Food Safety 6.2

Food Safety 6.2

5 rules for the design of food premises
1. Provide clean water
2. Enable staff to clean throughly
3. Reduce risk of food contamination
4. Enable staff to control temp of food
5. Provide for safe disposal of waste
2 rules for walls and ceiling in food premises:
1. Must be grease resistant
2. Coving between walls and floors
Windows and doors must have a screen or strip curtains on to reduce risk of contamination
Materials for food equipments and utensils must be:
1. Durable
2. Smooth and resistant to chipping
3. Easy to clean
4. Non toxic
5. Rust resistant
Must be separate wash basins for hands and foosd
3 things wash basins must have
1. Hot and cold running water
2. Soap
3. Disposable towels

Resource summary

	Created by zarahsharif102 over 11 years ago