GMP and HACCP in restaurants and hotels

1
GMP and HACCP in restaurants and hotels

• ComeniusSchool Development Project
• Demands on building and construction of the
  kitchen
• Made by the Comenius team - Selandia food and
  beveragedepartment Slagelse Denmark

Stella Maris
Srednja šola Zagorje
2
Demands on the kitchen -workshop

• Floors, walls and ceilings
• Refrigerator/freezer
• Ventilation
• Staff facilities
• Special rooms

• Wash basins Sinks
• Wash-up Areas
• Equipment
• Kitchen waste
• Toilets

Stella Maris
Srednja šola agorje
3
Floors, walls,ceilings and windows

• Smooth
• Light in colour
• Non toxic
• Durable materials
• Easy to clean
• Easy to wash
• Impervious

Stella Maris
Srednja šola Zagorje
4
Refrigerators and freezers

• Seperate refrigeration or chill sections.
  Segregation is important to reduce the risk of
  cross contamination
• Fish
• Meat
• Vegetables and fruit
• Dairy products and eggs
• Thermometers
  to control the temperatures

Stella Maris
Srednja šola agorje
5
Ventilation and extraction

• Extraction fans
• Range hoods
• Both must be tight to avoid pests
• The kitchen must have mesh to cover
• ventilation openings and open windows
• ? Both must be cleaned regularly

Stella Maris
Srednja šola agorje
6
Staff facilities

• A proper storage area for private clothing and
  other personal belongings preferably lockers
• Staff toilet must be enough
• Washing and shower facilities

Stella Maris
Srednja šola Zagorje
7
Special rooms

• Vegetables and fruit sections and refrigerator
• Meat sections and refrigerator
• Fish sections
• Storeroom for dry goods
• Walk-in freezer

Stella Maris
Srednja šola agorje
8
Wash up areas

• Specific wash-up areas must be separate from
  production areas
• Specific sinks for washing up
• If using automatic dishwasher the temperature of
  the hot water rinse has to be at least 80 degrees
  Celsius.
• The automatic dishwasher has to be
• Off the floor and walls
• Tight/close to walls and placed on legs or a
  tight- fitting
• If washing up by hand rinse all the equipment and
  tools with boiling water

Stella Maris
Srednja šola agorje
9
Wash basins - sinks

• Separate kitchen sinks for washing up
• Separate hand wash basins
• Separate kitchen sinks for rinsing fish
  vegetables
• Wash basins must be placed close to working areas
• All wash basins must have hot and cold running
  water

• There must be a soap dispenser
• Paper tissue container
• Pipe to public sewer according to regulations
• Grates to have traps to avoid pests access
• All wash basins must be connected to drains/waste
  pipe according to regulations

Stella Maris
Srednja šola agorje
10
Equipment/workshop

• The equipment must be easy to clean and wash
• The material must be made of stainless steel or
  laminated plastic
• All the equipment should be either
• Off the floor and walls
• Tight/close to walls to prevent dust, dirt and
  liquid
• Placed on legs or on tight plinths

• Sufficient working tables to avoid cross
  contamination
• All parts of the workshop can be cleaned and
  washed
• Machines and other equipment can easily be moved
  to be clean under and behind

Stella Maris
Srednja šola agorje
11
Kitchen waste

• Pre-sorting af all kitchen waste into
• Green kitchen waste and scraps
• Glass and tins
• Paper, cardboard and other packing
• all put in separate and special washable
  bins or rubbish bags

Stella Maris
Srednja šola Zagorje
12
Toilets

• Separate toilets for guests
• Separate toilets for the staff
• A small corridor in front of the toilet ands the
  kitchen

Stella Maris
Srednja šola agorje