MFSM 503:

Food Safety Hygiene

Code
BEA HANNAH KASHMIRA U. MIDTIMBANG
Master of Food Safety Management
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 Module 3: Sanitary Design and
Construction of Buildings,
Equipment and Facilities:

EQUIPMENT, FACILITITES &

PREMISES '
BEA HANNAH KASHMIRA U.
MIDTIMBANG
Master of Food Safety Management

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LECTURE OUTLINE:
 Sanitary Design and Construction of Equipment and
Facilities:
 Philippines (based on AO 153)
 Philippines (based on PD 856)
 USA
 EU
 Canada
 Australia
 New Zealand
 Hongkong
 Singapore
 Japan
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 EQUIPMENT (1 of 1) – Codex, AO 153, PD
856
Codex PH - AO 153 PH – PD 856
Equipment and containers should be made of Material must be easily and adequately Lead-soldered containers and cadium-lined
materials that are non-toxic according to cleanable and maintained piping and fixtures shall not be used.
intended use.

Equipment should be durable and movable or All food contact surfaces shall be corrosion Surfaces that come into contact with food or
capable of being disassembled to allow for resistant. drinks shall be constructed of materials that are
maintenance, cleaning, disinfection and to impervious, corrosion-resistant, non-toxic, easily
facilitate inspection for pests. cleanable, durable and resistant to chipping.

Equipment should also be designed to allow Food contact surfaces shall be made of non-
temperatures to be monitored, where necessary, toxic materials.
and controlled. Where appropriate, monitoring
equipment should be calibrated to ensure that
temperatures of food processes are accurate.

Equipment should have effective means of Seams- smoothly bonded and maintained to They shall be so designed, fabricated and
controlling and monitoring humidity, airflow and minimize accumulation of food particles. installed so that cleaning is easy and they do not
any other characteristics likely to have an effect pose health hazards.
on the safety or suitability of food.

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 EQUIPMENT (1 of 3) USA, EU, Canada
USA EU Canada
Materials of utensils and food-contact surfaces of All articles, fittings and equipment with which food All equipment and utensils are designed,
equipments may not allow the migration of comes into contact are to: constructed and installed to function as
deleterious substances or impart colors, odors, - Be effectively cleaned and, where necessary, intended, to permit effective cleaning and
or tastes to food. disinfected. Cleaning and disinfection are to take sanitation and to prevent
place at a frequency sufficient to avoid any risk contamination.
Cast Iron may not be used for utensils or food of contamination;
contact surfaces of equipment. - be so constructed, be of such materials and be Equipment is designed, constructed and installed
kept in such good order, repair and condition as to to ensure that:
Ceramic, china, and crystal UTENSILS, and minimise any risk of contamination; - It is capable of delivering the results that are
decorative UTENSILS such as hand painted - with the exception of non-returnable containers required;
ceramic or china that are used in contact with and packaging, be so constructed, be of such - It is accessible for cleaning, sanitizing,
FOOD shall be lead-free or contain levels of lead materials and be kept in such good order, repair maintenance and inspection;
not exceeding the limits. and condition as to enable them to be kept clean - Contamination of the product during
and, where necessary, to be disinfected; operation is prevented (e.g. location of
Copper and copper alloys such as brass may not -be installed in such a manner as to allow lubricant reservoirs);
be used with food that has a pH below 6. adequate cleaning of the equipment and the - It is exhausted to the outside to prevent
surrounding area. excessive condensation (e.g. filler bowls,
- Where chemical additives have to be used to blanchers, retorts)
prevent corrosion of equipment - Proper drainage is permitted and where
and containers, they are to be used in accordance appropriate, equipment is connected directly
with good practice. to drains.

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 EQUIPMENT (2 of 3) USA, EU, Canada
USA EU Canada
Galvanized Metals may not be used. - Equipment design, construction and
installation is not considered
Sponges may not be used in contact deficient if the potential hazards can be
with cleaned and sanitized or in-use controlled by other
food contact surfaces. procedures.
Wood may not be used. Food contact surfaces are constructed of
Hard maple or an equivalently hard, - appropriate materials and are
close-grained wood may be used for: maintained in a manner to prevent
- Cutting boards; cutting blocks; contamination of food.
bakers' tables; and UTENSILS such
as rolling pins, doughnut dowels, Food contact surfaces of equipment and
salad bowls, and chopsticks; and utensils are smooth, non-corrosive, non-
- Wooden paddles used in - absorbent, non-toxic, free from pitting,
confectionery operations for cracks or crevices, and able to withstand
pressure scraping kettles when repeated cleaning and sanitation.
manually preparing confections at a
temperature of 110oC (230oF) or An effective maintenance and calibration
above. program is in place to ensure that
- equipment performs consistently as
intended and prevents contamination of
the product.

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 EQUIPMENT (3 of 3) USA, EU, Canada
USA EU Canada
Equipment and Utensils shall be - Instrumentation is designed,
designed and constructed to be durable constructed, installed, calibrated and
and to retain their characteristics maintained such that the equipment is
qualities under normal use conditions. capable of delivering the required
process, thereby ensuring product safety
CIP Equipment and net quantity accuracy.
Shall be designed and constructed so
that: - Examples of instrumentation:
- Cleaning ad sanitizing solutions - Temperature measuring devices
circulate throughout a fixed system; - Mercury in glass (MIG)
- The system is self-draining of thermometers
capable of being completely - Temperature recorders
drained of cleaning and sanitizing - Timing devices
solutions - - Pressure gauges
CIP Equipment that is not designed to - Electronic devices
be disassembled for cleaning shall be - Magnets
designed with inspection access points - Metal detectors
to ensure that all interior food contact - Scales/ metering devices
surfaces throughout the fixed system
are being effectively cleaned. -

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 EQUIPMENT – Australia, NZ, Hongkong
Australia New Zealand Hongkong
All equipment must be: The operator must ensure that Food contact surfaces of equipment should:
- adequate to produce safe and equipment: - Be made of materials that are corrosion
resistant, smooth, non-absorbent, durable,
suitable food and are fit for use - Is capable of achieving the with no toxic effect, and do not pass on
- Designed, constructed, located and characteristics or conditions colours, odours, tastes or unsafe substances
installed so that they will not necessary for achieving and to food;
- be impervious to grease, food particles or
contaminate food, can be easily maintaining the safety and suitability water;
and effectively cleaned, and do not of food - be free from cracks, crevices, open seams,
provide harbourage sites for pests - Is appropriate for the volume of food chips, sharp internal angles or corners;
- Adjacent surfaces can be easily processed - be finished to have smooth welds and joints;
- be easily and effectively cleaned, sanitized;
and effectively cleaned - Is made of material that will not and
- Food contact surfaces are made of contaminate food - be easily accessible for cleaning, sanitizing
material that will not contaminate - Allows for effective cleaning and and inspection (capable of being
disassembled if necessary).
food and are impervious to grease, sanitising
food particles or water - Enables, where relevant, Food contact surfaces should not introduce into
- Can be easily and effectively parameters for the safety and food any substance which may be harmful to the
cleaned and, where necessary, suitability of food to be monitored health of consumers, such as migration of copper
or lead to acidic food or beverages. Properly
sanitised and accurately measured designed food contact surfaces can facilitate
effective cleaning and sanitizing.

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 EQUIPMENT – Singapore, Japan
Singapore Japan
Every person who is engaged in the sale or preparation for sale - Equipment shall be designed and selected for its intended use,
of food shall not: and stored to minimize food safety risks.
- wipe or polish any apparatus, appliance, utensil, receptacle, or - There shall be a place where the equipment can be stored in a
anyfoodwith anycloth other than a clean cloth kept solely for hygienic manner.
the purpose; - The equipment shall be cleaned, disinfected and stored in a
- Use any crockery, utensil or appliance which has been applied designated place in a hygienic manner.
to his mouth unless such crockery, utensil or appliance is - The equipment shall be used for its intended purpose in order to
thoroughly washed and cleaned before being used maintain hygiene.
- use or have in his possession for use any crockery, utensil or - The implementation status of activities to maintain the hygiene
appliance which is chipped, broken, cracked or damaged; of the equipment shall be inspected, and records prepared and
- use unclean water to wash any food, crockery, utensil or any saved.
other thing;
- stack up crockery, utensils, containers or receptacles
containing food in such manner as to contaminate the food;
- use the same chopping board, fork, tongs, scoop, glove or
other implement to handle raw food and cooked food; and
- use the same fork, tongs, scoop, glove or other implement,
which is used to handle raw food or cooked food, as the case
may be, to handle any other thing whereby the
wholesomeness, cleanliness, or freedom contamination of
such food may be endangered.

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 FACILITIES (1 of 3) – Codex, AO 154, PD
Codex 856 PH - AO 153 PH – PD 856
Adequate drainage and waste disposal systems and facilities Water Supply – only potable water shall be as WASH-HAND BASINS
should be provided and well maintained. For plumbing, steps ingredient, for cooling and heating Wash-hand basins shall be installed in
should be taken to prevent backflow, cross-connections, and convenient places and as near as
backup of sewer gases. practicable to where the person
for whose use they are provided are
working while handling food for sale or in
The waste disposal site should be located away from the food Effluent and Waste Disposal such locations as may be
establishment to prevent pest infestation. Containers used to The facility shall have an efficient effluent facilities otherwise prescribed in any particular
hold hazardous substances prior to disposal should be and waste disposal system and for storage of case.
identified and, where appropriate, be lockable to prevent waste and inedible material, which should at all
intentional or accidental contamination of food. times be maintained in good order and repair and - An adequate supply of soap, clean
in conformance with DENR regulations. All effluent towels, roller towels presenting a
lines (including sewer systems)should be large clean surface to each user from a
enough to carry peak loads and shall be so continuous roller towel dispenser or
constructed as to avoid contamination of potable other hand drying services approved
water supplies. by health authorities.
- All wash-hand basins shall, at all
times, while the premises are being
used, be supplied with hot and cold
Adequate, suitably designated facilities should be provided for Changing Facilities Adequate, suitable and - or tempered running water at a
cleaning utensils and equipment. Such facilities should have conveniently located changing facilities shall be minimum temperature of 100_F
an adequate supply of hot and/or cold water, where required. provided. (37.8_C).
Where appropriate, facilities for washing food should be
separate from facilities for cleaning utensils and equipment,
and separate sinks should be available for hand washing and
food washing.

Adequate washing and toilet facilities should be available so Adequate number of toilets shall be provided in
that an appropriate degree of personal hygiene can be all establishments.
maintained and to avoid personnel contaminating food.

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 FACILITIES (2 of 3) – Codex, AO 154, PD
Codex 856 PH - AO 153 PH – PD 856
Adequate means of washing and drying hands, including soap Hand Washing Facilities Toilet and Washing Facilities
(preferably liquid soap), wash basins and, where appropriate, a supply Adequate and conveniently located - Adequate and clean toiled facilities for
of hot and cold (or suitably temperature controlled) water. facilities for hand washing and drying shall male and female customers shall be
be provided where appropriate. Potable provided
water and a suitable hand cleaning - Toilet rooms shall not open directly into
Hand washing basins of an appropriate hygienic design, ideally with preparation shall be provided. Taps of a spaces where food is prepared, stored,
taps not operated by hands; where this is not possible, appropriate non-hand operable type are or served. Doors shall be tight fitting
measures to minimize contamination from the taps should be in place; desirable. and self-closing.
and suitable changing facilities for personnel. Handwashing basins - Hand-washing facilities shall be
should not be used for washing food or utensils. provided within or adjacent to toilet
room
- Facillities shall include hot and cold
running water, single-service paper or
Depending on the nature of the food operations undertaken, adequate Disinfection Facilities cloth towel dispenser or drying device
facilities should be available for heating, cooling, cooking, refrigerating Where appropriate, adequate facilities for and soap or detergent.
and freezing food, for storing refrigerated or frozen foods, and, when cleaning and disinfection of working
necessary, controlling ambient temperatures to ensure the safety and implements and equipment should be
suitability of food. provided. These facilities should be
constructed of corrosion resistant
materials, capable of being easily cleaned,
and shall be fitted with suitable means of
Air quality and ventilation: supplying potable water in Storage of Washed Utensils
- Minimize airborne contamination of food (from aerosols & sufficient quantities - Clean and dry place
condensation droplets) - Cups, bowls, glasses shall be inverted
- Help control ambient temperature for storage
- Control odours which might affect the suitability of food - Utensils shall not be stored on the
- Controls humidity to ensure the safety and suitability of food bottom of shelves of open cabinets
Ventilation systems should be designed and constructed so that air below the working top level
does not flow from contaminated areas to
clean areas; the systems should be easy to maintain and clean.

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 FACILITIES (3 of 3) – Codex, AO 154, PD
Codex 856 PH - AO 153 PH – PD 856
Lighting Facilities for Storage of Waste and Dry Storage of Non-Perishable Foods
Adequate natural or artificial lighting should be provided to enable the Inedible Material - All spaces, lockers and cupboard shall
food business to operate in a hygienic manner. Lighting should be such These facilities should be designed to be constructed of materials of the same
that it does not adversely impact the ability to detect defects of, or prevent access by pests and possible quality as used for food preparation
contaminants in, food or the examination of facilities and equipment for contamination of food, potable water, and food-serving operations.
cleanliness. equipment, building or roadways on the Containers shall be made of metal
The intensity should be adequate to the nature of the operation. Light premises. fitted with tight covers.
fittings should, where appropriate, be protected to ensure that - The recommended temperature range
food is not contaminated by breakages of lighting elements. for dry stores is 50-60_C (10-15_C)
except where dry foods for immediate
use are stored in the preparation and
servicing spaces
Storage Eating Facilities Refrigerated Storage of Perishable
Adequate and, where necessary, separate facilities for the safe and Consumption of food in processing Foods
hygienic storage of food products, food ingredients, food packaging areas, warehouses and offices inside Recommended temperatures for perishable
materials and non-food chemicals (including cleaning materials, the production areas and in laboratories food storage are:
lubricants, fuels), should be provided. shall be strictly forbidden, as 1. Frozen foods; not more than 10_F (2_C)
such a eating facilities shall be provided. 2. Meat and fish: 32-38_F (0-3_C)
Food storage facilities should be designed and constructed to: 3. Milk and milk products: 40-45_F (5-7_C)
- Facilitate adequate maintenance and cleaning; 4. Fruits and vegetables: 44-50_F (7-10_C
- Avoid pest access and harbourage; Sufficient shelving shall be provided to
- Enable food to be effectively protected from contamination, prevent stocking and to permit adequate
including allergen cross-contact, during storage; and ventilation and cleaning
- Where necessary, provide an environment which minimizes the
deterioration of food (temperature and humidity control)

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 FACILITIES – USA, EU, Canada (1 of 4)
USA EU Canada
Toilet Rooms Adequate facilities are to be provided, Sanitary Facilities
a toilet room located on the PREMISES where necessary, for the cleaning, Employee facilities are designed,
shall be completely enclosed and disinfecting and storage of working constructed and maintained to permit
provided with a tight utensils and equipment. These facilities effective employee hygiene and to
fitting and self-closing door. are to be constructed of corrosion- prevent contamination.
resistant materials, be easy to clean and - Processing areas are provided with an
Living or sleeping quarters located on have an adequate supply of hot and cold adequate number of conveniently
the PREMISES of a FOOD water. located hand-washing stations with
ESTABLISHMENT such as those trapped waste pipes to drains.
provided for lodging registration Appropriate facilities are to be available - Washrooms have hot and cold
clerks or resident managers shall be to maintain adequate personal potable running water distributed
separated from rooms and areas used hygiene (including facilities for the from single nozzle, soap dispenses,
for FOOD ESTABLISHMENT operations hygienic washing and drying of soap, sanitary hand drying
by complete partitioning and solid self- hands, hygienic sanitary arrangements equipment or supplies and a
closing doors. and changing facilities) cleanable waste receptacle
- Washrooms are provided with a
Each HANDWASHING SINK or group of sufficient number of sinks to
2 adjacent HANDWASHING SINKS accommodate the number of
shall be provided with a supply of hand employees
cleaning liquid, powder, or - Washrooms, lunchrooms, change
bar soap. rooms are maintained in a clean
condition
- Hand-washing notices are posted

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 FACILITIES – USA, EU, Canada (2 of 4)
USA EU Canada
Each HANDWASHING SINK or group Adequate arrangements and/or facilities Incoming Materials Storage
of adjacent HANDWASHING SINKS for the hygienic storage and Storage and handling of incoming
shall be provided with: disposal of hazardous and/or inedible ingredients and packaging materials is
- individual, disposable towels; substances and waste (whether controlled to prevent damage and
- A continuous towel system that liquid or solid) are to be available; contamination.
supplies the user with a clean
towel; Adequate facilities are to be provided, Non-Food Chemicals – Receiving and
- A heated-air hand drying device; where necessary, for the cleaning, Storage
- A hand drying device that employs disinfecting and storage of working Non-food chemicals are received and
an air-knife system that delivers utensils and equipment. These facilities stored in a manner that prevents
high velocity, pressurized air at are to be constructed of corrosion- contamination of food, packaging
ambient temperatures. resistant materials, be easy to clean and materials and food contact surfaces.
have an adequate supply of hot and cold
A sign or poster that notifies food water. Finished Product Storage
employees to wash their hands shall be Finished product is stored and handled
provided at all HANDWASHING SINKS in a manner that prevents damage and
used by food employees and shall be contamination.
clearly visible to food employees.
Dressing Areas and Lockers shall be
designated and lockers and other
suitable facilities shall be provided.

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 FACILITIES – USA, EU, Canada (3 of 4)
USA EU Canada
Lighting Adequate facilities and/or arrangements -
- At least 108 lux (10 foot candles) at for maintaining and monitoring
a distance of 75 cm (30 inches) suitable food temperature conditions are
above the floor, in walk-in to be available;
refrigeration units and dry food
storage areas Adequate provision is to be made, where
- At least 215 lux (20 foot candles) at necessary, for washing food. Every sink
a surface where food is provided or other such facility provided for the -
for consumers washing of food is to have an adequate
- At least 540 lux (50 foot candles) at supply of hot and/or cold
a surface where a food employee is potable water consistent with the
working with food or working with requirements of Chapter VII (potable
utensils of equipment such as water) and be kept clean and, where
knives, slices, grinders, or saws necessary, disinfected. -
where employee safety is a factor
Ventilation
- If necessary to keep rooms free of
excessive heat, steam, condensation,
vapors, obnoxious odors, smoke, and
fumes, mechanical ventilation of -
sufficient capacity shall be provided.

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 FACILITIES – USA, EU, Canada (4 of 4)
USA EU Canada
Dressing areas and lockers When clean water is used, adequate -
- Shall be designated if employees facilities and procedures are to be
routinely change their clothes in the available for its supply to ensure that
establishment such use is not a source of contamination
- Lockers or other suitable facilities for the foodstuff.
shall be provided for the orderly
storage of employees clothing and
other possessions -
Service Sinks
- A service sink or curbed cleaning
facility with a floor drain shall be
provided.
- Toilets and urinals may not be used as -
service sink for the disposal of mop
water and similar liquid waste.

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 FACILITIES – Australia, NZ, Hongkong (1 of
Australia
4) New Zealand Hongkong
Hand washing facilities Personal hygiene facilities Handwashing Facilities
- The location should have regard to the - Personal hygiene facilities are available to - Every food room, kitchen and scullery area
layout of the area and the needs of the persons at the place of food business should be equipped with at least one wash
people working their (e.g. for washing, - Those facilities enable a person to maintain a hand basin for use by the staff. The
cleaning, sanitising activities) level of personal hygiene that is sufficient to standard of provision is one basin for every
- The facility must be close enough to food avoid the contamination of food, food-related 20 staff.
handlers so that they are not discouraged accessories, and food contact surfaces - Should be permanent fixture, located where
from washing their hands by having to walk - Those facilities are located for easy access they can be easily accessible for use. For
outside the food handling area by staff and visitors and that such does not those provided for toilets, they should be
- Located immediately adjacent to the toilet or compromise safety or suitability located either inside the toilet or immediately
toilet cubicles adjacent to the toilet;
- Must be permanent fixtures; Laundry facilities - be of glazed earthenware or other materials
- Must be connected to, or otherwise - If a laundry facility that is provided at the place of that are smooth, durable, non-absorbent and
provided with, a supply of warm running food business is not separate from areas used for easily cleaned, with a size of not less than
potable water (20-40◦C) food, the operator must ensure that the laundry 350 mm in length ( measured between the
- Hands-free taps and automatically timed facility is designed and operated so that the top inner rims );
taps are increasingly being used and help laundry activities and related maintenance - e connected to public mains water supply or
prevent contamination compounds do not contaminate food. a source approved by the Food and
- Must be large enough (including distance Environmental Hygiene Department,
under the tap) for food handlers to easily preferably with both hot and cold water
move their hands and arms about under the supplies. They should be fitted with a waste
running water to effectively wash them pipe with trap before being connected to a
proper drainage system.

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 FACILITIES – Australia, NZ, Hongkong (2 of
Australia
4) New Zealand Hongkong
- Must be clearly designated for the sole Baby changing facilities - If the water tap is to is to supply water
purpose of washing hands, arms, and face - The operator must ensure that baby changing intermittently, water should be allowed to run
- Must put up a sign that states “for hand facilities at the place of food business are not continuously for at least 20 seconds for every
washing only”, picture of hands being washed located in an area where food is processed and supply.
or using signage that says the sink is not to be handled
use for food and utensil washing Scullery Facilties
- If double sink bowl is designated for hand Storage of food and food-related accessories - The should be at least one wash-up sink in
washing, the sign must clearly indicate which Must be designed and constructed to: every food room and kitchen
compartment - Allow for adequate maintenance and cleanng; - Should be of glazed earthenware, stainless
- Prevent pests from entering and remaining in metal or other materials that are smooth,
Storage Facilities the facilities; durable, non-absorbent, and easily cleaned,
- Food premises must have adequate storage - Enable food and food-related accessories to be with a size of not less than 450mm in length
facilities for the storage of items that are likely effectively protected from contamination during (measured between the top inner rims)
to be the source of contamination of food storage; - Should be connected to public mains water or
- Clothing and personal belongings - Provide an environment that minimizes the a source of supply approved by the Food and
- Chemicals and equipment for non-food use deterioration of food, such as by controlling the Environmental Hygiene Department, preferably
- Other items such as office equipment, temperature or humidity with both hot and cold water supplies, and
paperwork, maintenance equipment, linen, fitted with a waste pipe with trap before being
tablecloth, towels, etc connected to a proper drainage system.
- Storage facilities must be located where there
is no likelihood of stored items contaminating
food or food contact surfaces

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 FACILITIES – Australia, NZ, Hongkong (3 of
Australia
4) New Zealand Hongkong
Toilet Facilities Storage of cleaning and maintenance - At least one sterilizer of not less than 23-litre
Must be available for food handlers either on the equipment and maintenance compounds capacity should be provided for sterilization of
premises or nearby all crockery, glassware and utensils used in the
The operator must ensure that places of food preparation and service of food. Perforated
Adequate toilets should be available and: business are provided with facilities for storing metal or wire dipping trays should be provided
- Accessible at all times cleaning and maintenance equipment and to hold the crockery etc. being sterilized.
- Clean and operating properly maintenance compounds so that those items: Alternatively, a mechanical dish washer or
- With suitable hand washing and hand drying - Do not contaminate food, food-related bactericidal agent of a type approved by the
facilities accessories, or food contact surfaces; and Food and Environmental Hygiene Department
- Adequately lit and ventilated - Are not used in food may be used.
- In enough numbers to be used without
unreasonable waiting Cleaning facilities Toilet Facilities
- Located to prevent contamination of food, so - Must provide facilities for cleaning and - Food premises should have adequate toiled for
there is no likelihood that droplet-borne sanitising the place of food business the use of food handlers and customers
contamination will compromise food safety; - Ensure that such facilities and equipment are - Unless approved by the Food and
separated from areas where open food is sufficient to enable food to be safe and Environmental Hygiene Department, sanitary
handled, displayed or stored suitable fitments should be provided to a standard of
- Located with a reasonable distance from the not less than that required by regulations 5 and
food handlers work area 8 of the Building.
If a food business is using toilets that are not part of - Should be of adequate size, conveniently
the food premises, they must still ensure these located and easily accessible, but should not
facilities are adequate communicate directly with any food room or
require customers to pass through a food room
to get to them;

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 FACILITIES – Australia, NZ, Hongkong (4 of
Australia
4) New Zealand Hongkong
- - - Be well ventilated and lit; with all walls, floor
and sanitary fitments made of smooth, durable
and impervious materials;
- Be segregated and provided with separate
entrances for persons of either sex and with
self-closing doors
Sewage and Waste Water Disposal
- All sanitary fitments and handwashing facilities
should be connected to a proper sewage or
waste water disposal system.
- No manhole should be situated inside any
kitchen or food room. All soil / waste /
rainwater pipes inside any kitchen, food room
or seating accommodation should be enclosed
in pipe ducts constructed of impervious rust-
proofing materials such as stainless steel of
1.6 mm or brickwork of 115 mm with plaster on
the outside. Suitable inspection openings
should be provided for the enclosures.

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 FACILITIES – Singapore, Japan
Singapore Japan
Toilet Facilities Toilet Facilities
- the toilet in the licensed premises used by him is kept clean, - Install a sufficient number
properly maintained and in good repair; - Install the toilets in a location that is sufficiently isolated from the
- the toilet is not used for storage of any matter, article or thing food handling areas
which is not for use in connection with the toilet; - Provide handwashing facilities
- the toilet is provided with toilet paper, soap or liquid detergent, - Always keep the toilets clean, and regularly clean and disinfect them
litter bin or receptacle and clean towel or hand dryer; and
- the sanitary fittings, appliances and facilities are maintained in Hand washing equipment
good working order, condition and repair - It is important that a sufficient number of this equipment be installed
in appropriate locations and that there be sterilization and
disinfection equipment and hot water equipment as necessary
- Maintain a sufficient supply of water, equipped with soap suitable for
hand washing, and keep the equipment clean and always available
Changing Rooms
- Install a sufficient number of lockers
- Install the room in a place where work cloths are not easily
contaminated when food handlers move to the manufacturing area
Company Cafeteria
- Locate cafeterias and places where food and drinks are stored and
eaten to minimize the possibility of cross-contamination with the
manufacturing area

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 PREMISES (1 of 3) – Codex, AO 153, PD 856

CODEX PH - AO 153 PH – PD 856

The design and layout of food establishments GROUNDS FLOORS
should permit adequate maintenance and - Shall be constructed and maintained to protect - Constructed of concrete, or other
cleaning. The layout of premises and the flow against weather, flood, ground seepage, and the impervious and easily cleaned materials
of operations, including the movements of access and harboring of vermin, rodents, birds, that is resistant to wear and corrosion
personnel and material within the buildings, insects, and other animals. - All angles between floors and walls shall
should be such that cross-contamination is - Good housekeeping. Properly storing be rounded off to a height of not less than
minimized or prevented. equipment, removing litter and waste, and cutting 3 in (7.62 cm) from the floor;
weeds or grass within the immediate vicinity of
Areas having different levels of hygiene the plant buildings or structures that may WALLS
control (e.g. the raw material and finished constitute an attractant, breeding place or - smooth, even, non-absorbent surface
product areas) should be harborage for pest. capable of being readily cleaned without
separated to minimize cross-contamination - Providing and properly operating systems for damage to the surface and constructed of
through measures such as physical waste treatment and disposal in conformance dust proof materials
separation (e.g. walls, with DENR regulation on waste disposal and - Height: 79 inches (2 meters)
partitions) and/or location (e.g. distance), treatment, designed and constructed in an - Light in color
traffic flow (e.g. one-directional production appropriate manner so that they do not constitute
flow), airflow, or a source of contamination of areas where food is CEILINGS
separation in time, with suitable cleaning and exposed. - dust-proof and washable
disinfection between uses. - Smooth, non-absorbent and light

PLANT CONSTRUCTION AND DESIGN

- Plant, buildings, and structures shall be of suitable
size, design, and construction to facilitate
maintenance and sanitary operations for food
manufacturing purposes.
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 PREMISES (2 of 3) - Codex, AO 153, PD 856

CODEX PH AO 153 PH – PD 856

The following specific conditions should be There should be a “Master Plan” that may LIGHTING
satisfied to protect the safety and sustainability show routes to prevent cross-contamination. - Where food is prepared or packed or in which
of food: utensils or hands are washed: minimum of 20
- surfaces of walls, partitions and floors Minimum design and construction requirements foot-candles illumination intensity
should be made of impervious materials of plant and facilities shall include: - In premises where food is consumed:
that are easy to clean and, where - Sufficient space for placement and minimum illumination intensity of 5 food-
necessary, disinfect; operations of equipment, and storage of candles
- walls and partitions should have a smooth materials - Intensities of illumination shall be measured at
surface up to a height appropriate to the - Separation of operations in which food a point of 30 inches above the floor.
operation; contamination is likely to occur
- floors should be constructed to allow - Floors shall be of water-proof, non-
adequate drainage and cleaning; absorbent, washable, non-slip material,
- ceilings and overhead fixtures (e.g. without crevices. Floors shall slope
lighting) should be constructed to be sufficiently for liquids to drain to trapped
shatterproof where appropriate, and outlets.
finished to minimize the build-up of dirt and - Walls must be of appropriate height.
condensation and the shedding of Angles between walls, between walls and
particles; floors, and between walls and ceiling in
food handling areas shall be sealed and
coved to facilitate cleaning.

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 PREMISES (3 of 3) - Codex, AO 153, PD 856

CODEX PH AO 153 PH – PD 856

- windows should be easy to clean, be - Ceilings shall be so designed, constructed VENTILATION

constructed to minimize the build-up of dirt and finished as to prevent the - The ventilation shall be adequate to prevent the
and, where necessary, be fitted with accumulation of dirt, and minimize air from becoming excessively heated, prevent
removable and cleanable insect-proof condensation, mold development, and condensation and the formation of excess
screens; and flaking and shall be easy to clean. moisture on walls, ceilings and for the removal of
- doors should have smooth, non-absorbent - Windows and other openings shall be so objectionable odors, fumes and impurities
surfaces, be easy to clean and, where constructed as to avoid accumulation of
necessary, disinfect. dirt and those which open shall be fitted
with insect-proof screens.
- Doors shall have smooth, non-absorbent
surfaces and be self-closing and close
fitting.
- Drains shall be of adequate size with traps.
- Stairs, lift cages and auxiliary structures
such as platforms, ladders, chutes, shall
be so situated and constructed as not to
cause contamination to food. Chutes
shall be constructed with inspection and
cleaning hatches.

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 PREMISES – USA, EU, Canada (1 of 3)
USA EU Canada
FLOOR Floor surfaces are to be maintained in a Grounds, roadways and drainage
- Smooth, durable, and easily sound condition and be easy to clean - The surrounding land is maintained
cleanable for areas where food and, where necessary, to disinfect. to minimize sources of
establishment operations are contamination such as debris and
conducted; Wall surfaces are to be maintained in a pest harbourage areas
- Closely woven and easily cleanable sound condition and be easy to clean - The building is not located in close
carpet for carpeted areas; and, where necessary, to disinfect. proximity to any environmental
- Nonabsorbent for areas subject to contaminants
moisture such as food preparation Ceilings (or, where there are no ceilings, - Roadways are properly graded,
areas the interior surface of the roof) and compacted, dust proofed, and
overhead drained.
WALLS, CEILINGS fixtures are to be constructed and - The surrounding property is
- Attachments to walls and ceilings finished so as to prevent the adequately drained.
such as light fixtures, mechanical accumulation of dirt and - The building exterior is designed,
room ventilation system to reduce condensation, the growth of constructed and maintained to
components, vent covers, wall undesirable mould and the shedding of prevent entry of contaminants and
mounted fans, decorative items, particles pests (e.g. the exterior has no
and other attachments shall be unprotected openings; air intakes
easily cleanable are appropriately located; the roof,
- Studs, joists, and rafters may not walls and foundation are maintained
be exposed in areas subject to to prevent leakage).
moisture

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 PREMISES – USA, EU, Canada (2 of 3)
USA EU Canada
LIGHT BULBS, Protective Shielding Doors are to be easy to clean and, where Floor, walls, ceilings
- Light bulbs shall be shielded, coated, necessary, to disinfect. This will require the -Floors, walls and ceilings are constructed
or otherwise shatter-resistant in areas use of smooth and non-absorbent surfaces of materials that are durable, impervious,
where food is exposed unless food business operators can satisfy smooth, cleanable and suitable for the
the competent authority that other materials production conditions in the area.
Heating, Ventilating , Air Conditioning used are appropriate; and -Where appropriate, wall, floor and ceiling
System Vents joints are sealed and angles are
- Shall be designed and installed so coved to prevent contamination and
that make-up air intake and exhaust facilitate cleaning.
vents do not cause contamination of -Floors, walls and ceilings are composed
food, food contact surfaces, of materials that will not result in
equipment, or utensils. the contamination of the environment or
food.
Insect control devices shall be designed to -Floors are sufficiently sloped to permit
retain the insect within the device. liquids to drain to trapped outlets.
- Ceilings, overhead structures, stairs and
Outer Openings elevators are designed, constructed and
- Filling or closing of holes and other maintained to prevent contamination.
gaps along floors, walls, and ceilings;
- Closed, tight fitting windows, and
- Solid, self-closing, tight-fitting doors

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 PREMISES – USA, EU, Canada (3 of 3)

USA EU Canada
- 16 mesh to 25.4 mm (16 mesh to Windows and other openings are to be Windows and doors
1 inch) screens constructed to prevent the accumulation of -Windows are sealed or equipped with close-
- Properly designed and installed dirt. Those which can be opened to the fitting screens.
air curtains to control flying outside environment are, where necessary, -Where there is a likelihood of breakage of glass
insects to be fitted with insect-proof screens which windows that could result in the contamination of
can be easily removed for cleaning. food, the windows are constructed of alternative
Perimeter walls and roofs shall Where open windows would result in materials or are adequately protected.
effectively protect the establishment contamination, windows are to remain -Doors have smooth, non-absorbent surfaces
from the weather and the entry of closed and fixed during and are close fitting and self-closing where
insects, rodents, and other animals. Production. appropriate.
Lighting
540 lux (50 foot candles) in inspection areas; 220
lux (20 foot candles) in work areas; 110 lux (10
foot candles) in other areas
Ventilation
Ventilation openings are equipped with close-
fitting screens or filters as appropriate, to prevent
the intake of contaminated air. Filters arecleaned
or replaced as necessary.

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 PREMISES – Australia, NZ, Hongkong (1 of
Australia
3) New Zealand Hongkong
Floor The operator must ensure that the design, Under the Food Business Regulation, the Milk
(note: exemption are dining, drinking and public construction, and location of the place of food Regulation and the Frozen Confections
accessible areas) business enable food to be safe and suitable, Regulation, operators of all those food premises
- Floors must be designed and constructed in including by: are required to obtain licences from the Food and
a way that is appropriate for the activities - identifying and managing any risk posed to the Environmental Hygiene Department before
conducted on the food premises safety or suitability of food that relates to the operation of their business.
- Must be able to be effectively cleaned location of the place (for example, previous
- Smooth, free from cracks and crevices and uses of the location that could result in - The layout of food premises should be
resistant to hot water, steam and/or contamination of food or proximity to activities designed in such a manner that food flow is in
chemicals (e.g. ceramic times with flush that could result in contamination of food); and one direction as far as possible
epoxy grouting, sealed quarry tiles, polyvinyl - ensuring that the place has adequate space - adequate spaces are provided for food
sheeting, laminated thermosetting plastic - ensuring that the design of the place enables preparation, food storage, scullery, storage of
sheeting, epoxy resins, non-slip stainless the movement of staff, visitors, and food to equipment / utensils and installation of
steel) flow in a way that prevents or manages the risk sanitary fitments
- Coving: must be installed at floor-wall of contamination of food or food-related - Food or clean eating utensils are not
junctions accessories conveyed through an open space or open
- Floor surface should be either even (with no yard
dips) and horizontal, or even and graded to - Incompatible areas are completely segregated
allow water to fall to a drainage point from food rooms
- Must contain no places where pests could - Customers do not have to pass through a
harbour and breed food room in going to the toilet

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 PREMISES – Australia, NZ, Hongkong (2 of
Australia
3) New Zealand Hongkong
Walls and ceilings Lighting Walls and ceilings
- Must be appropriate for the area and are The operator must ensure that natural or artificial - Height of not less then 2M
provided where they are necessary to protect lighting is provided at the place of food business - Should be made with durable, impervious and
food that is of a sufficient intensity to enable the easily cleaned surfaces to facilitate cleaning
- Do not provide places for pets to hide satisfactory performance of all activities that might work.
- Are able to be effectively cleaned affect:
- Sealed to prevent dirt, dust and pests getting - The safety or suitability of food Floors
into the area - The effective use of food-related accessories - Should be surfaced with non-slippery, light
- Impervious to grease, food particles and The operator must ensure that food is not coloured, non-absorbent and easily cleaned
water contaminated by the breakage of lighting fixtures at and durable materials (e.g. mosaic tiles);
- Easy to clean the place of food business - Be coved at the juctions with walls; and
- Be sloped towards a floor drain
Layout Air quality and ventilation - Carpets and mats made of absorbent
- To minimise cross contamination, the food flow The operator must ensure that ventilation facilities materials should not be provided in food
should ideally be in one direction from (whether natural or mechanical) at the place of rooms, food storage areas, toilets and other
receipt - storage - preparation - dispatch/service food business are managed to: wet areas. Use of duckboards is not allowed.
- physically separating areas where raw products - Minimise airborne contamination of food
are handled from areas where the - Remove any fumes, smoke, steam, and Floor Drains
final product is dispatched vapours - Should be so constructed as to prevent
- Separating food preparation areas from wash-up - Control condensation or humidity accumulation of waste water;
areas, chemical storage areas and garbage areas - Enable their maintenance and cleaning - Be easily accessible for cleaning and clearing
of chokage;
- Be properly trapped, vented, and connected
to a proper drainage system

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 PREMISES – Australia, NZ, Hongkong (3 of
Australia
3) New Zealand Hongkong
- Locating entrances, toilets and change rooms - - Grease Traps
so that staff and visitors do not have to cross - A properly designed and constructed grease
foor preparation areas trap can effectively remove greasy waste from
the waste water before discharged to the
Location of equipment and facilities sewerage system, thereby minimizing the
- Equipment and facilities should be located possibility of clogging of sewers due to
where staff can readily use them accumulation of greasy waste, and reducing
the loading of water pollutants.
Adequate space to allow all activities to be
conducted without compromising food safety Ventilation
- Food premises should have sufficient natural
Water Supply or mechanical ventilation to effectively remove
- Potable water must be available for fumes, smoke, steam, heat and condensation
activities including washing food, cooking, arising from the food premises, and supply
making ice, cleaning, sanitizing and personal fresh air thereto.
hygiene - at a height of not less than 2.5m from the
ground level and in such a manner as not to
cause a nuisance.
Lighting
- Lighting fixtures in food preparation areas should
be protected with shatter-proof covers to prevent
broken glass from falling onto the food, food
utensils or food equipment in the event of a
breakage.

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 PREMISES – Singapore, Japan
Singapore Japan
Every person who is engaged in the sale or preparation for sale Flow lines of things and people
of food or the sale of any goods shall ensure that: manage "things" and "people" to prevent their cross-contamination.
- The licensed premises used by him is kept clean; ・ Things: Routes from the receiving of raw materials to the shipping of
- The licensed premises used by him is free of infestation by finished products
rodents, cockroaches or other vermin; ・ People: Routes for workers to enter and exit the workplace
- The licensed premises used by him is properly maintained and
kept in good repair; ・ Transportation routes between workplaces, access routes for outside
- the licensed premises used by him is free of any discarded or workers
unwanted boxes, containers or other things; ・ Waste: Routes to carry the remaining materials from the workplace
- only article of bedding or clothing or any article for use in and unnecessary materials
connection with the business is placed, or stored in the licensed outdoors
premises used by him and such articles shall be placed or stored ・ Drainage: Workplace drainage route
only in store rooms or cupboards provided for that purpose; and
- nothing for use in connection with the sale or preparation for sale Lighting
of food or the sale of any goods is placed or stored in any place - 300 lux or more; ordinary work: 150 lux or more; rough work: 70 lux
outside the licensed premises used by him. or more
- Ordinary visual work at a general manufacturing factory is 500 lux
- Use lighting with specification that allow it to be easy to maintain and
clean, with little deterioration
Walls and Floors
- The surfaces of walls and floors shall not adversely affect the food
handling, shall be smooth and can be easily cleaned and washed
- Wainscoting made of impermeable materials shall be installed at
least 1M from the floor

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 SUMMARY

• Similarities of countries in terms of Equipment Hygiene

is that it must be easy-to-clean, do not cause
contamination to food, smooth, non-corrosive, non-
absorbent
• Countries like PH (PD 856), USA, EU, Canada, Australia
and Japan emphasize the provision of hot and cold
water in the handwashing facilities
• Provision of changing rooms is also emphasized in
countries like PH (AO 153), USA, EU, Canada, New
Zealand and Japan

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 SUMMARY

• Coving of floor and wall joints area strictly imposed in

countries such as PH (AO 153 & PD 856), Canada,
Australia, and Hongkong
• USA, Canada and Japan are very particular in terms of
lux / food candles requirement of certain areas in the
production plant
• All countries emphasize hygiene, prevention on the
contamination, use of food-safe materials and ensuring
cleanability of equipment, facilities and premises.

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 SUMMARY

• Proper design and construction of food premises

minimizes the likelihood of contamination of food arising
from unnecessary movement of food and personnel
• Facilities and equipment within the processing area shall
be maintained to control the risk of product
contamination from the external environment, internal
environment and manufacturing flows.

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 Wa billahi Tawfiq wal hidaya
“And with Allah comes all success and
guidance”

THANK YOU!

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