Unit 2: Sanitary Control of FHE Topic: Sanitary Design & Construction of FHE – Design of FHE...
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Transcript of 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
Design and construction of exterior
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
Design and construction of exterior
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
Design and construction of exterior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
Area Light Intensity (FC)
Dishwashing area 30 – 45
Meat cutting area 50 – 60
General areas 50 – 75
Design and construction of interior
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
Design and construction of interior
Lighting
Need correct types of light fixtures Shatter proof shield or break
resistant lenses Designed to be moisture resistant Cleanable
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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
Design and construction of interior
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