Premises: Premises include the buildings and rooms involved in food preparation and storage. They must be kept clean and in good condition and the design must provide suitable space for working and maintaining hygienic practices, prevent build-up of dirt and mould, and provide suitable conditions for handling and storage of food.
The premises should provide adequate:
Design of food preparation areas: The design of rooms must allow good food hygiene practices and processes, including protection from contamination during food preparation processes and prevention of cross contamination.
Food safety legislation has specific requirements for the food preparation area relating to the condition and design of:
Personal hygiene: Staff working in food handling areas must keep good personal hygiene and be aware of practices and factors that can cause contamination of food and cross contamination. There may be a legal requirement for staff training, such as with the US Food Safety Modernisation Act.
Personal hygiene factors to prevent the contamination of food with bacteria, viruses or parasites passed on by staff include:
Cross contamination: Cross contamination is the transfer of harmful bacteria or viruses onto food from contaminated surfaces, hands, equipment or other food such as raw meat.
How to prevent the cross contamination of food:
Pest and pet control
There must be adequate measures to prevent pests from contaminating food both in storage and preparation. This includes:
Source: MaintainX (Community Member)