7 replies to this topic

[err.ll]

Hello everyone ,

 

Am working in a restaurant that have about 6 branches , almost all of them are infected with German cockroaches , the company did not implement any kind of food safety system , and i want to implement HACCP , but before we have to implement PRP's ,  so from what i have read before is that the roofs , walls , floors should be built/made in a way that can be easily cleaned , but here the roofs never get cleaned also i think this type of roofs are hard to clean , also many holes in the roofs are there , the floors has this sewer lines that never get covered " closed with cover " i dont know if all of this are good or not i dont know how the Proper layouts should be , any help please ?

 

 

Attached Files

•  roof2.jpg   92.98KB   2 downloads
•  roof1.jpg   98.31KB   2 downloads
•  floor.jpg   175.07KB   1 downloads
•  roof3.jpg   66.95KB   1 downloads
•  wall1.jpg   92.89KB   1 downloads

[Charles.C]

Hello everyone ,

 

Am working in a restaurant that have about 6 branches , almost all of them are infected with German cockroaches , the company did not implement any kind of food safety system , and i want to implement HACCP , but before we have to implement PRP's ,  so from what i have read before is that the roofs , walls , floors should be built/made in a way that can be easily cleaned , but here the roofs never get cleaned also i think this type of roofs are hard to clean , also many holes in the roofs are there , the floors has this sewer lines that never get covered " closed with cover " i dont know if all of this are good or not i dont know how the Proper layouts should be , any help please ?

Hi err.,

 

^^^(red) - It sounds like you know that the defects you mention are "not good" which is accurate.

 

Detailed requirements for a "food establishment" such as a restaurant are given in 1st attachment below. Some basic ideas in 2nd attachment.

 

 FDA Food Code 2017.pdf   5.39MB   18 downloads

 design-layout of food premises and pest control.pdf   2.93MB   18 downloads

 

I suggest you contact yr local Pest Control Company regarding the cockroaches and their removal. The former's response will probably include an evaluation/recommendation regarding  many of the other difficulties you mention.

[err.ll]

Hi err.,

 

^^^(red) - It sounds like you know that the defects you mention are "not good" which is accurate.

 

Detailed requirements for a "food establishment" such as a restaurant are given in 1st attachment below. Some basic ideas in 2nd attachment.

 

FDA Food Code 2017.pdf

design-layout of food premises and pest control.pdf

 

I suggest you contact yr local Pest Control Company regarding the cockroaches and their removal. The former's response will probably include an evaluation/recommendation regarding  many of the other difficulties you mention.

hello Mr . Charles ,

 

thank you for the reply , but in the attached files , it says also " easy to clean " but how that should look like if there is any picture you can share it will be helpful

 

also in the roof there is that thing i don't know what its called , which will make the roof harder to clean as i believe

 

 

 

Thanks again .

[SQFconsultant]

Hello everyone ,

 

Am working in a restaurant that have about 6 branches , almost all of them are infected with German cockroaches , the company did not implement any kind of food safety system , and i want to implement HACCP , but before we have to implement PRP's ,  so from what i have read before is that the roofs , walls , floors should be built/made in a way that can be easily cleaned , but here the roofs never get cleaned also i think this type of roofs are hard to clean , also many holes in the roofs are there , the floors has this sewer lines that never get covered " closed with cover " i dont know if all of this are good or not i dont know how the Proper layouts should be , any help please ?

 

German cockroaches are bad because they are constanty breeding (unlike the American type that are a bit more lazy about it.)

 

Looks like you all need a top down deep cleaning, some capital issues and as to the overhead slats, that is a exhaust venting system - normally at either end is an ansul (fire system) set up and there may be a wire that runs the length of the hood system that will burn in two that sets off the fire suspression system.  As to storing ingredients above that area - BAD, needs to stop.

 

Like Charles said, I'd be starting with a pest control company.

[err.ll]

German cockroaches are bad because they are constanty breeding (unlike the American type that are a bit more lazy about it.)

 

Looks like you all need a top down deep cleaning, some capital issues and as to the overhead slats, that is a exhaust venting system - normally at either end is an ansul (fire system) set up and there may be a wire that runs the length of the hood system that will burn in two that sets off the fire suspression system.  As to storing ingredients above that area - BAD, needs to stop.

 

Like Charles said, I'd be starting with a pest control company.

Hello sir ,

 

thank you for your reply , the restaurants company already have a contract with pest control company , but all they do is spraying Insecticide , but i don't see any results to be honest , i believe that we have to rework on the building it self and close any tiny holes that they might be taking it as a hideout , but i don't know how it should be done , and about the exhaust venting system , any suggestion how to deal with it as it make it harder to clean the roof

 

Thanks all .

[err.ll]

Hi err.,

 

^^^(red) - It sounds like you know that the defects you mention are "not good" which is accurate.

 

Detailed requirements for a "food establishment" such as a restaurant are given in 1st attachment below. Some basic ideas in 2nd attachment.

 

FDA Food Code 2017.pdf

design-layout of food premises and pest control.pdf

 

I suggest you contact yr local Pest Control Company regarding the cockroaches and their removal. The former's response will probably include an evaluation/recommendation regarding  many of the other difficulties you mention.

can i contact you Mr . Charles

[Charles.C]

can i contact you Mr . Charles

Hi err,

 

Sorry for delay, I missed yr Post 3.

 

Restaurant/kitchen design  not my direct work experience and is a highly specialised topic. However I have done a little Literature scanning  to hopefully assist yr queries. I agree yr pictorial comment, eg "pictures do tell a thousand words"  however text is also required to explain the details.

 

Regarding "easy to clean", here is one interpretation taken from 4th attachment below  (no pics but other refs below do have many related pics) -

 

 easy to clean.png   201.99KB   2 downloads

 

Regarding design, the links and files attached below seemed quite useful/readable to me for what is a very wide subject matter.

 

https://possector.co...-kitchen-design

https://possector.co...ant-food-safety

http://biblus.accaso...damental-rules/

 

 food-premises-design.pdf   219.9KB   17 downloads

 Kitchen_Design_Guide.pdf   1.42MB   14 downloads

 Food Fitout Guide for Fixed Food Premisesf.pdf   4.34MB   13 downloads

 ANZFA Standard, 3_2_3, Food Premises and Equipment.pdf   183.3KB   11 downloads

 Sanitary design and Construction of Food Equipment.pdf   477KB   11 downloads

 

The above files vary in detail, presentation and "complexity" so one needs to compare specific topics.

 

3rd attachment has some useful material comparison Tables for Floors, Walls, Ceilings etc

 

I noticed some variations in opinion, eg one file generally recommended stainless steel 304 while another said that 304 only acceptable in certain functions, otherwise must use  316.. The choice can depend on contacting chemicals  however IMEX  316 is typically the  "Gold Standard" although IIRC this also has "sub"- grades for specialised applications, eg freezing.

 

IMO detailed answers to yr technical process design queries will need input from equipment suppliers although IMEX Pest Control Companies have considerable background knowledge on building design (particularly what not to do/use/apply ).

[err.ll]

Hi err,

 

Sorry for delay, I missed yr Post 3.

 

Restaurant/kitchen design  not my direct work experience and is a highly specialised topic. However I have done a little Literature scanning  to hopefully assist yr queries. I agree yr pictorial comment, eg "pictures do tell a thousand words"  however text is also required to explain the details.

 

Regarding "easy to clean", here is one interpretation taken from 4th attachment below  (no pics but other refs below do have many related pics) -

 

easy to clean.png

 

Regarding design, the links and files attached below seemed quite useful/readable to me for what is a very wide subject matter.

 

https://possector.co...-kitchen-design

https://possector.co...ant-food-safety

http://biblus.accaso...damental-rules/

 

food-premises-design.pdf

Kitchen_Design_Guide.pdf

Food Fitout Guide for Fixed Food Premisesf.pdf

ANZFA Standard, 3_2_3, Food Premises and Equipment.pdf

Sanitary design and Construction of Food Equipment.pdf

 

The above files vary in detail, presentation and "complexity" so one needs to compare specific topics.

 

3rd attachment has some useful material comparison Tables for Floors, Walls, Ceilings etc

 

I noticed some variations in opinion, eg one file generally recommended stainless steel 304 while another said that 304 only acceptable in certain functions, otherwise must use  316.. The choice can depend on contacting chemicals  however IMEX  316 is typically the  "Gold Standard" although IIRC this also has "sub"- grades for specialised applications, eg freezing.

 

IMO detailed answers to yr technical process design queries will need input from equipment suppliers although IMEX Pest Control Companies have considerable background knowledge on building design (particularly what not to do/use/apply ).

so thankful to you Mr .Charles