Food Hygiene Requirements

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A.Food Safety and H.A.C.C.P.1.Food Safety
Requirements
3. Food Hygiene Requirements
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Food Hygiene

• It focuses on
• defining the food safety objectives to be
  achieved
• making food operators responsible for adopting
  the safety measures to be implemented in order to
  guarantee food safety

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Hygiene requirements (part I) 

• Food premises, including outside areas and sites
• Transport conditions
• Equipment
• Food waste

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Hygiene requirements (part II) 

• Water supply
• Personal hygiene of people working with food
• Wrapping and packaging
• Heat treatment, which may be used in food
  processing
• Training of food workers

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Hygienic food production (part I)

• control food contamination by polluted water,
  air, soil, feedstuffs, fertilizers (including
  natural fertilizers), pesticides, veterinary
  drugs or any other agent used in primary
  production

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Hygienic food production (part II)

• control animal and plant health so that they do
  not pose a threat to human health through food
  consumption or affect the suitability of the
  product
• protect food sources from faecal contamination.

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Hygienic food production (part III)

• Special care should be taken to manage waste and
  store harmful substances appropriately.

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Facilities, equipment, etc. (part I)

• Facilities in good structural conditions
• Curtains and electric insect killers
• Appropriate and clean work surfaces
• Appropriate number, size and placement of sinks

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Facilities, equipment, etc. (part II)

• Appropriate equipment sinks
• Cold - hot water
• Adequate lighting
• Staffs toilets, washbasins, cloakrooms, canteens
  etc.
• Clean toilets for customers

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Waste Management (part I)

• isolate unsuitable food from healthy food
• have appropriate number of bins in the correct
  position

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Waste Management (part II)

• use bins properly (plastic bags, tightly closed)
• remove garbage and unsuitable products
  immediately

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Cooling and heating chain compliance (part I)

• Relationship between temperature time
• Good airflow
• Deviation from the desired temperature

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Cooling and heating chain compliance (part II)

• Daily monitoring and recording of temperature
• Use of thermometers
• Proper function of refrigeration heating
  systems

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Summary of 3rdLecture

• Hygiene Requirements
• Hygienic food production
• Waste Management