REPRESENTING IN GROUP 5 HRS 1D

PAULO DC.RAMIREZ
VHANNIEZA MARIE MIRANDA
MA. CARMELA MIA
JOSE ELISEO QUIRO-QUIRO
JUNETTE ANNE MORALES

SUBMITTED TO:
MR. EDWARDSON TAGUINOD
 The premises of a food establishment are made up
the physical facility, its content and the
surrounding land and property.
 The exterior of a food establishments includes
building, structure, parking, landscaping and
windows.
 The objectives of the exterior design is to attract
customers. To accomplish this function, the
exterior must make a good impression on the
customers.
 The exterior of the facility must be free of litter and
debris that could attract pests and detract from the
aesthetics f the facility.
 An adequate water supply and proper sewage disposal are vital
to the sanitation of retail food establishments.
 Drinking water for food establishment must be obtained from
an approved source.
 Most establishment will be connected to a public water system.
 Water from a non public water system must be sampled and
tested at least annually and as required by state water quality
regulations.
 Periodic sampling is required to monitor the safety of the water
and to detect any change in water quality.
 A reservoir that is used to supply water to devices such as
fountain beverage dispensers, drinking water vending machine
or produce foggers must be maintained in accordance with
manufacturer’s specifications.
 The reservoir must be cleaned at least once a week in
accordance with manufacture’s specifications or
according to the following procedures, whichever is more
stringent:
 Drain and completely disassemble the water and
aerosol contact parts.
 Brush clean the reservoir, aerosol tubing, and
discharge nozzles with a suitable detergent solution,
 Flush the complete system with water to remove the
detergent solution and particulate accumulation; and
 Rinse by immersing, spraying, or swabbing the
reservoir, aerosol tubing, and discharge nozzles with at
least 50 ppm hypochlorite solution.
 Non-portable water sources may only be used for non-
culinary purposes such as air handling system, cooling
systems, and fire protection.
 The entrance area to a facility creates a
lasting impression.
 The cleanliness and attractiveness that
patrons views upon entering the building
influences their overall dining and
shopping experience.
 The entrance should be easy to find and
have an inviting appearance.
 Locate entrance doors for easy access
from streets or parking areas.
 Proper construction, repair and cleaning of floors, walls and ceiling are
important elements of an effective sanitation program.
 Consider the specific needs of areas when making a selection of floors and
walls including:
 Sanitation – refers to public health conditions related to clean drinking
water and adequate treatment and disposal of human excreta and sewage.
 Safety – the state of being ‘safe’ the condition of being protected from harm
or other non-desirable outcomes. Safety can also refer to the control of
recognized hazards in order to achieve an acceptable level of risk.
 Durability – the ability of a physical product to remain functional , without
requiring excessive maintenance or repair, when faced with the
challenged or normal operation over its design lifetime.
 Comfort - the materials in a building must be properly or durable, and
they will not be easily destroyed, and the construction and design of the
building are well-made so that it can not disturb the guests who will enter
the facility.
 Cost – the price is required to correct the materials spent on building an
establishment of the building and the materials of a building are not
savings.
 Thefloor is general term for a permanent
covering of a floor, or for the work installing
such as floor.
 The preferred floor materials n food
preparation and ware washing areas
include:
TERRAZZO – a composite
materials, poured in place or
precast, which is used for floor
and wall treatments
QUARRY TILE – manufactured from clay in
a manner similar to bricks.

ASPHALT TILE – smooth surfaced floor

covering made from a mixture of
asphalts or synthetic asbestos resins,
asbestos fibers, pigments and mineral
fillers.

CERAMIC TILE – a manufactured piece

hard-wearing material such as ceramic,
stone, metal, baked clay, or even glass,
generally used for covering roofs, floors,
walls or other objects such as tabletops.
 Infood production and ware washing areas
avoid the use of:

WOOD – it is an organic material a natural

composite of cellulose fibers that are strong
intension and embedded in a matrix of lignin
of resist compression.

VINYL – that comes in large, continuous, flexible

sheets.

CARPETING – a textile floor covering typically

consisting of an upper layer of pile attached to
a backing.
 The FDA Food code also prohibits the use
of carpeting in:

Food preparation areas – a room or part of a room

or building in which food is prepared and/or
cooked.

Walk-in refrigerator – provides Ample Space for

Bulk Food Storage..

Ware washing areas – the term used to describe the

act of collecting and washing kitchen ware used in
The preparation, serving, or storing food.
Toilet rooms areas– a small room used
for privately accessing the sanitation
fixture (toilet).. Defecation or employed
latrines or outhouses over a pit toilet in
rural areas and used chamber pots
emptied into streets or drains in urban
ones.

Refuse Storage Areas– “Rubbish” means

non pustrescible solid wastes, except ashes,
and consists of both combustible and non
combustible wastes, such as paper, metal
containers, wood, glass, bedding, crockery
and similar materials
 Coving is sealed edge between the
floor and wall that eliminates sharp
corner or gaps that would make
cleaning difficult and ineffective.
 Slip and falls are the most common
accidents and it may cause
accidents which result physical
injury and broken equipments.
 In many instances, slippery floors
cause accidents which results to
physical injury and broken
equipment.
 Use mats and other forms of anti-
slip floor coverings where
necessary to protect the safety of
workers.
 Smooth, non absorbent, and easy-
to-clean walls and ceiling must
be provided in food preparation
and ware washing areas, walk in
refrigerators, and toilet facilities.
 Light colours enhance the
artificial lightning in these areas
and make soil easy to see for
better cleaning.
 In areas that are cleaned
frequently, use walls and wall
coverings that are constructed of
materials such as ceramic tile,
stainless steel, or fibber glass.
 Toiletfacilities are
required for all
employees.
 Employee restrooms
must be conveniently
located and accessible
to employees during all
hours of operations.
 In the earlier chapters of
this book, you learned
about the importance of
food worker’s hand as
source of contamination
and cross contamination.
 Food workers must known
when and how to wash
their hands in order to
their job safely.
 Locate a hand washing
stations in food
preparation, food
dispensing, and ware
washing areas.
THANK YOU FOR
LISTENING
AND
GOD BLESS