Regulation FS-4.0: Standards and Regulations for Food Establishments
4.1Food Plan Review
4.1.1 General Procedure
4.1.2 Location
4.1.3 Premises and Rooms
4.2Facilities
4.2.1 Water Supply
4.2.2 Water Emergencies
4.2.3 Drainage and Waste Disposal
4.4.4 Grease Traps and Waste Interceptors
4.2.5 Air Quality and Ventilation
4.2.6 Lighting
4.2.7 Storage/Storeroom
4.2.8 Changing Rooms/ Locker Areas
4.2.9 Hand washing Stations
4.2.10 Delivery and Cargo Doors
4.2.11Exterior Doors and Windows
4.2.12Pass-through Windows
4.2.13Toilet Facility
4.2.14Refuse Holding Facility
4.2.15Fire Protection System
4.2.16LPG System Design, Installation and LPG Cylinders Storage
4.3 Equipment and Utensils
4.3.1General
4.3.2Controlled Temperature Equipment
4.3.3Containers for Waste and Inedible Substances
4.3.4Food Contact Surfaces
4.3.5Cutting/ Chopping Boards
4.4 Hazard Prevention and Control
4.4.1Potential Hazards to Food Safety
4.4.2Preventing Cross-contamination
4.4.3Controlling Conditions
4.4.4Practicing Good Personal Hygiene
4.4.5Environmental Hygiene
4.4.6Food Sanitation
4.5 Food Flow
4.5.1Purchasing and Receiving
4.5.2Food Safety during Storage
4.5.3Food Preparation
4.5.4Cooking Process
4.5.5Holding/ Serving Food
4.6Control of Operation
4.6.1Control of Hazards
4.6.2Key Aspects of Hygiene Control System
4.6.3Packaging
4.6.4Use of Water
4.6.5Management and Supervision
4.6.6Documentation and Records
4.6.7Recall Procedures
4.7Maintenance and Sanitation
4.7.1Maintenance and Cleaning
4.7.2Cleaning Programs
4.7.3Pest Control Systems
4.8Personal Hygiene
4.8.1Health Status
4.8.2Illnesses and Injuries
4.8.3Personal Cleanliness
4.8.4Personal Behavior
4.8.5Proper Work Attire
4.8.6Visitors
4.9Transportation
4.9.1Requirements
4.9.2Use and Maintenance
4.9.3Food Supplier Vehicle Pass
4.10 Product Information and Consumer Awareness
4.10.1Lot Identification
4.10.2Product Information and Labeling
4.11 Training
4.11.1Awareness and Responsibility
4.11.2Training Programs
4.11.3Instruction and Supervision
4.11.4Refresher Training
4.12Areas and Activities in Tea/Juice Stall, Cafeteria and Restaurants / others
4.12.1Minimum Floor Areas
4.12.2Cooking Prohibition
4.12.3Equipment for Storage Facilities
4.12.4Facilities Types
4.13 Hygienic Processing Requirements
4.13.1Raw Material Requirements
4.13.2Use of Water in Food Process
4.13.3Portioning Process
4.13.4Cooking Process
4.13.5 Cooling Food
4.13.6 Chilling and Storage of Chilled Food
4.13.7 Freezing and Storage of Frozen Food
4.13.8 Identification and Quality Control System
4.13.9 Storing and Displaying Food
4.14References
4.1Food Plan Review
4.1.1 General Procedure
All food establishments should comply with appropriate recognized standards for both design and construction. They should include the design, installation and construction recommendations regarding food equipment and facilities to promote uniform design and construction standards which are not only conducive to safe food handling but which encourage it.
This article provides only an overview of EHS requirements. Part III deals with Food Plan Review in greater detail and should be referred to when preparing Food Plans.
4.1.2 Location
a.Food establishments shall be sited in an area away from:
i.environmental pollution and industrial activities which pose a serious threat of contaminating food;
ii.pests infested areas;
iii.where wastes, either solid or liquid, cannot be removed effectively.
b.Location of any Food Establishment must be secured and protected, in case the company receives threats of intended food contamination.
c.The location of the equipment shall:
i. provide easy access for maintenance and cleaning;
ii.allow the equipment to function in accordance with its intended use;
iii.facilitate good hygiene practices, including monitoring.
4.1.3 Premises and Rooms
a.Food plants shall be designed and equipped so that all handling and processing operations can be carried out efficiently, and all materials and products can pass from one stage to the next in an orderly manner. A logical workflow should be considered for example raw to finished product and separate areas for preparation of raw and cooked food should be provided. Strict segregation of ‘clean’ and ‘unclean’ areas should be of prime importance.
b.Internal structure or finishing details of a food establishment should be durable, easy to maintain and should withstand harsh cleaning and disinfecting. The following specific conditions should be met:
i.Floors,Floors in food establishments (except in sales and dining areas) shall be durable, light-colored, hard-surface, smooth, washable material without fissures or crevices and impervious to water, grease and acid, and easily cleanable. Floor surfaces in all areas shall be an approved type that continues up the walls or toe-kicks.
Floor drains are required in floors that are water-flushed for cleaning and/or where pressure spray methods for cleaning are used. Where floor drains are utilized, the floor surfaces shall be sloped sufficiently for liquid to drain. Approved anti-slip floor finishes or materials are necessary in areas where floors may remain wet or slippery.
ii. Walls and Ceilings,Walls and ceiling of all rooms (except bar areas, rooms where food is stored in unopened containers and dining areas) shall be durable, smooth, non-absorbent and washable. Walls and ceilings in food preparation and utensil washing areas shall be light colored. The purpose of this requirement shall mean having reflectance value of 70% or greater which gives better visibility while working. Exposed brick, concrete block, rough concrete, rough plaster or textured gypsum board is not acceptable.
- The wall behind sinks, dish tables and floor mounted mop sinks should be covered with a durable waterproof material,
- A durable, cleanable, smooth, non-corrodible and nonflammable material should be provided behind the cooking line and to any side walls that are adjacent or in close proximity.
iii. Conduits, All plumbing, electrical and gas lines shall be concealed within the building structure to as great an extent as possible. When otherwise installed. They shall be mounted or enclosed so as to facilitate cleaning. Conduits or pipelines:
-when entering a wall, ceiling or floor, the opening around the line shall be tightly sealed and made smooth.
-shall not be installed across any aisle, traffic area or door opening.
- Multiple runs or clusters of conduits or pipelines shall be installed within the walls or encased in an approved sealed enclosure.
iv. Windows and Doors,Window sills should be kept to a minimal size, be sloped inward to at least 45 degrees, at least one meter from the floor and where necessary be fitted with removable and cleanable insect-proof screens.
- All doors through which raw materials and finished products are moved should be sufficiently wide, well constructed of suitable materials and should be of the self-closing type.
v.Wood finishing,Wood shall not be used. Solid polished wooden surfaces that are treated with polyurethane can only be accepted in areas other than food working areas.
- It is not allowed to use wood which cannot be properly cleaned and disinfected except if it was clearly proved that its use will not be a source of contamination.
4.2Facilities
4.2.1 Water Supply
a.An adequate supply of potable water with suitable facilities for its storage, distribution and temperature control shall be available. Potable water shall be as specified in the latest edition World Health Organisation (WHO) Guidelines for Drinking Water Quality, or water of a higher standard. Non-potable water (for use in fire control, refrigeration and other purposes) shall have a separate system readily identifiable and shall not connect with or allow reflux into, potable water system.
b.The water supply to be used inside the facility shall be from a source approved by the Authority or DubaiMunicipality.
c.If a Water Tank shall be used as a storage facility, the size and construction of the tank must comply with Building Regulations and Design Guidelines of the Civil Engineering Department (CED). Standard dimensions for Water Tank and the capacity of the tank must be adequate to supply all the needed water during operation. It should be regularly maintained and tested. Only EHS approved Third Party Servicing Company should be contracted for Water Tank cleaning.
d.Water transport vehicles should be properly cleaned and maintained.
4.2.2 Water Emergencies
In case of an emergency that will disrupt the supply of water, depending on the severity and nature of the problem, the following shall be used:
a.Use bottled water or thoroughly boiled water for beverages and ingredients in food recipes.
b.Use commercially prepared ice, if available, or make ice from boiled water.
c.Use boiled water for essential cleaning, such as Pots and Pans. Consider using single-use plates and utensils to minimize washing requirements.
d.Keep a supply of previously boiled warm water available for hand washing.
4.2.3 Drainage and Waste Disposal
a.Adequate drainage and waste disposal systems and facilities shall be provided. They should be designed and constructed so that the food and potable water supply are protected from the risk of contamination.
b.The solid wastes shall be collected in a garbage container that is leak proof, waterproof and pest-proof, and have tight fitting-lids, and should be kept in a separate room (holding area) and disposed off every 4 hours or as necessary to prevent accumulation of bacteria.
c.Garbage container shall be cleaned frequently and thoroughly, both inside and out. Areas used for cleaning garbage containers should not be located near food preparation or storage areas.
d.All liquid waste shall be disposed off in an approved manner or an approved on-site sewage disposal system.
4.2.4 Grease Traps and Waste Interceptors
a.A manhole or grease trap shall not be located anywhere within the food establishment.
b.Floor drains shall be of underground type, allowing the surface of the flooring to remain clean and hygienic at any given time. All floor drain openings should be covered with perforated appropriate traps & vents, which shall allow only the waste water to drain off and stop all other solid wastes.
c.Adequate floor drain shall be provided and readily accessible for inspection, cleaning and repair to avoid overflowing into inaccessible areas.
d.Floor sinks shall be located within 15 feet from the equipment being served.
4.2.5 Air Quality and Ventilation
a.Adequate means of natural and mechanical ventilation shall be provided to:
-minimize air-borne contamination of food;
-control ambient temperatures;
-control odors; and
-control humidity
b. Food establishments shall be provided with adequate ventilation to remove gases, odors, steam, heat, grease, vapours and smoke from all rooms in the facility including: food preparation, scullery, toilet, janitorial, garbage and change rooms.
c.Ventilation system shall not flow from contaminated areas to clean areas and should be adequately maintained and cleaned.
d.Mechanical ventilation shall be required at or above all commercial type deep fat fryers, broilers, fry grills, jacketed kettles, ranges, ovens, barbecues, rotisseries, dishwashing machines and similar equipment.
e.Hood filters or grease extractors must be tight fitting and easily removable, and should be cleaned on a regular basis.
4.2 .6 Lighting
a.In every room and area in which food is prepared, manufactured, processed or packaged or cleaned, sufficient natural or artificial lighting shall be provided.
b.Light fixtures in areas where food is prepared, open food is stored or utensils are cleaned shall be shatterproof construction or protected with shatterproof shields and be readily cleanable.
c.A minimum illumination of 220 lux in general working areas and not less than 540 lux at points requiring close examination of the product should be provided and should not alter colours.
d.In every room and area in which any food is prepared, manufactured, processed or packaged, or cleaned sufficient natural or artificial lighting shall be provided to produce an intensity of not less than 220 lux when measured at 76 cm (30 in) above the floor.
e.The working surfaces on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned shall be provided with at least 110 lux of light.
f.Food and utensils storage rooms, refrigeration storage, toilet rooms and dressing rooms shall be provided with at least 110 lux of light.
4.2.7 Storage/Storeroom
a.The type of storage facility required will depend on the nature of the food. These shall be designed and constructed to:
-permit adequate maintenance and cleaning;
-avoid pest access and harbourage;
-enable food to be effectively protected from contamination during storage; and
-Provide an environment, which minimizes the deterioration of food.
b.Adequate & separate facilities for the storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) shall be provided.
c.A room, area or cabinet separated from any food preparation or storage area, or utensil washing or storage area, shall be provided for the storage of all cleaning equipment, supplies and poisonous substances (e.g, mops, buckets, brooms, cleaning compounds, waxes, insecticides, rodenticides and other pesticides, detergents, bleaches, cleaning compounds or poisonous materials).
d.A well-designed storage area shall be easy to clean and promote good air circulation. The area should be free of exposed steam pipes or heating ducts that can raise the temperature of the area enough to affect the food. It should be free of exposed water or sanitation pipes.
e.Store room shall be equipped with sufficient and approved shelving to accommodate anticipated needs. It shall include only aisle space and floor area where shelving, cabinets or other storage facilities are located. It shall not include floor area where desks, equipment, ladders or other items may be placed.
f.Shelving shall meet or be equivalent to approved applicable sanitation standards which is smooth, durable, easily cleanable, non-absorbent and vermin tight.
g.Cold Storage shall have adequate refrigeration and be capable of cooling and holding potentially hazardous food at -18°C or less.
i.It should not be located directly next to cooking equipment or other high heat producing equipment which may affect the cooling process.
ii.Food temperatures must be monitored and recorded regularly. Cool rooms, refrigerators and freezers must be provided with appropriate fixed temperature measurement devices, checked at regular intervals and regularly calibrated, at least once a year from an approved Third Party Calibration Laboratory to test its accuracy.
iii.The maximum storage limit for Walk-in Chiller/Freezer is 40% and 70% for any up-right Chiller/Units; to allow adequate air circulation and efficient cooling functions of the storage units/areas.
4.2.8 Changing Rooms/ Locker Areas
a.A room, enclosure (e.g., locker, cabinet, etc.) or designated area shall be provided where employees may change and store clothing and personal accessories.
b.The room, enclosure or designated area shall be sized to accommodate the number of employees.
4.2.9 Hand washing Stations
a.Hand washing stations shall be of sufficient number and conveniently located for use by all employees in food preparation, food dispensing and utensil washing areas. They should be accessible and may not be used for purposes other than hand washing.
b.A hand washing station must be equipped with running water (hot and cold) with temperature of at least 110°F (43°C) supplied through a mixing valve or combination faucet, liquid soap and a means to dry hands (paper towel/ hand dryers). Foot operated waste containers are required if disposable paper towels are provided.
c.Each food preparation area should be provided with hand washing facilities.
4.2.10 Delivery and Cargo Doors
a.All delivery doors leading to the outside shall be provided with double door or heavy plastic curtain, be open outward and be self-closing (see picture)
b. Overhead air curtains (heavy plastic curtains) must be provided when delivery doors remain open for an extended period of time and when necessary to exclude insects, dust, dirt and fumes.
c.Large cargo type doors shall not open directly into a food preparation area. Cargo type doors that open into any food warehouse of a facility may only be open during deliveries.
4.2.11Exterior Doors and Windows
a.All exterior doors shall be well-fitted and self-closing to effectively prevent the entrance of flies, rodents and vermin.
b.All exterior windows which open to food preparation areas, food storage areas and utensil washing areas should be provided with mesh screen.
4.2.12Pass-through Windows
a.When food is passed through a window to a customer on the outside of the building, the size of the window opening should not exceed 432 square inches.
b.Food service pass-through window openings should be equipped with a self-closing screen or window. Window opening must be closed when not in use.
c.The counter surface of the pass-through window must be smooth, easily cleanable and free of channels and crevices.
4.2.13Toilet Facility
a. In each food establishment, there shall be employee toilet facilities. The required toilet facilities should be adequate in relation to the number of employees present at any one time:
MALEWhere NO Urinals are provided / Where Urinals are provided
Up to 100 men / 1 WC* and 1 WB** for every 10 men / Up to 100 men / 1 WC* for every 25 men // 1 Urinal and 1 WB** for every 10 men
100 men or more / 1 WC* and 1 WB** for every 20 / 100 men or more / 1 WC* for every 40 men // 1 Urinal and 1 WB** for every 20
FEMALE
Up to 100 Women / 1 WC* and WB** for every 10 women
100 Women or more / 1 WC* and WB** for every 20 women
*WC, water closet**WB, wash basin (Note: refer also to CED – Building Regulations and Design Guidelines)
b.The toilet rooms should be accessible to employees during all hours of operations.
c.Toilet facilities which are provided for use by patrons shall be suitably located so that patrons do not pass through food preparation, food storage or utensil washing areas.
d.Public toilet facilities shall be provided in each food establishment with more than 20,000 sq.ft (1,858 sq. m) of floor space. Separate men’s and women’s toilet facilities are required.
e.The floors, walls and ceilings shall have surfaces that are smooth, non-absorbent and easily cleanable.
f.Handwashing facility shall be provided within or adjacent to toilet rooms and shall be equipped with an adequate supply of hot and cold running water under pressure from a premixing faucet with temperature of 110ºF (43ºC.)
g.Toilet tissues shall be provided in a permanently installed dispenser at each toilet room.
h.Toilet rooms shall be separated from other portions of the food establishment by well-fitted, self-closing doors that prevent passage of flies, dust or odors.