Unit 2: Sanitary Control of FHE. Topic: Sanitary Design & Construction of FHE Site Selection Lecture 1

Transcription

1 Unit 2: Sanitary Control of FHE Topic: Sanitary Design & Construction of FHE Site Selection Lecture 1

2 Overview of Sanitary Control of food handling premises Direct relationship between man s health and the quality of food consumed The quality of the environment directly influences the safety of foods produced Ultimately consumers

3 Overview of Sanitary Control of food handling premises Maslow s Hierarchy of Needs

4 Overview of Sanitary Control of food handling premises More persons are eating away from home Dining out is becoming very popular and necessary Working parents Social pleasures Mobility of population Variety Advertisement Result in the exposure of large proportions of people to the dangers associated with food handling establishments

5 Overview of Sanitary Control of food handling premises Food industry is lucrative One of the easiest business to start FHE have increased in size, type, numbers Preparation techniques are changing Increased burden on regulators New and potential problems in the industry Role of PHI critical

6 Sanitary Control of FHE The constant monitoring and evaluation of the conditions under which food handling premises operate with a view to ensuring that at least the minimum acceptable public health standards are attained and maintained

7 Aim Protection of the health of the consumer through the provision of a safe food supply Foods should be protected against contamination Foods should be wholesome Meet consumer expectation

8 Rationale In order for hazards to be effectively controlled, special attention should be paid to: appropriate location good hygienic design proper construction provision of adequate facilities

9 Design & Construction of FH premises The objectives of designing and constructing a sanitary FH facility are to: Minimize harborages Eliminate the entrance of pests and other sources of contamination Protect the food product from contamination

10 Design & Construction of FH premises Consideration should be given to: Premises, surroundings environment External design and construction features Interior design and construction features Operational flow and facility layout The features of the facility should be evaluated periodically to make the necessary improvements

11 Locating a FHE All potential sources of contamination need to be considered All reasonable measures must be taken to protect food

12 Site selection Establishments should be located away from: environmentally polluted areas and industrial activities that 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

13 Site Selection Environmental factors in the area should be studied prior to construction Potential sources of contamination must be taken into consideration Chemical plant, sewage treatment plant, livestock housing, cow pasture Consideration should be given to factors requiring development & rehabilitation Dust- green area Type and uses of premises to be established must be defined Consideration should be given for future use All impacts of locating a premises must be evaluated PH concerns take priority over economics

14 Site selection Area Application of zoning laws Should be considered in relation to commercial, industrial and specific types of unit in the immediate environment Generally the relationship between the existing premises and the proposed development Plot of adequate size

15 Site selection Soil type Should be considered in relation to permeability or porosity Percolation rate if 1 /3mins desirable Permeable soil allows for primary disposal of sewage Is primary treatment methods accepted? Soil type has implication for drainage, foundation and structural stability

16 Site selection - Drainage The water table should be more than 4-0 below GL Provision should be made for the disposal of US 60gals. sewage/day/person Prevent pollution of drinking water Prevent pollution of recreational waters Prevent insect breeding Prevent contact with food, man, animal Prevent odour nuisance Prevent unsightliness In compliance with legal requirements

17 Minimum requirements for waste management treatment systems Facility Water use/day Litres US gals. Capita Bar/Cocktail Lounge Per seat Hotel Resort Per guest Hotel non Resort Per guest Restaurant Per seat Per meal served School Cafeteria Per student Service Station Per vehicle served

18 Site selection Water supply No FHE can operate without a constant supply of potable running water Any source that can contaminate the water supply must be thoroughly investigated Adequacy is based on 60 US gal/227 litres of water/person/day Considerations must be given to storage

19 Site selection Flooding & Dampness Lands should be well above the high water mark/level Effort should be made to prevent dampness in building

20 Site selection Space and accessibility Enough space should be provided to comfortably accommodate all activities Facilities should be provided for staff The premises should be accessible

21 Site selection Absence of noxious/undesirable elements Include plants, pests, excessive dust, fumes etc Pest control is critical to: Prevent disease transmission Prevent damage to property Prevent contamination of foods Prevent annoyance Prevent injury Improve aesthetics

22 Site selection The required utilities should be considered All zoning laws must be observed All sources & potential sources of contamination should be thoroughly assessed The location must be suited to the type of operation proposed

23 Site preparation All potentially toxic items should be cleared Area should be graded Storm drains should be designed and located properly Paving may be needed to minimize dust

24 Site preparation Landscaping should not create a harbourage for pests Trees and shrubs >30 feet from building Grass coverings should end >30 inches from walls Good house keeping practices should be observed from the early stages

25 Conclusion The location of a FH establishment is critical Efforts should be made to mitigate potential sources of contamination If the risks out weigh the benefits scrap it!