food code in macao 200601 - 民政總署 iacm people engaging in food processing and delivery in the...

A Technical Guide to Food Hygiene

Foreword

A Technical Guide to Food Hygiene (hereafter the Guide) has been prepared for the benefit of people engaging in food processing and delivery in the catering and group dining businesses, as well as for hygiene inspection personnel. Its main purpose is to help people understand the basic criteria for food safety and hygiene so as to avoid any obstruction of regulations and requirements related to food safety and hygiene. In addition, the Guide also helps inspection personnel determine if compliance with these criteria and requirements has been achieved by a food processing premises, with a view to enhancing consistency in the interpretation and enforcement of these rules, contributing to the prevention of transmission and outbreak of foodborne diseases.

In developing this Guide, reference has been made to similar regulations, rules, guidance and suggestions issued by the Codex Alimentarius Commission (CAC), the Department of Food Safety of the World Health Organization, the Ministry of Health of the Peoples Republic of China, the Food and Environmental Hygiene Department of Hong Kong, the U.S. Department of Health and Human Services, the United States Food and Drug Administration, the Food Standards Agency, UK, the Food Standards Australia New Zealand and the Canadian Food Inspection Agency. Especially acknowledegment for the Food and Environmental Hygiene Department of Hong Kong permits us the reproduction of part of the contents of the Food Hygiene Code.

We will revise this Guide from time to time. An up-to-date revision or version will be posted on Health Bureaus website(http://www.ssm.gov.mo) or carried in publication.

We welcome comments or suggestions from all interested parties and individuals, which may be addressed to us by letter, facsimile or e-mail as follows:

Environmental and Food Hygiene Unit Centre for Disease Control and Prevention Health Bureau Alameda Dr. Carlos d' Assumpo, 335 -341 Edifcio Centro Hotline, 7-Andar, Macau Facsimile: (853) 28533524 Enquiry Tel. No.: (853) 28533525 E-mail Address: [email protected]

Taskforce for Technical Guide to Food Hygiene January 2008

Foreword

http://www.ssm.gov.mo/mailto:[email protected]


Contents

Page

Contents.. I

Chapter 1 Introduction

1.1 Purpose... 1

1.2 Scope of Application... 1

1.3 Definitions.... . 2

Chapter 2 The Hygiene Condit ions of Food Processing Premises

2.1 Premises Selection... . .... 5

2.2 Layout, Setting, Structure and Facilities of Food

Manufacturing Premises

2.2.1 Structure, Layout and Setting........................... 5

2.2.2 Allocation of Facilities

2.2.2.1 Floors, Walls, Doors, Windows and Ceilings...................... 7

2.2.2.2 Storerooms and Cold Storage Facilities.. 9

2.2.2.3 Food Processing Area.................. 10

2.2.2.4 Ventilation and Fume Filtration System...................... 11

2.2.2.5 Lighting................ 12

2.2.2.6 Water Supply.............. 13

2.2.2.7 Handwashing Facilities................ 13

2.2.2.8 Sanitary Fitments (toilet) and Storage ofPersonal Belongings....... 14

2.2.2.9 Utensils, Equipment and Instruments...................... 16

2.2.2.10 Washing and Sterilization of Food Utensils and Cleaning Facilities........... 17

2.2.2.11 Dust- and Pest-proof Facilities........................ 18

2.2.2.12 Storage of Waste (Refuse)... 19

2.2.2.13 Sewage and Waste Water Disposal and Grease Traps........................ 19

Contents I


2.2.3 Temporary/ Movable Food Manufacturing Premises and Food Vending Machines.. 20

Chapter 3 The Hygiene of Food Processing

3.1 Establishment and Execution of Rules on Food Processing...................... 21

3.2 Purchase and Receipt of Raw Materials.................... 21

3.3 Storage............... 22

3.4 Thawing, Rough Processing and Cutting and Arrangement...................... 24

3.5 Cooking, Heating and Cooling.................. 25

3.6 Preparation of Cool Dishes.................... 26

3.7 Mounting/ Presentation.................. 26

3.8 Preparation of Fresh Vegetable & Fruit Juices and Fruit Platters............................. 27

3.9 Processing of Marine Products...................... 27

3.10 Dumpling Processing................. 28

3.11 Hygiene of Meal Preparation and Meal Supply..................... 29

3.12 Food Displays.................... 30

3.13 Reheating of Food.................. 31

3.14 Hygiene of Food Utensils/ Single-Use Food Utensils.......................... 32

3.15 Hygiene for Group Dining Delivery..................... 32

Chapter 4 Hygiene Management

4.1 Requirements for Hygiene Management Systems........ 34

4.2 Requirements for Hygiene Management...... 34

4.3 Pest Control Management.......... 38

4.4 Food Sample Retention......... 39

4.5 Complaints and Recalls related to Food Consumption...... 40

4.6 Record Management Systems....... 40

Contents II


Chapter 5 Hygiene and Training of Food Handlers

5.1 Personal Health and Illnesses......... 42

5.2 Personal Hygiene and Habits......... 43

5.3 Training of Food Handlers......... 44

Annexes

Annex I Minimum Area of Kitchen and Quantity of Sanitary Fitments..... 46

Annex II Suggested Cleaning Programme........... 48

Annex III Guidance for Cleaning, Maintenance and Repair of Filtration and Disinfection Facilities for Water used to Keep Live Marine Fish and/

or Shellfish............... 49

Annex IV Self-Inspection Checklist......... 53

Appendices: Reference Materials

Appendix I How to Wash Hands Properly............. 55

Appendix II Ways to Cleanse and Sterilize Food Utensils.. 57

Appendix III The Stages of Food Processing, with Suggestions on Temperature

Control and Timing of Preparation.............................................................. 59

Appendix IV How to Select and Use a Food Thermometer.. 60

Appendix V Types of Foodborne Disease Outbreaks (Food Poisoning) and Prevention 64

Appendix VI Decree Law no.16/96/M Article 80. 65

Appendix VII References 66

Contents III

A Technical Guide to Food Hygiene Chapter 1 Introduction 1.1 Purpose

The objective of this Guide is to provide a set of model guidelines to help people who engage in food processing and delivery in the catering and group dining businesses achieve a higher degree of compliance with the regulations for food safety and hygiene and attain a higher standard of food hygiene and food safety through adoption of good practices. For these people and for hygiene inspection personnel, it provides a common set of comprehensive advice and basic technical guidance on the application of the relevant regulations and recommended strategies for compliance, with a view to improving consistency in the interpretation and application of the food regulations by all stakeholders.

To all intents and purposes, this Guide is not a substitute for the food regulations of Macao or the licensing requirements and conditions proposed by relevant administrative departments, nor is it an obstruction against rational opinions and interventions of hygiene supervisors from the Health Bureau according to the related authority stated in Article 4 of Decree Law no. 81/99/M. The Guide is not a compulsory and standard document, but rather to be used in association with these regulations and rational opinions, so that adherence to the provisions in the Guide will make compliance with food regulation and hygiene requirements easier and the standard of enforcement by hygiene inspection personnel more consistent.

In addition, adjustments to the Guide will be made and announced at an appropriate time according to developments in food technology and advances in understanding on food safety and hygiene. Also, it may be possible for a food business to demonstrate to hygiene inspection personnel that it has achieved the same objective as a particular provision of the Guide is intended to achieve in other ways than those suggested here.

However, a food business is required to provide consumers with food that is safe and suitable for eating. Should or need in the Guide means one is required to, or something must be done, otherwise the risks of food safety will be increased; recommended or suggested means it is good to do something, which will help to reduce the risks of food safety; not allowed (to) means something is prohibited and may not be done. 1.2 Scope of Application

This Guide applies to all food processing premises, including but not limited to the following: (a) Restaurants (and similar establishments);

Chapter 1 Introduction 1

A Technical Guide to Food Hygiene (b) Factories or school canteens; (c) Delivery units for group dining (group meal and school meal supplies, etc); and (d) Takeaways including Chinese roasted meat shops (sio mei and lo mei shops).

Where appropriately applied, the Guide is also relevant to food manufacturing and processing businesses and other related food businesses. 1.3 Definitions

With a view to aiding understanding of the contents of this Guide, definitions of common terms contained within it are listed as follows:

Food

Means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of food, but does not include cosmetics or tobacco or substances need only as drugs.

Food safety

Assurance the food will not cause harm to consumers when it is being cooked or consumed according to its purpose. The safety of food should also be assessed based upon rationality of food preparation and mode of consumption, appropriateness of serving size and condition of consumers, etc.

Food suitability Assurance the food can be used by people for its intended purpose.

Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

Harm Biological, chemical and physical elements that are latent in food or may adversely affect the health of the body in under certain conditions.

Washing A process using water to remove the impurities of the raw materials, the dirt on the surface of raw materials and utensils which will come into contact with food.

Cleaning Removing earth, food residue, dirt, oil and grease and other improper substances.

Disinfection Decrease the micro-organisms to a level that they cannot reduce the safety and suitability of food through physical (usually heating), and/or chemical means.

Pollutant/Contaminant Any organism, chemical or foreign matter that will reduce the safety and suitability of food, or other substances that are unintentionally added to food.

Contamination Introduction or emergence of pollutants in food or the food environment.

Cross-contamination Transfer of micro-organisms or contaminants from one food (usually raw) to another food either directly when one food touches another, or indirectly through hands or equipment.

Catering industry

Food production industry that provides consumers with food, venues or facilities through instant processing, sales or service, including restaurants, cafs, bars, takeaways, fast food restaurants and canteens, etc.



Delivery units for group dining

Units that process and deliver food products according to service requests from groups but do not provide areas for food consumption.

Food processing premises

(hereafter referred to as premises)

Any building or area where food is supplied, prepared, processed, handled, stored, packaged, displayed, served or offered for sale for human consumption. These are normally divided into: a. Food processing areas (kitchen, cold dish area, cake room,

cream-flower processing room, preparing room, cooking area, cutting area, rough areas, clean and sanitizer area, water bar, sushi bar, buffet, food store room, etc)

b. Non-food processing areas (office, sanitary fitments, dressing room, non-food store room, cleaning equipment storage room, etc.)

c. Dining area (excluding auxiliary facilities like sanitary fitments for food consumers, lobby stage, etc)

Temporary/ Movable Food Producing

Premises

Market counters, movable or street vending carts, and temporary structures for food preparation, like tents and covering.

Equipment/ Utensils

Articles, vessels, containers, machines, tools or apparatus used in the handling, preparation, processing, packaging, display, serving, dispensing, storing, containing or consumption of food, including a. Those with food contact (crockery, cutlery and tableware,

etc.) b. Those without food contact (cupboards, refrigerators, wet

refrigerators, racks, stoves, cooking ranges and food lifts, etc)

Food contact surfaces

Surfaces that will come into direct contact with unprotected foods in food premises. Examples are cooking and processing equipment, knives, chopping boards, eating and drinking utensils, containers in which foods are processed or stored, drink dispensing machines, surfaces of food preparation tables, equipment used to wash food, meat mincers, meat slicers and thermometers, etc.

Temperature danger zone

Different pathogenic bacteria have different multiplication temperatures, yet the overwhelming majority grows and multiplies rapidly at temperatures between 5oC and 60oC. This range of temperatures is therefore called the temperature danger zone. Food should not be stored within this range of temperatures for more than four hours.

Core temperature Temperature of the central part of chunks of food, or of liquid food or raw materials in containers.

Refrigerating

A process of keeping food or raw materials below a relatively low temperature in order to maintain freshness and preserve them for an extended period of time. The range of temperatures for refrigeration should be between 0 oC and 5 oC.

Freezing A process of keeping food or raw materials below their freezing point. The range of temperatures for freezing should be between -18 oC and -23 oC.



Temperature abuse Potentially hazardous food not stored, displayed or transported under proper temperature control for a prolonged period of time.

Food handler Any person who has direct contact with packaged or non-packaged food, food equipment or utensils or food surfaces and hence required to abide by food hygiene regulations.

Potentially hazardous food

Means any natural or synthetic food of high protein or high carbohydrate, with a water activity (aw) value of over 0.85 and a pH level greater than 4.6 at 24oC of which temperature control is needed. The potentially hazardous foods include food of animal origin that are raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, and garlic-in-oil mixtures that have not been properly acidified to prevent the growth of micro organisms. They do not include such as a food with a water activity value of 0.85 or less, a food with a pH level of 4.6 or below at 24oC, a food in an unopened hermetically sealed container or a food that does not support the growth of pathogenic micro organisms.

Pre-packaged food

Means food that is packaged with bottles, cans, cartons, securely bags, or securely wrapping in a food establishment or a food processing plant. These packages do not include a wrapper, carry-out box, or other nondurable container used to containerize food with the purpose of facilitating food protection during service and receipt of the food by the consumer.

Home-meal replacement

Means any food component prepared away from home and consumed at home, including: a. prepared food that can be cooked instantly(e.g. seasoned

chicken skewers or beefsteaks) b. food that can be consumed immediately after heating (e.g.

pre-packaged pizza or dumplings, etc.) c. ready-to-eat food(e.g. pre-packaged sushi and egg rolls,

etc)

Ready-to-eat food Food that is ready for immediate consumption at the point of sale. It could be raw or cooked, hot or chilled, and can be consumed without further heat-treatment.


A Technical Guide to Food Hygiene Chapter 2 The Hygiene Conditions of Food Processing Premises 2.1 Premises Selection

When choosing food processing premises, consideration should be given to the potential sources of food contamination within or around the premises. Premises should not be located where food safety could be undermined, especially: (a) On contaminated premises and or in industrial areas with potential to severely

contaminate food; (b) In or near areas subject to low level flooding, unless appropriate precautionary measures

are taken; (c) In areas subject to pest invasion; or (d) In places where solid or liquid wastes (garbage) cannot be effectively removed.

Premises should conform to city planning, environmental protection and fire fighting requirements. Note: a. Safe premises create an appropriate environment for food production and preparation that conforms to

requirements on safety and hygiene. b. With reference to the PRCs Hygiene Standard for Delivery Units of Catering and Group Dining

Business (2005), it is suggested that food processing premises should not be located within 25 metres of sources of contamination such as cesspits, wastewater pools, garbage collection points (stations/ areas) and toilets. The premises should also be located away from dust, pernicious gases, radioactive substances and other diffusive sources of contamination. Streets and car parks are not usually regarded as possible sources of contamination.

2.2 Layout, Setting, Structure and Facilities of Food Manufacturing Premises 2.2.1 Structure, Layout and Setting

The structure, layout and setting of food processing premises should provide adequate conditions for safe and appropriate food hygiene and consideration should be especially given to the prevention and control of cross-contamination in the course of processing by food handlers. Therefore, the structure, layout and setting of the food processing premises should ensure: (i) That premises structure should be solid and durable and capable of keeping out dust, dirt,

fumes, smoke or other contaminants. Premises should be easy to maintain and keep clean. (ii) Each area of the premises should be appropriate to its purpose; i.e. adequate spaces must

be provided for food preparation, food storage, scullery, storage of equipment / utensils and installation of sanitary fitments.

(iii)A food processing area is provided that can be divided into a rough processing area, cooking area and cutlery and utensil washing and sterilization area. Premises should also equipped with a storage area for raw materials and (or) semi-finished products. All

Chapter 2 The Hygiene Conditions of Food Processing Premises 5


function rooms and facilities on the premises should be clearly distinguishable and independent from each other. Special areas are recommended for the following activities: a. Making fresh vegetable & fruit juice and fruit platters; b. Cool dish preparation, mounting and packing food for of delivery units for group

dining; c. Raw seafood processing.

(iv) The food processing area is located indoors in an independent partition or area. The total area should be of a size appropriate for catering to the size of the dining area and to the maximum food supply requirements of the establishment. The minimum kitchen area for a given premises should not be less than that specified in Table 2 of the Order no. 83/96/M.

(v) The food preparation area has a reasonable layout, and the food flow is in one direction only, as far as possible (i.e. receiving storage preparation packaging / delivery transportation retailing); exit and entry should be located separately, to avoid intersection between people flow and logistics, in order to reduce the opportunities of food contamination.

(vi) All function areas on the premises accommodate each other and are separated from incompatible areas (such as cloakrooms or sanitary fitments, cleaning equipment storage areas).

(vii) The food processing area is inaccessible to and cannot harbor pests. (viii) A safe and hygienic environment is provided for staff and customers. (ix) The citys requirements on architecture, environmental protection and fire-fighting are

met. Note: a. Layout and setting of food manufacturing premises should allow the implementation of good food hygiene

practice, including prevention of cross-contamination in the course of preparation by personnel. A good layout and setting can reduce the likelihood of unnecessary movement of food or personnel and thus of food contamination, or the likelihood of unsanitary operations being in close proximity to sanitary operations which will lead to food contamination.

b. Adequate space is essential for safe and hygienic food preparation and storage of food for customers consumption. Consideration must be given to the number of customers to be served and the quantity of meals to be prepared. Too small a kitchen or food room may cause congestion and unsanitary food operations that increase the risk of food contamination. The general rule is that establishments with larger gross floor areas, those offering more varied foods or greater quantities, should provide more space for food preparation. However, with reference to requirements of Item 1 of Article 90 on Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M: there should be appropriate areas and partitions for kitchen and pantry (of similar establishment) no matter they are separated or not. Those who fail to conform to the regulation will be regarded as failing to qualify for a licence. Therefore Item 3 of the same article indicates that (in similar establishments) Kitchens should conform to the requirement specified in the attached table II and III of the Regulation Relevant regulations should be regarded as the minimum requirement for the area of a kitchen.

c. Food in the food processing area must be effectively protected from the invasion and harborage of pests so as to avoid contamination of food. For food processing premises where takeaway is the main business, the food processing area should also be separate from the vending desks to prevent contamination. Obviously, preparing and storing food or washing and storing equipment and utensils in open-air areas like yards, streets, side lanes and at the rear of establishments are in discord with the recommendations of this Guide.



Setting up special areas and equipment is important for the hygienic processing of ready-to-eat food and thus decreases risks to food safety.

d. In order to prevent contamination before food is consumed, with reference to the requirements of part c of Item 1 of Article 90 about Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, if food and drinks (from similar establishments) are not prepared on the same floor as the customer area, the restaurant must be equipped with operational staircase and food lifts. Failure to conform to this regulation is regarded as failure to qualify for a licence.

e. Generally speaking, under the proviso that food is protected properly and that timing and temperature is properly controlled, final heating (including roasting and baking) in front of food consumers will not undermine food safety. It should be noted that, with reference to requirements of Item 1 of Article 91 on Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, Kitchens in self-service, fast-food or Japanese restaurants need not be separated from the customers, and can face the dining area. In other words, except in establishments that are specified by the Regulation, kitchens should be separated from the customers, otherwise the establishment will fail to qualify for a licence.

2.2.2 Allocation of Facilities 2.2.2.1 Floors, Walls, Doors, Windows and Ceilings

Aside from specified hygienic conditions, specific requirements on floors, walls, doors, windows and ceilings normally do not apply to the following function areas: dining area, drinking areas and areas that are open to public. (a) Floors

(i) Floor design and construction of premises should accommodate the activities to be performed within the function area.

(ii) Floors of food processing areas and sanitary fitments should be paved with materials that are firm, waterproof, non-slippery, anticorrosive, do not accumulate dirt and are easy to clean and sterilize (like non-slip tiles or mosaic tiles) and the floor should be even and with no chinks. Junctions between floors and walls of food processing areas should be coved (arched or rounded).

(iii)Floors of areas designated for rough processing, cutting and arrangement, cooking, and cutlery and utensil washing, and the floors of sanitary fitments should be sloped towards a floor drain. The drain should have a removable cover and suitable slope so as to avoid flow of sewage from high to low level areas. Sewage backflow prevention design should be in place, along with facilities that prevent access by pests.

(iv) Surface channels must not be installed in areas which are designated for highly hygienic processing. Floor drains should also be sealed against the access of waste and the emission of foul smells.

(v) Carpets and mats or similar flooring made from absorbent materials should not be used in food processing areas, sanitary fitments, walk-in freezers, waste disposal areas and other wet areas. Use of floor boards and/or duckboards made of wood or similar materials is also prohibited.

(b) Walls

(i) Walls should be designed and constructed in such a way that they are easy to keep clean and will not harbor pests.



(ii) Surfaces of walls and partitions in food processing areas and walk-in freezers should be constructed with firm, waterproof, anticorrosive and easy to clean and sterilize materials (e.g. glazed tiles or stainless steel) up to the ceilings. Junctions between floors and walls should be coved (arched or rounded).

(iii)Wall surfaces in food processing areas and walk-in freezers should be free of unnecessary fittings and decorations (e.g. posters or pictures).

(c) Doors and Windows

(i) Door and window surfaces should be smooth, non-absorbent and importantly, water-repellent, for convenience of cleaning and sterilizing.

(ii) There should be doors at the entrance to the food processing area so that it can be separated from other areas; doors and windows must have tight fitments to avoid access of pests. Kitchens and food processing areas should have tight-fitting and self-closing doors.

(iii)It is suggested that passages linking the premises and other areas have tight-fitting and self-closing doors to avoid the access of pests.

(d) Ceilings

(i) Ceilings of all partitions, storage rooms, walk-in freezers and sanitary fitments should be of continuous construction so that there are no empty spaces or joints where pests could be harbored.

(ii) The surface of ceilings should be easy to clean and resistant to the accumulation of dust, the growth of mildew and the shedding of particles due to deterioration. False ceilings in food processing areas, storage rooms and walk-in freezers should have smooth, firm, waterproof, anticorrosive and easily cleaned and sterilized surfaces.

(iii)If a false ceiling is necessary to be installed, it must: a. Comply with the corresponding technical requirements of items (i) and (ii) listed

above. b. Not be successive (If successive false ceilings are unavoidable, the upper space of

each interval should not be linked with the upper space of the connected intervals).

c. False ceilings must have access holes which are big enough to allow for cleaning and pest inspections.

Note: a. Water-repellent materials can prevent the absorption of water and grease. Suitable sloping can allow

flow-off and prevent water accumulating, making cleaning and sterilization of floors easier. These measures can reduce the risk of food contamination.



b. Any wastewater accumulating on the premises will increase the risk of food contamination. The design and construction of floor drains may reduce accumulation of water and prevent pest access. With reference to the requirements of Item 2 of Article 31 about Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (Similar establishment) floors of kitchens and pantries should have fittings and shape for easy drainage. Item 3 of Article 8 of the same regulation also indicates that (Sanitary fitments of similar establishment) floor boards should have devices and landforms easy drainage. Those who fail to conform to the regulation will be regarded as failing to qualify for a licence. With reference to relevant description in the PRCs Hygiene Standard for Delivery Units of Catering and Group Dining Business (2005), it is suggested that floors with a drainage slope greater than 1.5% can be regarded landforms with drainage function.

c. Wet floors tend to encourage bacteria propagation, and paving, carpets, mats or similar absorbent materials provide further encouragement to bacteria growth and propagation. The use of duckboards can be deceptive; in fact they only increase the risk of environmental pollution.

d. The design of doors and windows should block access by pests so as to lower the risk to food safety, and thus it is suggested that the passages linking the premises and other areas have tight-fitting and self-closing doors. With reference to relevant sections of the One-Stop Licensing Procedure of Food and Drink Establishments (2004) and Guidance of Application and Licensing Procedure of Restaurants, Nightclubs and Bars (2003), relevant establishments lacking doors will be regarded as failing to qualify for a licence.

e. Dirt is easily-detected on light-colored walls and ceilings and can be quickly cleaned away. Surfacing the walls and ceilings with durable, impervious and easily-cleaned materials will provide for convenient cleaning. Cements and porous tiles can be used in dry storerooms.

f. Angles or gaps at junctions between floors, walls and ceilings will make cleaning difficult and inefficient. With reference to the requirements of Item 3 of Article 31 of Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (similar establishment operation areas) Walls should be level and smooth until the ceiling. The connecting point of the floor boards and other walls should be in arc shapes. Establishments failing to conform to the regulation will be regarded as failing to qualify for a licence.

g. With reference to requirements of Item 3 of Article 118 of Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, Establishments with provision of only congee and noodles.their kitchens can be partitioned with aluminum and glass but hygienic and safety conditions should be ensured.

h. Installation of false ceilings may create areas that cant be cleaned or inspected, and thus have the advantage of harborages for pests. Regular inspection and effective pest control planning implemented can assist to minimize the opportunity for pests harboring. To this point, any establishments installed with false ceilings have not only to comply with the requirements of this guidance, but also have an effective pest control planning to enact and implement in order to minimize the harborages of pests.

i. With reference to the requirements of Item 1 of Article 31 of Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (similar establishments) surfaces of floor boards, wall, ceiling and other supporting facilities in kitchens should be made of firm, waterproof, anticorrosive and easily-cleaned materials. Establishments that fail to conform to the regulation will not qualify for a license.

2.2.2.2 Storerooms and Cold Storage Facilities (a) Premises must be equipped with storerooms and/or freezing facilities that accommodate

nature and quantity of food. (b) Storerooms of food and non-food (except food containers, package materials and tools

that will not lead to food contamination) should be installed separately. (c) Food storerooms should be installed separately according to different storing conditions.

If necessary, cold storage rooms should be installed when necessary. (d) In a storeroom, food and articles of different types should be labeled differently, and



storage areas should be divided explicitly. (e) Layout and structure of storeroom should be able to minimize the decaying level of food

that are kept and can effectively prevent contamination and are easily-cleaned. Storerooms should be equipped with apparatus for preventing the access of pest.

(f) There should be adequate and suitably located racks for storage of articles in storerooms. (g) Except cold storage rooms, storerooms should have effective ventilation and

moisture-proof facilities. (h) Cold storage rooms should have thermometers that can indicate the correct temperature of

the room. Note: a. Food, non-food and even different kinds of food can be stored separately, which can reduce the risk of

food contamination during the storage process. The correct storage of food under suitable temperature and humidity, which will help lower the process of food decaying. For better preservation of dry food, it is suggested that dry food storerooms should better away from light and the temperature should be maintained between 10~21oC, and the relative humidity should be maintained at 50~60%.

b. Refrigerating and freezing are the common methods to extend the preservation time of food and to control the growth of micro-organism of food, and thus premises must be equipped with cold storage facilities to maintain the effective operation basis for food safety. With reference to requirements of Article 33 about Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (Similar establishment) should be equipped with cold storage facilities for preserving and refrigerating food and drink according to its grade, customer capacity and characteristics. Those who fail to conform to the regulation will be regarded as being lack of suitable license holding qualification.

c. Due to the fact that storerooms need to store a large quantity of food and articles, pest harborage and hard-to-be-observed areas will be resulted. Therefore, devices like anti-rat boards, net mask of the movable windows are necessary.

d. With reference to requirements of Item 2 of Article 33 about Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (Similar establishment) cold storage room should have temperature control and warning system installation, thus those cold storage rooms that fail to conform to the regulation will be regarded as being lack of suitable license holding qualification.

2.2.2.3 Food Processing Area (a) Food processing area should be independent partitions or area and its total area should

accommodate the dining space and the number of diners. The area should be equipped with handwashing facilities for the exclusive use of food handlers as well as utensil washing and sterilizing facilities. Effective air sterilizing facilities is suggested to be equipped with non-open food processing areas.

(b) Areas like cool dish preparation, mounting, raw seafood processing should be equipped with specialized cold storage facilities.

(c) Entry of open special area should not be of cross-over design. Windows of non-open areas must be closed tightly. Food delivery inside and outside the area is suggested to be conducted via movable windows that accommodate the size and shape of utensils of food.

Note: a. The use of food processing area can help reduce food contamination. If total areas are not adequate to deal

with manufacturing needs, food unsafely will certainly increase. With reference to Annex 1 of relevant description on PRCs Hygiene Standard for Delivering Units of Catering and Group Dining Business, it is suggested that restaurant with a processing area covering more than 150m2 should have a cool dish area



that has an area of at least 10% of it.; other kinds of cool dish areas of catering business and delivering units for group dining should cover a minimum area of 5m2.

b. As a food processing area, installation of door should be based on the principle of the fewer the better, so as to prevent the increase of risk of food contamination due to the mix of people flow, goods flow and airflow during food preparation. With reference to relevant description on PRCs Hygiene Standard for Delivery Units of Catering and Group Dining Business (2005), installation of two or more doors in the processing area is not suggested.

c. Under certain conditions, well-distributed ultraviolet can do effective sterilization to the air and thus decrease the risk of food contamination caused by pathogenic bacteria. With reference to relevant description on PRCs Hygiene Standard for Delivery Units of Catering and Group Dining Business (2005), it is suggested that ultraviolet lamps (with a wavelength between 200~275nm) should be installed with a power of larger than 1.5W/m3 and are suggested to be equipped with reflection cover. The intensity should be higher than 70W/cm2. It is also suggested that there should be a distance of less than two meters between the ultraviolet lamps and the floors in the food processing area.

d. The central individual processing area of Conveyor belt sushi should be regarded as the food processing area. Cross-over design of entry area may, during practical processing, increase the risk of food contamination caused by the pollutants carried in airflow at the upper part through the in and out of the processing area of personnel. Therefore, this kind of design is not encouraged. To avoid head knocking of personnel against low doorframes, it is suggested that warning words or phrases at the entry and exit be clearly indicated and relevant personnel training should be enhanced.

e. Siu mei and lo mei is a ready-to-eat food. They should be stored and displayed inside a clean and properly constructed and maintained showcase to protect it from risks of contamination. With reference to requirements of showcase in the Food Hygiene Code of Hong Kong, it is suggested that showcases should be installed according to the requirements of cool dish area in premises if possible; otherwise (like sio mei and lo mei takeaways or vendors stalls), Every siu mei and lo mei showcase should be provided with fixed glass panels on the side abutting the street and the side facing the customers (These glass panels should not be removed or replaced by movable ones; the glass panels facing the customers should have the same length with the showcase).

2.2.2.4 Ventilation and Fume Filtration System (a) Food processing area should have sufficient natural or mechanical ventilation so that air

can flow from high cleaning areas to the low cleaning areas and that it can effectively remove fumes, smoke, steam, heat and condensation arising from the premises. It can also protect food, utensils, processing equipment and facilities from contamination, and supply fresh air thereto.

(b) Properly designed and constructed ventilation and fume filtration system should be installed and adopted in cooking range and above stoves so that all fumes, smoke, steam or any vapor arising from food operations can be efficiently and effectively removed and that they are easy to inspect, maintain and clean.

(c) Food processing area, sanitary fitments and dining area should be equipped with independent ventilation.

(d) All points of discharge should be equipped with net marks that are easily-cleaned, anticorrosive and can prevent access of pest.

(e) Positions and operations of all ventilation and fume filtration systems should not be a nuisance to the premises and its surrounding.

Note: a. Adequate supply of clean and quality fresh air, proper temperature and humidity to food premises is

important for preventing contamination of food and equipment and for the good health of the employees and customers. Unclean air, dust, odors, condensation and grease are all essential sources of food and air



contaminants, excessive accumulation of which will not only cause harmful effect to the health of employees and customers of food premises, but also pose a fire hazard. Therefore, Codex Alimentarius Commission (CAC/RCPI-1969, Rev.3 (1997)) advocates ventilation should reach the goal as bellows: reducing food contamination caused by air as much as possible; controlling the temperature of surrounding area; controlling odor that may affect food suitability; and controlling the humidity if necessary to ensure the food safety and suitability. It is also suggested the ventilation system and installation should avoid air flowing from contaminated areas to clean areas.

b. In order to ensure adequate ventilation in the premises, with reference to requirements of Item 1 of Article 97 about Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, The level of the place where facilities of similar establishment is set should not be less than 2.60m. At the same time, with reference to Item 3 of Article 12 of the same regulation, (Similar establishments) artificial ventilation should provide 17m3/hr of air at least. Individual air entrance and exit should be installed at different spots in each partition of the premises; those who fail to conform to the regulation will be regarded as being lack of suitable license holding qualification. With reference to relevant description of Food Hygiene Code of Hong Kong, it is suggested that the point of intake or discharge be installed in the open air (a space that is vertically uncovered and unobstructed) at a height of not less than 2.5m from the ground level and in such a manner as not to cause a nuisance.

c. With reference to relative description of the Food Hygiene Code (2005), it is suggested that restaurants (similar establishment) and canteen and customer dining areas where openings or movable windows which can be opened to the open air are less than 1/10 of the floor area should be regarded as having insufficient natural ventilation and a mechanical ventilating system should be provided to give not less than 17m3 of outside air per hour for each person that the premises are designed to accommodate. At the same time, with reference to relevant description of the Hygienic Standard for Dining (GB16153-1996), it is suggested that air quality of the dining areas of premises where air condition ventilation is equipped should reach the standards as below: inhale particles not more than 0.15mg/m3; air bacteria not more than 4,000cfu/m3 (or sedimentation method not higher than 40/ per container); carbon dioxide not higher than 0.15%.

d. With reference to Item 1 of Article 80 of Decree Law no. 16/96/M, (similar establishment) insufficient ventilation, extraction and lighting apparatus indicated in n and (similar establishment) smoke discharging system does not work well indicated in o of the same Item are breaches of the law.

2.2.2.5 Lighting (a) Adequate natural and/ or artificial lighting should be provided in premises to ensure safe

production of food and facilitate cleaning of premises. Also, the source of light should not to such an extent as to change the color of food that is observed.

(b) All lighting and light fixtures should be designed to avoid accumulation of dirt and be easily cleaned.

(c) Lighting fixtures in food preparation areas, dining area of buffet and salad bars should be protected with shatter-proof covers to prevent broken glass from falling onto the food, food utensils or food equipment in the event of a breakage.

Note: a. Mild and adequate lighting facilitates easy identification of dirt, avoid fatigue of eyes of personnel and

helps maintain the hygienic condition of food premises and promotes safe food production. Protection of lights by shields is important for preventing contamination of food by glass fragments due to accidents.

b. With reference to requirements of Item 1 of Article 30 about Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (similar establishment) kitchens should have sufficient lighting. Those who fail to conform to the regulation will be regarded as being lack of suitable license holding qualification.

c. With reference to part n of Item 1 of Article 80 of Decree Law no. 16/96/M, (similar establishment)insufficient lighting is a breach of the law.


A Technical Guide to Food Hygiene d. Although most of the dining areas are suggested to have an illuminance of 150 ~ 220 Lux, the correct

illuminance should be set according to types of food. The Codex Alimentarius Commission (CAC/RCPI-1969, Rev.3(1997)) indicates that illuminance of light should accommodate the nature of food processing. Therefore, with reference to relevant description of the FDA Food Code 2005, it is suggested that: i. Walk-in freezers, dry food storing areas and other areas or rooms during periods of cleaning should

have a minimum illuminance of 100 Lux at the height of 75 cm from the ground. ii. Handwashing area, sculleries, equipment and utensil storing areas and sanitary fitments should have

a minimum illuminance of 220 Lux at the height of 75 cm from the ground. iii. Buffet desks and salad bars and even surfaces of display areas for sale and consumption of fresh and

packaged food should have a minimum illuminance of 220 Lux. iv. Areas relating to food preparation, utensils and equipment and a place where employee safety might

be affected should have a minimum illuminance of 540 Lux. 2.2.2.6 Water Supply and Ice (a) Premises must be equipped with public mains water and the quality of water should

conform to relative regulations stated in the Regulations on Water Supply and Drainage of Macao (Annex 1 Quality Standard and Regulations on water for public consumption) for cleaning and food preparation purposes.

(b) Adequate supply of hot water should be provided for all activities conducted on the food premises as far as possible. The hot water should be of sufficient temperature to achieve effective cleaning and sterilizing purposes.

(c) Ice for use as a food or a cooling medium shall be made from drinking water. The quality of water should conform to relative regulations stated in the Regulations on Water Supply and Drainage of Macao (Annex 1 Quality Standard and Regulations on water for public consumption)

Note: a. Consuming unprocessed well water and surface water will present great threat to health, while consuming

potable public mains water can not only ensure water cleanness and safety, provide suitable and stable sources of water, but also provide advantageous conditions of preventing food and equipment from contamination.

b. Hot water of sufficient temperature can not only help remove grease but also eliminate bacteria. c. With reference to requirements of Article 4 about Regulations of Hotel Industry and Similar Industry

approved by the Order no. 83/96/M, (similar establishment) should be connected to public water supply and public hygienic network. Those who fail to conform to the regulation will be regarded as being lack of suitable license holding qualification. At the same time, with reference to part d of Item 1 of Article 80 of Decree Law no. 16/96/M, (similar establishment) using water that is not from public water supply network is a breach of law.

2.2.2.7 Handwashing Facilities (a) The premises should be equipped with adequate, convenient handwashing facilities,

especially in the food processing area and sanitary fitments. Food processing areas must be equipped with at least one hand-washing basin with clear labeling, for the use of personnel, and a sign with instructions for handwashing should also be posted.

(b) Hand basins should: (i) Be permanent fixtures, located where they can be easily accessed; (ii) Be of glazed earthenware or other materials that are smooth, durable, non-absorbent



and easily cleaned; (iii)Be of suitable size to avoid splashing during handwashing.

(c) Facilities should be connected to the public mains water supply; it is suggested that non-manual taps or of auto-off switches are used, and that taps should provide both cold and hot water.

(d) Drainage should be properly connected to the sewerage system and should be equipped with an apparatus that can effectively prevent backflow, pest access and emission of odors.

(e) Adequate liquid soap and single-use tissue or a properly functioning hand dryer should be provided.

No te : a . Improper handwashing is a major contributing factor to outbreaks of foodborne illnesses. To avoid this,

provision of proper and adequate handwashing facilities is essential to minimizing food contamination and maintaining personal hygiene. Handwashing with hot water can help remove grease from hands. The Codex Alimentarius Commission (CAC/RCPI-1969, Rev.3(1997)) also suggested that: inside sanitary fitments there should be suitable hygienic handwashing and hand drying apparatus, including wash hand basins and provision of both cold and hot water.

b. To prevent cross-contamination, specialized hand basins for personnel should be provided and sinks for food and utensils should not be used by personnel for handwashing. Therefore hand basins should have clear labels and signs to remind personnel of the correct methods of handwashing.

c. Contamination of hands can occur even after proper and thorough handwashing. The adoption of non-manual switches such as pedal taps, elbow taps and motion sensor taps, or the use of auto-off switches, can reduce the possibility of re-contamination.

d. Bar soaps and cloth rolls that can be repeatedly used will increase the chances of contamination of hands by bacteria and dirt, thus food premises should not provide personnel with such facilities for handwashing and drying hands.

e. With reference to the relevant section of the Food Hygiene Code of Hong Kong (2005), standard provision of one basin for every 20 staff is suggested.

f. Again with reference to the relevant Food Hygiene Code of Hong Kong (2005), hand basins must be of suitable size to prevent splashing during handwashing, to ensure a hygienic environment. It is suggested that basins not less than 350 mm in length (measured between the top inner rims) are fitted.

g. With reference to the requirements of Item 4 of Article 31 of the Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, A hand wash basin should be provided at the entrance of kitchen for personnel use. Those who fail to conform to the regulation will be regarded as failing to qualify for a license.

h. Siphon tubes can effectively remove odors. With reference to part e of Item 1 of Article 80 of Decree Law no. 16/96/M, the hand wash basins or sinks, and urinals that do not have siphon tubes constitute a breach of law.

2.2.2.8 Sanitary Fitments (toilets) and Storage of Personal Belongings (a) Premises should have adequate sanitary fitments for use. It is better to offer separate

sanitary fitments for the use of food handlers and diners. The minimum quantity of sanitary fitments is specified in Table 3 of the Order no. 83/96/M.

(b) Sanitary fitments must: (i) Be of suitable sanitary layout, adequate size, conveniently located and easily

accessible, and their locations should: A. Not be at the food processing areas or communicate directly with any areas of

food storage, preservation and preparation;



B. Not directly face the customer area; and C. Not require customers to pass through a food processing area to reach them.

(ii) Be within closed partitions. The entrance door to bathroom areas should close automatically, and each toilet inside should be within a separate partition.

(iii)Be of flush design. (iv) Be equipped with an effective exhaust system and adequate lighting. (v) Be equipped with hand basins providing both cold and hot water, next to the bathroom

exits. Liquid soup, single-use tissue or hand dryers must be provided, as well as other indispensable personal hygiene items.

(vi) In the case of female toilets, be equipped with at least one covered receptacle. (c) Be equipped with separately-installed sewerage and waste water pipes, with reliable

anti-odor siphon tubes. (d) Be equipped with facilities for dressing and storage of personal appropriate to the number

of personnel. Note: a. Provision of well-equipped and properly located toilet facilities protects equipment and food from faecal

contamination by insects, hands or clothing due to the flow of air and people between areas. A properly maintained bathroom can reduce the likelihood of spread of foodborne diseases.

b. Generally speaking, washing hands with running water and liquid soap in a proper manner can remove most bacteria from hands, and the use of hot water enables an even better effect. This is also a suggestion made by the Codex Alimentarius Commission.

c. With reference to the requirements of Item 3 of Article 90 of the Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, kitchen and sanitary fitments should conform to the requirements specified in the attached table II and III of the Regulation. However, Item 4 of the same article indicates that: similar premises that are located in commercial buildings or centers need not be equipped with exclusive sanitary fitments, yet the sanitary fitments in such commercial buildings or centers must conform to the basic requirements listed in attached table III, and the sanitary fitments must be located on the same floor of the premises and should be for customers and staff only. Those who fail to conform to the regulation will be regarded as failing to qualify for a license. Furthermore, with reference to relevant contents in the Application Guidance for One-Stop Licensing Procedure of Food and Drink Establishments (December, 2004), it is suggested that if such a food and drink premises, when applying for a license, is not equipped with sanitary facilities, but the commercial building in which it is located provides public toilets for customers and personnel of the premises, submission of a toilet distribution certificate (or statement) and floor plans of toilets issued by the relevant managerial institution should be made to the licensing organization, so that the relevant department can offer their opinions on the situation. Management of the premises should also post well-positioned, clearly visible signs in these public sanitary fitments to mark their exclusive use for the customers and personnel of the food and drink premises.

d. With reference to parts b and f of Item 1 of Article 90 in the Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (similar establishment) sanitary fitments for customers should be separated according to gender and sanitary fitments should be equipped for the exclusive use of personnel. However, Item 2 of the same article indicates that sanitary fitments inside food and drink premises need not be separated according to gender and it is not necessary to be equipped with sanitary facilities for the exclusive use of personnel. Therefore, similar establishments that are categorized as the I~III group (including: restaurants, bars, night clubs) should be equipped with separate sanitary fitments for different genders and should be equipped with sanitary fitments for the exclusive use of personnel. Failure to conform to the regulation will be regarded as failure to qualify for a license.

e. With reference to Article 8 of the Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (similar establishment) sanitary fitments should be equipped with direct or artificial ventilation devices for renewing the air constantly; Walls, floor boards and ceilings should be decorated with waterproof, anticorrosive and easily cleaned materials; floor boards should have devices and



landforms for easy drainage. Those who fail to conform to the regulation will be regarded as failing to qualify for a license.

f. With reference to Item 6 of Article 11 in the Regulations of Hotel Industry and Similar Industry approved by the Order no. 83/96/M, (similar establishment) public sanitary facilities should provide tissues and hand dryers as well as indispensable personal hygienic articles and a fixed mirror with lights. Those who fail to conform to the regulation will be regarded as failing to qualify for a license. Also, with reference to part q of Item 1 of Article 80 of Decree Law no. 16/96/M, providing sanitary fitments without provision of single-use tissue, hand dryer and other indispensable personal hygiene utilities is a breach of the law.

g. With reference to part I of Item 1 of Article 80 of Decree Law no. 16/96/M, the contact of personal articles with food preparation or storage area is a breach of law. Hence, it is suggested that premises be equipped with facilities for dressing or storage of personal articles that are appropriate to accommodate the number of personnel employed.

2.2.2.9 Utensils, Equipment and Instruments (a) Containers, equipment and tools related to food manufacture must be properly designed

and made such that food that is safe and suitable for consumption can be produced. Equipment must be easily accessible for cleaning and maintenance and facilitate hygienic preparation, reducing the risk of food contamination.

(b) Where equipment is in direct contact with food: (i) Food contact surfaces of containers, equipment and tools must:

(1) Be made of materials that are corrosion resistant, smooth, non-absorbent, durable, resist the growth of mildew with no toxic effect, and do not pass on colors, odors, tastes or unsafe substances to food;

(2) Be smooth and free from cracks, crevices, open seams, chips, sharp internal angles and corners;

(3) Be easily and effectively cleaned and sanitized; and (4) Be easily accessible for cleaning, sanitizing and inspection (including being

capable of being disassembled if necessary). (ii) Surfaces of containers, equipment and tools that will have direct contact with food

should not be made from wood in principle (except in cases where the technology is needed). Equipment and tools that need to be made of wood must be used in such a way as to ensure that no food contamination will result.

(iii)Separate knives and chopping boards should be used for cutting up ready-to-eat food and other foods. They should be clearly and conspicuously distinguished, e.g. by using color coded implements.

(c) Surfaces of equipment that will not have direct contact with food must: (i) Be free from unnecessary projections and crevices; corners should be coved; (ii) Be designed, constructed and stored to allow easy cleaning and maintenance; and (iii)Be able to effectively protect food from contamination in the course of manufacturing,

preparation and storage. (d) Delivery units for group dining should be equipped with specialized airtight containers

for holding and delivering group meals. Vehicles for delivering group meals should be



sealed and the interiors should: (i) Have a level structure to allow easy cleaning; and (ii) Be equipped with temperature control equipment.

(e) Self-service buffet tables or display cases should be installed with guards to prevent contamination by sneezing and saliva.

Note: a. Equipment and containers of appropriate design and manufacture can allow for easy cleaning, sanitization

and maintenance and thus reduce the risk of food contamination, e.g. the waste water pipe of an ice-maker should be equipped with an air gap apparatus to prevent contamination of ice cubes caused by the backflow of iced water.

b. Food contact surfaces should not introduce into food any substance which may be harmful to the health of consumers, such as migration of copper or lead to acidic food or beverages. While plastics are popular choices for many applications, all plastics that may have contact with food must be of food-grade to protect the health of consumers.

c. Chipped or cracked eating or drinking utensils pose a safety risk to consumer because such defects can harbor dirt and bacteria, and impair the surfaces ability to be effectively cleaned and sanitized, thereby increasing the risk of transmission of diseases. With reference to part m of Item 1 of Article 80 of Decree Law no. 16/96/M, keeping broken or damaged porcelain or glassware is a breach of law.

d. With reference to the relevant section of the FDA Food Code 2005, chopping boards, cutting desks and noodle processing desks that are made of hard timbers, such as maple, or compact wood of the same hardness, are acceptable as food processing surfaces. However, since these wooden surfaces are subject to scratching and scoring, harborage of bacteria will be result and effective cleaning and sanitization will become difficult. Therefore, local health departments do not recommend the adoption of these materials. While the use of food technology is sometimes necessary in Macao, considering the need to conform to the hygienic requirements on food contact surfaces of equipment, these wood chopping boards and cutting boards should be resurfaced if they become too difficult to effectively clean and sanitize, and should be discarded if resurfacing is impossible.

2.2.2.10 Washing and Sterilization of Food Utensils and Cleaning Facilities (a) Premises must be equipped with utensil sinks or mechanical utensil washing machines

that are appropriate to quantity of food produced. It is suggested that each food preparation area and kitchen be fitted with at least one three-tub sink.

(b) Each sink must: (i) Be of glazed earthenware, stainless metal or other materials that are smooth, durable,

non-absorbent and easily cleaned; (ii) Be connected to public mains water with both hot and cold water supplies, and fitted

with siphon tube trap equipment. Beyond the trap, the sewerage pipe must be sealed and connected to a grease trap; and

(iii)Be fitted with a drip board or drying rack. (c) It is suggested that premises be equipped with sterilization facilities appropriate to the

quantity of food production. (d) Equipment that enables automatic washing and sanitizing should have a temperature

display and be fitted with sanitizer auto-add apparatus. (e) Premises should be equipped with facilities for storing sterilized utensils. These facilities

should be of compact structure and allow easy cleaning.


A Technical Guide to Food Hygiene Note: a. Provision of sink facilities is crucial to minimizing the risk of contamination of food by removing the

debris, soil and bacterial film from utensils that may come into contact with food. Provision of hot water is not only a common physical means of sanitation but can also help remove grease from utensils.

b. Premises should be fitted with at least one three-tub sink so that necessary utensil cleaning and sterilization procedures that conform to hygienic requirements can be carried out in the course of manual utensil washing: After removing food remnants, utensils can be washed with hot water and detergent in the first tub; then detergent can be rinsed off with clean water in the second tank; then immersion and sterilization can be undertaken in the third tank. To further ensure safety and hygiene, whatever sink arrangement is adopted, tubs should be conspicuously labeled with their function in proper order their use should be confined to he designated purpose.

c. To ensure that utensils can be kept in a hygienic state, the premises should be equipped with adequate sinks. Sinks must be of suitable size to avoid splashing when washing. In the relevant section of the Food Hygiene Code of Hong Kong (2005), it is suggested that sinks should be no less than 450 mm in length (measured between the top inner rims).

d. Effective sterilization of utensils can help further reduce the risk of food contamination caused by pathogenic micro-organisms on the surface of utensils. With reference to the relevant section of the Food Hygiene Code of Hong Kong (2005), at least one sterilizer of not less than 23-litres in capacity should be provided for sterilization of all crockery, glassware and utensils used in the preparation and service of food. Perforated metal or wire draining racks should be provided to hold the crockery etc being sterilized. Although heat sterilization is a common method, antibacterial agents can also achieve the purpose of killing pathogenic micro-organisms. Whatever anti-bacterial agent for cleaning and sterilizing is adopted, it must cause no ill effect to human health. The appropriate use of effective utensil washing machines can not only keep utensils clean but also help kill pathogenic micro-organisms.

e. With reference to part e of Item 1of Article 80 of Decree Law no. 16/96/M, lack of siphon tubes in hand wash basins, sinks and urinals is a breach of law.

2.2.2.11 Dust- and Pest-proof Facilities (a) Passages that are connected to the external and sliding windows of the food preparation

area should be fitted with effective barriers against flies, including tight-fitting and self-closing doors, anti-fly gauze screens or netting that can be easily taken apart for cleaning and will not easily become rusty, in order to prevent the access of flies. Premises should also be fitted with effective fly extermination equipment or repellents if necessary.

(b) Passages, windows, drain exits and exhaust exits should be equipped with effective pest-proof facilities so as to prevent the access of rodents. Premises should also be fitted with effective pest extermination facilities if necessary.

(c) Premises should also be fitted with effective dust-proof facilities if necessary. Note: a. To prevent contamination of food in the food preparation area, kitchens should not be directly accessible

from public facilities like car parks, construction sites, streets and sports fields. Therefore, areas that will directly connect to those public places should be fitted with tight-fitting and self-closing external doors, or facilities that help prevent the access of pests (netting curtains are not regarded as effective pest proof facilities), otherwise the premises will be regarded as failing to meet appropriate hygienic conditions.

b. Flies and insects fly everywhere, and are very likely to spread pathogenic micro-organisms. Reducing the quantity of flies can lower risks to food safety. Therefore, if pests are still accessing the premises in spite of the adoption of other insect and fly-proof measures, the use of fly extermination equipment such as flypaper or Insect Electrocuting Devices (IED) is suggested. With reference to relevant information from the Food and Environmental Hygiene Department of Hong Kong, it is suggested that the illumination of IED should be ultraviolet (with a wavelength of 330~350 mm) that the device be kept always open and that it be positioned along the path of fly access to the premises. The first IED should be placed 3.6 m away from the entrance and 1.5 m from the ground (higher than 2 m is not suggested). Beyond the initial device, each 12~15 m can be equipped with one IED. The IED at the entrance of the food preparation area should be at least 1.5 m (preferably 4.5~6 m) away from the uncovered food. Also, low wall-mounted type



IEDs should be used. c. To effectively prevent access by rats to the food preparation areas, tight-fitting and self-closing doors

should be installed in each area that is directly connected to the outdoors. The entrance door to the food preparation area should also be tight-fitting. In addition, guidance from the Food and Environmental Hygiene Department of Hong Kong should be considered, which suggests that the threshold clearance of doors be lowered to no more than 6 mm and that metal kicking plates be affixed at the lower edges of doors and doorframes.

d. With reference to the relevant section of the PRCs Hygiene Standard for Delivery Units of Catering and Group Dining Business (2005), it is suggested that the bore diameter of rat proof metal traps or meshes at drain exits and points of discharge should be less than 6 mm.

2.2.2.12 Storage of Waste (Refuse) (a) All areas of the premises that will generate waste or refuse should be provided with at

least one waste container for temporary storage of solid waste on the premises. Waste containers should possess the following features: (i) Appropriate size and sufficient number to cope with the normal waste yield generated

by the premises while awaiting the next waste removal; (ii) Construction from strong and impervious materials with smooth internal surfaces for

easy cleaning; (iii)Close-fitting covers or lids to prevent pest infestation and emission of odors and waste

fluids; (iv) Easy access for use.

(b) Temporary waste storage areas or rooms should: (i) Be located away from kitchens or areas for food preparation or storage if possible; (ii) Be well ventilated; (iii)Feature walls, floors and ceilings designed and constructed in such a way that they

can be easily cleaned; and (iv) Be connected to public mains water supply and proper sewerage.

Note: a. Solid waste, if not properly contained, attracts pests, contaminates food and causes sanitary nuisances.

Proper disposal of waste and maintenance of waste storage facilities prevent entry and harborage of pests inside and outside food premises, and minimize the likelihood of spread of pathogens. Containers like bamboo baskets must not be used for waste storage purposes.

b. Theoretically, pedal dustbins can enable less direct contact between users hands and dustbins and thus reduce risk of cross-contamination of food. However, the key point of food safety risk lies in food handlers adherence to personal hygiene practices. Sudden shifts in air flow can also result when pedal dustbins are being opened and closed, and thus it is possible that substances inside the dustbins are blown out, increasing the risk of food contamination. Therefore, within food preparation areas, pedal dustbins are not recommended. When a waste container is not continuously in use, it must be covered. Also, to avoid food contamination, proper and thorough handwashing by food handlers after dealing with waste should always be emphasized.

c. With reference to part g of Item 1 of Article 80 of Decree Law no. 16/96/M, Lack of waste containers, or waste containers without lids constitute a breach of law.

2.2.2.13 Sewage and Waste Water Disposal and Grease Traps (a) Sewage and waste water pipes of premises must feature sensible design and construction

and should be properly protected.


A Technical Guide to Food Hygiene (b) Manholes should not be located within food preparation areas. (c) If necessary, food utensil washing and sterilizing areas on the food manufacturing

premises can be provided with grease traps that have been designed and constructed in a way that enables them to cope with greasy waste water from sinks and stove areas. Grease trap capacity should be sufficient to treat peak volumes of waste water generated by the establishment and should be easily accessible for cleaning and inspection. Grease traps should be placed away from food preparation and storage areas if possible.

Note: a. Manholes are used for sewage and waste water disposal. The waste disposal in manholes should be strictly

separated from other waste disposal. Having no manholes installed in the food preparation areas will reduce the risk of food contamination.

b. Sewage and waste water are very likely to contain pathogenic micro-organisms. Proper disposal of sewage and waste water is essential to prevent spread of pathogens in food premises. In some regions, it is suggested that all soil / waste / rainwater pipes within any areas for food preparation, storage or dining should be enclosed in pipe ducts constructed from impervious rust-proofing materials (such as stainless steel of 1.6mm thickness or plaster-coated brickwork of 115 mm.) However, suitable openings should be provided in these enclosures to facilitate regular inspection and maintenance. In addition, food preparation procedures should not be conducted beneath such pipes.

c. A properly designed and constructed grease trap can effectively remove greasy waste from the waste water before it is discharged to the sewerage system, thereby minimizing the risk of clogging sewers and reducing the load of water pollutants. With reference to relevant regulations in Item 1 of Article 92 of the Regulations on Water Supply and Drainage of Macao approved by the Decree Law no. 46/96/M, it is prohibited to discharge any other substance, especially those that may clog the sewers and components, or food remnants, grease and other waste that cause incapability of disposal into sewers.

2.2.3 Temporary/ Movable Food Manufacturing Premises and Food Vending Machines (a) Location, design and construction of temporary/ movable food producing premises and

food vending machines should be as sensible as possible, and should effectively protect food from contamination and harborage of pests, in a practical fashion.

(b) When temporary/ movable food producing premises and food vending machines are used to provide food, any food hygiene risks related to that premises or equipment should be sufficiently identified and controlled, to ensure the safety and suitability of food for public consumption.

Note: a. Hygienic handling practices for different foods can vary greatly. These clauses only outline overall

guiding principles, so details should be planned out according to individual situations. Generally speaking, temporary/ movable food producing premises should at least be provided with: 1) a protective canopy; 2) water supply that conforms to previously outlined requirements for handwashing, washing and sterilizing (if necessary); 3) equipment to maintain food at a safe temperature and away from contamination; and 4) waste storage facilities. However, locations of temporary/ movable food producing premises are changeable, and thus the hygienic requirements placed upon them should be assessed according to each specific situation and its attendant risks.

b. Vending machines that sell food which poses potential danger must have appropriate cold storage, thermal apparatus or heat insulation fitments. Food should be under suitable temperature control at all times.


A Technical Guide to Food Hygiene Chapter 3 The Hygiene of Food Processing 3.1 Establishment and Execution of Rules on Food Processing (a) Food manufacturing operators should develop relevant regulations regarding food

processing in accordance with the basic principles of prevention of food poisoning. (b) The regulations regarding food processing should include detailed provisions, methods

of operation and requirements for each procedure, e.g. procurement, transportation and storing of food products, rough processing, cutting and arrangement, cooking, preparation of cool dishes, preparation of fresh vegetable & fruit juices and fruit platters, processing of dumplings, mounting/ presentation, processing of raw seafood, meal preparation and supply, reheating of food, washing, sterilization and cleaning of utensils, containers and dining utensils and delivery of food products.

(c) The regulations regarding food processing should stipulate standard processing programmes, standards for controlling the processing procedures and standards for maintenance. They should clarify the requirements and responsibilities of each procedure and staff member.

(d) Personnel should be instructed and trained to carry out the procedures in accordance with the regulations regarding food processing so as to conform to the requirements of processing, hygiene and quality control.

Note: a. In order to provide safe and suitable products for consumers, food product manufacturers are responsible

for developing standardization of the procedures of food processing so as to minimize the food safety risk caused by the error of personnel involved in the processing procedures. The manufacturers should also guarantee that all potentially risky food provided by the manufacturing premises is safe and edible. The relevant standards should also be put into writing so as to further the purposes of effective supervision, training and management.

b. The Hazard Analysis & Critical Control Point is a widely acknowledged effective measure for modern food safety control. Please refer to the relevant sections in the Hygiene Standard for Delivery Units of Catering and Group Dining Business of the Peoples Republic of China. Suggestion: for group dining, restaurants with processing premises of over 2,000 m2, restaurants, canteens and chain catering businesses which can supply food for 300 or more people at one single meal or with dining premises of 300 or more seats should establish and put into practice the food safety management system of the Hazard Analysis & Critical Control Point and develop a plan and execution file of the Hazard Analysis & Critical Control Point.

3.2 Purchase and Receipt of Raw Materials (a) Purchase of food materials should be made at creditable suppliers or recognized sources. (b) Inspection should be conducted so as to ensure the purchased food materials are in good

condition, at proper temperatures and have no signs of decay or being contaminated. Abnormal food should not be procured.

(c) Proofs of procurement such as receipts should be demanded during purchase, and a relevant procurement record should be made for convenience in future tracing. When

Chapter 3 The Hygiene of Food Processing 21


purchasing a large amount of food from entities like food production units or terminal markets, relevant food hygiene certificates are desirable.

(d) Registration and relevant records should be maintained upon the dispatch and warehousing of the food materials.

Note: a. Credibility plays a very important role in food safety: To ensure the safety, hygiene and suitability of food,

credible suppliers do not purchase, use, store or sell food with unknown sources and their tools of transportation will be clean and well-maintained. In addition, they pay close attention to and take control of the time and temperature requirements for effective preservation of food. Home-made food products are not regarded as having recognized sources.

b. Receiving food products contaminated by pathogenic micro-organisms, chemicals or abnormal materials or food products with unknown sources will obviously increase the risk to the health of the consumers of the relevant food products. Therefore, inspection upon receipt of products is very important for the effective control of food quality. If problems regarding the food safety are suspected, the relevant food products should be rejected.

c. Both meat and fish are regarded as potentially dangerous foods. If there are any signs of contamination, improper temperatures or decay (e.g. mucus, mould, discoloration or smell), the relevant food products should not be accepted. Fresh vegetables and fruits are usually not regarded as potentially dangerous food. But once cut, vegetables and fruits will continue to ripen and eventually rot, therefore, in addition to purchasing from creditable and recognized suppliers, establishments should reject vegetables and fruits with signs of decay or contamination. Basic requirements for acceptance of packaged food also include intact and clear labels, conformity to indicated preservation period, complete external package, no breakage and no inflation.

d. With reference to relevant description in the FDA Food Code 2005, it is suggested that, upon the receipt of goods: potentially dangerous food should be kept not higher than 5oC; fresh eggs should be kept in a ventilated environment not higher than 7oC; hot dishes should be kept 60oC; and inspection of food products with labels of Refrigerate / Place In Freezer should be conducted at refrigeration temperatures.

e. With reference to the provisions of Article 20 of Law no. 6/96/M, Transactions of abnormal food products supplied, prepared, made, manufactured, transported, stored, owned by means of storage, sold, owned or displayed for selling, imported or exported for the purpose of serving the public which will not cause danger to life or serious danger to completeness of body (p.s. referring to fake, decayed and rotten food) in any forms are considered offences.

f. Receipts of purchase will aid in tracing the sources of food incidents. With reference to relevant description in the Food Hygiene Code of Hong Kong, it is suggested that the receipts of purchase should at least include: the relevant information of the supplier of the food products (including the name, address and contact information, etc of the supplier), date of purchase, descriptions, quantities, etc. If the supplier is an intermediary supplier, destination of supply should be recorded for the convenience of future follow-ups.

g. Attention should be paid to the labels and the relevant contents of packaged food products. Article 3 of Decree Law no. 50/92/M points out that, the following indications should be included in the labels of pre-packaged food products: a) name of the product, b) ingredients, c) use by or best before date, d) name of the person, business or company in charge of the label and the relevant address or the assigned number of the foreign trade operator, e) net weight and f) information of the recognized batch; in addition, in particular circumstances, the following information have to be pointed out also: a) place or country of origin, b) special conditions for preservation or use, c) method of use, etc. Violators of the relevant regulations may be prosecuted.

3.3 Storage (a) Partitions, areas and equipment for food storage should be for exclusive use and

maintained neat and tidy without any mould or trace of pests. In addition, the partitions, areas and equipment should not be used for storing poisonous, harmful materials and or personal items.

(b) Inspection should be conducted before the storing / warehousing of the food products in

Chapter 3 The Hygiene of Food Processing 22


order to ensure that: (i) Proper measures have been taken to prevent food products to be stored from being

contaminated. (ii) Upon receiving, in case the food products to be stored need to be refrigerated, the

products should stay frozen during inspection before storing the products in the freezer / refrigerated warehouse.

(iii)There should be an acceptable period of time remaining between the date of receiving and use by or best before date of the pre-packaged food.

(c) Food products should be categorized and shelved, and should be stored at a certain height from the ground level. The use of stored products should follow the principle of first in, first out, and inspection should be conducted on a regular basis so as to promptly eliminate deteriorating and to-be-expired products.

(d) Temperatures of food products which require low temperature storage should conform to the temperature range requirements of refrigerating and freezing: (i) Refrigerated/frozen storage of food products should strictly separate raw materials,

semi-finished products and finished products, and they should not be stored in the same chill room. There should also be distinguishable signs for freezer / refrigerated warehouses. Moreover, installation of an external thermometer (temperature indicator) for inspecting the internal temperature of the freezer / refrigerated warehouse is suggested.

(ii) While in freezers / refrigerated warehouses, vegetable foods, animal foods and seafood should be categorized and kept separate; ready-to-eat food and raw food should also be kept separate. In vertical storage systems, raw food should be placed below cooked food and ready-to-eat food so as to prevent cross contamination.

(iii)While storing food products in freezers / refrigerated warehouses, there should be adequate space between different food products to allow circulation of cool air. Food products should not be piled up or stacked.

(iv) Freezers / refrigerated warehouses for storing food products should be defrosted, cleaned and maintained on a regular basis so as to ensure that the temperature of storage places conforms to the temperature requirements of refrigerating and freezing and to cleanliness requirements for storage places.

Note: a. Food safety and hygiene will directly influence the health of consumers. Therefore, at all times, storage

areas for food should remain strictly divided from storage areas for non-edibles, especially poisonous and harmful materials (e.g. raticide, pesticide, detergent, disinfectant, etc) and personal articles (e.g. clothes, shoes and socks), to reduce contamination risks. If there is sufficient space, area(s) for storing poisonous and harmful materials should be independent from other functional areas; if there is not, poisonous and harmf

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