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Hygienic and Sanitary Practices for Food Catering Businesses Advance Level Module 1

Learn about location criteria, layout design, and equipment handling for maintaining food hygiene in a catering business setting.

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Hygienic and Sanitary Practices for Food Catering Businesses Advance Level Module 1

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  1. Hygienic and Sanitary Practices for Food Catering Businesses Advance Level Module 1

  2. Location, Layout & Facilities

  3. Location, Layout & Facilities LOCATION & SURROUNDINGS

  4. Location, Layout & Facilities LOCATION AND SURROUNDINGS Location shall ideally be away from- 1. environmentally polluted area. 2. industrial activities that produce disagreeable odour, wastes, chemical or biological emissions etc. 3. areas which are prone to infestations of pests. 4. areas where industrial wastes cannot be removed effectively. 5. residential area. In case there are hazards of other environment polluting industry located nearby, 1. Take appropriate measures to protect the manufacturing area from any potential contamination.

  5. Location, Layout & Facilities Dirty passage being used as Food Storage Food Preparation area Urinal without doors Poor Civic Sense cause airborne bacteria

  6. Location, Layout & Facilities Garbage lying open – Source of Flies, Insects, Rodents Open and unattended Garbage Bins

  7. Location, Layout & Facilities LAYOUT & DESIGN OF FOOD ESTABLISHMENT PREMISES

  8. Location, Layout & Facilities LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES 1. The designing of premises shall be such that - • no cross contamination in food preparation area occur from pre and post manufacturing operations • one direction material movement (no backward flow) should be followed • Floors, ceilings and walls – - must be made of impervious material • maintained in a sound condition to minimize accumulation of dirt, condensation & growth of moulds • should be smooth and easy to clean with no flaking paint or plaster.

  9. Location, Layout & Facilities LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES 3. Doors – • shall be made of smooth and non-absorbent surfaces • shall be easy to clean and disinfectant 4. Floor – • shall have adequate and proper drainage with appropriate slope and easy to clean and where necessary disinfect • the drainage shall flow in a direction opposite to the direction of food preparation area. 5. Drains – - should be covered to prevent insects and rodents from entering the processing area

  10. Location, Layout & Facilities LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES 6. Windows, doors & all other openings to outside environment – • shall be well screened with wire-mesh or insect- proof screen to protect the premise from pests • the doors be fitted with automatic closing springs • mesh should be easy to remove & clean 7. Food Preparation Areas – • shall have no smoke nuisance • install a chimney having appropriate suction prior to start of business. • food if contaminated from any privy, urinal, sullage, drain or place of storage of foul and waste matter, shall not be manufactured, stored or expose for sale.

  11. Location, Layout & Facilities 1. Purchasing 9. Serving 2. Receiving 3. Storing 8. Reheating The Flow of Food 4. Preparing 7. Cooling 5. Cooking 6. Holding The flow of food should be in forward direction

  12. Location, Layout & Facilities Floors, ceilings and walls - Cleanable, durable, impervious to moisture Cracks allow bacteria and molds to accumulate

  13. Location, Layout & Facilities Floors, ceilings and walls - Good Repairs & Clean walls Ceiling made of impervious material

  14. Location, Layout & Facilities Doors made of smooth and non-absorbent surfaces Floor with drainage of appropriate slope

  15. Location, Layout & Facilities Floor with drainage of appropriate slope Repaired Floor

  16. Location, Layout & Facilities Well screened windows Drains should be covered to prevent insects and rodents Floor with proper drainage

  17. Location, Layout & Facilities Food Preparation Areas shall have a installed chimney

  18. Location, Layout & Facilities Food Preparation Areas shall have no smoke nuisance

  19. Location, Layout & Facilities EQUIPMENT & CONTAINERS

  20. Location, Layout & Facilities EQUIPMENT & CONTAINERS Equipment and containers for waste, by-products, cleaning chemicals and inedible or dangerous substances, shall be • specifically identifiable • suitably constructed • stored separately All food contacting items, fittings and equipment: • must be kept in good condition • chipped enameled containers will not be used. • stainless steel /aluminum / glass containers shall be used • brass utensils shall be frequently provided with lining

  21. Location, Layout & Facilities EQUIPMENT & CONTAINERS Equipment and containers for handling food shall be • made of corrosion free materials • located, designed and fabricated in a way that it permits necessary maintenance and cleaning and disinfectant functions • kept at all times in good order and repair & in a clean and sanitary condition. • not be used for any other purpose. • either provided with a properly fitted cover or with a clean gauze net or other material of texture sufficiently fine to protect the food completely from dust, dirt and flies and other insects. • Kept away from noxious or injurious exhalation to avoid food being noxious.

  22. Location, Layout & Facilities Cooking containers with lids Equipments made of corrosion free material

  23. Location, Layout & Facilities Storage containers with lids

  24. Location, Layout & Facilities Storage containers in the kitchen with lids

  25. Location, Layout & Facilities EQUIPMENT & CONTAINERS Cleaning & Disinfectant system - - facilities for the cleaning and disinfecting of equipment and instruments shall be available - wherever possible, cleaning in place (CIP) system shall be adopted. • If required, a waste water disposal system / effluent treatment plant shall be put in place.

  26. Location, Layout & Facilities Cleaning of equipments

  27. Location, Layout & Facilities Sanitizing of equipment

  28. Location, Layout & Facilities If required, waste water disposal system / effluent treatment plant shall be put in place.

  29. Location, Layout & Facilities • ACTIVITY- 4 • 1. Brass utensils, when used shall be provided with lining. True/False • Windows, doors & all other openings shall be well screened with wire-mesh • to protect the premise from ................ • a. personals b. sunshine • c. pest d. wind • What are the requirements of ideal location? • a. ............................................... b. ............................................... • c. .............................................. d. ................................................ • Material movement is allowed in .............. Direction. • One b. bi • Uni d. Multi • Equipment and containers for waste, by-products, cleaning chemicals and inedible or dangerous substances, shall be same. True/False

  30. Location, Layout & Facilities FACILITIES

  31. Location, Layout & Facilities FACILITIES 1. Water supply - - only potable water in processing and cooking, food handling, washing shall be used. (Explanatory Note – Potable water shall be tested according to IS:10500) - storage tanks shall be cleaned periodically & records shall be maintained. - non potable water can be used for cleaning of equipment not coming in contact with - Food - Food steam production - Fire Fighting - Refrigeration equipment • non potable water pipes shall prevent the use of this water for contamination of food material. • non potable water pipes shall be clearly distinguished from those in use for potable water.

  32. Location, Layout & Facilities FACILITIES 2. For Cleaning Utensils / Equipment – • adequate facilities for cleaning, disinfecting shall be provided • hot and cold water facility shall be provided if required 3. Washing of Raw materials – • sinks with a draining board, detergent and hot water shall be provided • these facilities must be kept clean and, where necessary, disinfected • separate sinks shall be used for washing raw foods & washing utensils or any other purposes. 4. Ice and Steam – • potable water shall be used. • should be handled hygienically to avoid cross contamination.

  33. Location, Layout & Facilities FACILITIES 5. Personnel facilities and toilets i. Hand washing facilities shall be provided Requirements of a Hand washing and drying system – • Porcelain/Stainless Steel Wash-hand basins, preferably knee operated • Germicidal liquid Soap • Sanitizer • Supply of hot and /or cold water • Wet hands drying system • Clean and dry towels, preferably paper towel/rolls • Covered Trash Bin, preferably pedal operated with plastic lining • separate adequate number of hygienic lavatories shall be provided • changing facilities for personnel shall be provided • restroom and refreshments rooms shall be separate from food process and service areas • display hygiene requirements for the workers at a prominent place in English or in local language

  34. Location, Layout & Facilities FACILITIES 6. Air quality and ventilation – • ventilation systems shall be designed and constructed so that air does not flow from contaminated areas to clean areas. 7. Lighting – • sufficient lighting system shall be provided to the food establishment • lighting fixtures should be covered to prevent breakages of electrical fittings to contaminate food.

  35. Location, Layout & Facilities Colour coding of water pipes to avoid contamination

  36. Location, Layout & Facilities Cleaning of water storage tanks

  37. Location, Layout & Facilities Cleaning of utensils 3-Compartment Sink for washing utensils

  38. Location, Layout & Facilities Cleaning of utensils

  39. Location, Layout & Facilities Cleaning of utensils

  40. Location, Layout & Facilities Cleaning of utensils

  41. Location, Layout & Facilities Cleaning of utensils

  42. Location, Layout & Facilities Cleaning of utensils

  43. Location, Layout & Facilities Washing of Raw materials Vegetable washing machine

  44. Location, Layout & Facilities Handling Ice Machine Dirty Ice Machine Clean & hygienic Ice Machine

  45. Location, Layout & Facilities Hand washing facilities

  46. Location, Layout & Facilities Hand washing facilities

  47. Ideally 15-20 persons 1 tap

  48. Separate lockers for men and women for changing work clothes Food shall be consumed in Refreshment Room and not in Rest Room

  49. Location, Layout & Facilities Air quality and ventilation Illustrative

  50. Location, Layout & Facilities Air quality and ventilation

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