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Lesson 9 Design & Construction of Food Premises & Equipment

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Design of food premises to reduce risk of contamination

● Segregation of clean and dirty processes● Linear workflow reduces cross-contamination risk● Personal hygiene facilities● Washing and disinfection facilities● Temperature control facilities● Readily cleanable surfaces.

General principles of design

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Linear flow

Deboxing/removal of packaging

Refrigerator

Dry store

Freezer

Raw preparation – wash up 1

Cook

Hot hold

High-risk preparation – wash up 2

Delivery bay

Waste disposal.

Service

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Design of food premises

●Pest precautions●Yards and roads well surfaced●Staff welfare facilities●Good lighting●Drainage ●Suitable ventilation.

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What washing and welfare facilities should be provided?

●Toilets.

●Cleaning and disinfection

●Cloakrooms and lockers

●Food

●Personal Hygiene

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Construction of food premises

●Ceilings●Walls●Ventilation● Extracts cooking fumes and grease/steam● Reduces temperature● Reduces condensation● Do not need to open windows

●Lighting●Doors●Windows●Floors●Services.

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Temporary facilities and mobile premises

• Sited, designed, constructed to avoid the risk of contamination, in particular by animals or pests

• Kept clean and maintained in good repair• Food-contact surfaces in good condition and be easy

to clean and disinfect• Facilities to maintain adequate personal hygiene and

for the cleaning and disinfecting of working utensils and equipment

• Adequate facilities and/or arrangements for maintaining/monitoring food temperature conditions

• Foodstuffs placed to avoid the risk of contamination.

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• Clean, in good repair and condition

• Good design, layout and construction

• Permit cleaning and disinfection• Protect against contamination • Permit good food hygiene

practice, especially pest control• Provide suitable temperature

controlled conditions• Health & Safety legislation.

The law relating to food premises

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Failure to clean under equipment

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• Waste must not accumulate in food rooms

• Waste must be deposited in closable containers.

The law relating to waste

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What are the requirements for the internal storage of waste

and waste containers?

• Internal:– No Accumulations

• Containers:– Cleanable– Strong– Impervious– Foot-operated lid– Bin liner– Emptied frequently.

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What are the requirements for the external storage of waste

and waste containers?• External:– Separate from food rooms– Pest proofed– Stored off ground– No Accumulations– Impervious base– Good drainage– Covered

• Containers:– Cleanable/impervious– Tight-fitting lids– Strong/secure– Cleaning facilities– Emptied regularly.

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– Clean, in good repair and condition

– Minimize risk of contamination

– Enable thorough cleaning and, where necessary, disinfection

– Be installed to allow cleaning of the surrounding area.

The law relating to food equipment

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What are the requirements for hygienic food equipment?

RECOMMENDED STANDARDS

• Easy to clean and disinfect• Smooth• Impervious• Durable• No crevices/recesses• Non-toxic• Non-tainting• Non-porous• Non-flaking• Corrosion resistant.

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Workflow

Avoid cross-contaminationSeparate RAW and COOKEDSeparate DIRTY and CLEANCreate a continuous workflow.

What is the manager’s role in the maintenance of design standards and equipment?

• Consideration of workflow and separation of raw and cooked food/dirty and clean processes

• Provision of suitable and sufficient equipment to carry out tasks safely and hygienically

• Facilities for personal hygiene and staff• Procedures in place for reporting faults• Timely maintenance (planned, preventative)• Effective cleaning and disinfection procedures.