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Lesson 9 Design & Construction of Food Premises & Equipment
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Design of food premises to reduce risk of contamination
● 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.
General principles of design
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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
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Design of food premises
●Pest precautions●Yards and roads well surfaced●Staff welfare facilities●Good lighting●Drainage ●Suitable ventilation.
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What washing and welfare facilities should be provided?
●Toilets.
●Cleaning and disinfection
●Cloakrooms and lockers
●Food
●Personal Hygiene
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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.
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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.
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• 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
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Failure to clean under equipment
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• Waste must not accumulate in food rooms
• Waste must be deposited in closable containers.
The law relating to waste
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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.
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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.
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– 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
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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.
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Workflow
Avoid cross-contaminationSeparate RAW and COOKEDSeparate DIRTY and CLEANCreate a continuous workflow.
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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.