptied frequently.
12Level 4 Food Safety - Notes What are the requirements for the external storage of waste and waste containers?External:Separate from food roomsPest proofedStored off groundNo AccumulationsImpervious baseGood drainageCoveredContainers:Cleanable/imperviousTight-fitting lidsStrong/secureCleaning facilitiesEmptied regularly.
13The law relating to food equipment Level 4 Food Safety - NotesThe law relating to food equipmentClean, in good repair and conditionMinimize risk of contaminationEnable thorough cleaning and, where necessary, disinfectionBe installed to allow cleaning of the surrounding area.
14What are the requirements for hygienic food equipment? Level 4 Food Safety - NotesWhat are the requirements for hygienic food equipment?RECOMMENDED STANDARDSEasy to clean and disinfectSmoothImperviousDurableNo crevices/recessesNon-toxicNon-taintingNon-porousNon-flakingCorrosion resistant.
15Level 4 Food Safety - Notes WorkflowAvoid cross-contaminationSeparate RAW and COOKEDSeparate DIRTY and CLEANCreate a continuous workflow.
16Level 4 Food Safety - Notes What is the manager’s role in the maintenance of design standards and equipment?Consideration of workflow and separation of raw and cooked food/dirty and clean processesProvision of suitable and sufficient equipment to carry out tasks safely and hygienicallyFacilities for personal hygiene and staffProcedures in place for reporting faultsTimely maintenance (planned, preventative)Effective cleaning and disinfection procedures.