unit 2: sanitary control of fhe topic: sanitary design & construction of fhe – design of fhe...

Unit 2: Sanitary Control of FHETopic: Sanitary Design & Construction

of FHE – Design of FHELecture 2

ObjectivesAt the end of the session, students should be able to:

Discuss clearly issues related to FHEs not suited to existing operations

Outline clearly the objectives of designing and constructing the exterior of FHEs

Outline clearly the objectives of designing and constructing the interior of FHEs

Identify accurately/Outline clearly design and construction features of loading docks, exterior walls, interior walls, floor, roof, lighting, ventilation, hoods/canopies, staff facilities, drains, ware washing facilities, hand washing facilities

Food Premises Design

Very important and is dependent on: Nature of the operation Associated risk

Overview The design and maintenance of

facilities and surroundings of the food handling establishment is critical in ensuring the production of safe foods

Many FH premises were never designed to be used as FHE

Many FH premises were never designed with food safety in mind

Overview Some buildings require extensive

renovation to meet the required standards

Potential operators of food establishments are required to consult with the local health authorities prior to the operation of food handling entities

Some designs are just unsuitable and may be difficult to redesign

Design and construction of exterior

Objectives Building should be cleanable Design should minimize contamination

Thatch roof All food process/handling areas should

be sealed Avoid horizontal ledges or overhang Sealing all spaces over ¼” to prevent the

entry of rodents


Loading docks, platforms and receiving rooms

Should be enclosed as much as is practicable Should be designed and maintained to prevent the

creation of a harbourage for birds, rodents and insects

Loading docks and platform should prevent the entry of pests

Should be at least 3 ft above GL with a 12” overhang to prevent rodents from climbing into building

Properly installed rapid self closing doors/air curtains should be used to prevent the entry of pest

Waste storage area should not be in this area


Exterior walls

Ensure that the building is properly sealed Cleanable material should be used Minimize the use of corrugated materials Choice of material may be dependent on

the extent of preventative maintenance required


Roof Should be sealed in all cases Material should be cleanable

flour warehouseOpenings in building Doors, windows, ventilation ducts must be sealed/ screened Openings in roof – exhaust fans, ventilation, plumbing, electrical

must be sealed Glass windows not encouraged

Breakage/maintenance If used, should be flushed with the inside wall and remain

closed Sills should slope away from walls and >45 angle

Prevent birds nesting and accumulation of dust

Design and construction of interior

Objectives

Minimize the potential harbourage of pests Minimize the potential accumulation of micro-

organisms Facilitate thorough cleaning Maximize food protection

Sanitary objectives should be incorporated at the outsetSanitary design without maintenance is not best practice


Interior walls (floor to ceiling) Hard, flat, smooth Free of crevices, cracks, pits Impervious/non absorbent Resistant to cleaning and sanitizing chemicals Corrosion resistant Durable, easily maintained, wear resistant Properly installed, sealed, covered Painted in a light colour


Materials used for walls Seamless poured concrete

Recommended Should be sealed with a smooth finish Can be improved by painting with a semi-

gloss coat Specialized spraying with fibre glass

recent innovations Proven impervious, cleanable and durable


Materials used for walls Concrete blocks

Should be heavy density Properly sealed Painted with a semi-gloss or gloss epoxy paint covering

Fibre glass panel Highly acceptable Needs to be properly installed and maintained Can be easily damaged by forklifts and heavy equipment

if panel extend to floor Need concrete in high impact areas


Glazed ceramic tile Durable Resistant to chemicals Highly recommended for wet processing

activities eg. dairies Wood

Should be avoided High porosity Cannot be adequately sealed

General characteristics of walls

Should be made of hard, durable, impervious and cleanable material

Light colour painting is recommended Locating dirt Facilitates cleaning Assists in illumination


Metal panels Not usually recommended due to condensation

problem Expansion/contraction make maintaining the

seal difficult Zinc may flake and contaminate product

All joints and junctures should be sealed Junctures should be coved with a radius of 1” or

more Sanitary cove should have a smooth flush

connection

Sanitary cove


Ceilings Often ignored

Must be ceiled

Need preventative maintenance programme

Improperly installed ceilings, ceilings that promote condensation, or those poorly maintained can increase the potential for food contamination


Suitable ceiling include: Board, ply board, gypsum, celotex, cement

concrete Advantages

Prevent contamination of food, equipment and surfaces

Increase temperature control Improve comfort of staff Increases aesthetics Facilitates easy cleaning


Floors Most difficult surface to maintain Smooth (not pitted) Impervious, non absorbent Corrosion resistant, cleanable Should be adequately sloped to enhance

drainage (1/8 – ¼ of an inch per ft) Non slip

Rubber mats can be used, but must be maintained

Maintenance of Floors Should be cleaned as often as necessary

Wood, carpet and linoleum unacceptable Suitability dependent on nature of operation &

degree of trafficking All floors should be hard, durable, non-

absorbent, smooth but non-slip, free from open joints, cracks, pits or unevenness of surface

Once floor integrity compromised then microbes will harbour especially in wet areas

Tiled floor additional maintenance cost as grout will erode


Drains

Major source of microbiological contamination Adequate numbers and size needed Appropriately located Designed and installed to be cleanable Maintained in good repair Should be enclosed Areas around drain covers should be smooth

and maintained


A trapped floor drain is needed for every 400 sq. ft. of floor area

Length of trench to the drain should not be more than 15ft

Drains should be enclosed Necessary action should be taken to prevent

the entry of insects/pests via this route Maintenance is important


Lighting Generally man’s efficiency is

dependent on the amount of light in the environment

Light necessary to prevent accidents, improve productivity and reduce waste


Characteristics of satisfactory lighting Adequacy - intensity Distribution – work area and field vision Uniformity – distributed over task Constancy – absence of flicker Absence of glare – undue brightness

Light intensity on the task in relation to the field of vision should be no more than 3:1


Lighting

Area Light Intensity (FC)

Raw material receiving 20 -30

Warehouse/bulk storage 30- 40

Processing areas 55-65

Product inspection 110-130

Packaging 70-80

Finished product warehouse 20-30

Cafeteria 40-50

Locker rooms/rest rooms 30-50


Area Light Intensity (FC)

Dishwashing area 30 – 45

Meat cutting area 50 – 60

General areas 50 – 75


Both natural and artificial light necessary Window space should occupy a minimum

of 20% of floor space Prepare foods in a sanitary manner Avoid spills Facilitate cleaning Cleaning of utensils Hand washing


Lighting

Need correct types of light fixtures Shatter proof shield or break

resistant lenses Designed to be moisture resistant Cleanable


Ventilation & AC systems Maintain temperature and RH Should prevent condensation

As well as employee comfort Proven to be a source of contamination

Listeria monocytogenes

Construction, design, cleaning and general maintenance very important

Air velocity 40 – 50 ft/min


Ventilation & AC systems Vents should not draw air from a dirty

area Eg. Staff restroom, chemical storage area,

area with bird dropping Adequate filters should be installed and

changed as per recommendation Ductwork should be designed outside the

processing areas


Hoods or Canopies Used for the removal of heat, moisture, steam Size and height above heat source important Need 2 ft. overhang for each ft. above equipment Usual clearance 5ft. above equipment and a

minimum of 6’-3’’ where workers pass beneath Should be smooth, free of crevices and projections Should be supported to equipment, wall, ceiling Preventative maintenance important


Ware washing facilities

Located to provide easy access from dirty areas

Flow of activities should take place from dirty to clean areas

Adequate drainage should be provided


Hand washing sinks

Conveniently located Adequate numbers

Based on size and types of operation 1 for every 40sq.ft. / for every principal food area

Constructed and installed to meet plumbing codes No back flow (air gap) No submerged inlet Trapped

Foot operated highly recommended Provided with hot & cold water


Hand wash sinks

Avoid wooden frames Avoid pipes with intermittent supply of

water Should preferably be stand alone units Soap, single use hand drying towels,

covered waste receptacle


Employee facilities Adequate numbers should be provided Personal belongings should not be stored in food

service areas Should be constructed and maintained in a

sanitary manner Top of lockers should be sloped instead of being

flat Lockers should be sealed to wall Should not open directly to processing areas Most instances a two door separation required


Toilet facilities should be provided for staff and patrons, for each sex

Street clothes should not be hung in toilet rooms

Change rooms should be equipped with the basic amenities

Water Closets

No. of employees (each sex)

No. of fixtures

1 – 15 116 – 35 236 - 55 356 – 80 481 – 110 5111 - 150 6

1 fixture for each additional 40 employees. Urinals may be provided in lieu 1/3rd no. of wc

Summary

The intended operation of FHEs need to be carefully envisioned

The intended operation influence the design of the FHE

Interior and exterior design influence the safety of operations conducted within a FHE

unit 2: sanitary control of fhe topic: sanitary design & construction of fhe – design of fhe...

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