GMP and HACCP in school restaurants Comenius School Development Project 2006/07 Srednja šola Zagorje

Building and Construction When building a catering establishment: Special attention must be paid to the areas where food is stored and prepared The right choice of materials and finishings must be used in construction to reduce dangers of infection

Architectural provisions Stringent requirements are imposed on the following parts of the building: FLOORS WALLS CEILINGS

Floors Floors must be: Made solidly and easy to clean Made of material that does not absorb moisture Must have proper drainage from surfaces

Walls Walls must be: Appropriate working height – at least 2.4 metres Made solidly with good fixtures with the floor Have a smooth surface capable of being cleaned

Walls Walls should be: Free of surface cables and pipes Tiled and painted in light colour Without holes or cracks to keep out cockroaches and other vermin

Ceilings Ceilings must be constructed fire-proof and designed in a way to prevent: Formation of mould Condensation Accumulation of dirt and particles that can fall off into food

Windows Windows must be: Fitted with removable insect screens that can easily be cleaned Finished and frammed in a way that they do not accumulate dirt

Doors Doors must be: Smooth and capable of thorough cleaning and disinfection WARNING: Contamination via a door is highly likely

Stairs and auxiliary construction Make sure that: Stairs Auxiliary construction like: ladders, platforms, gutters and conduits Heating elements are consturcted and attached in a way to be cleaned easily

Water supply All the operating areas must have: An uninterrupted supply of hot and cold water of drinking quality Appropriate drainage system for removing the waste water

Stores Stores must comply with the standards – where opened packaging is stored If they do not fulfill the requirements – only closed packaging can be stored there

Cold stores and freezer rooms Cold stores and freezer rooms must be: Provided with impermeable walls Equipped with thermometers for maintaining temp

Toilets Toilets must be: Separated from the food preparation area by at least two doors Equipped with hygienic facilities for washing and drying hands

Changing rooms Changing rooms must be well ventilated Personal clothing and work clothing must be kept separate in wardrobes or lockers

Cleaning cupboards The cupboards for storing and cleaning equipment must be: Easy to clean and disinfect Kept separate from the kitchen and the storage room

Power Point presentation made by “GMP and HACCP” team of SGTŠ Izola S l o v e n i a