 Building Design, Equipment and

Facilities
 Establishment Location :

Catering establishments' should be located in areas that are away and free
from any pollution or food contamination sources such as smoke, industrial
wastes, dust, odors, livestock farms, etc. They should also be constructed in
areas that are not subject to flooding or contamination from ground water,
sewage drains, dumping grounds, etc.


 Buildings and Facilities:
Catering establishment buildings and their facilities should be made and
maintained of sound construction, with a layout that is suitable for the
requirements of each food handling area. The layout should be designed to
provide enough space for the different food handling operations from the
reception of raw materials to the serving of food, and prevention of cross-
contamination across all these operations.

Prevention of pest's entry points and harborage sites have to be taken into
consideration when designing the establishment.

Materials used in the construction of buildings should be of a type

that do not a pose a threat of contamination to food, or transmission
of any undesirable substances to food.

The design of buildings and facilities has to be in a way that

facilitate the performance of hygienic operations (such as enough
space around equipment to perform cleaning tasks) along the
production process, and also the provision of proper temperature(s)
for the different preparation and storage areas.

 Food handling areas of different food safety risk levels should be taken into
consideration when designing food catering establishments. Proper
separation, whether physical or functional, should be in place to prevent the
cross-contamination between different areas or processes.
 Floors: have to be made of non-absorbent, waterproof, non-slip,
washable and easy-to-clean and easy to disinfect materials.
Ceilings: overhead structures and fittings should be constructed in a way
that do not accumulate dirt and reduce the condensation of vapors. They have
to be easy-to-clean and prevent the formation of flaking or mold growth.
 Food Handling Areas
 Walls: in addition to being water-proof and non-absorbent, walls are preferred
to be of light colors and easy to clean. They also have to be smooth with no
cervices up to the height of food preparation operations. The angels between
walls and floor have to be properly sealed and coved in order to prevent the
accumulation of dirt and water.
 Doors: they should have non-absorbent and smooth surfaces and are
preferred to be self-closing.

Auxiliary structures:such as platforms, ladders, chutes, and lift cages should

be constructed and positioned in a proper way to prevent cross-contamination
of foods.

 Lighting and Ventilation

 Lighting:

An adequate and sufficient lighting system should be installed in food

catering establishments. Light sources should not pose any threat of
contamination to foods and thus should be designed against breakage or at
least being protected in case of breakage.

Lights should also be clear and not alter the colors of food. The lighting
intensity should be sufficient for the catering personnel to perform their tasks
smoothly and easily.

Codex Alimentarius Commission (CAC/RCP 39) recommends the following

light intensity for different working areas:


 Ventilation:
 Provision of adequate and efficient ventilation is very important to prevent the
build-up of steam, dust, heat, and removal of contaminated air.

Ventilation openings should be covered with screens to prevent the access of

pests, and should be made of

non-corrodible, easy to clean materials.

Ventilation systems should also be designed to prevent the flow of air from
dirty (highly contaminated areas) to clean (less contaminated) ones.


 An exhaust hood (or any similar device) containing mechanical fans should be
installed just above cooking or heating units to effectively remove cooking
vapors and steam.

For rooms in which food is being handled after chilling, the temperature
should not exceed 15 degree C, or in case this temperature cannot be
achieved, food should be handled in the shortest time possible (30 minutes or
less at room temperature).

 Water Supply
 A sufficient supply of potable water which is in compliance with relevant
regulations and standards, with adequate pressure and appropriate
temperature for different food preparation and hygiene operations has to be
available, in addition to the proper and adequate storage facilities for it.

Regular analysis (microbiological, chemical and physical) should be

conducted on water samples to ensure its compliance with hygienic
standards. It is preferred for the point of water sampling to be at the site of
usage; as it is the point from which water is directly included into food.


 Ice: it should also be made of potable water and should be protected from
contamination.

Steam: that comes into direct contact with foods or food contact materials
should be free from any substances that might cause contamination.

 Hygiene Facilities
 Hand washing facilities:

An adequate number of hand washing, disinfection and drying units have to be

available and accessible in the proper locations at the catering establishment
wherever the process demands. Water used in these units should be potable
and of good quality and of suitable temperature (warm/hot and cold).


 Drying facilities have to be in place at the nearest point of the washing
basins. These might include single-use paper towels or hot air dryers. In case
of paper towels, a sufficient number of dispensers and receptacles should be
available. Taps are preferred to be of the non-hand operable type (like those
working with photocell).

Following is an example for a hand washing unit.

 Changing Facilities and Toilets:

Changing facilities with an adequate number and a suitable area for catering
personnel are to be available within the catering establishment.

The location of these facilities should be in such a way that it minimizes the
risk of contamination when personnel move from the changing facilities to the
production areas.

 Toilets should be provided with (hot/warm) water to facilitate hand washing
after using the toilets, and suitable hand drying means should be available.
Notices or posters should be displayed to direct personnel to clean their
hands after using the toilet. Please note that changing facilities and toilets
shouldn’t open directly to the food handling areas.

Cleaning and disinfection facilities should be made of non-corrosive

materials, and should be easily cleaned and disinfected.

 Waste Disposal


Suitable waste disposal facilities should be provided in the catering

establishment for the storage of waste and inedible materials prior to being
removed. These facilities should be designed so that they can properly closed
to prevent pest access to the waste materials, and to prevent the
contamination of food as well. Some other recommendations for waste
storage facilities include the following:


 • Waste bins should be equipped with foot-operated lid and tightly closed
cover.

• Bins should undergo regular cleaning and disinfection processes.

• Bins should not be allowed to be completely filled. 75% of its size is the
maximum filled level before they need to be emptied.
 Refrigeration


The catering establishment should have refrigeration and/or freezing cabinets

and equipment with enough space and cooling capacity to comply with the
hygienic requirements for raw materials and prepared food.

All refrigerated areas should be equipped with efficient temperature control

and measuring devices in order to ensure that the recommended
refrigeration/freezing temperatures are met.


 These devices have to be accurate, calibrated, designed and located in
suitable areas within refrigeration/freezing zone to measure the actual
temperatures. Availability of temperature alarms is preferred to ensure the
continuity of desired temperature.


 Equipment and Utensils

 All equipment and utensils that are used for food handling in a catering
establishment should be made of impervious, non-corrosive, non-
absorbent and non-toxic materials. Equipment and utensils shouldn’t
transmit any undesirable and harmful materials/odors to the food.


 Equipment surfaces should be smooth, easy to clean and disinfect.
Wooden utensils, or similar utensils that cannot be adequately cleaned
and disinfected, should be avoided unless they have proven to not pose
any contamination threat to the food.

Care has to be taken when equipment and/or utensils are used for the
handling of both raw materials and prepared/cooked food, as in this case, it is
important to perform a tight cleaning and disinfection processes in between
the uses.
 Design, construction and positioning of equipment and utensils have to
prevent contamination with different food safety hazards in addition to
providing suitable and easy conditions for cleaning, disinfection, monitoring
and inspection processes.

 Equipment and Utensils

 An effective maintenance program should be in place which includes
calibrating measuring devices such as thermometers to ensure their
accuracy.

Portable equipment/ utensils like spoons, forks, beaters, pans, pots, etc.
should be cleaned and disinfected thoroughly, and should be protected from
contamination.


 Waste collection equipment should be clearly identified so it is not
accidentally used for edible materials.

Hazardous materials like pesticides and non-food materials which might pose
a threat to human health should be stored in tightly closed containers in
locked rooms or cabinets that are designated only for this purpose. They
should also labeled with proper warnings to indicate their toxicity.

Personal effects and clothing of catering personnel should not be placed in

food preparation areas