1. Food Safety Training Course Co-financiado:

2. Work facilities and Equipments

3. Building, construction, work facilities and equipments 3| 17 Work Facilities and Equipments Ceilings - Free ceiling height of at least 3m - Avoid accumulation of filth, - Reduce condensation phenomena, development of molds, particles from falling off the ceiling.

4. Walls - Smooth; - Easy to clean; - Covered or painted with light non shiny colours; - Made of impermeable, non absorbent, washable and non toxic materials. 4| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

5. Pavements - Anti slipping; - Resistant to chemical residues from food materials; - Washable; - Light coloured; - Exempt of toxic metals (for ex.: cadmium and lead); - Without holes or saliencies. 5| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

6. Windows - With bug screens; - Without accumulation of filth; - If glass is used, then it should be unbreakable. Doors - Should be smooth, light coloured and non absorbent surfaces; - Width ≥ 1.2 m 6| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

7. Lighting - Natural lighting with good cleaning conditions; - Electric artificial lighting ↔ Work zone; - Safety Emergency Lighting. Ventilation - Natural and/or artificial; - Avoid air currents. 7| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

8. Fire prevention - Appropriate equipment; - Perfect working conditions; - Placed in accessible places; - Identified; - Trained personnel. Should be periodically verified! 8| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

9. Tubes and pipes - Transport substances safely; - Easily identified; - Regularly inspected. Sewers - Separation: sanitary installations and production area sewers; - Boxes should be equipped with removable protection and a siphon.. 9| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

10. Equipments - Smooth; - Non porous; - No cracks, joints or flaws; - Easy access; - Resistant: - to corrosive materials; - peeling and fragmentation; - heat and water; - Machine vibrations. 10| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

11. Water supply and quality - Mandatory: - use of potable water. - Exception: - vapour production, refrigeration, fire fighting (fix warnings). - Separate: - Potable and non potable water distribution systems; - Periodic water analysis : - Physical; - Chemical; - microbiological. 11| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

12. First aid - First aid kits in the work place. Sanitary installations - Separated by gender; - No direct communication with work places; - Sink, shower cabins, toilets, urinals, n.º of workers. 12| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

13. Dress rooms - Direct communication with shower cabins and sinks; - With individual lockers; - With sufficient number of benches and chairs. Refectories - With no direct communication with the work areas and sanitary installations (WC). 13| 17 Work Facilities and Equipments Building, construction, work facilities and equipments

14. Type of establishment (commercial, industrial); Activity of the establishment (food,…). Establishment licensing 15| 17 Work Facilities and Equipments

15. Separation of areas 15| 17 Work Facilities and Equipments All activities are carried out without crossing by each other or returning back; Visitors circulate from “clean” areas to “dirty” areas; Ingredients circulate from “dirty” areas to “clean” areas (incorporated in food products); Air conditioning and sewers circulate form “clean” areas to “dirty” areas; The flow of used exterior packages do not come across unpackaged ingredients or finished products paths; There is enough room for industrial operations, and for people and materials to circulate.

16. Define product circuits; Define arrival and exit schedules for raw materials; Define preparation and cooking schedules for products; Create hygienic working conditions Comply with the following principle : “STRAIGHT AHEAD” Separation of areas 16| 17 Work Facilities and Equipments