2013
Design, layout and construction
of food premises and
equipments
COURSE NAME : Food Science
COURSE CODE : AHD 1132
LECTURER :
Ass. Prof Dr Norazlanshah B Hazali
STUDENT'S NAME :
Sharifah Farhana [Link]
MATRIX NO : 1313886
EMAIL : [Link]@[Link]
PHONE NO : 014-5116621
WHAT IS FOOD PREMISES?
Any site where food is prepared, stored, or sold. It includes vehicles, tents, lands used in
preparation of food to be sold.
HOW IS THE DESIGN FOR A GOOD FOOD PREMISES?
A good food premises will promote good hygiene, which will result in the presentation of a
wholesome food image and the safe preparation of food and to the public. Food
contamination can be decreased with a perfect layout and design of a food premises.
GENERAL FOOD SAFETY STANDARDS
1) Food premises
The layout, design, [Link] adequate spaces for equipment, fixtures, and fittings
and construction of 2. Can be easily and effectively cleaned/sanitised
food premises must: 3. Appropriate for the activities inside the premises
4. Practicable - Exclude dust, smoke and other contaminants
- Prevent entry and harbourage of pests
2) Floor, wall, and ceilings
Can be cleaned effectively Impervisions
Horizontal and even and graded Suitable surfaces
towards floor waste drain (commercial sheet vinyl,
glazed tiles, epoxy resin finishes)
Resistance to chemicals, No crevices and cracks
hot water, and steam
Laid Smooth
No pictures rails/ Tightly joined
architectures (junction between walls and ceiling)
No drop in ceiling panels Smooth plasterboard
(ceiling)
Washable paint Service pipes concealed in the
wall fixed with approved bracelets
3) Lighting
The food can be clearly seen
Enable to see the equipment used;
whether they are clean or not
Can detect the sign of pests
Flush mounted or recessed into the ceiling
4) Water supply/ waste water disposal
Grease arrestors located Use warm water
outside the premises
Sinks, floor drain, and all Compatible volume/pressure
washing facilities should
be connected to sewer
CONCLUSION
Food premises, equipment, fittings, and fixtures must be in a good and recommended
condition with regards to their uses. It must follow the general food safety standard in order
to :
1. Guarantee optimal hygienic conditions.
2. Ensure a better working flow among the food handlers.
3. Prevent any physical contamination from any objects which should not be in the food
premises.
4. Increase the production of better and quality foods.
JAKIM is one of the competent authorities that strongly recommended the food handlers to
practice the food safety system in the management of their food premises. This is to ensure
that it is parallel to the guidelines given by the related bodies in food industries. Moreover,
Islam also encouraged us to be careful and to take a good care of whatever we eat. Without
good management of food premises, all of us are exposed to any hazardous from the food we
eat. It is obligatory for Muslims to consume foods which are halal and also good for our
health. As Allah stated in Holy Quran :
"Then eat of what Allah has provided for you [which is] lawful and good. And be grateful for
the favour of Allah, if it is [indeed] Him that you worship" [Surah An-Nahl; 16:114]
REFERENCES
Court C., (2000). Advanced Food Hygiene. Chartered Institute of Environmental Health, 6.
Dioguardi L., Sangiorgi F., (2008). Small Diaries Design to Improve Safety and Workers'
Welfare in Mountain Areas. Innovation Technology to Empower Safety, Health and
Welfare in Agriculture and Agro-food Systems, 7.
Food Premises Design and Construction Standards. Environmental Health, City of Moonee
Valley. Retrieved December 1, 2013, from [Link]
M.A. Kal-Kausar., A.R. Norhayati Rafida., N.H. Nurulhusna., A.R. Alina., A. Siti Mashitoh.,
(2013), Crisis Communication and Management on Food Recall in the Malaysian
Food Industry. Journal of Scientific Research 13(Approaches of Halal and Thoyyib
for Society, Wellness and Health, 54-60, 6, doi: 10.5829/[Link].2013.16.s.100210
The Noble Quran. Retrieved December 2, 2013, from [Link]
