Food safety | Food hygiene | Food safety management

 FOOD SAFETY | FOOD HYGIENE | FOOD SAFETY MANAGEMENT | FOOD SAFETY ROOMS AND PREMISES

Food safety

FOOD SAFETY | FOOD HYGIENE | FOOD SAFETY MANAGEMENT | FOOD SAFETY ROOMS AND PREMISES

Companies or organizations shall provide food that is suitable for human consumption. The company that is responsible for ensuring that the legal requirements of government food laws are met within their facilities or at the facilities/food businesses under their control is defined as a Food.

GOOD HYGIENE PRACTICES

Design and Facilities

Location of Establishments, Food establishments shall not be located, where there is a threat to food safety or suitability. Specifically, food establishments shall not be located in environmentally or industrially polluted areas or areas prone to flooding and pest infestations.

Location of Equipment

Equipment shall be located such that it permits adequate maintenance and cleaning, and it shall operate according to its intended uses. The location of the equipment shall not impede good hygiene practices and/or monitoring.

Premises & Rooms

Design and layout shall permit robust food hygiene practices, including protection against cross-contamination between and during food operations processing.

·         Premises shall be used exclusively for food processes. The company will define minimum hygiene standards for employees to utilize the food service areas e.g. mess hall, meeting rooms, and kitchenettes such that acceptable hygiene standards are maintained.

·         Internal structures and fittings shall be built of durable materials, be easy to maintain, clean and where appropriate, be disinfected. Particular attention shall be given to wall surfaces, partitions, floors, ceilings, windows and window sills, doors, and other working surfaces in the food preparation areas.

·         Non-wood shelves and pallets shall be provided for storing food in the Dry Store

·         All debagged food ingredients shall be stored in food-grade, pest-proof containers with labeling and code.

 

The Dining area hygiene conditions shall satisfy the requirements of the following:

·         Adequacy size, dining tables, dining chairs, cleanliness, lighting, air-conditioning, housekeeping, door windows, dining trays, crockeries and cutleries,  bain-marie, water dispenser, ice cube machines, pantries tea coffee stations, refrigerators, and customer hand washing facility.

Equipment

·         Equipment, containers & packaging except for single use, disposable coming in contact with food, shall be of a design and construction which ensures that they can be adequately cleaned, disinfected, and maintained e.g. equipment capable of being disassembled for cleaning and inspection.

·         Equipment, containers & packaging shall be made of materials that have no toxic effects when used as intended.

·         Equipment used for cooking, heat-treatment, cooling freezing, and storing food shall be designed to rapidly achieve and maintain the required food temperatures. Such equipment shall have effective & traceable means of controlling and monitoring temperature, humidity, airflow, and any other parameter or property which is likely to impact the safety or suitability of food.

·         Containers used for waste, by-products, and inedible or dangerous substances, shall be made of impervious materials, be identifiable, and where appropriate, be lockable.

Facilities

·         An adequate supply of potable water with appropriate facilities for its storage, distribution, and temperature control, shall be available to ensure the safety and suitability of food.

·         In cases where the potable water is transported to a work location, it shall be obtained from an acceptable and approved source, and delivered in a properly designed and dedicated water tanker used for no other purpose. This water shall meet the same Quality & Suitability standards.

·         Adequate drainage and waste disposal systems and facilities shall be provided. These shall be designed and constructed such that there is no risk of contaminating food or the potable water supply.

·         Adequate & specifically designated facilities shall be provided for cleaning food, utensils, and equipment. These facilities shall have adequate supplies of hot and cold potable water.

·         Personnel hygiene facilities such as washbasins with soap, hot and cold water, and hygienic means for drying hands, lavatories, and changing facilities shall be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food.

·         Toilets lavatories shall not open directly into any food preparation, cooking, or eating area.

·         Storage lockers shall be provided in changing rooms

·         Adequate facilities shall be available for heating, cooling, cooking, refrigerating, and freezing food, and for storing refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient temperatures.

·         Adequate means of mechanical ventilation shall be provided to minimize airborne contamination of food, control ambient temperature and odors, and control humidity

·         Ventilation systems shall not provide air from contaminated to clean areas and they must be easy to clean and maintain.

·         Ventilation rates shall provide adequate air changes per hour. Extractor hoods and canopies, as well as grease filters over cooking areas, shall be subject to regular maintenance, cleaning & disinfection.

·         Adequate natural or artificial lighting shall be provided especially in food preparation and service areas.

·         Lighting fixtures shall be enclosed or otherwise protected to ensure that food is not contaminated by falling debris or breakages.

·         Ceiling and overhead fixtures shall be easy to clean off light color, constructed and finished to prevent the accumulation of dirt and to reduce condensation, growth of undesirable molds, and the shedding of particles.

·         Appropriate natural or artificial lighting, with appropriate covers, shall be provided to enable operating safely. The lighting intensity shall be appropriate to the nature of the operation.

·         Adequate & segregated facilities for storage of food, ingredients, and non-food chemicals e.g. cleaning materials, lubricants, and fuels shall be provided.

·         Food storage facilities shall permit adequate maintenance and cleaning, avoid pest access and harborage, allow effective protection from contamination, and provide an environment that minimizes the deterioration of food.

·         Separate, secure storage facilities for cleaning materials and hazardous substances shall be provided.

·         Floor surfaces shall be made of impervious, waterproof, nonabsorbent, non-slip, washable, and non-toxic materials, allowing appropriate cleaning and surface drainage Wall surfaces and partitions shall be made of impervious, waterproof, nonabsorbent, sealed, washable, non-toxic and of light color materials. When appropriate, walls shall have a smooth, easy-to-clean, disinfect surface and be of a suitable height.

Calculation of food Space

For the food service businesses, space shall be provided on the premises for staff to handle food and perform other activities that are part of the food business. The amount of space has to be based on the following criteria:

·         The quantity of food prepared per day (e.g. estimated number of meals or portions). Restaurants that do outdoor events or catering shall consider the maximum meal capacity to design the kitchen.

·         The type of menu and process involved in preparing the food.

·         Days and hours of operation.

·         Some staff work in the kitchen per shift.

·         The shape, size, and some equipment used for preparation and storage.

·         The type of facilities available for staff such as toilet, changing room, lockers, hand wash, etc.