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PRINCIPLES OF SAFETY HYGIENE AND SANITATION

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kent ellice Castillo

on 15 September 2013

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Transcript of PRINCIPLES OF SAFETY HYGIENE AND SANITATION

PRINCIPLES OF SAFETY HYGIENE AND SANITATION
NAT 101

Design of food premises

The satisfactory design and maintenance of food premises is essential to avoid hazards of contamination and the multiplication of bacteria.

SITE SELECTION

The selection of suitable site is most important when planning food premises. Consideration must be given to the provision and availability of services, i.electricity, gases, water supply and effluent disposal and the accessibility for deliveries and refuse collection. The possibility of flooding and pollution must also be considered.

DESIGN PRINCIPLES
The use of different colors or shapes as a code to ensure equipment used for raw food is not used for high risk food is recommended

WHAT THE LAW SAYS
FOOD PREMISES AND EQUIPMENT
CROSS-CONTAMINATION should be eliminated, clean and dirty processes and raw and high-risk food preparation must be separated . Work areas should e color coded . A separate area of deboxing should be provided.

Workflow should be linear and progress in a uniform direction from raw material should be kept separate from food rooms to avoid o finished product.

Laundry rooms and washing machines should be kept separate from food rooms to avoid risk of contamination from soiled clothing.

Suitable and sufficient facilities for personal hygiene, cleaning and disinfecting equipment and washing food must be provided, together with adequate supplies of hot and cold water. They should not be used for washing food or equipment to avoid cross contamination.

Washing-up areas should be located away from high-risk food areas.

Adequate conveniently located refrigeration to cater for peak demand is essential to avoid the multiplication of bacteria.

Adequate cooking and cooling facilities must be provided . Flexible gas pipes should be used to allow movement of equipment for cleaning. Electrical supplies should be fitted with accessible cut-off switches .Trailing wires should be avoided. Water proof sockets are preferred.

Insects, rodents and birds must be denied access and harborage.

Suitable staff facilities must be provided including appropriate sanitary conveniences separated from food rooms by ventilated bed spaces. Public sanitary accommodation must be provided in restaurants, café and public houses.

Suitable and sufficient ventilation is necessary to ensure reasonable working conditions and reduce temperatures, condensation and humidity. Steam and heat-producing appliances require suitable canopies.

High standards of lighting are necessary to facilitate cleaning and provide safe and satisfactory working conditions. Lighting systems should not produce shadows or glare and florescent tubes should be protected by diffusers.

Premises should be deigned to avoid the accumulation of dirt in inaccessible places and the risk of contamination from condensation. They must be capable of being thoroughly cleaned and disinfected.

all food premises must have a satisfactory , supply of potable (drinking) water.

CONSTRUCTION DETAILS

CEILINGS – Should be smooth, clean, fire- resistant, non- flaking, light- colored, coved at wall joints and easy to clean. They should also reduce condensation.


CEILINGS

Finishes should be clean, smooth, impervious
(Unable to be affected by: "impervious to the heat” )
Non-flaking, durable, light colored and capable of being thoroughly cleaned and where necessary, disinfected.

WALL FINISHES

Surfaces should be clean, durable, non-absorbent, anti- slip, without crevices and capable of being effectively cleaned.

FLOOR SURFACES

eansable fly- screens.
Wood should not be normally used but if unavoidable, e.g. window frames, it should be well- seasoned, properly knotted, stopped and primed and given thee coats of polyurethane paint.

WOODEN FINISHES

If possible, should be fixed on north-facing walls to reduce glare and solar heat gain. If there is a risk of infestation, opening windows must be fitted with eansable fly- screens.

WINDOWS AND DOORS

THE STORAGE AND DISPOSAL OF WASTE

Suitable receptacles should be provided for the disposal of waste food and debris. Disposable polythene sacks in sack holders, or bins, with foot operated lids are preferred internally and dustbins or skips for external use.

WHAT THE LAW SAYS

Food Premises must:



. Be kept clean and in good repair/ condition.

Have a satisfactory design, layout and construction;
Have adequate washing facilities and drinking water
Have satisfactory lighting, ventilation and drainage; and
Be proved with suitable temperature controlled conditions.
In addition:
. Waist must not be allowed to accumulate in food rooms.

. Waste must be deposited in closeable containers.


EQUIPMENT FOR FOOD HANDLING

All equipment, working surfaces and other utensils which are used in food premises should be designed and constructed to minimize harborage of soil bacteria or pests and to enable them to be thoroughly cleaned and disinfected

For salad vegetables

For cooked food

For raw foods

The use of different colors or shapes as a code to ensure equipment used for raw food is not used for high risk food is recommended

EQUIPMENT MUST:

Be kept clean and in good condition

Enable thorough cleaning and disinfection;

Be installed to allow cleaning of the surrounding area; and

Minimize the risk of contamination.
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