Sanitary Food Handling – Facilities
Hygienic food handling requires appropriate equipment and supplies.
Food handling and food processing equipment should be constructed according to regulations of the appropriate regulatory agency.
Welfare facilities should be clean, neat, well lighted and conveniently located away from production areas.
Restrooms should have self-closing doors. It is also preferred that hand washing stations have foot – or knee-operated faucets that supply water at 43 degree C to 50 degree C.
Remotely operated liquid soap dispensers are recommended because bars and soap can increase the transfer of microorganisms.
Disposable sanitary towels are best for drying hands.
The consumptions of snacks, beverages and other foods, as well as smoking should be confined to a specific area, which should be clean and free of insects and spills.
Sanitary Food Handling – Facilities
