Practice examples
Principle 7: Promote active travel
Unit 3 Guidelines for Routine Inspection of Special Premises Unit 4 Inspection of Marketplaces, Recreational and Hospitality
Facilities
UNIT 1 GUIDELINES FOR APPRAISAL OF FOOD PREMISES
CONTENTS 1.0 Introduction 2.0 Objective 3.0 Main Content
3.1 Layout 3.2 Floors 3.3 Walls
3.4 Doors and Windows 3.5 Ceiling
3.6 Lighting 3.7 Ventilation
3.8 Sanitary Conveniences 3.9 Cloakrooms
3.10 Tables and other Equipment 3.11 Sinks/Wash Hand Basins
3.12 Waste Disposal 4.0 Conclusion
5.0 Summary
6.0 Tutor-Marked Assignment 7.0 References/Further Reading
1.0 INTRODUCTION
In unit 3 of the first module, we looked at the guidelines for routine sanitary inspection of premises. In this unit we will examine the guidelines for use when carrying out inspection of food premises.
2.0 OBJECTIVE
At the end of this unit, you should be able to:
enumerate the guidelines for inspection of food premises.
97
3.0 MAIN CONTENT
A food premises is any place where food is produced either in its natural form, stored, served, preserved or prepared, exposed for sale or served for human consumption.
All premises to be used for preparation and sale of food to the public shall be registered with the environmental sanitation authority in charge of the area. It shall not be registered until it has been inspected and approved by an environmental health officer. The approval is subject to the satisfactory evidence of food handlers’ test by all relevant staff.
3.1 Layout
The premises shall be laid out in a manner that complies with the building regulations.
3.2 Floors
Floors shall be made of durable non-slippery material and shall also be impervious to water. There shall be no breaks or cracks on the floor and shall be easily cleaned.
3.3 Walls
All wall surfaces shall be finished with a smooth impervious substance that shall be easily cleaned. Facilities such as sinks shall be fixed away from the wall so that the whole surface is washable.
3.4 Doors and Windows
All doors and windows shall be screened with suitable netting to exclude flies and insects.
3.5 Ceiling
The premises shall be provided with a proper ceiling.
3.6 Lighting
Natural lighting is best. Where artificial lighting is essential, it shall be fixed in such a manner that preparation benches and sinks shall be well lit. Lighting shall be evenly distributed over the whole kitchen.
98
3.7 Ventilation
Good natural ventilation is desirable but mechanical extraction of air is required in all large kitchens, particularly in the heating sections. All windows, doors and other opening to the external air shall be screened with suitable netting to ensure that flies and other vermin do not gain access into the premises.
3.8 Sanitary Conveniences
Provision shall be made for adequate potable water supply to the premises.
Toilets shall be conveniently sited for the staff as well as for customers. They shall not open directly into food preparation rooms.
Food handlers and customers shall have facilities to wash their hands after visiting the toilet.
Wash hand basins shall be sited within the toilet and also in the cloakroom if the staff is large in number.
Paper towels, continuous roller towels or hot air hand dryers shall be used for drying the hands in large food establishments.
3.9 Cloakrooms
Different cloakrooms shall be provided for each sex. There shall be facilities for resting and washing in such cloakrooms.
3.10 Tables and other Equipment
Surface materials shall be impervious without cracks or joints.
Hard wood for chopping boards shall be in one piece.
Separate surfaces in different sections of the kitchen shall be kept for raw and cooked food.
3.11 Sinks/Wash Hand Basins
Stainless steel sinks in sufficient numbers are required for the work of the kitchen.
There shall be separate sinks for the preparation of vegetables, meat and fish and also for the washing of utensils and equipment.
Adequate numbers of sinks/wash hand basins shall be provided in the eating area for use by customers.
99
3.12 Waste Disposal
Bins with tight fitting lids, raised above a concrete stone or other hard floor shall be provided and sited preferably in a covered area.
Ample and suitable space shall be available outside the kitchen for bins, or refuse sacks awaiting collection.
All bins shall be frequently cleaned out with a detergent solution.
4.0 CONCLUSION
Apart from other considerations, there are 12 key points to be considered when carrying out inspection of food premises. These are referred to as guidelines.
5.0 SUMMARY
Inspection of food premises requires a procedure. A professional guideline for such inspection is also provided for use. These guidelines are critical to achieving the desired results of inspection in food premises.
6.0 TUTOR-MARKED ASSIGNMENT
Explain the general guidelines for the inspection of food premises.
7.0 REFERENCES/FURTHER READING
“Policy Guidelines on Sanitary Inspection of Premises.” Developed by Federal Ministry of Environment, Abuja, January 2005.
Simpson, M. & Ovid, S. Sanitation Promotion.
100