3 replies to this topic

[mehraj.udct]

Are there any food safety laws or standards related to ceiling, pipeline and wires arrangement in production area?

[Setanta]

Without knowing the laws or certification standards you are under, I would say at bare minimum, you do not want anything loose above your production area that could possibly fall into the product or product area. 

 

Wires should be completely insolated, wrapped and secured together.  Pipes must also be fully enclosed with no leaks or gaps, no paint flakes or rust. Ceilings should be impervious, with no leaks, gaps, access to outside temperatures or conditions. Also no paint, flaking, or contamination hazards.

 

All of the above ideally should be labeled as to what the pipes contain, direction of the flow of the liquid, whether it is potable or not, and what the wires are for. 

 

I hope this helps you get started.

 

Kind Regards,

Setanta

[cesspadilla]

I've seen a PDF's online from govenment websites that has included standards related to food safety:

 

Division 3
—
Floors, walls and ceilings
9 Application
The requirements for floors, walls and ceilings specified in this Division apply to the floors,
walls and ceilings of all areas used for food handling, cleaning, sanitising and personal
hygiene except the following areas:
(a) dining areas;
(b) drinking areas; and
© other areas to which members of the public usually have access.
10 Floors
(1) Floors must be designed and constructed in a way that is appropriate for the
activities conducted on the food premises.
(2) Subject to subclause (3), floors must:
(a) be able to be effectively cleaned;
(b) be unable to absorb grease, food particles or water;

AUSTRALIA NEW ZEALAND FOOD AUTHORITY
SAFE FOOD AUSTRALIA 125
STANDARD 3.2.3
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE
CHAPTER 3 (AUSTRALIA ONLY)
© be laid so that there is no ponding of water; and
(d) to the extent that is practicable, be unable to provide harbourage for pests.
(3) The following floors do not have to comply with subclause (2):
(a) floors of temporary food premises, including ground surfaces, that are
unlikely to pose any risk of contamination of food handled at the food
premises; and
(b) floors of food premises that are unlikely to pose any risk of contamination
of food handled at the food premises provided the food business has
obtained the approval in writing of the appropriate enforcement agency
for their use.
11 Walls and ceilings
(1) Walls and ceilings must be designed and constructed in a way that is appropriate
for the activities conducted on the food premises.
(2) Walls and ceilings must be provided where they are necessary to protect food from
contamination.
(3) Walls and ceilings provided in accordance with subclause (2) must be:
(a) sealed to prevent the entry of dirt, dust and pests;
(b) unable to absorb grease, food particles or water; and
© able to be easily and effectively cleaned.
(4) Walls and ceilings must:
(a) be able to be effectively cleaned; and
(b) to the extent that is practicable, be unable to provide harbourage for pests.

 

source: http://www.health.sa.../Food/3_2_3.pdf

 

 

[mehraj.udct]

Thank you Cesspadilla & Setanta 

 

It is very informative I have also carried out my search and found as given below in Codex Hygiene principles 

 

4.2.2 Internal structures and fittings

 

Structures within food establishments should be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food:

• the surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use;

• walls and partitions should have a smooth surface up to a height appropriate to the operation;

• floors should be constructed to allow adequate drainage and cleaning;

• ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles;

• windows should be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows should be fixed;

• doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, disinfect;

• working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfect. They should be made of smooth, non-absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions.