4.1. Food handling facilities. 4:50

Food handling facilities

The premises must be of adequate size, clean, repaired, clean and disinfectant.

Designed for one-way flow, designed and equipped in such a way that dirt does not accumulate, mould does not grow, vapour condensation does not occur.

Indoor plants cannot grow, interior decorations must not exist.

The premises must be equipped with corrosion-resistant materials, easy to clean and have na adequate supply of hot and cold water.

The floor coating must be easily cleaned and disinfected, made of impermeable, non-absorbent material, and the joints covered. Na effective floor drainage system may be installed.

The walls are clean, smooth, easy to clean and covered with joints. Transparent and glass bulkheads in the vicinity of workstations and traffic routes must be marked vividly.

Staircases, elevator cabins and auxiliary structures (ramps, ladders, gutters) shall be clean and arranged in such a way as not to contaminate food.

The windows shall be clean and constructed in such a way that they can be cleaned and shall be fitted with an insect-proof removable mesh in the windows open.

The doors are clean, smooth, made of non-moisture absorbent, easy to clean and disinfect materials. Doors shall be sealed, if necessary, automatically closed.

All surfaces (including the surfaces of the equipment) likely to come into contact with food must be clean, cleaned and disinfected. They must be made of smooth, washed, non-poisonous materials.

Ventilation

Food handling areas must be equipped with natural or mechanical ventilation which regulates temperature, humidity, inhibits the formation of vapour condensate, eliminates odours, dust and reduces air pollution.

Ventilation openings with mesh or other protective enclosures of stainless material.

The direction of the air flow must be from a clean area to a contaminated area.

Illumination

Workplace lighting must comply with legal requirements

Food must be protected from direct sunlight.

Luminaires shall be of a safe construction and shall be installed in such a way as to prevent fragments from entering the food in the event of a crash.

Water

The food handling area must contain the supply of cold and hot water flowing under the required pressure. Only water complying with the requirements of drinking water shall be used when handling food, producing ice and steam (food contact), washing contact surfaces with food.Ice and vapour, water stocks shall be stored and prepared in such a way that there is no risk of contamination. Where necessary, equipment for measuring or recording water temperature must be installed.

Sewage

Food management sites (except for initial production, mobile and temporary structures and premises) must have na orderly waste water and waste disposal system.All sewage lines (including sewage systems) must be constructed in such a way as to withstand maximum loads and to avoid the risk of contamination of food or drinking water.

Restrooms and household facilities 

Restrooms and household facilities must be clean, well lit and ventilated (natural or mechanical ventilation), heated where necessary.

The restroom door shall not open directly to the premises where the food is handled.

In addition to toilets, there must be sufficient washbasins with warm and cold water, hand washing and drying, disinfectants and instructions.

Hand washing, disinfection and drying equipment must be wherever the technology so requires.

The water supplied for washing foodstuffs must be separated from the hand-washing system.

Equipment and tools

Equipment and tools must be easy to clean and maintain and safe to operate. Made of materials so that they can come into contact with food

Unused equipment must be removed from production facilities and sites.

The undertaking must have at least one metrologically inspected thermometer.

Auxiliary premises

Where appropriate, staff changing rooms must be provided with cabinets, work and personal clothing.

Work clothes and personal items must be stored in separate cabinets or separate areas.

It is forbidden to keep items on and under cabinets.