Topic: Food premises and Equipment design

 Equipment’s should be designed constructed in such a way that

 they will be a logical sequence of safe operations that avoid cross-
contamination and be suitable
 There should be congenial surroundings that is
 Good ventilation and lighting
 Readily accessible
 Easily cleaned surfaces
 Adequate equipment
 Minimum noise

Layout
 In general ,the size ,design and layout of a food premise depends on the menu ,type of
service and method of cleaning
 The minimum overall floor area should be 40 square feet and 400 cubic feet the overall
air space per person

Floors
 Floor surfaces should be durable ,non -absorbent, anti-slip and without crevices in
which dirt ,bacteria and insects can lodge
 They should be easily cleaned and durable
 Therefore, floor made of epoxy – resin composition material is recommended

Walls
 Walls should be impervious, light in color and durable walls surfaces from floor to
ceiling to allow cleaning without damage
 The basic materials for wall structure are brick or concrete blocks

Ceilings
 A ceiling is necessary in food preparation areas to prevent dust falling from the roof
 Ceilings should be smooth ,fire resistant ,light colored , coved at wall joints and easy to
clean

Lighting
 Good lighting in kitchen improves concentration and safety , also it deters insects and
vermin
 Light should be evenly distributed , easy to clean
 Windows and doors
 Doors should be tight fitting and self closing and where necessary they should be proofed
against insects and vermin
 Doors ways must be large enough to allow movement of mobile equipment’s
 Removable Fly screens should be fitted over windows for cleaning purposes

Ventilation
 To control humidity and cooking odors localized systems of extraction may be used i.e ex
tractor fun
 With gas appliances ,adequate ventilation is essential so that the open flames burn
steadily

Heating
 A minimum air temperature of 60.8 F should be reached within the first hour of starting
work

Services
 Services for kitchen include water , electricity ,drainage , gas and ventilation

Gas

 Gas appliances should have governors fitted to prevent variations in gas pressure affecting
the operations of the burners

Electricity
 Electricity is the most suitable source of energy for many catering process
 Electrical wiring should be either insulated copper covered cable or water resistant heavy
gauge with fitted outlets about 1.5 m above the floor
 Main switches should be placed away from food preparation rooms .

Water supply
 To ensure constant and adequate water supplies of hot and cold water , pipes should be
installed as a ring main , whereby water circulates continuously
 A cold water tap for culinary use should be fitted adjacent to cooking appliances

Sanitary and washing facilities

 Hand wash basins must be placed in or adjacent to toilet cubicles as well as in food
preparation areas where hands will be soiled from contact with raw food and other materials
 All toilets must be entered from an intervening and separately ventilated lobby or corridor
 Toilet areas should be adequately lighted and ventilated
 Washing facilities should include provision of soap, nailbrushes and means to dry the hands

Drainage
 Drainage channels for cooking equipment should be covered with galvanized grating which
can be easily removed
 Items of equipment such as potato peelers ,dish washing machines and waste disposal units
that are connected directly into the drainage system should be trapped to prevent waste pipes
acting as vents
 So immediate by disintegration and flushing to the drainage system is the most convenient
method

Cooking vessel
Fryers
 All frying equipment should be fitted with thermostatic control and heat applied slowly
 Portable fat filters may be used for removing suspended particles from oil and fat in deep fat
fryers

Cutting boards
 Cutting boards should be color coded and should be kept in suitable racks
 Boards made of hard synthetic rubber is preferred to wood because they do not permit the
absorption of food particles and juices.
 Separate cutting blocks and boards should be used for different foods to avoid the risk of
cross contamination when raw or cooked foods are prepared in the same area

Slicing mixing and mincing machines

 Food machinery should be readily dismantled and reassembled for ease cleaning and dis -
infection.
 Slicing and mixing machines should be used separately for both raw and cooked foods

Food storage

Refrigeration
 Refrigerators should provide separate storage space at the temperatures recommended for
each particular type of food
 All commercial refrigeration equipment should have in built thermometers checked
regularly
 Large refrigerator condensers should be sited out of the building and always outside the
kitchen
 Mobile refrigerated cabinets provided with fans and air filters are recommended for use in
large scale catering with spacious preparation areas
Larder for dry goods
 Equipment used for storage of dry foods should be constructed of inert materials, easily
cleaned ,mobile , lidded and well ventilated
 The lowest shelf should be at least 36 cm above floor level to facilitate cleaning and reduce
the risk of infestation by insects and harbourage for vermin .
 Cleaner’s equipment room
 Cloths ,mops and brushes should be color coded to reduce the risk of contamination and tge
use of the same equipment in toilet and food handling areas .
 They should be washed and disinfected after use

Staff room
 Facilities away from food rooms must be provided to store and dry the outdoor clothing of
employees
 Lockers provided should be heated , constructed of wire mesh and situated close to the staff
sanitary and washing area
 It is desirable to install showers for the staff and a receptacle for discarded protective
clothing

First aid

 There should be provision of first aid material in food premises as laid down in food in legal
requirement of food hygiene

Licensed trade
 Food premises should be licensed