Which Facility Must All Food Premises Have by Law
A. Mechanical Ventilation RequirementsCommercial cooking or trade dress APPLIANCES that produce smoke, steam, grease, fog, particulate matter, condensation, fumes, fumes, odours, or indoor air safety or quality problems require a hood. Hoods must be designed and installed in such a way that grease and condensation do not accumulate on walls and ceilings and do not flow into FOODSTUFFS or food contact surfaces. All hoods must comply with the applicable International Mechanical Code (IMC) and/or all local building and fire safety regulations. Balancing of exhaust and supply air must be ensured in order for the system to operate effectively. The legal requirements for food premises and equipment are set out in the Food Safety (General Food Hygiene) Regulations 1995. In order to effectively reduce the incidence of foodborne illness risk factors, FOOD ESTABLISHMENT operators must focus their efforts on active management control. The term „active management control“ is used to describe industry`s responsibility for the development and implementation of food safety management systems to prevent, eliminate or reduce the occurrence of risk factors for foodborne illness. Storage facilities must be provided to store cleaned and disinfected utensils and EQUIPMENT at least 6 inches above the floor; Protected from splashing water, dust, roof pipes or other contaminants. The plan must specify the location and facilities for the storage of all utensils and EQUIPMENT. B. Windows Windows that open outwards must be properly protected with at least mesh screen #16, except for service windows.
Drive-thru and walk-in windows must be equipped with effective means to prevent the intrusion of pests, including at least mosquito nets #16, properly designed and installed air curtains, or other effective means such as self-closing devices (spring, bumper, electronic door opener or gravity operation). Items, accessories and appliances include work surfaces, food processing equipment and utensils (dishes, glassware). Acceptable materials for equipment include: Nothing should block the approach of a HAND SINK. Each sink must have an adequate supply of hot and cold water to wash food and be of potable quality. These facilities must be kept clean and disinfected. All DEVICES in a FOOD FACILITY must comply with the design and construction standards contained in Chapter 4 of the FDA Food Code. FOOD EQUIPMENT certified or graded by an ANSI-accredited hygiene program is considered compliant with Parts 4-1 and 4-2 of the FDA Food Code. They must have adequate facilities for the storage and disposal of food. You should remove food waste and other waste from rooms that contain food as soon as possible to prevent them from accumulating and attracting pests. 1. Toilets: There must be at least one toilet and not less than the number of toilets prescribed by law.
Where permitted by law, urinals may be replaced by additional toilets in men`s washrooms. 2.HAND SINK: Each sink should be equipped with hot and cold water tempered by a mixing valve or combination faucet to provide water at a temperature of at least 100°F. Self-closing, slow-closing or dosing fittings must be designed to allow water to flow through them for at least 15 seconds without the need to reactivate the valve. 3.Hand wash detergent: Each hand sink or group of two adjacent sinks should be equipped with hand cleaning liquid, powder or soap. A dispenser in liquid or powder form must be provided for hand washing detergent. 4.Hand drying system: each adjacent washbasin or group of washbasins must be equipped with individual disposable towels; a continuous towel system that provides the user with a clean towel; heated air hand dryer; or hand dryer with air knife, high-speed air at room temperature. 5.Toilet paper: Toilet paper should be provided in a dispenser in each toilet. 6.Garbage containers: If disposable towels are used, there must be a waste container at each sink or group of sinks. In toilets used by women, at least one covered waste container must be provided.
7. Ventilation: Toilets should be ventilated to the outside. Mechanical ventilation must be installed in toilets in accordance with the law. Where permitted by law, window screens that open may be used in place of mechanical ventilation. 8.Toilet doors: Toilet doors must be airtight and self-closing. 9. Lighting: At least 215 lux (20-foot candles) must be present in the toilet. Your premises must have adequate facilities for cleaning, disinfecting and storing utensils, including equipment. Facilities must be adequately supplied with hot and cold water. (2) Each compartment shall be supplied with hot and cold running potable water in sufficient quantity and the temperature of the washing solution shall be maintained at a temperature of at least 110°F or the temperature specified in the detergent manufacturer`s instructions. 3.
Drip panels, utensil racks or tables large enough to accommodate clean and dirty utensils must be provided. Drain panels must be self-draining. 4. Appropriate facilities must be provided for the pre-rinsing or pre-disposal of APPLIANCES and utensils. 5. If hot water is used to disinfect equipment and utensils, the means of heating the water to 171°F must be specified in the 3rd compartment. The immersion frames of the EQUIPMENT and utensil must be specified. If necessary, separate washbasins for washing food and cleaning equipment should be provided in food preparation areas. The dry storage space required depends on the menu, the number of meals served between deliveries, the frequency of delivery, and the quantity and type of INDIVIDUAL SERVICE ITEMS to be stored. The dry storage area should be next to the FOOD preparation area and convenient to receive. Adequate ventilation must be provided.
FOOD should not be stored under exposed sewer pipes. Similarly, a cabinet used for the storage of FOODSTUFFS should not be located under exposed or unprotected sewer pipes, open stairwells or other sources of contamination. Fixed shelves must have a floor clearance of at least 6″. You must keep your premises clean and in good condition. Your premises must allow you to comply with good food hygiene practices, including protection against contamination and pest control. If required by federal, state, local, or tribal laws and regulations, guest toilets must be provided. If public washrooms are used by employees, it may not be necessary to install separate washrooms for employees. Washrooms must be made accessible in accordance with the Americans with Disabilities Act (ADA) of 1990. They must have enough sinks for employees to wash their hands with hot and cold running water and equipment for hand cleaning and hygienic drying. The legs of all APPLIANCES must not have hollow, open ends.
If piped water immersion fountains are installed, the methods of filling and emptying the units must be identified. Food circulating in the retail trade FOOD ESTABLISHMENTS can be divided into the following 3 processes: ¢ FOOD PROCESSES WITHOUT COOKING STEPS No facility shall be constructed and no major changes or additions shall be made until detailed plans and specifications for such design, modification or addition have been submitted and approved by the REGULATORY AUTHORITY.