ACO Hygienic Drainage Design Ensures Food Safety is Met with Ease

Food hygiene is vital in any food processing and consumption area. Harmful bacteria can be present in dish cloths, tea towels, utensils, pots and pans, on appliances and on the floor. It can have incredibly dangerous consequences, including sickness, food poisoning, allergies and deadly reactions.

In February this year, Australia witnessed 28 outbreaks of severe gastro in Victoria. A variety of major supermarkets pre-packaged lettuce varieties claimed to have inflicted an outbreak of salmonella. 

To eliminate hazardous spread of harmful bacteria, business owners can put in place systems to properly monitor every facet of the business for infection control, including cleaning and maintaining drainage systems.

The Australian Government Comcare initiative recognises the need to carry out hygienic practices, including educating all stakeholders (including day-to-day shift workers) about food safety, offering first aid training practice, implementing policies and systems such as a nut free environment, a designated hand washing station, systems for labelling food storage boxes, signs and signals as reminders to wash hands or to use certain coloured chopping boards for different ingredients to avoid contamination.

Food ratings that matter

Abiding by the Australian and New Zealand Food Premises and Equipment Standard 3.2.3, a food processing plant should be fitted out to avoid instances of food contamination. All fixtures, fittings and equipment – including transport vehicles used by contracted food handlers – are to be constructed, cleaned and sanitised wherever possible.

Whether a new or existing business, the design of a food processing plant must follow these requirements. The facility must be appropriate for food preparation or serving activity and it must be constructed from materials that are easily cleaned and maintained to not attract unwanted pests or lead to food contamination. The facility must also provide for sufficient working space around fixtures, fittings and equipment to conduct necessary tasks, and to do so in such a way to “permit the food premises to be effectively cleaned and, if necessary, sanitised”. No matter the aesthetic design or construction of such a premise, the business owner must do everything in their power to not harbour the introduction of pests, dirt, dust, fumes, smoke or other contaminations. Read More...