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EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

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Page 1: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

EO 005.04

Inspect Food Service Facilities:

Construction and Design

TP 10

Page 2: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

References

Food Safety Code of Practice, 2007

CFAO 34-13 Hygiene and sanitation-Food Handling and Food Services

Page 3: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Construction

• Construction and location is important in providing a barrier against surrounding environmental hazards

Page 4: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Construction

• Food service building must meet:– Local building ordinances– Public health regulations– Fire and safety regulations, and– Approved construction standards for use

of the area (local bylaws)

Page 5: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Construction & Design• Site:

– Free from hazardous conditions (dust, smoke, odours, pests, offensive industry waste etc)

• Design and layout (kitchen, dishwashing, dining area) should provide for safe food practices)– ie: floors, walls & ceilings must be

constructed of material that is easily cleaned, and resistant to excessive moisture

Page 6: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Design & Layout• Design and layout

– Must prevent CROSS CONTAMINATION!– Prevent entrance of pests– Equipment should be located in such a way

as to allow for safe access and be accessible from all sides

– All equipment and utensils should comply with international sanitation standards such as National Safety Foundation International (NSFI), Underwriters’ laboratories of Canada (ULC) and Canadian Standards Association (CSA)

Page 7: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Layout, Flow design• Non-food prep area separated from food

prep area• Flow of food in one direction• From receiving to storage to prep to

serving or packaging/serving• Raw food should be separate from cooked

or ready to eat food• Cleaning supplies & chemicals must be

separate from food & food prep area (minimize contamination)

Page 8: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Floors

• Must not absorb moisture and must be resistant to microbial growth and mould, otherwise floors can be a source of contamination during food-prep

• Smooth, slip-resistant, non-absorptive and non-flaking, non-porous

• Hard to resist damages

Page 9: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Floors

• Sloped at a min 2% to allow draining of liquids to avoid pooling of water

• Floor surface material must be carried up the wall 6 inches (to eliminate water penetration on the walls)

• Floor drains: easily accessed (to promote effective draining and cleaning)

Page 10: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Floors

• Carpets: not permitted in food prep areas (harbours bacteria, odours, dust, etc)

• Where permitted, carpets must be cleaned, good repair and made of a material that can be cleaned by proper cleaning methods

Page 11: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Walls & Ceilings

• If walls and surrounding area cannot withstand a kitchen environment, (moisture, cleaning, scrubbing, etc) this could result in contamination of food

Page 12: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Walls & Ceilings

• Must be hard surface, smooth, non-absorbent, light coloured, easily cleaned

• Wall & ceiling joints should be tight & sealed OR curved

Page 13: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Stairs

• Should be located so as to minimize the risk of food contamination

• Not located over food-prep area

• Easily cleaned

• Constructed of solid masonry or metal with raised edges (to prevent debris from falling onto areas below)

Page 14: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Plumbing

• Plumbing integrity & design is extremely important to food safety!

• Contamination from unclan water could result in disease outbreaks, dysentery, typhoid fever, chemical poisonings, etc

Page 15: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Plumbing

• Size, material, repair & maintained IAW plumbing code

• Approved by the provincial/territorial building authorities

• Installed to eliminate back flow, back siphonage and cross-connections

(ie: janitor’s sink, garden hose)

Page 16: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Plumbing

• Backflow devices (ie: air gaps) should be installed IAW plumbing code

• Plumbing system must be properly maintained (ie: no leaks)

• Plumbing lines should NOT be above food prep or food storage areas

Page 17: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Water & Steam Supply

• Unsafe water can carry bacteria, viruses and parasites

• Water used for human consumption, cleaning, cooking and washing of produce and dishes must be safe

Page 18: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Water & Steam Supply

• Non-potable water is ONLY permitted for use in air conditioning or fire protection, AND

• ..must be completely separate from potable water, and labelled

Page 19: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Water & Steam Supply

• Non potable water must NEVER come in direct or indirect contact with food contact surfaces, food equip or hand washing facilities

• Potable water MUST be used for hand washing

Page 20: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Steam Supply & Ice

• Water supply for steam and ice must be made from potable water

Page 21: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Water Emergencies

• If water supply is disrupted:– Use bottled water or thoroughly boil water

for beverages, food washing and recipes (rapid boil X 5 min)

– Use commercially prepared ice, or use boiled water to produce ice

Page 22: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Water Emergencies

• If water supply is disrupted:– Used boiled water for essential cleaning

(food contact surfaces)– Consider single-use plates & utensils– Have a supply of warm, previously boiled

water for hand washing

Page 23: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Sewage

• Sewage and waste water carry bacteria, viruses and parasites

• Must be disposed of in an approved public sewage system, or

• ..in a manner approved by public health authorities

Page 24: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Sewage

• Backup of raw sewage is cause for IMMEDIATE closure of the kitchen

• There must be immediate corrective action, and thorough cleaning/ disinfection

Page 25: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Ventilation

• In kitchens, there are odours, gases, air-born dirt and mould that can cause contamination

• Adequate ventilation is required

Page 26: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Ventilation

• Designed to avoid backdrip of contaminated material onto food surfaces

• Capacity should be based on quantity of vapour and hot air to be remove

• Fumes should never be vented into public areas (outside)

• Air intake should prevent entrance of dust, dirt, insects, rodents, etc

Page 27: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Ventilation

• Mechanical ventilation must be kept free from grease and dust, otherwise it can be a fire hazard &/or particles may fall on food contact surfaces

Page 28: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Lighting

• Lighting and light fixtures must be designed to prevent accumulation of dirt, and be easily cleanable

• Dirt on lighting can fall onto food contact surfaces

Page 29: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Lighting

• Light bulbs must be shielded or shatterproof

• Lighting intensity should be sufficient to ensure clean surfaces

• Intensity 110-540 lux (IAW Food safety Code of Practice, sect 5.3)

Page 30: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Handwashing Stations

• Food handler’s hands are the primary source of contamination of food products!!!

• AT LEAST 1 handwashing station• Conveniently located• Available for food handlers AND those

handling money• Never be used for other purposes (ie

food prep)

Page 31: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Handwashing Stations

• Must be equipped with:– Single use soap dispensers– Single use hand dryer– Hot and cold water– Handwashing sign

Page 32: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Restroom Facilities

• Location should minimize contamination from faecal matter

• Kept clean

• Employees and clients should have separate restroom facilities

Page 33: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Restroom Facilities

• Conveniently located

• Equipped with hand washing station

• Provide hooks outside the toilet enclosure to hang aprons

• Easily cleanable, well ventilated and lit

• Not open directly into food prep area

• Equipped with garbage can

Page 34: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Dressing Area

• Dressing rooms promote the practice of having dedicated clean and sanitary work uniforms

• Must have lockers

• Located separate from food storage, handling and prep or service area

Page 35: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Food Waste & Garbage

• Food waste and garbage are a source of food contamination, odours, insects and rodents

• Waste containers must be: leak proof, non-absorptive, easily cleaned, tight fitting covers

• Emptied when full, at lease daily

Page 36: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Equipment and Utensils: location and installation

• It is important that equipment be conveniently located to allow for cleaning and eliminate harbourage of microorganisms and other contaminants

Page 37: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Equip Location and Installation

• Movable equipment used for food processing should be stored where it won’t be contaminated (not in washrooms, under stairs, etc)

• Fixed equip must be placed in a manner to prevent harbourage of microorganisms and other contaminants

Page 38: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Equip/Utensil Design

• Equip design should allow for clean and sanitary conditions

• Must be intended with food safety in mind

• Perform as intended• Durable, withstand kitchen

environment (high temp, dishwashing, etc)

Page 39: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Maintenance

• Equipment must be periodically checked to ensure it is not causing any unknown contamination

• Equip must be maintained in good repair so that it functions IAW it’s intended use

Page 40: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Maintenance

• Equip must be:– Smooth, free from cracks– Made from a material resistant to acids

and alkalis– Resistant to damage– Made of non-toxic, non-absorbent material– Tight joints

Page 41: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Calibration

• All heating and cooling equip must be calibrated on a regular basis to ensure correct functioning

• Heating/cooling equip must maintain adequately temperature to reduce the risk of bacterial growth

Page 42: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Single Service Utensils

• Single service utensils are not designed to be cleaned & sanitized

• Only used once // disposable

• Stored in closed containers/boxes

• Dispensed in a manner that prevents contamination of clean surfaces

Page 43: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Pest Control

• Pests carry millions of microorganisms that cause food borne illness

• Pests such as birds, rats and insects can contaminate food directly & indirectly

• As pest crawl on food or food contact surfaces, they leave microorganisms behind, including faeces, hair, debris, carcasses, etc)

Page 44: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

Pest Control• The best method of pest control is preventing

the entry of pests into the food establishment in the first place

• Inspect all incoming food, boxes, bags, etc• Monitor storage areas, use flashlight• Keep stored items on shelves or raised skids

(6 inches)• Keep storage areas clean• Remove garbage

Page 45: EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

………questions????