eo 005.04 inspect food service facilities: construction and design tp 10
TRANSCRIPT
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EO 005.04
Inspect Food Service Facilities:
Construction and Design
TP 10
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References
Food Safety Code of Practice, 2007
CFAO 34-13 Hygiene and sanitation-Food Handling and Food Services
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Construction
• Construction and location is important in providing a barrier against surrounding environmental hazards
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Construction
• Food service building must meet:– Local building ordinances– Public health regulations– Fire and safety regulations, and– Approved construction standards for use
of the area (local bylaws)
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Construction & Design• Site:
– Free from hazardous conditions (dust, smoke, odours, pests, offensive industry waste etc)
• Design and layout (kitchen, dishwashing, dining area) should provide for safe food practices)– ie: floors, walls & ceilings must be
constructed of material that is easily cleaned, and resistant to excessive moisture
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Design & Layout• Design and layout
– Must prevent CROSS CONTAMINATION!– Prevent entrance of pests– Equipment should be located in such a way
as to allow for safe access and be accessible from all sides
– All equipment and utensils should comply with international sanitation standards such as National Safety Foundation International (NSFI), Underwriters’ laboratories of Canada (ULC) and Canadian Standards Association (CSA)
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Layout, Flow design• Non-food prep area separated from food
prep area• Flow of food in one direction• From receiving to storage to prep to
serving or packaging/serving• Raw food should be separate from cooked
or ready to eat food• Cleaning supplies & chemicals must be
separate from food & food prep area (minimize contamination)
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Floors
• Must not absorb moisture and must be resistant to microbial growth and mould, otherwise floors can be a source of contamination during food-prep
• Smooth, slip-resistant, non-absorptive and non-flaking, non-porous
• Hard to resist damages
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Floors
• Sloped at a min 2% to allow draining of liquids to avoid pooling of water
• Floor surface material must be carried up the wall 6 inches (to eliminate water penetration on the walls)
• Floor drains: easily accessed (to promote effective draining and cleaning)
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Floors
• Carpets: not permitted in food prep areas (harbours bacteria, odours, dust, etc)
• Where permitted, carpets must be cleaned, good repair and made of a material that can be cleaned by proper cleaning methods
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Walls & Ceilings
• If walls and surrounding area cannot withstand a kitchen environment, (moisture, cleaning, scrubbing, etc) this could result in contamination of food
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Walls & Ceilings
• Must be hard surface, smooth, non-absorbent, light coloured, easily cleaned
• Wall & ceiling joints should be tight & sealed OR curved
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Stairs
• Should be located so as to minimize the risk of food contamination
• Not located over food-prep area
• Easily cleaned
• Constructed of solid masonry or metal with raised edges (to prevent debris from falling onto areas below)
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Plumbing
• Plumbing integrity & design is extremely important to food safety!
• Contamination from unclan water could result in disease outbreaks, dysentery, typhoid fever, chemical poisonings, etc
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Plumbing
• Size, material, repair & maintained IAW plumbing code
• Approved by the provincial/territorial building authorities
• Installed to eliminate back flow, back siphonage and cross-connections
(ie: janitor’s sink, garden hose)
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Plumbing
• Backflow devices (ie: air gaps) should be installed IAW plumbing code
• Plumbing system must be properly maintained (ie: no leaks)
• Plumbing lines should NOT be above food prep or food storage areas
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Water & Steam Supply
• Unsafe water can carry bacteria, viruses and parasites
• Water used for human consumption, cleaning, cooking and washing of produce and dishes must be safe
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Water & Steam Supply
• Non-potable water is ONLY permitted for use in air conditioning or fire protection, AND
• ..must be completely separate from potable water, and labelled
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Water & Steam Supply
• Non potable water must NEVER come in direct or indirect contact with food contact surfaces, food equip or hand washing facilities
• Potable water MUST be used for hand washing
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Steam Supply & Ice
• Water supply for steam and ice must be made from potable water
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Water Emergencies
• If water supply is disrupted:– Use bottled water or thoroughly boil water
for beverages, food washing and recipes (rapid boil X 5 min)
– Use commercially prepared ice, or use boiled water to produce ice
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Water Emergencies
• If water supply is disrupted:– Used boiled water for essential cleaning
(food contact surfaces)– Consider single-use plates & utensils– Have a supply of warm, previously boiled
water for hand washing
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Sewage
• Sewage and waste water carry bacteria, viruses and parasites
• Must be disposed of in an approved public sewage system, or
• ..in a manner approved by public health authorities
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Sewage
• Backup of raw sewage is cause for IMMEDIATE closure of the kitchen
• There must be immediate corrective action, and thorough cleaning/ disinfection
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Ventilation
• In kitchens, there are odours, gases, air-born dirt and mould that can cause contamination
• Adequate ventilation is required
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Ventilation
• Designed to avoid backdrip of contaminated material onto food surfaces
• Capacity should be based on quantity of vapour and hot air to be remove
• Fumes should never be vented into public areas (outside)
• Air intake should prevent entrance of dust, dirt, insects, rodents, etc
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Ventilation
• Mechanical ventilation must be kept free from grease and dust, otherwise it can be a fire hazard &/or particles may fall on food contact surfaces
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Lighting
• Lighting and light fixtures must be designed to prevent accumulation of dirt, and be easily cleanable
• Dirt on lighting can fall onto food contact surfaces
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Lighting
• Light bulbs must be shielded or shatterproof
• Lighting intensity should be sufficient to ensure clean surfaces
• Intensity 110-540 lux (IAW Food safety Code of Practice, sect 5.3)
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Handwashing Stations
• Food handler’s hands are the primary source of contamination of food products!!!
• AT LEAST 1 handwashing station• Conveniently located• Available for food handlers AND those
handling money• Never be used for other purposes (ie
food prep)
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Handwashing Stations
• Must be equipped with:– Single use soap dispensers– Single use hand dryer– Hot and cold water– Handwashing sign
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Restroom Facilities
• Location should minimize contamination from faecal matter
• Kept clean
• Employees and clients should have separate restroom facilities
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Restroom Facilities
• Conveniently located
• Equipped with hand washing station
• Provide hooks outside the toilet enclosure to hang aprons
• Easily cleanable, well ventilated and lit
• Not open directly into food prep area
• Equipped with garbage can
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Dressing Area
• Dressing rooms promote the practice of having dedicated clean and sanitary work uniforms
• Must have lockers
• Located separate from food storage, handling and prep or service area
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Food Waste & Garbage
• Food waste and garbage are a source of food contamination, odours, insects and rodents
• Waste containers must be: leak proof, non-absorptive, easily cleaned, tight fitting covers
• Emptied when full, at lease daily
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Equipment and Utensils: location and installation
• It is important that equipment be conveniently located to allow for cleaning and eliminate harbourage of microorganisms and other contaminants
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Equip Location and Installation
• Movable equipment used for food processing should be stored where it won’t be contaminated (not in washrooms, under stairs, etc)
• Fixed equip must be placed in a manner to prevent harbourage of microorganisms and other contaminants
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Equip/Utensil Design
• Equip design should allow for clean and sanitary conditions
• Must be intended with food safety in mind
• Perform as intended• Durable, withstand kitchen
environment (high temp, dishwashing, etc)
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Maintenance
• Equipment must be periodically checked to ensure it is not causing any unknown contamination
• Equip must be maintained in good repair so that it functions IAW it’s intended use
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Maintenance
• Equip must be:– Smooth, free from cracks– Made from a material resistant to acids
and alkalis– Resistant to damage– Made of non-toxic, non-absorbent material– Tight joints
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Calibration
• All heating and cooling equip must be calibrated on a regular basis to ensure correct functioning
• Heating/cooling equip must maintain adequately temperature to reduce the risk of bacterial growth
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Single Service Utensils
• Single service utensils are not designed to be cleaned & sanitized
• Only used once // disposable
• Stored in closed containers/boxes
• Dispensed in a manner that prevents contamination of clean surfaces
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Pest Control
• Pests carry millions of microorganisms that cause food borne illness
• Pests such as birds, rats and insects can contaminate food directly & indirectly
• As pest crawl on food or food contact surfaces, they leave microorganisms behind, including faeces, hair, debris, carcasses, etc)
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Pest Control• The best method of pest control is preventing
the entry of pests into the food establishment in the first place
• Inspect all incoming food, boxes, bags, etc• Monitor storage areas, use flashlight• Keep stored items on shelves or raised skids
(6 inches)• Keep storage areas clean• Remove garbage
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………questions????