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Compulsory Ethiopian Standard

First edition

xx-xx-202x

ICS: 13.060.20

Published by Ethiopian Standards Agency

© ESA

Refrece number ***

mmmmmmm

(other than any packedwater) -

ICS Published by Ethiopian Standards Agency © ESA

Street vended foods and drinks hygiene

and environmental health requirements

DRAFT ETHIO

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TANDARDForeword

CES xxx

This E thiopian S tandard has been p repared u nder the di rection of T echnical Committee f or hy giene,

sanitation and health related services (TC 205) and published by the Ethiopian Standards Agency (ESA).

The s tandard CES xxx:20xx first edi tion,Street vended food and drinks hygiene and environmental heal th

requirements, published by Ethiopian standards agency (ESA).

Draft of the standards has been presented by ministry of health and Addis Ababa City Government Food, Medicine and Health Care Administration and Control Authority.

Acknowledgment has been made for the organization for the effort of national standardization.

DRAFT ETHIO

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TANDARDStreet vended food and drinks Hygiene and environmental health

requirement

1. Scope This Ethiopian standard specifies hygiene and environmental health requirements regarding staff, service, practice and safety of Street vended food and drinks.

2. Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ES ISO 22000, food safety management system – requirements for any organization in food chain. ES 588, hazard analysis critical control point (HACCP) systems and guidelines for its application.

3. Terms and definitions For the purposes of this standard the following definitions shall apply. 3.1. Mobile food premises Any food premises designed to be movable from place to place that are used for selling food. 3.2. Mobile traders Include mobile premises, kiosks, stalls, vehicles, trailers and other such similar premises. For the purposes of this standard these will all be referred to as mobiles. This definition includes food vending vehicles (or means of transport), whether self-propelled or not or otherwise such as food vans, caravans, trucks, trailers, bicycles. It can include movable buildings such as demountable buildings or containers that have been purpose-built for food handling and sale. Vehicles used to transport food only are not considered to be mobile food premises. 3.3. Environmental health

Public health concerned with monitoring or mitigating those factors in the environment that affect human health and disease. 3.4. Hygiene Conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness. 3.5. Sewage Discharge from toilets, urinals, basins, showers, sinks and dishwashers, whether discharged through sewers. 3.6. Potable water Water that is acceptable for human consumption.

3.7. Sanitize Apply heat or chemicals, heat and chemicals, or other processes, to a surface so that the number of micro-organisms on the surface is reduced to a level that:

a) Does not compromise the safety of food with which it may come into contact; and

b) Does not permit the transmission of infectious disease.

3.8. Environmental conditions conditions under which certain food may be required to be stored including temperature, humidity, lighting conditions and atmosphere.

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TANDARD3.9. Food-borne disease A disease that is likely to be transmitted through consumption of contaminated food. 3.10. Potentially hazardous food Food that has to be kept at certain temperature to minimize the growth of any pathogenic micro organisms that may be present in the food or to prevent the formation of toxins in the food. 3.11. Hazard analysis critical control points (HACCP) System which identifies evaluates and controls hazards which are significant for food safety [SOURCE: Codex Alimentarius]. 3.12. Premises Any land, building (including residential premises) or places (including a public places or a moveable building or structure); or a part of a premises. 3.13. Environmental health hazard Any environmental factor or situation that can cause injury, disease or death. 3.14. Personal hygiene A condition promoting sanitary practices to the self 3.15. Food grade material Materials those are free from substances that are hazardous to human health and may be permitted to come in contact with food.

4. Requirements 4.1. General requirements 4.1.1. The access area shall be clean and illuminated.

4.1.2. There shall be adequate levels of lighting for safety and comfort in all public areas, light on the stairways

and the landing at night.

4.1.3. If any symptom of communicable diseases happened, shall notify to the appropriate regulatory body.

4.1.4. Food preparation activities, basic hygiene and conservation conditions shall be defined and respected.

4.2. Specific requirements 4.2.1. Staff requirements

4.2.1.1. Staff shall be trained and certified by recognized body particularly in food and beverage preparation

and services 4.2.1.2. The institutional management shall identify and document, the chart and the job descriptions for

hygiene and environmental health related jobs.

4.2.1.3. A training program shall be designed, implemented and periodically reviewed by the institutional

management to improve staff competence, according to the identified needs.

4.2.1.4. The training program shall meet the following requirements:

4.2.1.5. After recruitment of the new member of staff, a training or orientation period shall be provided;

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TANDARD4.2.1.6. Training, such as environmental good practices, hygiene and safety issues;

4.2.1.7. Other emergency training (e.g. what to do in an emergency, evacuation plan) and basic life support

(BLS) or first aid training shall be included

4.3. Personal hygiene All food handlers shall meet the following personal hygiene conditions:

4.3.1. they shall be clean, have clean hands, and clean and trimmed fingernails; hair shall be clean and

covered and long hair should be tied back;

4.3.2. they shall wash their hands before starting to work and after each break;

4.3.3. They shall not wear visible rings, earrings or piercings, bracelets or watches. When it is not possible to

temporarily remove them, these items shall be adequately protected by a food grade plaster;

4.3.4. They shall know the allocated areas and the different types of preparation that can be carried out in each

of them.

4.3.5. Other staffs who occasionally enter the kitchen shall wear protective clothing

4.4. Services and facilities for staff 4.4.1. The institution management shall define the services and facilities offered to staff and conform to the

following: 4.4.1.1. Shall decide and avail the staff use uniforms and other necessary personal protective equipment’s

as per service type; whereas for food handlers the color of uniform shall be white.

4.4.1.2. Shall avail facilities for staffs to change clothes for their job position, the changing facilities shall be

provided separate men's and women's employee locker rooms and vestibule entrances to block

sightlines into the locker rooms;

4.4.1.3. There shall be bathrooms and closets with toilet paper, paper towels or hand dryers, soap or

sanitizer, wastepaper baskets, pedal dustbin and hangers. Solid soap shall be avoided;

4.4.1.4. Shall provide the adaptation of the workplace if it employs a person with any kind of disability.

4.5. Personal Hygiene 4.5.1. Food vendors shall serve with single use food graded materials.

4.5.2. Food business shall provide hand wash facilities with hand drier where exposed food or food contact

equipment is handled

4.5.3. Hands and fingernails (trimmed short) shall be washed before starting work and at frequent intervals

throughout the working day, and in particular before handling food.

4.5.4. Outdoor clothing and personal belongings shall not be stored in the sales area of the vehicle.

4.5.5. White Clean protective clothing including head coverings shall be worn by food handlers at all times

whilst engaged in the handling of food.

4.5.6. Any food handlers with any cuts or sores shall not be engaged in food preparation or serving.

4.5.7. Food handlers shall have medical checkup every 3 month.

4.5.8. Persons suffer in from a communicable disease, food poisoning or diarrhea shall not handle food until

cleared to do so by a medical practitioner.

4.5.9. Smoking is prohibited in the vehicle. ‘No Smoking’ signs shall be displayed.

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TANDARD4.5.10. Persons employed in any food business must adopt hygienic methods and practices in order to ensure

that food is protected from the risk of contamination.

4.5.11. Open food not being prepared shall be kept covered.

4.6. Reception of food products 4.6.1. Shall define the delivery criteria for food products according to their type.

In the reception of products, the following issues shall be controlled:

a) condition of the packaging;

b) expiry date or preferred consumption date;

c) Temperature.

4.6.2. The reception area for food products shall be kept clean so that the hygienic conditions required are

maintained and they do not generate a risk of contamination.

4.6.3. The institution shall ensure the safety of the food offered by the providers.

4.6.4. There shall be area for raw materials, storing non-perishable goods, refrigeration and freezing

chambers.

4.7. Food preparation services(vehicles) 4.7.1. Vehicles shall be constructed and designed to enable operations to be conducted hygienically.

4.7.2. Headroom within the vehicle should be adequate to allow the operator to stand upright

4.7.3. Vehicles shall be provided with sufficient natural lighting and suitably protected artificial lighting to enable

persons working to carry out that work safely

4.7.4. Every vehicle shall be provided with sufficient ventilation, not including the open service hatch of the

vehicle.

4.7.5. Roof ventilators shall be designed to prevent the entry of dust and insects.

4.7.6. The preparation area shall conform to the following requirements in all activities involving handling and

preparing of food:

a) Hygiene and cleanliness shall be ensured;

b) Implemented measures to avoid contamination shall be established;

c) The amount of time food is out of the refrigeration shall be limited;

d) temperatures shall be maintained so as to guarantee that bacteria do not proliferate (e.g. in cold areas a

temperature of 18 °C ± 3 °C shall be maintained);

4.8. Food preparation (related to cooling and reheating food) 4.8.1. Food shall be kept safe and suitable during all preparation stages,

4.8.2. If served immediately after cooking, it can be served at any temperature

4.8.3. if the food is to be held hot, it shall be either: kept hot (60°C or above) from the time it was cooked, or

4.8.4. If the cooked food has been chilled and needs to be reheated, it shall be rapidly reheated to 60°C or

above on hot plate or in a microwave) before it is placed in hot-holding equipment such as a Bain Marie,

unless the business can show an alternative process is safe.

4.9. Drainage system 4.9.1. Waste water resulting shall be collected in a suitable receptacle and not discharged directly to the

carriageway or footpath.

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4.10. Refrigerated Storage and Temperature Control 4.10.1. Vehicles shall be provided with suitable and sufficient temperature controlled storage facilities (fridges,

freezers or other suitable means) for perishable and frozen foodstuffs.

4.10.2. The food manufacturers recommended instructions relating to the temperature for storage and the use of

particular foodstuffs must be followed.

4.10.3. The temperatures shall be regularly recorded during each working day.

4.10.4. The refrigerators/ thermometers shall be calibrated at least once a year

4.10.5. The mobile food and drinking service site shall be far from 15 meters nearby toilet and garbage.

4.11. Storage of food 4.11.1. Food products shall be classified in the storage areas according to their type and condition (e.g.

frozen, fresh, refrigerated, dry)

4.11.2. A rotation system [e.g. based on the first in, first out (FIFO) or first expires, first out (FEFO) principles]

shall be implemented to ensure expired products are not being served.

4.11.3. food shall be sealed in food-grade wrapping or containers

4.11.4. raw food shall be stored separately to ready-to-eat products

4.11.5. food shall be stored separately to personal belongings (clothing, phones, etc.) and chemicals

4.11.6. Food shall not be stored directly on the ground.

4.11.7. All easily perishable food shall be stored at or below 5°C, at or above 60°C, unless the business can

demonstrate another practice is safe (e.g. the 2-hour/4-hour rule)

4.11.8. Refrigerators, ovens or similar equipment shall be provided by temporary or mobile premises

connected to power.

4.11.9. For premises without power, food shall be kept cold using covered ice buckets, eskies with ice/bricks,

camp refrigerators or cold rooms provided. for example. Hot food shall be kept hot using, for example,

barbeque hot plates, gas-heated chafing dishes, or insulated containers or bags.

4.11.10. All storage facilities shall be capable of storing the food at the required temperature and used

correctly.

4.11.11. Raw foods shall be transported in separate containers from ready-to-eat foods such as salads and

bread.

4.11.12. Store shall be free from any kind of waste

4.11.13. store shall be well ventilated and illuminated

4.11.14. foods stores shall be stored in the pallet and have labeling

4.11.15. The pallet shall be placed 20cm above from the floor, 20 cm from wall, 60cm from ceiling and 50 cm

between pallets.

4.11.16. Humidity of storage room should be 50-60 %

4.12. Storage for detergent and chemicals for cleaning purpose 4.12.1. The area shall be 4m2 and above

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TANDARD4.12.2. The storage shall be free from rodents and vermin’

4.12.3. The storage of detergent and chemicals shall have pallet

4.12.4. The storage shall have pedal system waste collector bin

4.12.5. Storage shall be well ventilated and aerated.

4.13. w ater supply 4.13.1. The business must provide potable water for all activities

4.13.2. Temporary and mobile premises not connected to piped town water include providing potable water in

water storage tanks or other containers.

4.14. Food display 4.14.1. All food on display shall be protected from contamination.

4.14.2. Once packed perishable food supplies are opened, it should be used in not more than two days.

4.14.3. Practicable measures shall be taken to protect food through covering or wrapping, placing out of reach

of animals and young children.

4.14.4. Shall ensure separating raw and ready-to-eat foods, using appropriate signage.

4.14.5. Ready-to-eat food displayed for self-service (including taste testing) shall have separate serving

utensils.

4.14.6. Perishable food shall be displayed under temperature control.

4.14.7. Displayed Food shall not be exposed to direct sunlight.

4.14.8. The temperature of displaying potentially hazardous food shall be 5°C or below for cold food, and 60°C

or above for hot food.

4.15. Cleaning and sanitizing of specific equipment 4.15.1. All businesses shall have clean and sanitary utensils and food contact equipment (cutting boards,

serving platters).

4.15.2. Temporary and mobile premises shall have washing and sanitizing facilities on-site

4.15.3. For washing, the business shall provide potable water; a dish washing sink, bucket or equivalent; and

detergent.

4.15.4. Where there is no access to a mains water supply, premises could for example use filled urns, tanks or

other containers with a tap valve to provide running water for washing.

4.15.5. The volume of water should 20-25 litters for each day.

4.15.6. For sanitizing, chemicals such as bleach solution, alcohol wipes, or very hot water shall be used.

4.15.7. Equipment washing and sanitizing facilities shall be entirely separate from the hand washing facilities

4.15.8. Equipment used with potentially hazardous foods shall be frequently cleaned and sanitized in every 4

hours

4.16. Sleeping in Food Vehicles 4.16.1. No food vehicle may be used as sleeping accommodation.

4.17. Fire extinguisher and first aid kit 4.17.1. Fire extinguisher

4.17.1.1. There shall be fire extinguisher not less than 2 kilogram by weight and filled with carbon dioxide.

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TANDARD4.17.1.2. Fire extinguishers shall be placed in a clear and user-friendly manner in the serving room,

warehouse, staff dining room, and at important place of the building.

4.17.1.3. The fire extinguisher shall be renewed annually.

4.17.1.4. Employees of the organization shall receive training on the use of fire extinguisher.

4.17.2. First aid kit 4.17.2.1. There shall be first aid kit according to the size of the organization and the number of employees in

it.

4.17.2.2. It shall be placed in a clear, user-friendly manner and where necessary.

4.17.2.3. Vehicles shall be provided with a suitable first aid kit containing an adequate supply of bandages

and dressings (including blue colored waterproof dressings) readily accessible for use by persons

engaged in the food business.

5. Smoking 5.1. Smoking in working please shall not be allowed

5.2. Shall apply the proclamation of the authorized body.

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ANNEX A CLEANING PROCEDURE

Materials washing procedures

Any washing shall follow cleaning procedures:

a) Pre-Wash: Remove leftover food.

b) actual washing: Wash off grease and dirt using hot water ,soap and chemicals; If

necessary, soak in washing chemicals for 2-3 minutes.

c) Rinse: Pour off the remaining dirt and foam with running water.

d) Cleansing: Cleaning with a chemical that kills pathogens.

e) Final rinsing: disinfect pathogens.

f) Drying: Drying on a rack by air or drying machine .

g) Hand washing shall consists hot and cold tap water, drain hose ,made of ceramic (block /

wall), liquid soap, drain line.

h) The fly and mosquito repellent unit shall located near the entrance and near the window.

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ANNEX B Hand washing with soap as needed during

a) Return from toilet.

b) Before and after transferring from one person to another in the middle of work.

c) When we take a break and go back to work.

d) Before eating, after eating

e) After contact with dirt or any cleaning materials and chemicals.

f) After performing any cleaning.

g) before and after attending a client

h) before and after a procedure

i) after exposure to a body substance

j) after touching a clients surroundings

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TANDARD

The Head Office of ESA is at Addis Ababa.

011- 646 06 85, 011- 646 05 65 011-646 08 80 2310 Addis Ababa, Ethiopia E-mail: info@ethiostandards.org, Website: www.ethiostandards.org

Organization and Objectives

The Ethiopian Standards Agency (ESA) is the national standards body of Ethiopia established in 2010 based on regulation No. 193/2010.ESA is established due to the restructuring o f Quality a nd Standards Authority o f Ethiopia ( QSAE) which was established in 1998.

ESA’s objectives are:-

Develop Ethiopian standards an d establish a system that enable to check whether goods and services are in compliance with the required standards,

Facilitate the country’s technology transfer through the use of standards,

Develop national standards for local products and services so as to make them competitive in the international market.

Ethiopian Standards

The Ethiopian Standards are developed by national technical committees which are composed of different stakeholders consisting of educational Institutions, research institutes, government or ganizations, certification, inspection, and testing organizations, regulatory bodies, consumer association etc. The requirements and/ or recommendations contained in Ethiopian Standards are consensus based that reflects the interest of the TC representatives and also of comments received from the public and other sources. Ethiopian Standards are approved by the National Standardization Council and are kept under continuous review after publication and updated regularly to take account of latest scientific and technological changes. Orders f or a ll Ethiopian Standards, International Standard and ASTM standards, including electronic versions, should be addressed to the Documentation and Publication Team at the Head office and Branch (Liaisons) offices. A catalogue of Ethiopian Standards is also available freely and can be accessed in f rom our website.

ESA has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of ESA. International Involvement ESA, representing Ethiopia, is a member of the International Organization for Standardization ( ISO), and Codex Alimentarius Commission ( CODEX). It also maintains close working relations with the International Electro-technical Commission (IEC) and American Society for Testing and Materials (ASTM).It is a founding member of the African Regional Organization for standardization (ARSO).

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