DESIGN OF FOOD PREMISES

•Location (-establishment and -equipment

-Internal structure &fittings
-Facilities
-ventilation &Lighting

By Edwinah
 1.0. ESTABLISHMENT

Objectives
--Depending on the nature of the operations, and
the risks associated with them, premises,
equipment and facilities should be located,
designed and constructed to ensure that:
• contamination is minimized;
• design and layout permit appropriate
maintenance, cleaning and disinfections and
minimize air-borne contamination.
• surfaces and materials, in particular those
in contact with food, are non-toxic in
intended use and, where necessary, suitably
durable, and easy to maintain and clean.
• where appropriate, suitable facilities are
available for temperature, humidity and
other controls.
• there is effective protection against pest
access and harbourage.
1.1 LOCATION
1.1.1 ESTABLISHMENTS
• when deciding where to locate food
establishments:
--Potential sources of contamination need to be
considered,
-- as well as the effectiveness of any reasonable
measures that might be taken to protect food
• Establishments should not be located anywhere
where, after considering such protective measures, it
is clear that there will remain a threat to food safety or
suitability.
• In particular, establishments should be located away
from:
--environmentally polluted areas and industrial activities
which pose a serious threat of contaminating food;
--areas subject to flooding unless sufficient safeguards
are provided;
--areas prone to infestations of pests;
--areas where wastes, either solid or liquid, cannot be
removed effectively.
1.1.2 EQUIPMENT

• Equipment should be located so that it:

--permits adequate maintenance and cleaning .
--functions in accordance with its intended use.
--facilitates good hygiene practices, including
monitoring.
 1.2 PREMISES AND ROOMS

1.2.1 DESIGN AND LAYOUT

• The internal design and layout of food
establishments should:
--permit good food hygiene practices, including
protection against cross-contamination
between and during operations by foodstuffs.
 1.2.2 INTERNAL STRUCTURES &
FITTINGS
• Structures within food establishments should
-- be soundly built of durable materials
--be easy to maintain, clean
--where appropriate, able to be disinfected.
• In particular the following specific
conditions should be satisfied to protect the
safety and suitability of food:
• the surfaces of walls, partitions and floors
should be made of impervious materials with
no toxic effect in intended use.
• walls and partitions should have a smooth
surface up to a height appropriate to the
operation.
• floors should be constructed to allow adequate
drainage and cleaning.
• ceilings and overhead fixtures should be
constructed and finished to minimize the build
up of dirt and condensation, and the shedding
of particles.
• windows should
-- be easy to clean,
--be constructed to minimize the build up of dirt
--where necessary be fitted with removable and
cleanable insect-proof screens.
-- windows should be fixed;
• doors should have smooth, non-absorbent
surfaces, and be easy to clean and, where
necessary, disinfect;
• working surfaces that come into direct contact
with food should be:
-- in sound condition, durable and easy to clean,
maintain and disinfect.
--made of smooth, non-absorbent materials, and
inert to the food, to detergents and
disinfectants under normal operating
conditions.
• If there is work surfaces on opposite sides of
the room there should be a minimum of 3
meters between them to allow adequate space
 1.2.3 TEMPORARY/MOBILE PREMISES AND
VENDING MACHINES

• These include market stalls, mobile sales and

street vending vehicles, temporary premises in
which food is handled e.g. tents
• should be sited, designed and constructed to
avoid, as far as reasonably practicable,
contaminating food and harbouring pests
• In applying these specific conditions and
requirements, any food hygiene hazards
associated with such facilities should be
adequately controlled
 1.3 EQUIPMENT

1.3.1 GENERAL
• Equipment and containers (other than once-
only use containers and packaging) coming
into contact with food, should be designed and
constructed to ensure that:
-- they can be adequately cleaned, disinfected
and maintained to avoid food contamination
• Equipment and containers should be made of
materials with no toxic effect in intended use.
• Where necessary, equipment should be
-- durable
-- movable or capable of being disassembled to
allow for maintenance, cleaning, disinfection,
monitoring e.g.. to facilitate inspection for
pests.
 1.3.2 FOOD CONTROL AND MONITORING
EQUIPMENT

• Equipment used to cook, heat treat, cool, store

or freeze food should be:
-- designed to achieve the required food
temperatures as rapidly as necessary in the
interests of food safety and suitability, and
maintain them effectively.
-- designed to allow temperatures to be
monitored and controlled.
• Where necessary, such equipment should have
effective means of controlling and monitoring
--humidity,
--air-flow and any other characteristic likely to have a
detrimental effect on the safety or suitability of food.
• These requirements are intended to ensure that:
--harmful micro-organisms or their toxins are eliminated
or reduced to safe levels or their survival and growth
are effectively controlled;
--where appropriate, critical limits established in
HACCP-based plans can be monitored.
--Temperatures and other conditions necessary to food
safety and suitability can be rapidly achieved and
maintained.
1.3.3 CONTAINERS FOR WASTE AND INEDIBLE
SUBSTANCES
• Containers for waste, by-products and inedible
or dangerous substances, should be:
--specifically identifiable, suitably constructed.
--where appropriate, made of impervious
material.
• Containers used to hold dangerous substances
should be identified and
• where appropriate, be lockable to prevent
malicious or accidental contamination of food.
 Other facilities

Sanitary accommodation
• It is good practice to have toilet facilities for
catering staff separate from those for
customers, guests or other visitors and should
be separate for sexes.
• Toilets must be separated from food rooms by
a lobby, preferably ventilated.
• Doors to intervening spaces and sanitary
accommodation should be self-closing.
• Food should not be stored in the intervening
space
• Notices requesting the user to wash their hands
should be clearly displayed .
•  All sanitary conveniences within food
premises must be provided with adequate
natural or mechanical ventilation.
• Any mechanical systems should discharge
away from food rooms.
Wash Hand Facilities
• Wash hand basins with a constant supply of
hot and cold running water (or appropriately
mixed) must be provided:
-- in convenient, accessible positions in food
preparation rooms,
--- in addition to the wash hand basins serving
sanitary conveniences.
• The number of wash hand basins depends on:
--size and nature of the business
--the layout of the premises
• however a minimum of two wash hand basins
are recommended to be fitted where there is
handling of both high and low risk foods.
• It is good practice to site wash hand basins by
the entrance to kitchens
• Consideration should be given to the use of
non-hand operated taps.
• The wash hand basin should be large and deep
enough to facilitate the cleaning of hands.
• Must be provided with a supply of soap or
detergent, preferably a bactericidal detergent
from a dispenser and hygienic drying facilities
which include:
--disposable paper towels or washable fabric
"roller towels" in cabinets or warm air dryers.
• It is good practice to have signs to identify
designated "Hand Wash" basins.
• Wash hand basins must be used for hand
washing only

Washing/cleaning facilities
• Washing facilities for utensils and equipment
should be separate from wash hand basins.
• If sinks are used they should have an adequate
supply of hot and cold running water.
• Mains water is recommended .
• If a water storage tank is used it must be
adequately covered to protect the water from
contamination.
• Two sinks should be provided for washing up
operations (where automatic dishwashing is
not being used).
• Additional sinks may be required for
vegetable preparation and for general use.
 Changing facilities
• Adequate changing facilities for personnel
must be provided where necessary.
• it is good practice to have separate changing
rooms away from open foods.
• Adequate accommodation for outdoor clothing
and footwear should be provided.
Drainage system
• Drainage facilities must be adequate for the
purpose intended.
• They must be designed and constructed to
avoid the risk of contamination of foodstuffs.
• Drains must have sufficient fall to allow all
solid and liquid waste to flow away.
• All appliances connected to the drainage
system must be provided with an effective
trap.
• Inspection points must be available, but they
must be adequately sealed.
• Internal drainage systems should be trapped
and inspection covers should be sealed and
screwed down to prevent offensive odors
entering the food room.

Water supply
• An adequate supply of potable water must be
provided and adequate for the activities
conducted at the food premises.
• Mains or use of storage tanks which must be
maintained
 Waste disposal
• Food waste and other refuse must be deposited
in closable containers.
• These containers must be of an appropriate
construction, kept in sound condition, and be
easy to clean and disinfect.
• Refuse stores must be designed and managed
--to enable them to be kept clean,
-- to protect against access pests, and by against
contamination of food, drinking water,
equipment or premises.
Sewage and waste water disposal
• Food premises must have a sewage and waste
water disposal system that effectively dispose
of all sewage and waste water.
• Should be constructed so that there is no
likelihood of the sewage contaminating food
or polluting the water supply
 Suitable and sufficient storage for food

• Foods stores (dry goods, fruit & vegetables)

should be ventilated to maintain cool dry
conditions.
• Ventilation may be provided by either
mechanical or natural means.
• All foods should be stored above floor level to
facilitate easy cleaning and pest control
• -First Aid facilities
• -Fire hazard control/management system
Thank you,
God bless