Hygienic and Sanitary Practices for Food Catering Businesses

Hygienic and Sanitary Practices for Food Catering Businesses
Advance Level Module 1

Location, Layout & Facilities
SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING S. No. Operational Flow Part of Schedule 4 Relevant Section Heading 1 Location, layout & facilities Part 2 Section 1 Location and Surroundings Section 2 Layout and design of Food Establishment Premises Section 3 Equipment & Containers Section 4 Facilities Part 5 Good Manufacturing Practices for whole premises

SURROUNDINGS

LOCATION AND SURROUNDINGS Location shall ideally be away from- 1. environmentally polluted area. 2. industrial activities that produce disagreeable odour, wastes, chemical or biological emissions etc. 3. areas which are prone to infestations of pests. 4. areas where industrial wastes cannot be removed effectively. 5. residential area. In case there are hazards of other environment polluting industry located nearby, 1. Take appropriate measures to protect the manufacturing area from any potential contamination.

Dirty passage being used as Food Storage Food Preparation area Urinal without doors Poor Civic Sense cause airborne bacteria

Garbage lying open – Source of Flies, Insects, Rodents Open and unattended Garbage Bins

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING LAYOUT & DESIGN OF FOOD ESTABLISHMENT PREMISES

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES 1. The designing of premises shall be such that - no cross contamination in food preparation area occur from pre and post manufacturing operations one direction material movement (no backward flow) should be followed Floors, ceilings and walls – - must be made of impervious material maintained in a sound condition to minimize accumulation of dirt, condensation & growth of moulds should be smooth and easy to clean with no flaking paint or plaster. Properly designed and constructed food premises minimize the likelihood of food contamination arising from unnecessary movement of food and personnel within the premises, or likelihood of operations being in close proximity to sanitary operations. Floors- Non-absorbent materials prevent absorption of water and grease. Suitable sloping enables excess water to be drained away to avoid ponding Properly constructed floor surfaces are easier to clean and sanitise All the above minimise risk of food contamination from environmental sources. Light coloured walls and ceilings enable easy detection of dirt for prompt removal. Durable, impervious and easily cleaned surfaces facilitate cleaning work Accumulation of food waste, dirt, grease etc. provide food for pests and enable microbial growth. These dirt and waste may come from food spills, food handlers’ shoes, linen and food packaging etc.Liquid on floors provides water source for pests and causes microbial Contamination. Cracks, crevices etc. on walls , floors or ceiling harbour pests. Effective, frequent and regular, cleaning, sanitizing and maintenance Of floors, walls, ceilings and equipment are necessary for removal of food contaminants and prevention of microbial proliferation

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES 3. Doors – shall be made of smooth and non-absorbent surfaces shall be easy to clean and disinfectant 4. Floor – shall have adequate and proper drainage with appropriate slope and easy to clean and where necessary disinfect the drainage shall flow in a direction opposite to the direction of food preparation area. 5. Drains – - should be covered to prevent insects and rodents from entering the processing area Accumulation of waste water on the floor of food premises increases the risk of food contamination. Properly designed and constructed floor drains can eliminate water accumulation and prevent entry of pests to food premises

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES 6. Windows, doors & all other openings to outside environment – shall be well screened with wire-mesh or insect- proof screen to protect the premise from pests the doors be fitted with automatic closing springs mesh should be easy to remove & clean 7. Food Preparation Areas – shall have no smoke nuisance install a chimney having appropriate suction prior to start of business. food if contaminated from any privy, urinal, sullage, drain or place of storage of foul and waste matter, shall not be manufactured, stored or expose for sale. Adequate space for food preparation is essential to effective and hygienic food preparation having regard to the number of customers to be served. Too small a kitchen or food room may cause congestion and insanitary food operation that increases the risk of food contamination. All the above should be completely separated from and should not open directly on to food handling areas

1. Purchasing 9. Serving 2. Receiving 3. Storing 8. Reheating The Flow of Food 4. Preparing 7. Cooling 5. Cooking 6. Holding The flow of food should be in forward direction

Floors, ceilings and walls - Cleanable, durable, impervious to moisture Cracks allow bacteria and molds to accumulate

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING Location, Layout & Facilities Floors, ceilings and walls - Good Repairs & Clean walls Ceiling made of impervious material

Doors made of smooth and non-absorbent surfaces Floor with drainage of appropriate slope

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING Location, Layout & Facilities Floor with drainage of appropriate slope Repaired Floor

Drains should be covered to prevent insects and rodents Well screened windows Floor with proper drainage

Food Preparation Areas shall have a installed chimney

Food Preparation Areas shall have no smoke nuisance

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING EQUIPMENT & CONTAINERS Food Contact surfaces be maintained clean and sanitary. Cleaning and Sanitisation of equipment and utensils used for raw and cooked food between the uses prevents cross-contamination. Chipped or cracked Eating or drinking utensils harbour dirt and bacteria and cannot be effectively cleaned and sanitised and may cause infectious diseases. They may also contaminate food By broken / chipped pieces.

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING EQUIPMENT & CONTAINERS Equipment and containers for waste, by-products, cleaning chemicals and inedible or dangerous substances, shall be specifically identifiable suitably constructed stored separately All food contacting items, fittings and equipment: must be kept in good condition chipped enameled containers will not be used. stainless steel /aluminum / glass containers shall be used brass utensils shall be frequently provided with lining Food Contact surfaces be maintained clean and sanitary. Cleaning and Sanitisation of equipment and utensils used for raw and cooked food between the uses prevents cross-contamination. Chipped or cracked Eating or drinking utensils harbour dirt and bacteria and cannot be effectively cleaned and sanitised and may cause infectious diseases. They may also contaminate food By broken / chipped pieces.

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING EQUIPMENT & CONTAINERS Equipment and containers for handling food shall be made of corrosion free materials located, designed and fabricated in a way that it permits necessary maintenance and cleaning and disinfectant functions kept at all times in good order and repair & in a clean and sanitary condition. not be used for any other purpose. either provided with a properly fitted cover or with a clean gauze net or other material of texture sufficiently fine to protect the food completely from dust, dirt and flies and other insects. Kept away from noxious or injurious exhalation to avoid food being noxious. Utensils and equipment should be sanitised, either mechanically or manually, after cleaning to minimise the risk of food getting contaminated with microorganisms when coming in contact with the Utensil or equipment. Effectiveness of bactericidal agent is afunction of time and temperature at proper concentration to achieve desirable reduction in bacterial level. Sanitised Equipment and utensils are air dried quickly since most microorganism cannot survive in absence of water Drying by towels or storing on dirty surface may lead to re-contamination Linens carry substances like dirt, hair and microorganism which contaminate food and equipment They must not come in contact with food or food equipment without cleaning and sterilising . Unclean and unsterilised napkins transmit diseases from person to person

Cooking containers with lids Equipments made of corrosion free material

Storage containers with lids

Storage containers in the kitchen with lids

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING EQUIPMENT & CONTAINERS Cleaning & Disinfectant system - - facilities for the cleaning and disinfecting of equipment and instruments shall be available - wherever possible, cleaning in place (CIP) system shall be adopted. If required, a waste water disposal system / effluent treatment plant shall be put in place. Similar to food contact surfaces, non-food contact surfaces should also be kept clean and in good repair to help minimise the possibility of food contamination Single-use items are not manufactured to permit cleaning and sanitising. Re-use of these can contaminate food. Use of the same gloves for handling raw and ready-to-eat food easily leads to cross-contamination

Cleaning of equipments

Sanitizing of equipment

If required, waste water disposal system / effluent treatment plant shall be put in place.

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING ACTIVITY- 4 1. Brass utensils, when used shall be provided with lining. True/False Windows, doors & all other openings shall be well screened with wire-mesh to protect the premise from a. personals b. sunshine c. pest d. wind What are the requirements of ideal location? a b c d Material movement is allowed in Direction. One b. bi Uni d. Multi Equipment and containers for waste, by-products, cleaning chemicals and inedible or dangerous substances, shall be same. True/False Water from public mains or from an approved source ensures Clean & safe water to drink and avoid contamination of food or equipment. Adequate supply ensures effective and safe processing. Adequate water supply is necessary to ensure effective cleaning and Safe food production. Water used for food preparation, Cleaning and Scullery purposes should be of safe quality to avoid contamination of food or food equipment

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING FACILITIES Water from public mains or from an approved source ensures Clean & safe water to drink and avoid contamination of food or equipment. Adequate supply ensures effective and safe processing. Adequate water supply is necessary to ensure effective cleaning and Safe food production. Water used for food preparation, Cleaning and Scullery purposes should be of safe quality to avoid contamination of food or food equipment

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING FACILITIES 1. Water supply - - only potable water in processing and cooking, food handling, washing shall be used. (Explanatory Note – Potable water shall be tested according to IS:10500) - storage tanks shall be cleaned periodically & records shall be maintained. - non potable water can be used for cleaning of equipment not coming in contact with - Food Food steam production - Fire Fighting Refrigeration equipment non potable water pipes shall prevent the use of this water for contamination of food material. non potable water pipes shall be clearly distinguished from those in use for potable water. Water from public mains or from an approved source ensures Clean & safe water to drink and avoid contamination of food or equipment. Adequate supply ensures effective and safe processing. Adequate water supply is necessary to ensure effective cleaning and Safe food production. Water used for food preparation, Cleaning and Scullery purposes should be of safe quality to avoid contamination of food or food equipment

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING FACILITIES 2. For Cleaning Utensils / Equipment – adequate facilities for cleaning, disinfecting shall be provided hot and cold water facility shall be provided if required 3. Washing of Raw materials – sinks with a draining board, detergent and hot water shall be provided these facilities must be kept clean and, where necessary, disinfected separate sinks shall be used for washing raw foods & washing utensils or any other purposes. 4. Ice and Steam – potable water shall be used. should be handled hygienically to avoid cross contamination. Food contact surfaces should not introduce into food any substance which may be harmful to health of consumers, such as migration of copper or lead to acidic food or beverages. Properly designed food contact surfaces can facilitate effective cleaning and sanitising. Food deposits on food contact surfaces for long get contaminated Dirty sinks or drip boards can be a source of contamination of food And equipment. A well functioned steriliser or mechanical dish washer can effectively destroy microorganism on the surface of the equipment and utensil

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING FACILITIES 5. Personnel facilities and toilets i. Hand washing facilities shall be provided Requirements of a Hand washing and drying system – Porcelain/Stainless Steel Wash-hand basins, preferably knee operated Germicidal liquid Soap Sanitizer Supply of hot and /or cold water Wet hands drying system Clean and dry towels, preferably paper towel/rolls Covered Trash Bin, preferably pedal operated with plastic lining separate adequate number of hygienic lavatories shall be provided changing facilities for personnel shall be provided restroom and refreshments rooms shall be separate from food process and service areas display hygiene requirements for the workers at a prominent place in English or in local language Provision of well-equipped and properly located changing and toilet facilities prevents equipment and food from faecal contamination that may be carried by insects, hands or clothing. A properly maintained changing and toilet facility can reduce the likelihood of spread of foodborne diseases Improper handwashing is a major contributing factor to outbreak of foodborne illnesses. Provision of proper and adequate handwashing facilities is essential to minimising food contamination and maintaining personal hygiene. Handwashing with hot water can help remove oil /grease from hands Provision of scullery facilities is crucial to minimising the risk of contamination of food by removing the debris, soil and bactirial film from utensils and crockery that may come into contact with food. Provision of hot water helps in removing oil / grease from utensils Hand washing is important to maintenance of personal cleanliness and hygiene, especially for food handlers who are likely to transmit bacteria or harmful microbes onto food, food contact surfaces, or equipment if their hands are contaminated. Provision of adequate hand washing Facilities is crucial to the prevention of food contamination and spread of foodborne diseases. Properly maintained toilet facilities, apart from maintaining personal Hygiene, can protect, utensils and food from faecal contamination that may be carried by pests, food handlers and customers, so that the opportunities for spread of foodborne diseases can be minimised

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING FACILITIES 6. Air quality and ventilation – ventilation systems shall be designed and constructed so that air does not flow from contaminated areas to clean areas. 7. Lighting – sufficient lighting system shall be provided to the food establishment lighting fixtures should be covered to prevent breakages of electrical fittings to contaminate food. Adequate,clean and quality fresh air prevents contamination of food and equipment and is good for employees and customer health. Unclean air, dust, odours condensation and grease cause harmful effect to health of employees and customers and is also a fire hazard. Adequate lighting facilitates easy identification of dirt, helps maintain the hygienic condition of food premises and promotes safe food production. Protection of lights by shields is important for preventing contamination of food by glass fragments. Excessive fumes, smoke, grease or vapour pose potential hazards to health of workers and fire safety, and are potential sources of food contamination. Dripping grease or condensation can contaminate food or food contact surfaces. Provision of adequate natural and mechanical ventilation can Keep the air clean and healthy by removal of excessive fumes or vapour, and introduction of fresh air. Air supplied to food premises should be of sufficient quality and quantity to replace contaminated air for health of workers and customers

Colour coding of water pipes to avoid contamination

Cleaning of water storage tanks

Cleaning of utensils 3-Compartment Sink for washing utensils

Cleaning of utensils

Washing of Raw materials Vegetable washing machine

Handling Ice Machine Dirty Ice Machine Clean & hygienic Ice Machine

Hand washing facilities

Ideally persons 1 tap

Separate lockers for men and women for changing work clothes
Food shall be consumed in Refreshment Room and not in Rest Room

Air quality and ventilation Illustrative

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING Location, Layout & Facilities Air quality and ventilation S. No. Types of premises/work room Air changes/per hour 1 Bar, public room, cafe 8-10 2 Cellars 3-5 3 Kitchen 20 4 Toilet 6-10 5 Store room 3-6 6 Office 7 Bake houses 20-30 Air supplied to food premises should be of sufficient quality and quantity to replace contaminated air for health of workers and customers

Lighting Proper lighting facility in the work area Lights shall be covered

Lighting - Lux level requirement S. No. Area Level of luminance (lux) 1 Food storage area 220 approx 2 Inspection area 540 approx 3 General Area 4 At food preparation surface 500 approx 5 Retail, dishwashing, hand washing, toilet areas 300 approx 6 For reading, inspection, and monitoring equipments approx

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING ACTIVITY- 5 Non potable water can be used for steam production and refrigeration equipment. True/False Potable water shall be tested according to Indian Standard a. IS: b. IS:15000 c. IS: d. IS:22500 Lux level requirement in food preparation area is a b c d Temperature of water for washing utensils , should be at 55°C b °C 40°C d °C Potable water and non potable water shall be same. True/False Water from public mains or from an approved source ensures Clean & safe water to drink and avoid contamination of food or equipment. Adequate supply ensures effective and safe processing. Adequate water supply is necessary to ensure effective cleaning and Safe food production. Water used for food preparation, Cleaning and Scullery purposes should be of safe quality to avoid contamination of food or food equipment

Hygienic and Sanitary Practices for Food Catering Businesses

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Hygienic and Sanitary Practices for Food Catering Businesses

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