Unit 2: Sanitary Control of FHE Topic: Sanitary Design & Construction of FHE – Design of FHE Lecture 2

Objectives At 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 warehouse Openings 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 outset Sanitary 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 AreaLight Intensity (FC) Raw material receiving Warehouse/bulk storage Processing areas55-65 Product inspection Packaging70-80 Finished product warehouse20-30 Cafeteria40-50 Locker rooms/rest rooms30-50

Design and construction of interior AreaLight Intensity (FC) Dishwashing area30 – 45 Meat cutting area50 – 60 General areas50 – 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 – – – – fixture for each additional 40 employees. Urinals may be provided in lieu 1/3 rd 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