11. hygienic requirements of food and drink establishments

8/12/2019 11. Hygienic Requirements of Food and Drink Establishments

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11. Hygienic Requirements of Food

and Drink Establishments

Study Session 11 Hygienic Requirements of Food and Drink Establishments.............4

Introduction................................................................................................................4

earning !utcomes for Study Session 11..................................................................4

11.1 "hat is a food and drink establishment#...........................................................4

11.$ %ategories of food and drink establishments....................................................&

'uestion.................................................................................................................(

)ns*er...................................................................................................................+

11., Hygienic requirements of food and drink establishments.................................+

11.,.1 icensing....................................................................................................+

11.,.$ ocation of the food establishments...........................................................+

11.,., %ondition of the building...........................................................................+

Dining rooms and coffee or tea drinking rooms....................................................-

Hotel bedrooms......................................................................................................-

11.,.4 Sanitary facilities........................................................................................-

11.,.& )ccess to *ater...........................................................................................

11.,.( "aste management.....................................................................................

11.,.+ /itchen and food 0re0aration site..............................................................

'uestion.................................................................................................................

)ns*er...................................................................................................................

11.,.- %leaning dishes drinking utensils and cutlery.........................................12

3he three bo*l method for cleaning soiled dishes...............................................12

1


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o5 11.1 Dishcleaning guidelines *here there is no running *ater...................12

"ashing cu0s glasses and s0oons.......................................................................11

11.,. 6aintaining hygienic kitchen equi0ment.................................................1$

11.,.12 Storing and ser7ing foods.......................................................................1$

11.,.11 8ector control.........................................................................................1$

'uestion...............................................................................................................1,

)ns*er.................................................................................................................1,

11.,.1$ 6eat handling and butchery...................................................................1,

11.4 Food handlers9 health and hygiene..................................................................1,

'uestion...............................................................................................................1,

)ns*er.................................................................................................................1,

o5 11.$ :nhygienic 0ractices by food handlers................................................14

11.& Sanitary ins0ection in food and drink establishments.....................................14

11.&.1 "hat is the 0ur0ose of the ins0ection#.....................................................14

11.&.$ "hen to ins0ect........................................................................................14

11.&., Informing the o*ners about the sanitary ins0ection................................1&

11.&.4 Ho* and *hat to ins0ect..........................................................................1&

11.&.( %oncluding the sanitary ins0ection..........................................................1(

Summary of Study Session 11.................................................................................1(

Self;)ssessment 'uestions


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)ns*er.................................................................................................................1-

S)' 11.4


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Study Session 11 Hygienic

Requirements of Food and Drink

EstablishmentsIntroduction

Food and drink establishments are 0laces *here an indi7idual gets food in the form of

breakfast lunch dinner or snacks accom0anied by some form of drink. :nhygienic

0ractices in food and drink establishments affect the health of the clients. In this

session you *ill be introduced to the hygiene requirements in food and drink

establishments that are likely to be found at kebelele7el. >ou *ill learn ho* food

items and equi0ment are handled in a hygienic manner the 0ublic health im0ortance

of food handlers and *hat client;focused hygienic ser7ices are required.

Learning Outcomes for Study Session 11

"hen you ha7e studied this session you should be able to?

11.1 Define and use correctly all of the key terms 0rinted in bold.


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3he local go7ernment


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Tej bet is a drink establishment that offers a local light alcoholic be7erage

made of fermented honey in *ater called tej *hich is ser7ed in large measures.

Tela betis an establishment that 0ro7ides a local light alcoholic drink called

tela. 3hey are common in rural areas of Ethio0ia.

Areki betis a drink establishment that 0ro7ides a local drink containing more

alcohol than telaor tej. It is consumed in smaller quantities.

)groceryis an establishment that 0ro7ides 0acked food and drink items.

roceries may also 0ro7ide hot dishes.

) butchers shopis a food establishment that offers meat for sale


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) hotelis a food establishment that offers food drinks of all ty0es and

bedroom ser7ices. 3he ca0acity of ser7ice and the quality of foods and

bedrooms in a rural hotel are less than those of urban hotels.

%uestion

3ake a *alk around the centre of your kebeleor around the kebeleoffice. ist the

number and ty0es of food and drink establishments you obser7e. %ategorise them

according to the kind of ser7ice they offer.

&ns'er

3he number of food and drink establishments in rural kebelesis commonly less than

ten. ikely ty0es are tea houses tej bet restaurants and small groceries.

End of ans*er

11( Hygienic requirements of food and drink

establishments

3his section outlines the basic hygienic requirements that are a00licable for the food

and drink establishments found at the kebelele7el. /no*ing them *ill hel0 you to

make decisions *hen 7isiting them for ins0ections.

11(1 Licensing

3here should be a system for licensing food and drink establishments in kebeles. 3he

woreda health office is res0onsible for this licensing system. )s the local Health

E5tension Aractitioner you may be requested to do a 0reliminary assessment to check

the hygienic requirements and re0ort to the woredahealth office. 6ost categories of

food and drink establishments can be licensed though tela betand areki betdo not

require it because of their lo*er le7el of health haards. Alease note that the licensing

0rocedure must follo* regional and local regulations.

11(# Location of the food establishments

Food establishments need to be *ell a*ay from any source of haards such as marshy

areas *aste dis0osal sites and flooding. 3he site must be con7eniently accessible to

staff and consumers. 3he establishments should be at a distance from 0ublic institutes

such as schools and health facilities. )ccess to clean air and natural lighting is also

im0ortant.

11(( $ondition of the building

3he s0ace a7ailable must be adequate to 0ro7ide the kind of ser7ice that the

establishment carries out. De0ending on the nature of the establishment the s0ace

may include a kitchen dining room drinking room food storage sites and a utensil*ashing site. uilding structures and their interiors should 0ermit good hygienic

+


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0ractices including 0rotection against cross;contamination of food surfaces bet*een

and during o0erations. 3he 0ro7ision of a *indo* for each room should ensure

adequate lighting.

Structures *ithin 0rocessing establishments should be soundly built of durable

materials and be easy to maintain clean and *here a00ro0riate disinfect. Floor and*all surfaces must be cleanable and *ashable. 3he surface of the *alls must ha7e a

light colour that ma5imises the interior lighting. 3he roof must be cleanable and

maintained free of dirt.

Dining rooms and coffee or tea drinking rooms

3he dining room should be 7ery attracti7e in terms of its cleanliness lighting and

natural 7entilation. 3he cleanliness of the *alls floor and ceiling must be acce0table

and the chairs and tables must be in good re0air. Food remains must not be dro00ed

on the floor but should be collected and dis0osed of in a garbage container. 3he

0ro7ision of an a00ro0riately sied garbage container about 121& litres is im0ortant.

Hotel bedrooms

3he 0rinci0les of healthful housing that you ha7e learned about in Study Session 4 are

also a00licable to hotel bedrooms. 3he cleanliness of the bedding


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Figure 11., Soa0 is essential for 0ro0er hand*ashing.


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3he ra* food *ill contaminate the cooked food if they touch each other.

End of ans*er

3he 0resence of a *indo* and a chimney is essential in order to manage the indoor

air 0ollution that is caused by biomass fuel burning.

3he 0resence of facilities for *ashing hands and kitchen*are is mandatory in a

kitchen. Aro0er shel7es for 0hysically se0arating soiled and cleaned items are also a

necessity.

3he 0ro0er handling of kitchen refuse and liquid *aste controls the s0read of

infestation and food contamination. Food scra0s and lefto7ers must be 0laced in a

co7ered container. 3he floor and tables need to be cleaned frequently during the

0rocesses of food 0re0aration and cooking.

11(/ $leaning dishes0 drinking utensils and cutlery

3he cleaning of soiled dishes is an im0ortant *ay of 0re7enting communicable

diseases. 3here is an established 0rocedure that the 0erson *ho is the dish *asher

must follo*. GDish9 in this section includes 0lates cu0s glasses s0oons forks and

other utensils.

he three bo'l method for cleaning soiled dishes

3he manual cleaning 0rocess requires three 7ats or bo*ls each *ith a ca0acity of $2

,2 litres


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1. Decide *hat to *ash first? generally it is best to start *ith glasses and cu0s.

Ho*e7er the follo*ing descri0tion is for *ashing soiled 0lates.

$. Fill the first t*o bo*ls half*ay *ith *arm *ater


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Figure 11.& "ashing glasses in a sink *ith detergents and cold and hot ta0 *ater.


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3he control of these 7ectors *as described in Study Session (.

%uestion

"hat 7ectors are you likely to find in kitchens and food storage areas of food and

drink establishments#

&ns'er

Flies cockroaches and rats are commonly obser7ed in these 0laces.

End of ans*er

11(1# 5eat handling and butchery

utchery may be a7ailable in kebeles. 3he food handler


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2o3 11# :nhygienic .ractices by food handlers

Aoor 0ersonal hygiene 0ractice.

:nguarded coughing or sneeing.

3he habit of licking the fingers.

@ose 0icking or fingering the nose.

Handling of handkerchiefs.

"orking in street clothing.

S0itting in food;handling areas.

:nco7ered hair.

Smoking in kitchens.

Ignoring hand*ashing before starting *ork after handling contaminated

materials after breaks and after using toilet facilities.

11* Sanitary ins.ection in food and drink

establishments

Health E5tension Aractitioners ha7e the res0onsibility of safeguarding the health ofthe 0ublic by ensuring safe hygienic 0ractice in food and drink establishments.

Ins0ecting the food establishments


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3he 0resence of 7ectors.

Sanitary ins0ections are carried out for t*o reasons? first to 0ro7ide education and

ad7ice to the o*ners and second for the 0ur0ose of 0ro7iding a licence if you are

asked to do so in the absence of the woredaen7ironmental health *orker.

11*# !hen to ins.ect

3here must be a baseline sur7ey of food and drink establishments using a sur7ey

checklist. )00endi5 11.1 ou do not ha7e to ins0ect tela betand areki bet as noted abo7e because

of their lo*er haard le7el. Each food establishment should be ins0ected at least once

e7ery year. Ho*e7er since the number of food and drink establishments in the kebele

setting is 0robably lo* often less than ten then ins0ecting each four times a year

should be 0ossible.

11*( Informing the o'ners about the sanitary ins.ection

It is al*ays useful to *arn the o*ners about your ins0ection 7isit including the date

time and 0ur0ose. 3his is useful because your Job is 0romoting food safety and

hygienic 0ractice and your *arning may encourage them to check and im0ro7e their

0ractices. 3he kindness and hel0 you get from the o*ner *ill facilitate your decisions

about the a00ro0riate hygienic instructions to gi7e.

11*) Ho' and 'hat to ins.ect

:0on arri7al at a food and drink establishment you should introduce yourself and

announce 0olitely the 0ur0ose of your ins0ection in order not to embarrass the o*ner.

Inter7ie*ing food handlers 0hysical obser7ation and the use of a checklist are the

main tools for data collection. Information is also collected by inter7ie*ing the o*ner

and the food handlers. 3he sanitary ins0ection checklist in )00endi5 11.1 can be used

for subsequent 7isits as *ell as the baseline sur7ey.

3he ins0ection starts by checking the 0hysical 0resence of latrines and hand*ashing

facilities meant for the clients. 3he ins0ection is based on the food 0re0aration

flo*chart and is carried out in a sequential manner? food storage kitchen dining

room and drinking rooms


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Figure 11.+ 3he food ins0ection flo*chart.

3he handling of ra* food is ins0ected in the food storage room. 3he use of

refrigerators for 0erishable food items


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&cti7ity 111 Sanitary ins.ection in .ractice

Sanitary ins0ection needs 0ro0er 0lanning in terms of the 0ur0ose timing date and

*hat to ins0ect. >ou need to kno* the sanitary requirements of the food

establishments you *ant to ins0ect. )t your ne5t ins0ection use an ins0ection

checklist or sur7ey questionnaire *hich as you ha7e seen is the basic tool for datacollection. In addition check for yourself that you can carry out the ins0ection in a

methodical *ay. Did you find the checklist hel0ful#

Summary of Study Session 11

In Study Session 11 you ha7e learned that?

1. 3here are se7eral kinds of food and drink establishment that 0ro7ide food and

drinks to the 0ublic.

$. 3he o0eration of food and drink establishments needs to meet basic hygienicrequirements in order to safeguard the 0ublic.

,. 3he Health E5tension Aractitioner needs to focus on the establishments that

are rele7ant to the 0ublic at kebelele7el.

4. 3he basic hygiene requirements are the same in all food and drink

establishments.

&. Sanitary ins0ection is a *ay of detecting 0otential haards that could affect

clients if they consume s0oiled or contaminated food.

(. Sanitary ins0ection of food and drink establishments requires good 0lanning.

Its 0ur0ose is to 0romote food hygiene and safety by ad7ising and instructing

the o*ners of the establishments. Sustained follo*;u0 and monitoring hel0 to

achie7e hygienic 0ractice.

Self;&ssessment %uestions


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y.e of establishment Ser7ice offered

Restaurant Alain bread or chornake

Hotel Ra* meat

&ns'er

End of ans*er

S&% 11# ou are 0lanning to do a sanitary ins0ection on a tea house. !utline the main areas of

your ins0ection.

&ns'er

3here are se7eral im0ortant 0oints to consider *hen conducting an ins0ection?condition of buildings cleanliness of food handling areas 0ersonal hygiene of food

handlers *aste dis0osal and of course sanitary and *ashing facilities. >ou should

ins0ect all of these but de0ending on *hat you find


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hand hygiene

0resence of acti7e infections.

3he first t*o items could be checked sim0ly by looking from a distance. >ou *ould

ha7e to e5amine the food handler9s hands closely to assess the condition of theirhands and fingernails and you should check *ith them


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1 y.e of establishment

( !ater su..ly

,.1 Source 1= Ai0ed 0ri7ate

$= Ai0ed shared

,= Ai0ed 0ublic stand 0ost

4= Ari7ate *ell 0rotected

&= Ari7ate *ell un0rotected

(= :n0rotected source es

$= @oIf yes *hat 7ector?

$2


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&., Is there any o7erflo*ing liquid

*aste at the time of ins0ection#1= >es

$= @o

+ Solid 'aste management

(.1 Is there a refuse container for

0ublic use#1= >es

$= @o

(.$ Is there a garbage container for

kitchen use#1= >es

$= @o

(., Ho* is the refuse and garbage

finally dis0osed of#1= urning

$= Refuse 0it burial

,= !0en field dum0ing

4= 6unici0al ser7ice

&= !ther s0ecify?


, Equi.ment 'ashing facilities

+.1 Dish*ashing

+.1.1 Ho* many containers are used# 1= !ne

$= 3*o

,= 3hree

+.1.$ 3he abo7e container is? 1= Fi5ed ty0e *ith a *ater ta0$= o*lsbuckets

+.1., Hot *ater used for Dish*ashing 1= >es

$= @o

+.1.4 Detergent used for Dish*ashing 1= >es

$= @o

+.$ Drinking glass *ashing facilities

+.$.1 Ho* many containers are used# 1= !ne

$= 3*o

,= 3hree

+.$.$ 3he abo7e com0artment is? 1= Fi5ed ty0e *ith a *ater ta0$= o*lsbuckets

+.$., Hot *ater used for glass

*ashing1= >es

$= @o

+.$.4 Detergent used for glass

*ashing1= >es

$= @o

/ Food handlers9 .ersonal hygiene

%heck the follo*ing in at least one food handler *orking in kitchen and dining area?

-.1 Fingernails cut short 1= >es$= @o

$1


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12.1. /itchen

12.1.1 8isible smoke es

$= @o

12.1.$ Is there o7ercro*ding# 1= >es

$= @o

12.1., Handling of foods like injera

at the time of 7isit1= %o7er

$= @o co7er

12.1.4 Aresence of 7ectors1= >es

$= @o

If yes s0ecify?


12.$ Dining room

12.$.1 "alls in good condition 1= >es

$= @o

12.$.$ %eiling in good condition 1= >es

$= @o

12.$., )dequate lighting 1= >es

$= @o

12.$.4 )dequate 7entilation 1= >es

$= @o

12.$.& 3ables and chairs in goodcondition

1= >es

$= @o

11 2utchery

11.1 Source of meat


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11. hygienic requirements of food and drink establishments

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