7 Tips to keep clean your FOOD PREMISES

Here are awesome SEVEN TIPS to keep clean your FOOD PREMISES

1. Floors

Should be safe, clean, easy to clean, durable and be adequately drained if necessary. They should be capable of withstanding wear and tear, including hot substances and impacts. It is recommended that the junction between the floor and walls should be coved and tile joints should be flush with the surface to permit proper cleansing. All grouting should be waterproof. Cardboard is not a suitable material for use on floors, as it cannot be adequately cleaned. As an alternative, more frequent use of a detergent containing a degreasing agent should be considered.

2. Walls

Should be of solid construction. Walls in food preparation areas must be impervious, non-absorbent and nontoxic. It is recommended that walls behind cookers, sinks and other high damage areas be more durable, possibly stainless steel to facilitate effective cleansing. Stud partitioning is not recommended due to the possibility of infestation in the inaccessible voids.

3. Ceilings

Should be designed so as to prevent the risk of infestation, shedding of particles and the formation of condensation or moulds. They should be light coloured and easy to clean. It is recommended that suspended ceiling voids allow easy access for maintenance and inspection for infestations.

4. Doors and Windows

Should seal properly to prevent access by rodents, birds or insects. If there is evidence of entry by insects to food preparation areas then openable windows should be fly screened. Doors and windows should be capable of easy cleaning and have smooth, nonabsorbent surfaces.

5. Sanitary Conveniences

Should be kept clean and in efficient working order and have adequate natural or mechanical ventilation providing a minimum of three air changes per hour. They should be connected to an effective drainage system and must not lead directly into rooms where food is handled. Sanitary accommodation for public use must be provided where food is consumed on the premises.

6. Washing Facilities

Sink(s) with hot and cold water should be provided for washing food and equipment. They should be adequate in size and number to meet the requirements of the business.

7. Wash Basins

An adequate number of basins should be provided and fitted with a supply of hot and cold water or water at a suitably controlled temperature. All basins must be fully accessible at all times and not blocked or used for any other purpose.