kelolalaut.com - Food establishments should not be located where there is a threat to food safety or suitability and hazards cannot be controlled by reasonable measures. The location of an establishment, including temporary/mobile establishments, should not introduce any hazards from the environment that cannot be controlled. The design and layout of food establishments should permit adequate maintenance and cleaning. The layout of premises and the flow of operations, including the movements of personnel and material within the buildings, should be such that cross-contamination is minimized or prevented. Areas having different levels of hygiene control should be separated to minimize cross-contamination through measures such as physical separation and/or location, traffic flow, airflow, or separation in time, with suitable cleaning and disinfection between uses.

Structures within food establishments should be soundly built of durable materials, which are easy to maintain, clean and, where appropriate, easy to disinfect. They should be constructed of non-toxic and inert materials according to the intended use and normal operating conditions. In particular, the following specific conditions should be satisfied, where necessary, to protect the safety and suitability of food:

• the surfaces of walls, partitions, and floors should be made of impervious materials that are easy to clean and, where necessary, disinfect;
• walls and partitions should have a smooth surface up to a height appropriate to the operation;
• floors should be constructed to allow adequate drainage and cleaning;
• ceilings and overhead fixtures should be constructed to be shatterproof where appropriate, and finished to minimize the build-up of dirt and condensation and the shedding of particles;
• windows should be easy to clean, be constructed to minimize the build-up of dirt, and, where necessary, be fitted with removable and cleanable insect-proof screens; and
• doors should have smooth, non-absorbent surfaces, be easy to clean and, where necessary, disinfect.