Hygiene investigation of catering establishments – hygiene requirements in area, building and facilities. Hygiene requirements in food handling areas
Hygienic control
-health control is provided by Regional Health Inspection → preliminary and current control -involves tracking of food from supply to its full realization (prepared meal) -fundamental principles of following and dividing
- Dividing principle: groups of foods with different characteristics in regards to storage, processing and cooking
- Following principle: processes of preparing food always go in one direction (no possibility of mixing or adverse effects)
-Location: eating places require a permit for operation, available to urbanized areas, clean with good communication links, should not be near any waste plants or open drains -Transport: vehicles must be used only for transport of food; for perishable food → refrigerator transport has to be used; vehicle must be clean, in a good condition and washed and disinfected after each use -Premises, equipment and hygienic condition: storehouse premises, refrigerator, preparation rooms, kitchen blocks, kitchen offices→warm/cold kitchen, washing rooms for kitchen utensils, for visitors, administrative premises, dining halls → wall must be min. 2,60m high -Transport, storage, entry control: quality control, organoleptic indices, storage control, culinary hygiene, adequate technological processes (baking and boiling) -Operation of maintenance: washing, cleaning, disinfection of food preparing areas -Requirements for working personal
Dining room
-must be properly arranged and clean -all surfaces in contact with food must be cleaned, washed and disinfected after each use (use of chlorine, chemical detergents and disinfectants) -waste: it's collected in covered impervious bins and disposed off twice daily
Storage
-separated rooms are required (controlled temperature and humidity, protection against direct sunlight) → perishable and non-perishable products must be kept separated -at least two storehouses: for dry products and for canned foods -vegetables and fruits in separated rooms: dry, well ventilated, protected from rodents →special disinfection must be done periodically -placement on the floor is forbidden → in shelves; also NO empty containers or non-food items allowed -different refrigerators for meat/meat products and milk/dairy products → also fish needs to be in a separate refrigerator