Lesson 9 Design & Construction of Food Premises & Equipment

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Presentation transcript:

Lesson 9 Design & Construction of Food Premises & Equipment Level 4 Food Safety - Notes Lesson 9 Design & Construction of Food Premises & Equipment

Design of food premises to reduce risk of contamination Level 4 Food Safety - Notes Design of food premises to reduce risk of contamination General principles of design Segregation of clean and dirty processes Linear workflow reduces cross-contamination risk Personal hygiene facilities Washing and disinfection facilities Temperature control facilities Readily cleanable surfaces.

Level 4 Food Safety - Notes Linear flow Delivery bay Deboxing/removal of packaging Refrigerator Freezer Dry store Raw preparation – wash up 1 Cook High-risk preparation – wash up 2 Hot hold Service Waste disposal.

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

What washing and welfare facilities should be provided? Level 4 Food Safety - Notes What washing and welfare facilities should be provided? Personal Hygiene Food Cleaning and disinfection Cloakrooms and lockers Toilets.

Construction of food premises Level 4 Food Safety - Notes Construction of food premises Ceilings Walls Ventilation Extracts cooking fumes and grease/steam Reduces temperature Reduces condensation Do not need to open windows Lighting Doors Windows Floors Services.

Temporary facilities and mobile premises Level 4 Food Safety - Notes 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.

The law relating to food premises Level 4 Food Safety - Notes The law relating to food premises 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.

Failure to clean under equipment Level 4 Food Safety - Notes Failure to clean under equipment

The law relating to waste Level 4 Food Safety - Notes The law relating to waste Waste must not accumulate in food rooms Waste must be deposited in closable containers.

Level 4 Food Safety - Notes 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.

Level 4 Food Safety - Notes 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.

The law relating to food equipment Level 4 Food Safety - Notes The law relating to food equipment 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.

What are the requirements for hygienic food equipment? Level 4 Food Safety - Notes What are the requirements for hygienic food equipment? RECOMMENDED STANDARDS Easy to clean and disinfect Smooth Impervious Durable No crevices/recesses Non-toxic Non-tainting Non-porous Non-flaking Corrosion resistant.

Level 4 Food Safety - Notes Workflow Avoid cross-contamination Separate RAW and COOKED Separate DIRTY and CLEAN Create a continuous workflow.

Level 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 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.