EO 005.04

1. EO 005.04 Inspect Food Service Facilities: Construction and Design TP 10

2. References Food Safety Code of Practice, 2007 CFAO 34-13 Hygiene and sanitation-Food Handling and Food Services

3. Construction • Construction and location is important in providing a barrier against surrounding environmental hazards

4. Construction • Food service building must meet: • Local building ordinances • Public health regulations • Fire and safety regulations, and • Approved construction standards for use of the area (local bylaws)

5. Construction & Design • Site: • Free from hazardous conditions (dust, smoke, odours, pests, offensive industry waste etc) • Design and layout (kitchen, dishwashing, dining area) should provide for safe food practices) • ie: floors, walls & ceilings must be constructed of material that is easily cleaned, and resistant to excessive moisture

6. Design & Layout • Design and layout • Must prevent CROSS CONTAMINATION! • Prevent entrance of pests • Equipment should be located in such a way as to allow for safe access and be accessible from all sides • All equipment and utensils should comply with international sanitation standards such as National Safety Foundation International (NSFI), Underwriters’ laboratories of Canada (ULC) and Canadian Standards Association (CSA)

7. Layout, Flow design • Non-food prep area separated from food prep area • Flow of food in one direction • From receiving to storage to prep to serving or packaging/serving • Raw food should be separate from cooked or ready to eat food • Cleaning supplies & chemicals must be separate from food & food prep area (minimize contamination)

8. Floors • Must not absorb moisture and must be resistant to microbial growth and mould, otherwise floors can be a source of contamination during food-prep • Smooth, slip-resistant, non-absorptive and non-flaking, non-porous • Hard to resist damages

9. Floors • Sloped at a min 2% to allow draining of liquids to avoid pooling of water • Floor surface material must be carried up the wall 6 inches (to eliminate water penetration on the walls) • Floor drains: easily accessed (to promote effective draining and cleaning)

10. Floors • Carpets: not permitted in food prep areas (harbours bacteria, odours, dust, etc) • Where permitted, carpets must be cleaned, good repair and made of a material that can be cleaned by proper cleaning methods

11. Walls & Ceilings • If walls and surrounding area cannot withstand a kitchen environment, (moisture, cleaning, scrubbing, etc) this could result in contamination of food

12. Walls & Ceilings • Must be hard surface, smooth, non-absorbent, light coloured, easily cleaned • Wall & ceiling joints should be tight & sealed OR curved

13. Stairs • Should be located so as to minimize the risk of food contamination • Not located over food-prep area • Easily cleaned • Constructed of solid masonry or metal with raised edges (to prevent debris from falling onto areas below)

14. Plumbing • Plumbing integrity & design is extremely important to food safety! • Contamination from unclan water could result in disease outbreaks, dysentery, typhoid fever, chemical poisonings, etc

15. Plumbing • Size, material, repair & maintained IAW plumbing code • Approved by the provincial/territorial building authorities • Installed to eliminate back flow, back siphonage and cross-connections (ie: janitor’s sink, garden hose)

16. Plumbing • Backflow devices (ie: air gaps) should be installed IAW plumbing code • Plumbing system must be properly maintained (ie: no leaks) • Plumbing lines should NOT be above food prep or food storage areas

17. Water & Steam Supply • Unsafe water can carry bacteria, viruses and parasites • Water used for human consumption, cleaning, cooking and washing of produce and dishes must be safe

18. Water & Steam Supply • Non-potable water is ONLY permitted for use in air conditioning or fire protection, AND • ..must be completely separate from potable water, and labelled

19. Water & Steam Supply • Non potable water must NEVER come in direct or indirect contact with food contact surfaces, food equip or hand washing facilities • Potable water MUST be used for hand washing

20. Steam Supply & Ice • Water supply for steam and ice must be made from potable water

21. Water Emergencies • If water supply is disrupted: • Use bottled water or thoroughly boil water for beverages, food washing and recipes (rapid boil X 5 min) • Use commercially prepared ice, or use boiled water to produce ice

22. Water Emergencies • If water supply is disrupted: • Used boiled water for essential cleaning (food contact surfaces) • Consider single-use plates & utensils • Have a supply of warm, previously boiled water for hand washing

23. Sewage • Sewage and waste water carry bacteria, viruses and parasites • Must be disposed of in an approved public sewage system, or • ..in a manner approved by public health authorities

24. Sewage • Backup of raw sewage is cause for IMMEDIATE closure of the kitchen • There must be immediate corrective action, and thorough cleaning/ disinfection

25. Ventilation • In kitchens, there are odours, gases, air-born dirt and mould that can cause contamination • Adequate ventilation is required

26. Ventilation • Designed to avoid backdrip of contaminated material onto food surfaces • Capacity should be based on quantity of vapour and hot air to be remove • Fumes should never be vented into public areas (outside) • Air intake should prevent entrance of dust, dirt, insects, rodents, etc

27. Ventilation • Mechanical ventilation must be kept free from grease and dust, otherwise it can be a fire hazard &/or particles may fall on food contact surfaces

28. Lighting • Lighting and light fixtures must be designed to prevent accumulation of dirt, and be easily cleanable • Dirt on lighting can fall onto food contact surfaces

29. Lighting • Light bulbs must be shielded or shatterproof • Lighting intensity should be sufficient to ensure clean surfaces • Intensity 110-540 lux (IAW Food safety Code of Practice, sect 5.3)

30. Handwashing Stations • Food handler’s hands are the primary source of contamination of food products!!! • AT LEAST 1 handwashing station • Conveniently located • Available for food handlers AND those handling money • Never be used for other purposes (ie food prep)

31. Handwashing Stations • Must be equipped with: • Single use soap dispensers • Single use hand dryer • Hot and cold water • Handwashing sign

32. Restroom Facilities • Location should minimize contamination from faecal matter • Kept clean • Employees and clients should have separate restroom facilities

33. Restroom Facilities • Conveniently located • Equipped with hand washing station • Provide hooks outside the toilet enclosure to hang aprons • Easily cleanable, well ventilated and lit • Not open directly into food prep area • Equipped with garbage can

34. Dressing Area • Dressing rooms promote the practice of having dedicated clean and sanitary work uniforms • Must have lockers • Located separate from food storage, handling and prep or service area

35. Food Waste & Garbage • Food waste and garbage are a source of food contamination, odours, insects and rodents • Waste containers must be: leak proof, non-absorptive, easily cleaned, tight fitting covers • Emptied when full, at lease daily

36. Equipment and Utensils: location and installation • It is important that equipment be conveniently located to allow for cleaning and eliminate harbourage of microorganisms and other contaminants

37. Equip Location and Installation • Movable equipment used for food processing should be stored where it won’t be contaminated (not in washrooms, under stairs, etc) • Fixed equip must be placed in a manner to prevent harbourage of microorganisms and other contaminants

38. Equip/Utensil Design • Equip design should allow for clean and sanitary conditions • Must be intended with food safety in mind • Perform as intended • Durable, withstand kitchen environment (high temp, dishwashing, etc)

39. Maintenance • Equipment must be periodically checked to ensure it is not causing any unknown contamination • Equip must be maintained in good repair so that it functions IAW it’s intended use

40. Maintenance • Equip must be: • Smooth, free from cracks • Made from a material resistant to acids and alkalis • Resistant to damage • Made of non-toxic, non-absorbent material • Tight joints

41. Calibration • All heating and cooling equip must be calibrated on a regular basis to ensure correct functioning • Heating/cooling equip must maintain adequately temperature to reduce the risk of bacterial growth

42. Single Service Utensils • Single service utensils are not designed to be cleaned & sanitized • Only used once // disposable • Stored in closed containers/boxes • Dispensed in a manner that prevents contamination of clean surfaces

43. Pest Control • Pests carry millions of microorganisms that cause food borne illness • Pests such as birds, rats and insects can contaminate food directly & indirectly • As pest crawl on food or food contact surfaces, they leave microorganisms behind, including faeces, hair, debris, carcasses, etc)

44. Pest Control • The best method of pest control is preventing the entry of pests into the food establishment in the first place • Inspect all incoming food, boxes, bags, etc • Monitor storage areas, use flashlight • Keep stored items on shelves or raised skids (6 inches) • Keep storage areas clean • Remove garbage

45. ………questions????