Chapter 6 Food Premises and Equipment

CHAPTER 6: FOOD PREMISES AND EQUIPMENT The Food Act 1984 requires all food premises to comply with the Food Safety Standards. Standard 3.2.3 Food Premises and Equipment sets clear requirements for food premises fixtures, fittings and equipment to reduce the risk of food contamination. It is important to remember that Standard 3.2.2 Food Safety Practices and General Requirements also needs to be complied with. This Standard sets clear requirements for food businesses to make sure that food does not become unsafe or unsuitable. A well designed and built food premises will reduce the risk of food contamination and make the task of cleaning and future maintenance easier. In addition, it will also help with your work output by being more efficient. For existing premises it is recommended that you check your premises and equipment against the Standard to see if your business meets with the requirements. Council will also check to make sure that you meet with the Standard. 1. The design of a food premises The law requires that the layout, design, construction and size of food premises should: allow staff to clean and/or disinfect the premises easily protect against the buildup of dirt, toxic materials, prevent dirt getting into the food and to stop condensation or mould on surfaces allow good food hygiene practices to take place prevent pest access and stop them living in your business where necessary, ensure you can keep food cold or hot whilst it is being prepared, stored and before it is sold 2. Structural surfaces The walls, floors, ceiling, doors, windows, woodwork and all other parts of the room where you prepare food should be made of materials that can be cleaned easily, and, where necessary, disinfected. There are lots of different types of materials that can be used, contact us for more information using the details below. 3. Drainage All drainage facilities that take away waste water eg toilets, sinks, dishwashers, etc should be properly connected to the foul drainage system. Regular maintenance of the drainage system and good housekeeping practices can prevent excessive amount of fat, oil or grease entering the system. Always recycle your oil where possible. Suppliers are available by looking in your local directory. Toilets should feed into the drainage system after the kitchen. 4. Food preparation surfaces Food preparation surfaces must be easy to clean and, where necessary, disinfect. Surfaces to use include stainless steel, ceramics or food grade plastics. Household melamine worktop is not recommended as it doesn't last a long time in a commercial business. 5. Ventilation Ventilation should be provided to remove greasy air, steam and cooking smells and provide a comfortable environment for staff and customers. In most cases, mechanical ventilation eg an extractor, is needed as well as natural ventilation. The extract ventilation system must include as a minimum the following components: a canopy of adequate size sited over the cooking equipment removable grease filters which are either washable or disposable a fan of adequate capacity capable of achieving 20 air changes per hour in the kitchen and connected to a variable fan speed control switch ducting to carry cooking fumes to a suitable point ideally at main roof ridge level or above for proper dispersal adequate incoming air facilities which are fly proofed and suitably sited to allow the efficient circulation of air in the kitchen You are also advised to contact planning on 020 8726 6000 as planning permission may be necessary for external ducting. 6. Lighting There should be enough lighting to all parts of a food premises to allow good cleaning and ensure staff can see well when they are working. Glass lights should be protected with shatter proof covers in areas where open food is handled. 7. Equipment and utensil washing All equipment and utensils will need to be sanitised using either a dishwasher or a sink. The number and size of sinks in your business should relate to the size and nature of the catering operation. It should prevent any risk of contamination or risk to public health At least two sinks are needed, one for washing, and one for rinsing and disinfecting equipment although sinks may include dishwashers or steam sinks. A sink for sanitising large utensils and equipment too bulky for the dishwasher should also be considered. 8. Food preparation and washing It is recommended that a separate sink is provided if raw meat and/or poultry is defrosted, washed and prepared and a separate sink for use for ready to eat foods such as vegetables and salad washing. 9. Hand washing facilities Wash hand basins should be near where you prepare and cook food, and also in the toilets. Each basin should be supplied with hot and cold running water (or a mixer tap), soap (liquid pump soap is best) and hand-drying eg paper towels, hot air dryer. The wash hand basin must be kept clear at all times and it must not be used for anything else. 10. Food storage and display There should be facilities for the storage and display of food. Store rooms should have good lighting and ventilation. All food should be kept covered to prevent contamination by pests and foreign objects. Wooden shelving should be painted with gloss paint or varnish so they can be cleaned easily. All dairy products, ready to eat foods, fish, meat and meat products should be stored and displayed under refrigeration. It is good practice to provide separate fridges for the storage of raw and cooked food. Fridges must store food below 8oC. Freezers should operate at or below -18oC. 11. Cooking ranges Gas appliances should be connected to the supply by flexible hoses, this allows equipment to be moved for cleaning. Electrical appliances should also be capable of being moved for cleaning. 12. Storage of outdoor clothing Outdoor clothing, handbags etc. can be a source of contamination and should not be stored in a food room. You must provide storage facilities for staff to change from outdoor clothing into their work clothes eg in a staff room and storage lockers. 13. Staff toilets Toilet facilities required for staff sanitary accommodation for females and males per 15 persons 1 toilet and 1 wash basin. In all catering establishments where the public are invited to eat or drink on the premises, it is recommended that toilet facilities should be provided for the customers. To calculate the number needed can be found in the Sanitary Convenience Regulations 1964 and the Washing Facilities Regulations 1964. 14. Pest control All doors opening to the outside should close tightly to stop pests getting in. Holes in the walls where service pipes or cables pass through should also be sealed - there should be no gaps. Where there is a risk of contamination from flying insects, (eg openable windows) it is recommended that insect screens are fitted. It is a legal requirement that adequate procedures are in place to control pests. The employment of a pest control contractor can help you check for pest and prevent pest problems. Details of contractors can be found in the Yellow Pages telephone directory. 15. Refuse control There should be enough bins in the food preparation areas to stop waste building up. External bins should also be provided with close fitting lids and be capable of being cleaned. You are advised to engage a contractor to remove refuse on a regular basis. Recycle your waste where possible. Catering waste (including used cooking oils) produced by restaurants, catering facilities and kitchens, including domestic kitchens can be disposed of to landfill in the normal way eg by collection from a waste contractor. Types of Food Premises Food premises are classified depending on: Whether commercial or welfare: Commercial - purpose generating profit. Welfare – put up of taking care of the well-being of customer. Market served (whether general or restricted): General market - market which is open to everyone Restricted market- it serves specific group of people. Ownership: who owns the establishment?. Privately owned Public or government owned. Whether catering is the major or minor activity: Commercial: catering is the main activity Welfare: catering is not always available to public and catering is secondary to main business. Hygiene Requirements of Food Premises & Equipment Food laws in Kenya are designed to protect safety and to assist consumers. Food safety control agencies include: I. The Kenya Plant Health Inspectorate Service (KEPHIS) a regulatory agency for quality control of agricultural input and produce. II. Kenya Bureau of Standards (KBS), prepares standards relating to products, certification of industrial products and quality inspection at ports of entry among others. III. Department of Veterinary Services (DVS) and Ministry of Health. Has the mandate of national livestock health and control of importation of livestock and livestock products. IV. Other agencies: KARI, KDB, Department of Public Health etc. Major Food Laws 1. Public Health Act Cap.242 Laws of Kenya. 2. Radiation Protection Act Cap.243 Laws of Kenya (In the case of irradiated foods) 3. Food Drugs & Chemical Substances Act Cap. 254 4. Agriculture Act Cap 318 5. Plant Protection Act Cap.324 (in case of fruits & vegetables) 6. Seeds &Plant Varieties Act Cap. 326 (imported seeds or seed crops with a potential to grow when planted) 7. Dairy Industry Act Cap. 336 8. Meat Control Act Cap. 356 9. Fisheries Act Cap. 378 10. Animal diseases Act Cap. 364 11. Customs & excise Act Cap. 496 12. The Standards Act Cap 496 Design& Layout, Hygiene Requirements, Operational Requirements The Food, Drug & Chemical Substance Act Cap 254 covers the following areas: Licensing Growing and harvesting operations to be of a sanitary nature Grounds surrounding a food plant to be kept free form contaminating conditions Layout and construction of food plants and facilities Construction of floors, walls, etc., of food plants Equipment, utensils and food contact surfaces Sanitary facilities and controls General maintenance of the plant Sanitation of utensils and equipment Process and controls Health measures to be taken in a food plant Notice to clean, reconstruct or repair food plant Offences and penalties Inspection of Food Premises & Equipment Inspection of food facilities is carried out by public health officials who certify that a facility has met food safety and hygiene requirements. Key elements assessed include: Design and layout of premises, Ventilation, Hand washing facilities and toilets, Personal hygiene, Transport, Water supply, Equipment, Waste management etc.