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Hygiene Aspect of Food Premises
Food Storage is a domestic skill as well as importantly used in industries. It is essential to store the right ingredients in the right place and to keep the place according to keep dry goods safe, wholesome and nutritious for as long as possible
Dry Store Room
The dry storeroom is used for foods and ingredients that do not require refrigeration or freezing. Generally food that is stored in the dry storeroom are canned food, Flour, Sugar, Salt, Rice and cereal. Some Fruits and vegetables such as potatoes and bananas can also me place in the dry storeroom.
1. The Dry storeroom should be able to be cleaned easily to provide convenience.
2. Rotation
Effective use of a dry storeroom would be rotation. All the food items and containers containing food should be dated.The first food in should be the first food out,hence placing the older food on the outer area of the shelf and the newer ones on the inner area of the shelf.
Shelf life of canned food by preparedness advice blogger.
@http://preparednessadvice.com/food_storage/shelf-life-of-canned-foods/
Effective use of a dry storeroom would be rotation. All the food items and containers containing food should be dated.The first food in should be the first food out,hence placing the older food on the outer area of the shelf and the newer ones on the inner area of the shelf.
Shelf life of canned food by preparedness advice blogger.
@http://preparednessadvice.com/food_storage/shelf-life-of-canned-foods/
Also items removed from the original container, such as Flour and rice must be contained in an air tight container which are meant for food storage and labelled accordingly
All the shelving should be corrosion resistant metals or food Grade plastic for the shelving, table tops and bins.
Examples of the shelves used.
4. Temperature and ventilation
Dry Storerooms are required to be cool, dry and well ventilated. In order to reduce the increase of temperature in the storeroom, Any windows should have frosted glass or shades to prevent sunlight from entering which may damage the food items as well as sunlight promotes oxidation to take place and the subsequent loss of the food`s nutritional quality. The screens for the windows and doors must not contain any holes or tears.
For humidity the ideal humidity should be 15% or less.
Doors of the dry storage room should be the self closing ones,in order to prevent any pest from entering.
RESTROOM
In the industries, the restrooms used by the employees should be strictly separated from the one used by customers. Properly maintained toilet facilities besides personal hygiene can help in preventing contamination of utensils, food and equipment from faecal contamination that may be carried by employees, pest or even customers, hence good hygiene of the bathroom can minimize foodborne illnesses
Toilet Facilities
1. Sanitary Fitments
The washroom should always be maintained in a clean and sanitary condition, it is to be ensure that the toilet is dirt-free and that no unpleasant odour can be smelled. The fitments should be in working condition which are free from crevices, cracks or even choking of toilet bow.
Flushing of the toilet bow should be in good condition and should have adequate water for flushing/
Surface of the walls and floor surfaces should be free from any form of cracks, crevices and not have any grease or moisture on its surface. It must be ensured that the surfaces are cleaned frequently using water and detergent and to be kept dry at all times.
Each toilet cubical should always have sufficient amount of toilet paper at all times.
WASH HAND BASIN
The sink should always be in well working condition supplying sufficient water for use and liquid soap contained in dispersers should always be in adequate amount. Also there should be hand- drying facilities such as the use of paper towels or even electrical dryers to fry your hands after washing
DUSTBINS
Every washroom should have a bin for waste materials such as used paper towels. Also female bathrooms should be provided with sanitary bins with covered receptacles to dispose of sanitary napkins.
VENTILATION
Toilets should all be well ventilated and ventilation facilities should be in goof condition. They should also be cleaned and checked regularly to ensure that they are functioning well.
TOLIET DOOR
Toliet doors should be the self-closing designed to prevent any contamination into the area outide the toilet premises.
VENTILATION
Toilets should all be well ventilated and ventilation facilities should be in goof condition. They should also be cleaned and checked regularly to ensure that they are functioning well.
TOLIET DOOR
Toliet doors should be the self-closing designed to prevent any contamination into the area outide the toilet premises.
thank you for your comments,hope it was useful to you:)
Maybe you could have stated that the shelves or storage racks should be 6 inches above the ground level to prevent pest from contaminating the packaged food because sometimes rats can create holes in packed food if they are placed on the ground. On the good note, very easy to understand. Good illustrations used. You have covered different aspects pf each area very efficiently.