Food waste must be disposed of on a regular basis. This prevents any build up of potentially harmful bacteria. This helps to prevent cross contamination. Pests such as flies and insects love leftovers.
There is also the added risk of attracting rodents (mice and rats).
Listed below are some risk areas:
The law requires that the layout, design, construction and size of food premises shall:
Permit adequate cleaning and/or disinfection.
The layout and design should allow access for effective cleaning. Alternatively, equipment must be mobile to enable adequate cleaning and disinfection. Materials of construction must be suitable to allow the type of cleaning appropriate to that area.
Protect against accumulation of dirt, contact with toxic materials, shedding of particles into food and the formation of condensation or mould on surfaces.
The layout, design, construction and size of premises must avoid the accumulation of dirt in places inaccessible to cleaning. Coving at wall or floor junctions is recommended. Construction materials must not include any substance that may add toxic material to food either by direct contact or vapour. The design and construction, especially of high level surfaces, should avoid finishes that may lead to shedding of particles such as flaking paint, plaster or fibres. Any growth of mould within the fabric of the building is undesirable. Special attention must be given to areas where steam and humidity are generated in order to avoid the build-up of condensation. This will be linked to the type of ventilation system installed.
Permit good hygiene practices, including protection against cross-contamination between and during operations, by food, equipment, materials, water, air supply or personnel and external sources of contamination such as pests.
If high-risk foods are to be stored or handled at the same time as foods which may contaminate them, then there must be enough space to allow high risk food to be stored and prepared on separate work surfaces and equipment.
Provide, where necessary, suitable temperature conditions for the hygienic processing and storage of products.
The design and construction of food preparation rooms should avoid the build-up of excessive temperatures and must be capable of keeping food at suitable temperatures.
Wash hand basins
An adequate number of wash hand basins must be available which are suitably located and designated for cleaning hands.
The number of basins will depend on the size of the business and the size and layout of the premises. They must be located close to toilet facilities and at strategic places in the premises, so that workers have convenient access to them.
Wash hand basins must be provided with hot and cold (or appropriately mixed) running water, materials for cleaning hands and for hygienic drying.
Antibacterial soap and paper towels are recommended.
Where necessary, the provisions for washing food must be separate from the hand washing facility.
An adequate number of flush lavatories must be available and connected to an effective drainage system.
The minimum requirement is 1 toilet or WC for up to 5 employees. For more than 5 employees, additional toilets must be provided on the basis of the Health, Safety and Welfare Regulations 1992.
All sanitary conveniences within food premises must be provided with adequate natural or mechanical ventilation.
This is to prevent (as far as possible) aerosols and offensive odours from permeating food rooms.
Lavatories must not lead directly into rooms in which food is handled.
Toilets must be ventilated and must not communicate with a food room. This means there must be a lobby between the toilet and any food room. Ideally this lobby will be ventilated.
There must be suitable and sufficient means of natural or mechanical ventilation.
Ventilation must be provided to ensure that heat and/or humidity do not build up to levels that could compromise the safety of food.
A mechanical ventilation system may be necessary and should consist of a suitable canopy and extraction fan to draw air to remove heat, steam and grease laden fumes through an extract point. This may require the incorporation of grease filters which should be removed on a regular basis for cleaning.
Mechanical air flow from a contaminated area to a clean area must be avoided.
Ventilation systems must be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible.
Before any system is installed you should seek advice from a ventilation engineer. You may also require planning permission for any ventilation stack.
Food premises must have adequate natural and/or artificial lighting.
Where fluorescent strip lighting is used over food preparation surfaces these should be protected with a tube shield or diffuser. Lighting must be good enough to allow safe food handling, effective cleaning and the monitoring of cleaning standards.
Drainage facilities must be adequate for the purpose intended; they must be designed and constructed to avoid the risk of contamination of foodstuffs.
Drains must have sufficient fall to allow all solid and liquid waste to flow away. All appliances connected to the drainage system must be provided with an effective trap. Inspection points must be available, but they must be adequately sealed.
Adequate changing facilities for personnel must be provided where necessary.
Provision must be made to allow food handlers to change and to store their street clothes and personal effects away from open foods. It is good practice to have separate changing rooms and to provide secure storage for personal effects.
Specific requirements in rooms where foodstuffs are prepared, treated or processed (excluding dining areas, mobile vehicles, marquees, market stalls, premises used primarily as private dwelling houses and premises used occasionally for catering purposes and vending machines).
Floors must be maintained in a sound condition and must be easy to clean and, where necessary, disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials.
Suitable materials are: floor tiles (quarry, vinyl or ceramic) with waterproof grouting, vinyl safety flooring, Terrazzo safety flooring or resin flooring.
Consideration should be given to floor drainage, and the design of the floor should prevent water pooling during normal use. Internal drainage systems should be trapped and inspection covers should be sealed and screwed down to prevent offensive odours entering the food room.
Wall surfaces must be maintained in a sound condition and must be easy to clean and, where necessary, disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface up to a height appropriate for the operations.
Suitable materials are: washable painted plaster, ceramic tiles, stainless steel sheeting, PVC or GRP plastic sheeting, epoxy resin or similar smooth coating.
Ceilings and other overhead fixtures must be designed, constructed and finished to prevent the accumulation of dirt and reduce condensation, the growth of moulds and the shedding of particles.
Suitable materials are similar to those for wall surfaces, (painted plaster etc.). Polystyrene or fibre tiles are not suitable for high humidity locations.
Windows and other openings must be constructed to prevent the accumulation of dirt. Those which can be opened must, where necessary, be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in contamination of foodstuffs, windows must remain closed and fixed during production.
Doors must be easy to clean and, where necessary, disinfect. This will require the use of smooth and non-absorbent surfaces, particularly around hand contact areas.
Surfaces, including surfaces of equipment, that will come into contact with food, must be maintained in a sound condition and be easy to clean and, where necessary, disinfect. This will require the use of smooth, washable and non-toxic materials.
Suitable materials will include stainless steel, ceramic or food grade plastic. Wood is not appropriate for use with high-risk foods.
Joins between work surfaces may allow dirt to become trapped. Continuous surfaces are best, alternatively joins should be sealed with a suitable waterproof sealant, e.g epoxy grouting or silicon sealant.
Where necessary, adequate facilities must be provided for the cleaning and disinfecting of work tools and equipment. These facilities, e.g. sinks and/or dish washing machine with hot rinse cycle, must be constructed of materials resistant to corrosion and must be easy to clean and have an adequate supply of hot and cold water.
Where appropriate, adequate provision must be made for any necessary washing of food. Every sink or other such facility provided for the washing of food must have an
adequate supply of hot and/or cold potable water as required, and be kept clean.
Food waste and other refuse must not be allowed to accumulate in food rooms, except so far as is unavoidable during the business operation.
It is good practice to remove all waste from the food room at the end of the day.
Food waste and other refuse must be deposited in closable containers. These containers must be of an appropriate construction, kept in sound condition, and where necessary be easy to clean and disinfect.
Adequate provision must be made for the removal and storage of food waste and other refuse. Refuse stores must be designed and managed in such a way as to enable them to be kept clean, and to protect against access by pests, and against contamination of food, drinking water, equipment or premises.
Refuse should be removed frequently and, depending on the size and type of business more than one collection/removal per week may be required. Storage facilities must be kept in a clean condition and the waste be protected from rodents or birds.
An adequate supply of potable water must be provided.
Under normal circumstances water provided by "Southern Water" will meet this requirement. Where water is drawn from a "private" supply (i.e. well or bore hole) this will have to be of potable quality and meet the standards of the Water Supply Regulations 1991. Further information is available from the Environmental Health Department.
Suitable and sufficient storage for food will be required:
Refrigeration equipment for chilled, high-risk foods (storage or display) must be capable of maintaining suitable temperatures (e.g. below 8°C) and have sufficient capacity for the amount of food.
Foods stores (dry goods, fruit & veg) should be ventilated to maintain cool dry conditions. Ventilation may be provided by either mechanical or natural means.
All foods should be stored above floor level to facilitate easy cleaning and pest control.
Frozen storage - this will depend on the type of business. Equipment must be capable of maintaining suitable temperatures and have sufficient storage capacity
May 26, 5116 01:27 PM