We’ve looked over that the food handler could contaminate food, but what with the work environment being a source of infection? All food premises should be designed, constructed an furnished with materials that minimise the potential risk of contamination. All ceilings, walls, floors, doors and windows must be made of materials which can be:
* Impervious
* easily cleanable/disinfectable
* durable.
Many kitchens have finishes for example plastic cladding, metal cladding, tiling or materials painted in food safety, impervious, durable paint. Wood ought not to be employed in a kitchen since it holds moisture, where microorganisms can exist.
Aside from the finish of the internal structure the subsequent design principles has to be followed:
A continuing workflow of staff, food and utensils with particular focus on cross-over of raw to high-risk
* Adequate personal hygiene facilities
* Cleaning and disinfection materials and storage
* Temperature management of freezers, fridges, kitchenware, self storage units
* A comprehensive bug control system
* Sufficient staff welfare facilities
* Drainage with pest proofed covers
* Adequate air changes via ventilation
* Sufficient lighting
* Easily cleanable (and disinfectable, as appropriate)
* Clean h2o (potable) through the mains supply.
(Adequate lighting, clean h2o and welfare facilities are protection requirements beneath the Health and Safety at the job Act 1974)
All equipment in the kitchen should be all to easy to clean and disinfect, smooth, impervious, non-toxic/tainting, corrosion and oxidisation resistant, durable and solidly constructed, ideal for the intended use and contemplation on whether a colour coding system needs to be accustomed to prevent cross contamination and make sure food safety.
The current colour coding system used is as follows:
1. Red for raw meat
2. Yellow for cooked meat or fish
3. Green for salad vegetables or fruit
4. White for dairy foods or sandwich/roll preparation
5. Brown for root vegetables
6. Blue for raw fish.
Storage and disposal of waste.
Refuse containers are reservoirs of microbial contamination. Internal bins should not have accumulations beyond the bin, everything should be deposited within. The bins needs to be cleanable and disinfectable. Disinfection will crush spoilage organisms which cause smells, which could attract pests to the premises, which bring with these their very own diseases and compromise food safety operations. The bins has to be emptied frequently, certainly towards the end of each shift, not left to the new shift personnel to empty.
External refuse containers have to have tight fitting lids to avoid pest access. There mustn’t be any accumulation of waste beyond your bin, that can attract pests. They have to be stored on open sealed surfaces, for instance tarmac, concrete, patio slabs, etc. Certainly not on soil or grass or near any vegetation where pests may hide. The bins should be cleanable and disinfected regularly to prevent increase of spoilage microbes. Regular emptying also needs to be arranged.