CHAPTER 3
CLEANING, SANITIZING AND MAINTENANCE OF
FOOD PREMISES, EQUIPMENT AND UTENSILS
3.1 Premises and Physical Facilities
Food premises, their fixtures, fittings, equipment and utensils should be maintained to an acceptable standard of cleanliness, and in a good state of repair and working order having regard to their use.
3.1.1 The Premises ( Other than Food Rooms and Kitchens )
The walls, floors, doors, false ceilings, woodwork and all other parts of food premises should be kept clean and in good repair and condition. Any public place or any common area of a building, which is within 6 m of the food premises, should be free of litter or waste. To achieve the standard of cleanliness, a cleaning / sanitizing programme should preferably be developed to ensure that cleaning / sanitizing is conducted in a systematic and regular manner.
3.1.2 Kitchens and Food Rooms
- Floors
Floors in kitchens and food rooms should be washed with detergents at least once daily. Floor surfaces should be maintained in good condition, free of cracks, crevices or other defects. - Walls and Ceilings
Walls of food rooms and kitchens should be cleaned frequently, about once daily. Walls, ceilings and their junctions should be maintained in good repair. - False Ceilings
False ceilings should be periodically cleaned to remove accumulation of dust, particles or debris that may fall onto foods.
3.1.3 Water Supply
Only potable water should be used for cleaning and preparing food, cleaning food contact surfaces, handwashing and making ice for food and drinks. Water pipes should be maintained in good condition to prevent leakage or defects.
3.1.4 Handwashing Facilities
Wash hand basins should be clean, equipped with adequate supply of water and provided with liquid soap and suitable drying facilities. Hand-drying facilities should be of single-use, such as clean paper towels, continuous cloth towel in dispensers or electric hand dryers.
3.1.5 Scullery Facilities
Wash-up sinks should be cleaned at a frequency that prevents accumulation of grease deposits and other residues. Sterilizers and mechanical dish washers should be kept clean and in a good state of repair and working order.
3.1.6 Toilet Facilities
- Sanitary Fitments
Sanitary fitments should at all times be kept clean, free from obnoxious smell, in good working order and repair, and cleared of chokage. Adequate supply of flushing water should be provided. - Floor and Wall Surfaces
Floor and wall surfaces should be frequently cleaned with water and detergents, and should be kept dry at all times. - Supply of Toilet Paper
Adequate toilet paper should be provided at all times. - Provision of Wash Hand Basins
Wash hand basins in toilets should at all times be provided with adequate supply of water, liquid soap in dispensers and single-use hand-drying facilities such as clean paper towels, continuous cloth towel in dispensers or electric hand dryers. - Provision of Dustbins
Dustbins should be provided for storage of used paper towels and used sanitary napkins. - Ventilation
Toilets should be well ventilated at all times. - Use of Toilets for Other Purposes
Toilets should not be used for any other purpose. Use of toilets for storage of food or food equipment / utensils is strictly prohibited.
3.1.7 Sewerage and Plumbing
All sewage and waste water produced from food premises should be discharged to a proper foul water sewer in a sanitary manner. Waste water and food remnants should not be discharged into surface gutters or surface channels inside or outside the food premises. Sewerage and plumbing systems should be maintained in good repair and in good working condition. They should be devoid of any defects, chokage, leakage or overflow; and should not allow access of pests to food premises.
3.1.8 Grease Traps
Grease traps should be regularly inspected, and preferably not less than once daily. Greasy waste should be promptly removed if the top 30% of liquid depth of the grease trap is occupied by it. Greasy waste should be removed by scooping it into a plastic bag, which should then be sealed and put inside a container specially for this purpose for subsequent disposal.
3.1.9 Waste Storage and Disposal
Waste containers should be properly covered by close fitting lids to prevent access of pests and animals. Contents should be removed at least once daily. Use of bamboo baskets as waste containers and storage of waste in lanes or pavement are strictly prohibited. Waste containers should be thoroughly and regularly washed with detergent and water to remove dirt and residues. Walls, floors and ceilings of waste / refuse storage room should be kept clean and maintained in good condition.
3.1.10 Ventilating Systems in Kitchens and Food Rooms
- All metal hoods, ductings, extraction fans, grease filters and water scrubbers of exhaust and extraction systems should be free from grease and dirt. Exhaust and extraction systems should be in operation during business hours and in efficient working condition.
- Grease filters or air pollution control equipment like water scrubbers should be regularly washed or changed and fixed in their positions unless temporarily removed for cleaning or repair.
3.1.11 Ventilating Systems in Restaurants and Factory Canteens
- Ventilating systems in restaurants and factory canteens should be kept fully in operation at all times when the premises are open to the public. Periodic checks to ventilating systems should be conducted to ensure proper functioning.
- Air filters / grilles of ventilating systems should be removable for cleaning, and be cleaned regularly to prevent accumulation of dirt and dust. Filters should be cleaned by water and detergent, or be replaced, when the filter flag indicator shows "dirty".
- Ventilating systems in restaurants and factory canteens should be inspected at intervals not exceeding 12 months by registered specialist contractor (ventilation works category) in accordance with the Ventilation of Scheduled Premises Regulation.
3.2 Equipment, Utensils and Linens
3.2.1 Equipment and Utensils
- Food Contact Surfaces of Equipment and Utensils
Food contact surfaces of equipment and utensils, such as crockery and cutlery, should be kept clean, in a good state of repair and working condition. They should be cleaned and sanitized between each use for raw food and ready-to-eat food. - Non-Food Contact Surfaces of Equipment
Non-food contact surfaces of equipment such as cupboards, refrigerators, cooking ranges and food lifts should be cleaned at a frequency that prevents accumulation of dirt and grease, preferably once a week or more as required. They should always be kept in good repair and working condition. - Single-Use Items
All single-use items, such as disposable eating utensils and disposable gloves, should be properly protected from risk of contamination by storing inside dust and pest proof containers or cupboards; and should never be re-used. - Maintenance of Refrigerators (including Chillers and Walk-in Freezers)
Refrigerators for storing perishable food should be kept at a temperature not exceeding 10oC, preferably at or below 4oC. A thermometer should be provided to each refrigerator indicating the temperature at which the food is being stored.
3.2.2 Linens
- Linens such as wiping towels, table cloths, napkins, aprons, clothing, uniforms, etc. should be of light colour, kept clean and in a sanitary condition. Linens should be washed and sterilized after each use.
- Linens should be used for one single purpose only. Soiled linens should be kept in suitable receptacles or laundry bags away from food preparation areas.
3.3 Pest Control
Food premises should be kept free of pests like rats, mice and insects such as flies and cockroaches. Effective pest control measures include:
- Prevention of Entry of Pests
Any holes or crevices at ceilings and on walls and floors should be sealed by cement or metal plates. - Elimination of Harbourage for Pests
Any defects on walls, floors, ceilings, woodwork and all other parts of the structure of food premises should be promptly repaired. - Elimination of Food Sources to Pests
Refuse should be stored in refuse containers with well-fitted cover. Refuse or food remnants should not be exposed. - Eradication of Pests
Pest infestations should be dealt with immediately but without affecting food safety. Preferably, they should be carried out by specialist pest control service providers. - Keeping of Records
Management of food premises should keep proper records of results of pest control inspections, surveys, maintenance and services, etc. in respect of their premises.
| CHAPTER II |